SALADS STARTERS SOUP VEGETARIAN / VEGAN
SALADS __________________________________________________________________________
Lamb’s lettuce with hazelnut vinaigrette and caramelized nuts 10,50
Caesar salad with brioche croûtons & parmesan dressing 11,00 with grilled breast of chicken 16,00 with 3 prawns 19,50
STARTERS __________________________________________________________________________
Buffalo mozzarella from Brandenburg with dried tomatoes 8,00
Beef carpaccio with parmesan, rocket salad, pine nuts and truffle 14,50
Fine de Claire oysters (3 pieces) red wine shallots, cheddar bread and lemon 10,00
Marinated tuna with fennel, tomato & olive salad 14,50
Scallop with fennel marmelade 12,00
SOUP __________________________________________________________________________
Berlin potato soup with fresh majoram and wieners “Soup with sence” – in co-operation with the “Berliner Tafel e.V.” we donate 1 Euro for every sold soup to support Berliners in need during the cold season. 9,50
Fish soup »Reinhard's« with baby vegetables and sauce rouille 12,50
Game consommé with truffle dumplings & vegetable pearls 10,50
VEGETARIAN / VEGAN __________________________________________________________________________
Potato - jerusalem artichokes ragout with cranberries, blue cheese, oyster mushrooms, green asparagus and pine nuts 14,50
Taglierini with goat cheese, spinach, walnuts, dried apricots and truffle 14,50
GRILL __________________________________________________________________________
Organic beef from Simmental Entrecôte Fillet
250g/24,50 200g/28,50
Omaha Natural Angus, USA Entrecôte, aged 6 weeks on the bone
300g/38,00
Two vension medaillons
200g/25,50
Wild red giant prawn, Argentina 6 grilled whole with Sauce Rouille
22,50
SIDES __________________________________________________________________________
Pommes frites Truffled mashed potatoes Spinach Grilled vegetables Sauce Bèrnaise
Rosmary potatoes French beans Green salad Herb butter Port wine sauce
4,00 6,00 4,50 5,50 3,00
MEAT __________________________________________________________________________
»Wiener Schnitzel« with cranberries veal escalope with cucumber salad and parsley potatoes 23,00
Beef tartar - prepared with herb crème fraîche and sour dough bread 19,50
DESSERTS __________________________________________________________________________
Crème Brûlée - classic 6,50
Chocolate cake Caramel ice-cream, Fleur de Sel & red wine fruits 8,50
Almond cake with advocaat parfait and apple cappuccino 9,00
Cheese selection from Maître Philippe et filles with fig mustard and fruit loaf Three kinds 14,00
All prices in Euro and including 19% V.A.T.
4,00 4,50 4,00 2,00 3,00
SEASON __________________________________________________________________________
Cross country duck from Brandenburg Breast & leg with red cabbage, kale and potato dumpling 24,00
Oven roasted goose from Oldenburg Breast & leg with red cabbage, kale and potato dumpling 27,50
MENU DECEMBER __________________________________________________________________________
Truffled creamy parsnipsoup with fried scallop
Fried seabass with saffron – salsify
Venison a la orange with chestnut, oyster mushrooms and potato poppy balls
Almond cake with advocaat parfait and apple cappuccino Menu price 52,00 Menu price 3-course 39,00
FISH __________________________________________________________________________
Trout Meunière with cucumber salad and potatoes 18,00
Faroe salmon with creamy Savoy cabbage and baked polenta 21,00
Seafood risotto with shrimps and green asparagus 24,00
Head chef: Erik Herrfurth Restaurant Manager: André Krüger & Justine Baumann
Lamb’s lettuce with hazelnut vinaigrette and caramelized nuts 10,50
Caesar salad with brioche croûtons & parmesan dressing 11,00 with grilled breast of chicken 16,00 with 3 prawns 19,50
STARTERS __________________________________________________________________________
Buffalo mozzarella from Brandenburg with dried tomatoes 8,00
Beef carpaccio with parmesan, rocket salad, pine nuts and truffle 14,50
Fine de Claire oysters (3 pieces) red wine shallots, cheddar bread and lemon 10,00
Marinated tuna with fennel, tomato & olive salad 14,50
Scallop with fennel marmelade 12,00
SOUP __________________________________________________________________________
Berlin potato soup with fresh majoram and wieners “Soup with sence” – in co-operation with the “Berliner Tafel e.V.” we donate 1 Euro for every sold soup to support Berliners in need during the cold season. 9,50
Fish soup »Reinhard's« with baby vegetables and sauce rouille 12,50
Game consommé with truffle dumplings & vegetable pearls 10,50
VEGETARIAN / VEGAN __________________________________________________________________________
Potato - jerusalem artichokes ragout with cranberries, blue cheese, oyster mushrooms, green asparagus and pine nuts 14,50
Taglierini with goat cheese, spinach, walnuts, dried apricots and truffle 14,50
GRILL __________________________________________________________________________
Organic beef from Simmental Entrecôte Fillet
250g/24,50 200g/28,50
Omaha Natural Angus, USA Entrecôte, aged 6 weeks on the bone
300g/38,00
Two vension medaillons
200g/25,50
Wild red giant prawn, Argentina 6 grilled whole with Sauce Rouille
22,50
SIDES __________________________________________________________________________
Pommes frites Truffled mashed potatoes Spinach Grilled vegetables Sauce Bèrnaise
Rosmary potatoes French beans Green salad Herb butter Port wine sauce
4,00 6,00 4,50 5,50 3,00
MEAT __________________________________________________________________________
»Wiener Schnitzel« with cranberries veal escalope with cucumber salad and parsley potatoes 23,00
Beef tartar - prepared with herb crème fraîche and sour dough bread 19,50
DESSERTS __________________________________________________________________________
Crème Brûlée - classic 6,50
Chocolate cake Caramel ice-cream, Fleur de Sel & red wine fruits 8,50
Almond cake with advocaat parfait and apple cappuccino 9,00
Cheese selection from Maître Philippe et filles with fig mustard and fruit loaf Three kinds 14,00
All prices in Euro and including 19% V.A.T.
4,00 4,50 4,00 2,00 3,00
SEASON __________________________________________________________________________
Cross country duck from Brandenburg Breast & leg with red cabbage, kale and potato dumpling 24,00
Oven roasted goose from Oldenburg Breast & leg with red cabbage, kale and potato dumpling 27,50
MENU DECEMBER __________________________________________________________________________
Truffled creamy parsnipsoup with fried scallop
Fried seabass with saffron – salsify
Venison a la orange with chestnut, oyster mushrooms and potato poppy balls
Almond cake with advocaat parfait and apple cappuccino Menu price 52,00 Menu price 3-course 39,00
FISH __________________________________________________________________________
Trout Meunière with cucumber salad and potatoes 18,00
Faroe salmon with creamy Savoy cabbage and baked polenta 21,00
Seafood risotto with shrimps and green asparagus 24,00
Head chef: Erik Herrfurth Restaurant Manager: André Krüger & Justine Baumann
