Starters 

warm butternut squash | almond couscous | Sriracha sauce | black garlic (vegan) - 17
beetroot mousse | sour cream | tarragon vinaigrette | pickled beetroot | mustard seeds (vegetarian) - 19
- with baked egg - 25
marinated Matjes herring | cucumber relish | pickled onion | crème fraîche | apple-ginger broth/  - 21
beef tartare | quail egg | caramelized onion cream | red cabbage vinaigrette | potato crisp - 23
-    additional 20g Imperial Caviar (in the menu €38 surcharge) - 44

Soups

pumkin and coconut soup | mandarin compote | caramelized seeds | pumpkin seeds 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 crumble | chopped egg | potato foam (vegetarian) - 22/29
Safran-Arancini | plum confit | miso espuma | tarragon vinaigrette (vegetarian) - 22/32
crispy fried duck dumplings | red onion jam | dashi stock | sliced mushrooms - 24
fried ½ lobster tail | crispy roll | sweet and sour pumkin | lime and ginger stock - 38
in the menu 10€ surcharges
homemade campanelle | coarse tomato-ginger sauce | pine nuts | basil | parmesan foam (vegetarian) - 22/27
- with fried cubes of rockfish - 25/36

Fish

Glazed catfish | tarragon risotto | marinated pak choi | sesame | leek velouté - 34

Food for Future
crispy fried sea bass |  roasted cauliflower | potato ring | nut butter foam - 39
North sea turbot | pumkin and ginger cream | shiitake mushrooms | falafel | lobster sauce - 48

Meat

Beer roulade | nut butter mash | port wine shallots | red cabbage jus - 28
crispy duck breast | creamed kohlrabi | pickled plumps | potato fritters | light pepper sauce - 32
roasted corn-fed chicken breast | caramelized pointed cabbage | chive purée | chorizo foam - 34
salt marsh lamb loin | cauliflower | orange couscous | lamb 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 | pumpkin | fig | pear-tonka bean (vegan/gluten-free) - 15
Espresso & pumpkin | Espresso panna cotta | pumpkin Sorbet | Cocoa tuila (vegan) - 16
Apple strudel 2.0 | apple compote | almond crumble | vanilla foam - 17
Hazelnut | pear ragout | chocolate crumble | crémaux | salted caramel - 18
Valrhona chocolate nougat gâteau | marinated apricot | nougat ice cream | pistachio crumble - 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: pak choi | 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