Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche (plus 4 €)

(Porto blanc 6 €)

or

Filet of wild hare with a balsamico reduction, capers, pomegranate and raisins

or

Soufflé of trout with crayfishes on a Riesling-Sauce with vegetable-julienne

or

Carpaccio of veal tongue marinated in pumpkin seed oil with a small salad

or

Little quiches with spinach and leek with a small salad (veg.)

Second Course

Fish soup with croutons and Sauce Rouille

or

Burgundy grapevine snails à l’Alsace

or

Winter salads with walnut vinaigrette and Camembert-pear- millefeuille

or

Cranberry sorbet with raspberry brandy

Main Course

Duck’s breast with three peppers, caramelized red cabbage and “Serviettenknödel”

or

Filet of deer “Grand Veneur” with a timbale of savoy and sweet chestnut balls

or

Filet of Skrei (winter codfish) with fried fennel and turnip-semolina-dumplings

or

Capon “au citron” with little vegetables and “La Ratte”-potatoes

or

Lasagne provençal (veg.)

Desserts

Mousse and gelée from apples with Calvados, Tarte Tatin and cinnamon ice cream

or

Crêpes Suzettes with Grand Marnier and vanilla ice cream

or

Pear mousse with a chocolate dome on a bed of poached pear with chocolate sauce

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 60 €

4-course menu 72 €

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