FEED YOUR SOUL
FOR STARTERS... APERITIF LITTLE TREATS Riesling Brut vineyard Reichsrat von Buhl, Deidesheim, Palatinate 9 0,1l 7,- Champagne Parma Ham Gran Riserva matured on the bone for 30 months Jamon Livar matured in Sierra Nevada for at least 27 months Charles Heidsieck Brut Reserve 9 0,1l 15,- 10,- 15,- Bloomy Glas ginfusion (rose / lavender / cucumber), ruby cube, elderflower liqueur, lavender syrup, prosecco 9 0,2l 9,50 NEO's Ginfusion homemade gin from the COLD BREW with Fentimans tonic water 3,10 Handmade Taste (changing recipes) Tsarskaya Oyster with chili-thai basil-vinaigrette 4,50 each gratinated with yuzu-butter 5,- each 12,50 Sanbitter Spritz bottle Sanbitter 2, grape secco, soda, orange (non-alcoholic) 7,50 PRELUDE
VARIATIONS OF SUSHI Edamame nut butter, sea salt, harissa mayonnaise 6,50 truffle mayonnaise, fresh truffle 9,50 NEO's Selection makes you happy and full sashimi, nigiri, insideout roll, crunchy wild prawn, gilthead ceviche and miso-soup 45,- per person every additional wild prawn 4,- each SUSHI
SASHIMI & CEVICHE simply fish Salmon scottish Label Rouge salmon, ponzu Buttered Salmon Yellowfin Tuna ponzu Gilthead Ceviche 14,- scottish Label Rouge salmon pickled with beetroot, wakame cucumber salad, hot nut butter and garlic-soja glaze 17,- 16,- calamansi, cilantro, mango, chili and guacamole 18,- SUSHI
MIXTURES Sashimi Sashimi & Ceviche Ocean Deluxe Yellowfin tuna sashimi, scottish Label Rouge salmon and scottish Label Rouge salmon pickled in beetroot ponzu 22,- Yellowfin tuna sashimi, scottish Label Rouge salmon, scottish Label Rouge salmon pickled in beetroot, gilthead ceviche ponzu 30,- Yellowfin tuna sashimi, scottish Label Rouge salmon and scottish Label Rouge salmon pickled in beetroot, gilthead ceviche, spanish mussels grilled octopus with olives and capers, roasted wild prawn with shellfish foam, roasted scallops, Tsarskaya oysters, raw and gratinated with yuzu butter ponzu 62,- SUSHI
INSIDE OUT ROLL rice outside, Nori-seaweed and filling inside. Californication. Green Surf & Turf T N T Salmon High 4 scottish salmon Label Rouge tempura, beetroot pickled salmon sashimi, crunchy skin, roe, cucumber, spring onion, passion fruit sauce, wasabi mayonnaise Gilthead Ceviche Black Octopus 16,- braised Wagyu brisket, crunchy wild prawn, beef fillet carpaccio, green asparagus, port wine jus, shellfish foam parmesan 22,- marinated gilthead, mango, guacamole, chili, red onion, cilantro 16,- baked octopus, basil pesto, caper mayonnaise, parmesan, pine nuts, parmesan-fig foam 17,- crunchy green asparagus, cucumber avocado, wasabi-crumble, wasabi mayonnaise, soja-garlic glaze, wakame cucumber salad 14,- spicy tuna and teriyaki-tuna, soja-garlic glaze, harissa mayonnaise, bonito flakes, chili 17,- SUSHI
NIGIRI rice topped with fish 4 pieces Salmon scottish Label Rouge salmon Unagi (Eel) garlic-soja glaze, spicy crisp Pickled Salmon scottish Label Rouge salmon pickled in beetroot, teriyaki sauce, hot nut butter, crunchy salmon skin 7,- Yellowfin Tuna Scallops Granny-Smith, cucumber, wasabi-mayonnaise 6,- 6,- 7,- 8,- SUSHI
STARTERS Tartare beef or pickled salmon tartare hand-cut, dressed in olive oil, salt and pepper, at your own risk: world's best anchovies from Cantabria Black Edition, yolk foam, pommery mustard, harissa mayonnaise, mixed pickles, chili Basic 100g 16,- Large 150g 22,- Beef Fillet Carpaccio chanterelles, parmesan, herb sauce Buffalo Burrata SOUPS Miso 15,- colorful tomatoes, olive-grissini crumble, arugula, basil pesto, old age aceto 16,- dashi broth, miso, tuna, salmon, squid, wakame, enoki mushrooms, chili, farm egg 10,-
GREENS Neo's Nicoise tuna confit, artichoke, arugula, sardine mayonnaise, capers, olives, cherry tomatoes, potato chips 16,- Caesar Salad romaine lettuce, basil-parmesan dressing, tomatoes, capers pickled sardines, parmesan-fig foam small 9,- / large 14,- + Grilled Wild Prawn 1 piece 4,- Roasted Scallops Squid roasted with olives and capers Label Rouge Corn Poulard Breast Roasted Beef Fillet Chunks Tuna Confit 1 piece 4,- 12,- 9,- 12,- homemade "canned" tuna 9,-
VEGETARIAN Ravioli Almond Tofu NEO's Poke-Bowl FISH Scottish Label Rouge Salmon homemade goatcheese raviolis, arugula, colorful tomatoes, parmesan-fig foam 22,- NEO's wok vegetables, garlic-soja glaze, roasted peanuts, cilantro, pickled red onions 20,- warm sushi rice, tamago, avocado, wakame-cucumber salad, chili, wasabi sesame, mango, cilantro, peanut, wasabi-mayonnaise also available as a vegan dish 20,- fillet confitted in saffron butter, white tomatoe stock, spanish mussels, fennel-spinach salad, colorful tomatoes 29,- Gilthead Royale roasted whole lukewarm antipasti vegetables, aioli and roasted black garlic bread 32,- Yellowfin Tuna Steak NEO's wok vegetables, garlic-soya glaze, roasted peanuts, cilantro, pickled red onion 36,-
BEEF US Entrecote 400g 55,- Flap Meat From Hohenloher Cattle finely sliced 200g 29,- Dry Aged Rump Steak or Entrecote from Hohenloher Cattle butcher shop Brath served with: NEO's spicy beef butter, jus, corn, popcorn send your steak surfing 2 grilled wild prawns 400g 62,- 8.- We achieve an optimal result through the preperation at low temperature. Preparation time depending on size at least 30-45 minutes.
