Starters

Pan-fried quail on a honey sauce with raisins

or

Tartar of salmon and smoked trout on a lemon sauce with avocado

or

Filet of wild hare with capers and pomegranate accompanied by a little balsamico

or

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

Second Course

Burgundy grapevine snails à l’Alsace

or

Sorbet of green apples with Calvados

or

Mixed herb salad with peach vinaigrette and a mousse of Fourme d’Ambert and red port wine

or

Velouté of sweet potatoes with Chorizo Chips and Parmesan

Main Course

Duck’s breast on an orange sauce with salsify in Cream and rosemary-“Serviettenknödel”

or

Filet of deer “Grand Veneur” with potato gratin, red cabbage and marinated sour cherries

or

Filet of guinea fowl on a sauce “Vin Jaune” with champignon risotto and little green beans

or

Filet of pan-fried halibut on a sauce of “Elsäsischer Senf” with La Ratte-potatoes and red beets

or

Lasagne provençal (veg.)

Desserts

“Birne Helene” with pear on a pear mousse, vanilla ice cream and chocolate sauce

or

Ginger crème brûlée with Cointreau-Emulsion

or

Crêpes Suzette with vanilla icecream

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 69 €

4-course menu 82 €

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