Bofinger

Roasted venison served with a grand veneur sauce and autumn vegetables.

Pork shoulder accompanied by sauerkraut and a beer sauce.

Mango velouté enhanced with lime and mascarpone cream.

Soft-boiled egg served with a mushroom fricassée and a Pinot Gris cream.

Sauerkraut composed of Strasbourg sausages, white, smoked with cumin and smoked bacon.

Chicken supreme with Riesling accompanied by a buttered potato purée.

Whelks cooked in a homemade broth, approximately 300g.

Grey shrimp, approximately 100g.

Five langoustines.

Whole crab of approximately 500g.

Half Canadian lobster served cold.

Cold Canadian lobster of approximately 550g.

South-West Baeri caviar served with blinis and Isigny AOP crème fraîche.

Leeks ravigote garnished with free-range egg mimosa.

Herring and potato salad served with a horseradish mayonnaise.

Perfect egg accompanied by an Alsace Pinot Gris cream.

Shrimp cocktail served with avocado and trout eggs.

Marrow bone with fleur de sel with a whole grain mustard cream.

French poultry pâté en croûte with mushrooms and pistachios.

Marinated Scottish salmon carpaccio, sweet onion cream and trout eggs.

Langoustine ravioli served in an herb and brown butter broth.

French semi-cooked duck foie gras with Pinot Noir jelly and toasted bread.

Half-salt pork knuckle accompanied by sauerkraut and potatoes English style.

Fish and Chips served with tartar sauce and fries.

Pike quenelle with langoustine cream, fresh spinach, mushrooms and basmati rice.

Scottish salmon with sorrel accompanied by basmati rice.

Skate wing with capers served with a buttered potato purée.

Whisky-flambéed lobster, served with béarnaise sauce and fries.

Mushroom bouchée à la reine, Alsace Pinot Gris cream and winter vegetables.

French chicken supreme with poulette sauce, mushrooms and winter vegetables.

Normande breed beef tartare served with baby leaf salad and fries.

Grilled entrecote with béarnaise sauce accompanied by fries.

Grilled Châteaubriand beef fillet with béarnaise sauce with fries.

Roasted bone-in leg of lamb, sliced served with gratin dauphinois.

Traditional Munster AOP with cumin and toasted bread.

Warm Munster AOP flambéed with Marc de Gewurztraminer with toasted bread.

Floating island served with salted butter caramel.

Rum baba accompanied by Bourbon vanilla whipped cream.

Chocolate lava cake served with Procopio vanilla ice cream.

Apple and raisin strudel served with Procopio vanilla ice cream.

Pear sorbet accompanied by a small glass of Williamine.

Lemon sorbet served with a small glass of vodka.

Piedmont hazelnut paste with whipped cream and caramelized hazelnuts.

62% cocoa chocolate served with whipped cream.