Starters

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

(Porto blanc 6 €)

or

Stuffed quail with pan-fried peach on a peach sauce

or

Wild hare on a reduction of pomegranate and raisins

or

Braised beef cheeks marinated in walnut 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

Méli-Mélo of green salads with lime vinaigrette with marinated goat cheese, tomatoes and olives

or

Bergamotte-Sorbet with Limoncello

Main Course

Filet of veal on a sauce “Café de Paris”, with oyster mushrooms, spinach gnocchi and glazed carrots

or

Filet of deer “Grand Veneur” with caramelized red cabbage, sour cherries and gratin of potatoes

or

Salmon „unilateral“ with a crust of Sauerkraut on a Rieslingsauce with “pommes rissoles” à la juniper

or

Confit of duck’s breast with salsify in Sherry-Cream with buckwheat-pilaf and blueberries

or

Lasagne provençal (veg.)

Desserts

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

or

Crêpes Suzette 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 62 €

4-course menu 74 €

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