Starters 

marinated heirloom carrots | almond couscous | Passion fruit vinegar vinaigrette | Purple curry cream (vegan) - 17
beetroot mousse | sour cream | tarragon vinaigrette | pickled beetroot | pumpernickel crumble (vegetarian) - 19
- with baked egg - 28
marinated Matjes herring | cucumber relish | pickled onion | crème fraîche | apple-ginger broth  - 20
beef tartare | quail egg | caramelised onion cream | red cabbage vinaigrette | potato crisp - 23
-    additional 20g Imperial Caviar (in the menu €38 surcharge) - 44

Soups

Carrot and Ginger soup | caramelised cashew nuts | heirloom carrot | curry oil (vegan) - 14 
- with fried scallop - 17
Essence of duck | duck ravioli/ Shiitake mushrooms/ root vegetables/coriander oil - 16
whipped lobster soup | Iberian pork shoulder praliné | saffron fennel | tarragon oil                     

In between

cauliflower „polish style“ | parsley panko crumble | chopped egg | potato foam (vegetarian) - 22/29
Saffron-Arancini | plum confit | miso espuma | tarragon vinaigrette (vegetarian) - 22/29
crispy fried duck dumplings | red onion jam | dashi stock | sliced mushrooms - 24
fried ½ lobster tail | crispy roll | sweet and sour pumkin | ginger cream | lobster foam - 38
in the menu 10€ surcharges
homemade campanelle | coarse tomato-ginger sauce | pine nuts | basil | parmesan foam (vegetarian) - 22/29
- with fried cubes of rockfish - 25/36

Fish

catfish | Leon risotto | grilled carrots | sesame crumble | pea velouté - 34

Food for Future
crispy fried sea bass |  roasted cauliflower | mashed potatoes | nut butter foam - 39
North sea turbot | carrot and ginger cream | shiitake mushrooms | pea falafel | coconut curry foam - 48

Meat

crispy duck breast | creamed kohlrabi | pickled plumps | potato fritters | light pepper sauce - 32
Beef roulade | mashed potatoes and carrots | port wine shallots | Croutons | braising stock - 32
roasted corn-fed chicken breast | caramelized pointed cabbage | chive purée | chorizo foam - 34
salt marsh lamb loin | cauliflower | orange couscous | shoulder praline | purple curry jus - 46

Cheese

Lukewarm foam of Friesisch Blue | pickled red onion | walnut | rye bread croûtons - 19
Cheese from KÄSEKLUB in Keitum | homemade chutneys | grapes | walnut bread - 21

Dessert

Trio of sorbets | cherry | apple | Cassis | raspberry | pear-tonka bean (vegan) - 15
Crème brûlée bars | white chcoclate crème brûlée | two typen of quince | Espresso ice cream (Gluten-free) - 16
Apple strudel 2.0 | apple compote | roasted almonds | vanilla foam - 17
Mousse of Piedmont hazelnuts | marinated Williams pear | chocolate crumble | salted caramel - 18
Valrhona chocolate gâteau | cashew nuts | cassis Sorbet | Tonka beans cream - 19

Simply pur together your own menu from the dishes listed above – also vegetarian  

– also available vegetarian

4 courses, incl. dessert: 98
5 courses, incl. dessert: 112

Steaks & Stuff

Pork chop 250g - 39
Rump steak 180g - 45
Veal loin steak 180g - 49
Beef fillet 180g - 56

Dishes for 2 persons

Roast beef 400g 49 p.p.
Veal loin 400g 54 p.p.
Beef fillet 400g 60 p.p.

Vegetables: grilled carrots | roasted cauliflower | Caesar salad | coleslaw
Sides: steakhouse fries | mashed potatoes with brown butter | falafel
Sauces: sauce Béarnaise | Café de Paris butter | BBQ sauce

We serve one vegetable, one side, and one sauce with each steak.
Each additional side is charged at: 7 euros

Caesar Salat | Fried Egg | Anchovy | Deichkäse Cheese | Croutons – 17
with Pulled Duck – 22
with Glazed Sea Bass Strips – 26

„LANDHAUS STRICKER BURGER“
Husum heifer | dyke cheese | caramelized onions | BBQ sauce | bone sucking mustard | steakhouse fries - 34

We are joining in and planting a tree- for more sustainability! To preserve our wonderful flora and fauna for everyone „CLICK A TREE“ has been planting and caring for trees in 12 countries since 2018. The crispy fried sea bass costs 2,50 euros more, so that we can Guest & SIEBZEHN84 plant a tree with the 5 euros together.

For your well-being and for the sake of the environment, we source most of our products from Schleswig Holstein. Very important sustainability, short transportation routes and the lowest possible environmental impact.

Holger Bodendorf and Denis Brühl with the entire kitchen crew