First Course
Vol au vent from sweetbread, scampi and mushrooms perfumed with marjoram
23€
Rabbit terrine with duck liver and truffle served with a little salad
17€
Frog legs with a garlic custard and parsley juice
25€
Duck liver pate with chutney marinated in Gewürztraminer
23€ - 1/2 14€
Marinated Salmon with lime, tomato tartar and sorbet from basil and tomato
15€
Fish and Shellfish
Plaice fillet with brown shrimps and fish sauce
23€
Fario trout stuffed with crayfish served on polenta
19€
Half lobster with Penne and shellfish, perfumed with Basil
30€
Streamed Halibut from Norway with Citrus fruit and salmon eggs
25 €
Meat
Roasted beef Cotelette with vegetables and Béarnaise
Par pers. 29€
Half Pigeon from the farm Théo Kieffer, a slice of roasted duck liver and mashed green peas
24€
Leg of Lamb from Quercy, Ravioli of Aubergine, Olives and tomato juice
23€
Veal steak with potatoes from Le Touquet and Albufera Sauce
25€
Cheese
Cheese Board
13€
Munster Cheese
6€
Schwarzwälder Torte mit Amaretto Eis
€8
Variety of sorbet and fruits on a biscuit
€8
Strawberries and white chocolate on a sablé with pistache ice cream
€8
Marinated raspberries and rhubarb in Cinnamon
8€