Tasting Menu Restaurants

Bauhaus Tasting Menu


created by our Executive Chef team, David Mueller and Tim Schulte


four courses for 79 / six courses for 99


wine pairing 54 / 70
first​
hamachi
cucumber / plankton / sea vegetables

second​
lobster
rutabaga / bottarga

third​
lamb
harissa / pistachio / eggplant

fourth​
ravioli
black truffle / egg yolk / roasted onion

fifth​
elk
red cabbage / celeriac / chestnut

sixth​
roasted apple
crème anglaise / spekulatius


we are asking kindly for the whole party to choose the menu


please inform your server about any allergies and dietary restrictions

a la carte – dinner


we use a selection of seasonal and organic ingredients for our menu.
starters (vorspeisen)​
smoked burrata
20
pear / tarragon / pumpkin seed

mackerel
22
blood sausage / beetroot / apple

beef carpaccio
26
celeriac / pecorino / onion

scallop
28
sunchoke / carrot / parsley

apple celery soup
18
truffle

mains (hauptgerichte)​
duck
42
cabbage / farrow / carrot

24 hour tenderloin
60
brioche / garlic / truffle

cache creek farm, bc

shortrib 50

steelhead trout
38
yam / butter lettuce / almond

gnocchi
28
mustard greens / portobello / cheese

german comfort classics​
roulade
35
dumplings / brussel sprouts

wiener schnitzel
34
cucumber​ and potato salad / cranberries

sauerbraten
34
red cabbage / dumplings

to share for the table​
cheese spätzle
24
crispy onions

sides​
salad / herb spätzle / potato salad
7.5

cheese spätzle
9

brussel sprouts
12
brown butter / preserved lemon / pine nuts

seared mushrooms
12
garlic / herbs

Lunch (mittagstisch)


we use a selection of seasonal and organic ingredients for our menu.
*ask about our daily lunch special*
starters (vorspeisen)​
smoked burrata
18
pear / tarragon / pumpkin seeds

mackerel
19
blood sausage / apple / beetroot

apple and pear
18
goats cheese / organic greens

apple celery soup
16
truffle

mains (hauptgerichte)​
roulade
30
dumplings / brussel sprouts

wiener schnitzel
28
potato and cucumber salad / cranberries

duck
32
duck cabbage / carrot / farrow

cheese spätzle
20

sauerbraten
28
dumpling / red cabbage

gnocchi
26
mustard greens / portobello / cheese fondue

steelhead trout
30
yam / butter lettuce / almond

Cocktails / Beer
mischgetränke (cocktails)​
buttermilch margarita
15
reposado tequila / buttermilk / agave / lemon / orange jam

raisin to believe
17
havana 7 year / raisin / pear

hugo
14
fresh mint / bubbles / elderflower / lime

hearthright
16
rye / chestnut / whiskey barrel bitters

rhubarb tuesday
15
mescal / ruby port / sherry / rhubarb bitters

currant affair
16
black currant shrub / akvavit / becherovka / persimmon / rosemary

alkohol freie mischgetränke (non-alcoholic)​
nutcracker
8
coconut / walnut

24 karats
8
carrot spice / pear  ginger

virgin hugo
8

fassbier (draught beer)​
früh
7
Kölsch, Germany, 300ml

krombacher pils
8
Pilser, Germany

erdinger
10
hefeweizen,​ Germany, 500ml

radler
7
pilsner & fresh lemonade

flaschen (bottles)
schneider weisse
10
Hopfenweisse, Germany, 500ml

czechvar, dark
10
dark lager, Czech Republic, 500ml

non-alcoholic (selection)
6
germany, 330ml

left field cider
12
canada,​ 500ml

erfrischungsgetränke (soft drink)​
fentimans sodas
6
rose lemonade / curiosity cola / tonic

pop
4

apfelsaftschorle
4

ginger beer
5

Seasonal Features


Please order when making your reservation at least 3 days in advance
whole roasted duck for 2
130
red cabbage / potato dumplings

includes dessert

whole goose for 4
320
red cabbage / potato dumplings

includes dessert

Valentine’s Day Menu


four courses for 100


vegetarian menu available
first​
mackerel
beets / apple

second​
lobster
sweetbreads / cauliflower / vanilla

third​
beef two ways
farro / sunchoke

fourth​
strawberry
buttermilk / white chocolate / almond

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