variation autour du choux-fleur , pétales de montbéliard
rillette de sandre, écume de riz
travers de porc laqué au miel et cumin, purée de patate douce
mini burger de viande de pot au feu, crème au raifort
Variation autour de la pomme
tortilla de jambon cru, au confit de cassis, pickles maison
Filet d'agneau, sauce froide au chèvre frais et concombre
The menu card
from our chef Christelle
(Starter + Main course + Dessert = €39)
OUR MENU
(STARTER + MAIN + DESSERT = 39 €)
STARTERS (Served alone 14,50 euros)
- Homemade fish crust pâté, celeriac remoulade with orange peel, kumquat pickles
- Salted mini Kougelhopf filled with snails and parsley butter, coulis of young spinach sprouts.
- Leek with raz el hanout vinaigrette, smoked duck breast, mountain cheese and fish egs.
- Homemade foie gras terrine, rhubarb and pomegranate confit, toasted brioche (surcharge of 4.50 euros)
DISHES (Served alone 24,50 euros)
- Veal stew, vanilla sauce, cauliflower mousseline, bacon crispies
- Lamb Fleischnackas with pickled tomatoes, lukewarm taboulé and our 'Frenzi Tatzaki'.
- Salmon steak, fragrant crust with candied lemon, carrot mousseline and yuzu sauce
- Large Knepfle with caraway seeds, cream with old mustard and golden croutons
DESSERTS (Served alone 9,00 euros)
To be ordered at the start of the meal, thank you
- Lemon meringue pie, but my way!
- White chocolate panacotta, strawberry compote with fresh thyme.
- Espresso crème brulée, tiramisu ice cream.
- Soft chocolate cake, heart of praline, chocolate ice cream.
- Meringue glacée, (handmade ice cream, vanilla / raspberry)
- Ice cream (vanilla, chocolate) or sorbet (rhubarb, cherry, strawberry)
*****
ALSO AVAILABLE, except Sunday lunchtime and public holidays:
(Not included in our ""Menu card"" formula)
Entrance fees 13.00€
* 6 Alsatian snails, homemade garlic butter
* Board of Black Forest raw ham and homemade pickles
***
Dishes 19.00 €
* Beef chuck fleischnakas, fried potatoes
* Spatzlé casserole with bacon, gratin with Munster
* Tarte flambée: onions, bacon, cheese, smoked duck breast and mache salad