Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche

(Porto blanc 6 €)

or

Salmon-Tartar with fresh mango on beetroots with basil vinaigrette

or

Filled quail on a cognac sauce with braised grapes

or

Scallops with “beurre blanc”, piperade and straw potatoes

Second Course

Velouté of Watercress with cream cheese dumplings and croutons

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of wild salads with fresh raspberry and raspberry-vinaigrette

or

Sorbet of elder with Eau-de-Vie

Main Course

Supreme of guinea fowl on a truffle essence with green asparagus and savoy balls

or

Pan fried Loup de Mer on a Riesling sauce and braised fennel

or

Filet of veal with oyster mushrooms, gratinated bellpeppers and glazed scallion

or

Filet of „Salzwiesenlamm“ (special Lamb) à la provençale with „Panisse de Nice“ and Tartelette with vegetables provençale

Desserts

Trilogy of red fruits on a coulis

or

“Omelette Surprise” Peach and Vanilla Ice cream surrounded by meringue on a Vanilla-Coulis

or

Dessert “Tout Chocolat”

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 56 €

4-course menu 64 €

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