burrata  anchovies  basil

add ossetra Imperial caviar 24 Euro

rose  watercress  Ras el-Hanout

add langustine 25 Euro

Hierbas de las Dunas  turnip cabbage  sea fennel

zucchini  black garlic  yuzu

pigs head  peas  Beurre Blanc

pointed cabbage  parsley  horseradish

sour cream  hazelnut  sorrel

Lunch

3 courses  69 Euro

4 courses  85 Euro

6 courses 105 Euro

7 courses 115  Euro

Dinner

4 courses  85 Euro

6 courses 105 Euro

7 courses 115 Euro

Cheese from Blomeyer und Antony additional 17,00

by Michael Yates, Sail & Anchor, Antwerp

New York, 1880’s

Fino Sherry, Sweet Vermouth, Spanish Bitters

London Dry Gin, Port Wine, Campari, Cucumber, Espumante

Hophead Vodka, Campari, Honey, Peychaud‘s BItters, Lime, Pink Grapefruit

Pisco, Fino Sherry, Rosewater, Sugar, Fresh Lemon

Dill Infused Tequila, Mezcal, Morrocan Salt Lemon, Fresh Lemon, Beer

Vodka, Lillet Rosé, Slivovitz, Lavender, Lemon Bitters, Lemon

Buttered Calvados, Chardonnay Syrup, Lemon

Dry Gin, Pineapple, Cucumber and Thai Basil Shrub, Galliano, Celery Syrup, Lime

Jamaican Rum, Bacardi 8, Pineapple Shrub, French Vermouth, Gran Classico

Blueberry Mezcal, Rye, Chambéry Dry Vermouth, Cinnamon-Pepper Syrup, Lime

Michter’s Sour Mash, Campari, Dry Curaçao, Orgeat & Ginger, Lemon, Campari Dust

Sake, Williams Birne, Bergamot Syrup, Lime, Soda

Agricole Rum, Mixed Citrus Cordial, Lime, Cola

Vodka, Grapefruitcello, Grapefruit, Soda, Cranberry Paint

Phil Ward, Death & Co., NYC, 2008

Plymouth Gin, Lemon, Campari, Champagne

The Holland House Hotel NYC, early 1900’s

Oude Genever, Dry Vermouth, Lemon, Maraschino

Aundrey Saunders, Beacon, 2000

London Dry Gin, Mint, Lime, Ginger Beer

Pendennis Club, Louisville, 1915

Plymouth Gin, Apricot Brandy, Peach Brandy, Lime, Peychaud’s

Jeffrey Morgenthaler, Clyde Common Portland, 2011

Blended Whiskey, Apple, Amaro, Lemon, Allspice

Late 1800‘s

Ambre Cognac, Jamaican Rum, Ruby Port, Dry Curacao, Tea, Lemon, Sparkling Wine

Rhubard, Rosewater, Lemon, Soda

San Bitter, Grapefruit, Mint, Soda

Walter Bergeron, Hotel Monteleone, New Orleans, 1930‘s

Rye Whiskey, Cognac, Sweet Vermouth, Benedictine, Smoke

Amontillado Sherry, Reposado Tequila, Strega, Bitters, Cocktail Onion