Seasonal
Restaurant Menu
Appetizers
Blattsalat 9
Mixed Fall Greens, Austrian Pumpkinseed Oil
Ziegenkase Salat 11
Mixed Fall Greens with Salt Baked Baby Beets, Boucheron and Elderflower Shallot Dressing
Marinierter Lachs 13
Wild King Salmon Carpaccio with Poached Quail Egg and Honey Mustard Cream
Austern Variation 12
Chilled Blue Point, Kumamoto and Malpeque Oysters on the half Shell with Rasberry-Shallot, Apple-Mint and Elderflower-Lime Gelee
Jakobsmuschel Rote Beete 15
Diver Boat Sea Scallops with Red Beet Butter, Black Trumpet Mushrooms and Fresh Horseradish
Karnter Schlutzkrapfen 12
Austrian High Altitude Cheese Ravioli with Smoked Chanterelle Mushrooms, Baby Leave Spinach and Harvest Corn Sauce
Schweinebauch 14
Pork Belly Confit with Braised Baby Leeks and a Riesling Caraway Jus
Seeteufel 15
Seared Atlantic Monkfish Medaillions with Baby Bok Choy, Parsley Root Puree and a Sweet Pepper-Ginger Sauce
Ganseleber Terrine 18
Hudson Valley Foie Gras Terrine with Quince Compote, Black Walnuts and Brioche
Hummer 19
Half Maine Day Boat Lobster with Oregon Porcini, Mushroom Celery Root Puree and a Zweigelt-Lobster Sauce
Entrees
Spatzle 21
Homemade Austrian Egg Pasta with Brussel Sprouts, Corn and Baby Arugula
Eierschwammerl Gulasch 27
Line Cought Grouper with Chanterelle Stew, Bell Peppers, Pearl Onions and Fresh Marjoram
Kurbis Barsch 27
Pumpkin Seed Crusted Black Sea Bass with Butternut Squash Sauce adn Black Truffels
Entenbrust Rotkraut 27
Red Wine-Honey Glazed Long Island Duck Breast with Red Cabbage adn Baby Turnips
Wiener Schnitzel 28
Breaded Veal Cutlet with Crescent Potato-Cucumber Salad and homemade Lingonberrie Compote
Zwiebelroastbraten 32
Natural Brandt Beef Shell Steak with caramelized Cipollini, Onion Rosmary Scented Beef Jus
Kaisergulasch 27
Slowly Braised Milk Fed Veal Cheeks with Quark Chive Spaetzle
Tafelspitz 27
Classic Viennese Boiled Beef with Baby Root Vegetables, Poached Bone Marrow and Oxtail Consomme
PLEASE NOTE: All menu items and prices are subject to change.
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