l'Alsace

Oysters served with mignonette and lemon.

Homemade terrine of fatty duck liver with fruit chutney and toast.

Creamy pumpkin soup with black trumpet mushrooms and roasted pumpkin seeds.

Snails with parsley and garlic butter served with potato sourdough bread.

Warm goat cheese salad with green beans, potatoes, olives and vinaigrette.

Mussels in cream sauce with herbs and fennel crudité.

Steamed turbot in Riesling with spinach, mushrooms and hollandaise.

Braised rabbit in white wine sauce with chanterelles and root vegetables.

Rib-eye steak with sauce béarnaise, confit onion and celery.

Crème brûlée with vanilla and plums in armagnac.

Filled profiteroles with vanilla ice cream and crème Chantilly.

Chocolate mousse served with mocha sauce.

Pear sorbet with pear brandy from Alsace.

Selection of French cheeses with accompaniments and potato sourdough bread.

Creamy pumpkin soup with black trumpet mushrooms and oven-baked halibut.

Warm goat cheese and smoked ham with bitter salad and olives.

Homemade terrine of fatty duck liver with chutney and toasted bread.

Half lobster with lemon purée, salad and toasted bread.

Smoked salmon with apple, horseradish and smoked cheese cream.

Duck breast and duck sausage with red cabbage, duck gravy and pommes fondant.

Steamed turbot fillet with hollandaise, forest mushrooms, spinach and parsley potatoes.

Four kinds of French cheeses served with garnish.

Chocolate mousse with mocha sauce and pistachios.

Crème brûlée with plums in armagnac.

Risalamande with amarena cherries and puffed rice.

Apple streusel with vanilla parfait and salted caramel sauce.

Fried duck liver with Madeira reduction, apple and pain d’epices.

Brillat Savarin with pear and walnuts.

Risalamande with amarena cherries and puffed rice.

Mussels in cream sauce with goat cheese.

Ribeye with sauce béarnaise and seasonal garnish.

Chocolate mousse with mocha sauce or cheese plate.

Poached oysters with grapefruit, hollandaise, salted cucumbers and caviar.

Veal tenderloin with confit celery, celery purée and morel sauce.

Chocolate-passion mousse with passion sorbet.