HERITAGE Hamburg

First & In between

Fines de Claire oysters each 4,50
Shallot vinaigrette | chester bread | lemon

HERITAGE tatar 19
Fried quail egg | daikon radish | smoked egg yolk

HERITAGE tuna 19
Avocado | ponzu | nori and cress salad

G.O.A.T. 19
Aged goat cheese| pistachio | currant | pickled pumpkin

Flamed salmon from Faroe Islands 19
Truffled ponzu | coriander | Cantonese sesam

HERITAGE salad 10
House dressing or Japanese vinaigrette
+ grilled prawns 8
+ Avocado 5
+ Stripes of beef filet 9

Soups
Soupe du Marché 11
Changes daily

Hokkaido pumpkin soup 12
Ginger | chili | coconut | pumpkin seed oil | pummpkin seed

Main

Orechiette pasta with truffle 29
Winter truffle | Parmesan cheese

Beet root gnocchi 27
Grogonzola cheese | verjus | fig | pecan nut | cress

Butternut squash 26
Brussels sprouts | chestnut | grapes | maple syrup | soy

Dover sole 62
Green vegetables | mixed salad | beurre blanc

Monkfish 46
Red wine | thyme | celeriac | beurre rouge

Seafood pasta 42
Lobster bisque | mussels | prawn | calamaretti

Tuna tagliata 46
Pak choi | wasabi potato mash | lime | sesame

Special of the day
Fresh from land or sea

Steaks

Now it’s getting really hot! And our chef loves it. We’re talking about our 800° US-Southbend Broiler and open flame, where our steaks are grilled. The high heat creates a unique, flavorful experience. After the fiery bath, the steaks are seasoned with Murray River Salt Flakes and a pepper blend from the Alten Gewürzamt. Indescribable!

Schleswig-Holstein Dry Aged
4 weeks matured on the bone

Entrecôte 300g  52
Filet 250g  54
Filet 180g  39
Rump steak 300g  48

Teriyaki lamb chops 350-400g  52

For 2 people – Share it!
Schleswig-Holstein Dry Aged
Châteaubriand 500g  110
Entrecôte double 600g  98
Tomahawk steak ca. 1200g  115

Last

I love chocolate 15
Chocolate cake | plum | chocolate chips | chocolate ice cream

I hate chocolate 15
Mille feuille | blood orange | quince | lime sorbet

Espresso Crème Brûlée 15
Almond biscotti | vanilla ice cream

Pumpkin tarte 15
Apple | cashew | salted caramel ice cream

HERITAGE pralines each 2,50
Selection from our pastry chef

Cheese from Maître Affineur Waltmann
3 pieces 14
5 pieces 22
8 pieces 28

Course menu

Exclusively created by our
Head Chef, Rasmus Schulte-Rahde.

Hokkaido pumpkin croquette
Ricotta cheese | pumpkin seed oil | pickled shimeji mushrooms

Monkfish
Red wine | thyme | celeriac | beurre rouge

Black currant sorbet
Champagne

Braised deer
Brussels sprouts | parsnip | cranberry

Pear Rocher
Bourbon vanilla | sour cream and lime ice cream | hazelnut

95
with 4 corresponding wines + 45
(0,1l per course)