Have you ever heard of “La Coupole” in Montparnasse, “Julien” or “Brasserie Lipp” on the Boulevard St. Germain

in Paris? People of all ages and races gather there to have delightful meals.

The sound of people laughing and speaking, telephones ringing and tables moving echo and fill the Brasserie with life and joy. The meals are both

excellent and uncomplicated.

Evenings in the Brasserie begin in a relaxed and comfortable ambience, accompanied by two courses of either a small starter or a fresh salad followed by the main course.

An art nouveau ceiling, pictures of famous people decorating the room ... the lights will only be dimmed after midnight.

You’ll find a fragment of this feeling and aura in our Brasserie Flum, the vibrant Brasserie in the heart of Hamburg.

AU REVOIR ET A BIENTOT!

B ra s s e r i e F l um a t G ra n d E l y s é e H amb u rg R o t h e n b a umc h a u s s e e 10 | 2 014 8 H ambu rg

T 0 4 0 41 41 2 - 72 3 | b ra s s e r i e . f l um@gra n d - e l y s e e . c omPlease ask our staff for the Grand Elysée wine menu.

VIN BLANCGERMANY ......................................................................................................................................... 0.15 l ...............0.25 l .............0.75 lGrauburgunder Oktav, Qualitätswein, Heger, Baden ............................................6.70 ................ 10.40 ................. 29.00

Sauvignon Blanc II Q.b.A., von Winning, Pfalz ...........................................................8.40 ................ 13.20 ................. 38.00

Riesling Gelblack, Schloss Johannisberg, Rheingau .................................................9.50 ................ 16.00 ................. 45.00

Würzburger Silvaner, Qualitätswein, Juliusspital, Franken ........................................................................................... 32.00

FRANCEChâteau Le Grand Verdus A.O.C., Bordeaux ................................................................6.70 ................ 10.40 ..................29.00

Gentil "Hugel" A.O.C., Familie Hugel, Alsace ..............................................................6.70 ................ 10.40 ..................29.00

Chardonnay Mâcon Lugny A.O.C., L. Latour, Burgundy ...................................8.40 ................ 13.20 ..................38.00

Chablis A.O.C., Domaine de la Cornasse, Beauroy ...................................................................................................................48.00

Sancerre La Bourgeoise A.O.C., Henri Bourgeois, Loire ...................................................................................................55.00

NEW ZEALANDSauvignon Blanc Petit Clos, Clos Henri, Marlborough .........................................................................................................37.00

VIN ROUGEGERMANY .........................................................................................................................................0.15 l .............. 0.25 l ..............0.75 lMATURA Cuvée Q.b.A., Studier, Pfalz ................................................................................6.70 .................10.40 ..................29.00

FRANCECôtes du Rhône A.O.C., Laure Daniel & Fils, Rhône ...............................................5.40 .................... 7.30 ..................23.00

Pinot Noir A.O.C., Louis Jadot, Burgundy .......................................................................10.30 .................15.80 ..................48.00

Fortin Plaisance A.O.C., Saint-Émilion .............................................................................10.50 .................16.00 ..................49.00

Haut de Poujeaux A.O.C., Cru Bourgeois, Haut-Médoc ......................................................................................................48.00

Les Meysonniers Crozes-Hermitage A.O.C., M. Chapoutier, Rhône ......................................................................50.00

Châteauneuf du Pape A.O.C., Clos Saint Jean, Rhône .........................................................................................................80.00

CHILE Cabernet Sauvignon, Reserva, Terra Noble, Valle Central ...................................7.00 ..................11.50 ..................33.00

VIN ROSEGERMANY .........................................................................................................................................0.15 l ..............0.25 l ..............0.75 l365 Tage Rosé, Qualitätswein, Rings, Pfalz ........................................................................6.70 .................10.40 ..................29.00

FRANCESummertime Rosé A.O.C., Château La Gordonne, Côtes de Provence .....6.70 .................10.40 ..................29.00

Clos Mireille Rosé A.O.C., Domaines Ott, Côtes de Provence .......................................................................................75.00

HORS D’ŒUVRESTartare de Saumon ......................................................................................................................................................................................... 12.00Tartare of smoked and herbed salmon with cucumber-radish salad and honey mustard sauce

Carpaccio de Poisson .................................................................................................................................................................................... 12.00Raw marinated salmon and halibut à la Ceviche with lime and ginger

Tartare de Bœuf.................................................................................................................................................................................................. 13.00Beef tartare with grilled spring onions and capers

Charcuterie, Jambon de Bayonne ....................................................................................................................................................9.00 9 months matured Bayonne ham with la coppa, truffle salami and pear mustard

Fromage de Chèvre ............................................................................................................................................................................................ 9.00 Warm goat cheese with thyme honey, grilled celery and herb vinaigrette

Double filet of Dutch brined herring ......................................................................................................................................... 11.00 on chive bread with red onions and apple-sour cream

Filet of Eel ................................................................................................................................................................................................................... 16.00 Beechwood smoked with horseradish, a small scrambled egg and crispy potato pancake

SOUPESPotage Parmentier............................................................................................................................................................................................... 7.00 Potato soup with bacon and leeks

Bisque de Homard ........................................................................................................................................................................................... 10.00 Lobster soup with crayfish tails

Consommé de Tomate ......................................................................................................................................................................................7.00 Tomato bouillon with baked tomatoes

ALL PRICES IN EURO, INCLUDING VAT AND SERVICE. Ask for our dessert menu!

