DUCK FOIE GRAS WITH QUINCES
Light Mousse with Chestnuts und Shavings from salted Meringue
— 20€ —
HALF-COOKED SALMON FILET
Salad from Red Sauerkraut, Mousse of white Eggs cooked in alsace Gin and Potato Blinis
— 22€ —
Supplement: Caviard of Aquitaine: 12€ (according to arrival)
ROASTED MÉDAILLON OF VEAL WITH CRAYFISH
Creme of Ceps, Seafood Mustard et Chips from Wheat Bread
— 25€ —
FISH
AQUITAINE WHITE STURGEON STEAK
Puree of Jerusalem Artichoke, Brussels Sprouts, Shallot Petals with Porto, Strong Red Wine Juice
— 25€ —
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
SMOKED ROAST PIKE-PERCH
Butternut in different ways, Orange Viennese, Foam with Saffron of Alsace
— 27€ —
RED MULLET FILLET
Hazelnut Condiment, Tuberous Chervil, Mushrooms from the Vosges and Poultry Broth reduced to Hazelnut
— 29€ —
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
MEAT
ORGANIC PORK SQUARE FROM ALSACE COOKED WITH GRAPE MARC
Crispy Black Boudin Balls, Mashed Potatoes with Nut Butter, Onion Compote and salted Anchovies
— 25€ —
LAMB NET MEDALLION ROAST
Snails of Alsace with Butter, Cream of Garlic, Parsnips and Bone Marrow Quenelles,
— 27€ —
BACK OF GAME FROM ALSACE WITH XOCOPILLI
Pumpkin Nutmeg Mashed Potatoes, Cocoa Tile and Vosges Mushrooms
— 29€ —
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
VEGETERIAN MEALS
CHOUCROUTE OF RED CABBAGE IN SALAD
Egg Wheat Mousse with Alsace Gin and Blinis of Potato
— 12€ —
Supplement: Caviard of Aquitaine: 12€ (according to arrival)
JERUSALEM ARTICHOKE PUREE CARAMELISED
Brussels Sprout, Shallot Petals in Porto Wine
— 15€ —
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
BUTTERNUT IN DIFFERENT WAYS
Pumpkin Seeds and Viennese with Orange
— 15€ —
PUMPKIN NUTMEG
Light Mousse, Cocoa Tiles and Vosges Mushrooms
— 16€ —
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
CHEESE
Selection of ripened Cheese
DESSERTS
Please order at the beginning of your meal
— 11€ —
"CHOCO-TRUFFLE":
Grand Cru Chocolate "Villa Gracinda" in different Ways flavored with Truffles
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
SUPREME CHICKEN IN HOT & COLD
Smoked Leeks, Light Mayonnaise with Saffron
OR
PINK TROUT MARINATED WITH SALT WET COOK
"Blanc Manger" with Horseradish, Pickles and crispy Chips
STEAMING PRE-SALTED MERLAN
Cream of Mussels, Candied Salsify and Rice Tiles
OR
ROASTED WILD GAME STEAK
Kassknepfle, Mushrooms from the Vosges and Apples
CHESTNUT CREME CAKE
Rosehip Coulis
OR
BLACK FOREST IN OUR WAY
light Vanilla Mousse, Griottines Cherries, Crumble Cocoa and Sorbet
DUCK FOIE GRAS WITH QUINCES
Light Mousse with Chestnuts und Shavings from salted Meringue
OR
HALF-COOKED SALMON FILET
Salad from Red Sauerkraut, Mousse of white Eggs cooked in alsace Gin and Potato Blinis
Supplement: Caviard of Aquitaine: 12€ (according to arrival)
AQUITAINE WHITE STURGEON STEAK
Puree of Jerusalem Artichoke, Brussels Sprouts, Shallot Petals with Porto, Strong Red Wine Juice
Supplement: Uncinatum Truffle: 7€ or Melanosporum Truffle: 10€ (depending on market)
OR
SMOKED ROAST PIKE-PERCH
Butternut in different ways, Orange Viennese, Foam with Saffron of Alsace
OR
ORGANIC PORK SQUARE FROM ALSACE COOKED WITH GRAPE MARC
Crispy Black Boudin Balls, Mashed Potatoes with Nut Butter, Onion Compote and salted Anchovies
OR
LAMB NET MEDALLION ROAST
Snails of Alsace with Butter, Cream of Garlic, Parsnips and Bone Marrow Quenelles
REFINED CHEESE
DESSERT OF CHOICE
Please order at the beginning of your meal
HALF-COOKED SALMON FILET
Salad from Red Sauerkraut, Mousse of white Eggs cooked in alsace Gin and Potato Blinis
—————
SMOKED ROAST PIKE-PERCH
Butternut in different ways, Orange Viennese, Foam with Saffron of Alsace
—————
ORGANIC PORK SQUARE FROM ALSACE COOKED WITH GRAPE MARC
Crispy Black Boudin Balls, Mashed Potatoes with Nut Butter, Onion Compote and salted Anchovies
—————
REFINED CHEESE
—————
HALF MOON CHESTNUT BISCUIT
light Mandarin Mousse, Crunchy Tiles and Mandarin Sorbet