BEEF FILLET choose yours... Blackforest Fleckvieh lady s cut 180g 36,- men s cut 250g 48,- chateaubriand 500g 95,- Black Angus, Chile lady s cut 180g 43,- men s cut 250g 56,- chateaubriand 500g 110,- Taste your Fillet one piece each (approx. 100g) Fleckvieh, Black Angus and Oma Kuh (without Wagyu) 65,- Oma Kuh dry aged, Valles de Leon lady's cut 180g 55,- men s cut 250g 68,- chateaubriand 500g 130,- Wagyu, Chile lady's cut 180g 82,- men s cut 250g 105,- Taste your Fillet Deluxe a piece of each of our 4 delicious beef fillets á approx. 100g including Wagyu from Chile, marble score 6-7 served with: Sauce Be arnaise, jus, sauteed chanterelles, tomatoes, peas send your fillet surfing 2 grilled wild prawns chateaubriand 500g 209,- 99,- 8.-
DRY AGED ON THE BONE from our dry aging cabinet Butcher Bernd Glasstetter Blackforest Fleckvieh Cattle Cutlet aged 3 4 weeks min. 600g per 100g 8,- T-Bone aged 3 4 weeks min. 600g per 100g 9,- Porterhouse aged 3 4 weeks min. 600g per 100g 11,- Tomahawk aged 3 4 weeks min. 1000g per 100g 10,- Please choose YOUR favorite piece from our dry aging cabinet. We will be pleased to advise you. All cuts according to availability. We achieve an optimal result through the preperation at low temperature. Preparation time depending on size at least 30-45 minutes.
DRY AGED ON THE BONE from our dry aging cabinet Butcher Heiko Brath Hohenloher Cattle Cutlet aged 3 4 weeks min. 600g per 100g 11,- T-Bone aged 3 4 weeks min. 600g per 100g 12,- Porterhouse aged 3 4 weeks min. 600g per 100g 14,- Please choose YOUR favorite piece from our dry aging cabinet. We will be pleased to advise you. All cuts according to availability. We achieve an optimal result through the preperation at low temperature. Preparation time depending on size at least 30-45 minutes.
SIDE DISHES CREAMY Sauce Be arnaise port wine jus NEO's spicy beef butter truffle mayonnaise harissa mayonnaise 3,- each FROM FIELD AND MEADOW sauteed chanterelles with tomatoes & peas corn NEO's wok vegetables antipasti vegetables fennel-spinach salad 6,- each SENSE OF SATIETY sweet potato puree with chili & cilantro black garlic bread, roasted (colored with sepia color) pea potato churros NEO's fries 5,- each with parmesan 7,- NEO's fries PREMIUM with truffles 8,- NEO's fries DELUXE with parmesan & truffles 10,- spicy sweet potato fries with guacamole 8,- each
SWEET TREATS NEO's Lucky Ball Lime Sorbet & Blood Orange meringue, ginger-nut crumble, watermelon, lemon thyme HEARTY to end the evening or to start the night Tepid Gorgonzola with olive-fig chutney Parmigiano Reggiano with honey mascarpone, biscuit, raspberry, white chocolate, pistachio, peach-apricot ragout 12,- 10,- 10,- 10,-
All listed prices are in Euro, including statutory value added tax and service Additives: 1 with preservative / 2 with colorant / 3 with antioxidant/ 4 with sweetener saccharine / 5 with sweetener cyclamate / 6 with sweetener aspartame, contains phenylalanine / 7 with sweetener acesulfame / 8 with phosphate / 9 sulfurized / 10 contains quinine / 11 contains caffeine / 12 with flavor enhancers / 13 blackened / 14 waxed / 15 genetically modified