SALADESGarden Salad ............................................................................................................................................................................................................. 6.50 Seasonal salad with tomatoes, cucumbers, red onions, peppers and mushrooms

Cucumber Salad .................................................................................................................................................................................................... 6.50 Vierlande cucumber salad with dill-sour cream

Niçoise Salad................................................................................................................................................................................................................8.50 Small seasonal salad with tuna, olives, egg, olive oil and vinegar dressing

Petite Salade „César“ ..................................................................................................................................................................................... 8.50Romaine and arugula salad with olives, croûtons, parmesan cheese and French dressing with grilled turkey breast ........................................................................................................................................................................................ 16.50 with fried saltwater shrimps ................................................................................................................................................................................... 18.00

SIDE DISHES ..................................................................................................................................................................................... 4.00

French fries Leaf spinach Pistou potatoes Brasserie potatoes Vegetables provençale Mashed potatoes with celeriac

VEGETARIENLinguine Provençale ..................................................................................................................................................................................... 14.00Linguine with braised vegetables and herbs

Wok de Légumes ............................................................................................................................................................................................... 15.00Green asparagus, peppers, zucchini and snow peas with “sweet and sour” sauce and basmati rice

Pot-au-feu de Légumes ............................................................................................................................................................................. 12.00Stew of root vegetables with zucchini and buffalo mozzarella

Linguine au Fromage Bleu .................................................................................................................................................................... 14.00 Linguine with blue cheese sauce and spinach

Bouillabaisse à la Marseillaise ........................................................................................................................................................... 28.00 Filet of codfish, crevettes roses, prawns, pink shrimp, green shell mussels in a fennel and Pastis butter dressing with saffron croutons, served in a tureen

LES PLATS POISSONLoup de Mer ............................................................................................................................................................................................................ 24.00 Sea bass filet with dill tips in Beurre blanc, creamy cauliflower and pistou potatoes

Scholle “Finkenwerder Art” ................................................................................................................................................................ 23.50 North Sea plaice 500 g with bacon and pistou potatoes, served with cucumber salad in dill dressing

Filet de Cabillaud .............................................................................................................................................................................................. 26.00North Sea cod filet with sherry in cucumber-mustard sauce, spinach and pistou potatoes

HOMARDDemi Homard ........................................................................................................................................................................................................ 24.00 ½ lobster cold or grilled with saffron mayonnaise and lemon

Homard .......................................................................................................................................................................................................................... 46.00 1 lobster cooked with spinach, mashed potatoes with celeriac, saffron mayonnaise and lemon

3 pieces 6 pieces

Fine de Claire ...........................................................10.50 ................................................ 21.00Donegal Oyster .......................................................13.50 ................................................ 27.00Sylter Royal ................................................................13.50 ................................................ 27.00Oyster variation......................................................................................................................24.50 2 of each oyster shown above

FRUITS DE MER

OYSTERSSTARTERS

CharcuterieTartare de Saumon

Fromage de Chèvre

MAIN COURSESSteak FritesLoup de MerBœuf Bourguignon

MENU FORMULE1 starter & 1 main course of your choice 31.00

NOS CLASSIC DE VIANDEBœuf Bourguignon ........................................................................................................................................................................................... 23.50Beef cubes in pepper sauce with peppers, zucchini, mushrooms, red onions and brasserie potatoes

Steak Frites 180 g ............................................................................................................................................................................................... 24.00Grilled Rumpsteak with Café de Paris butter and French fries, served with crudités salad à la Dijonnaise

Saucisse de Veau “Elsass” ....................................................................................................................................................................... 17.00Grilled veal sausage with Riesling cabbage and mashed potatoes with celeriac

Poulet au Curry ................................................................................................................................................................................................... 18.50Chicken breast filet with curry pineapple sauce, wok vegetables and basmati rice

Fricassée de Veau ............................................................................................................................................................................................... 19.50Veal fricassee in cream with sauteed mushrooms, spinach and mashed potatoes with celeriac

PLATEAU ROYAL

LE PLATEAU ROYAL POUR DEUX PERSONNESFor 2, served on ice

1 Maine lobster with 12 oysters, 6 Atlantic shrimps, 4 crab claws, 10 crevettes roses, saffron mayonnaise and lemon

46.00 per person