Brasserie Bofinger

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

Mango velouté enhanced with lime and mascarpone cream.

Soft-boiled egg accompanied by a mushroom fricassée and Pinot Gris cream.

Fish & Chips served with fries and tartar sauce.

Garnished sauerkraut including Strasbourg sausages, white sausages, cumin-smoked sausages and smoked bacon.

Chicken supreme with Riesling accompanied by buttered mashed potatoes.

Tasting of twelve oysters including Saint-Vaast, Creuses de Bretagne, Gillardeau and Fines de Claire varieties.

Seafood platter including various oysters, lobster, brown crab, langoustines, shrimp and clams.

Grey shrimp (about 100g).

Whole brown crab (about 500g).

Half Canadian lobster served cold.

Cold Canadian lobster (about 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 in oil with horseradish mayonnaise.

Perfect egg accompanied by mushrooms and Alsace Pinot Gris cream.

Cocktail shrimp with avocado and trout eggs.

Marrow bone with fleur de sel served with old-fashioned 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.

Fish and Chips served with tartar sauce and fries.

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

Scottish salmon with sorrel served with basmati rice.

Skate wing with capers accompanied by buttered mashed potatoes.

Whisky-flambéed lobster served with béarnaise sauce and fries.

Normande beef tartare served with baby leaf salad and fries.

Grilled entrecôte with béarnaise sauce served with fries.

Grilled Châteaubriand beef fillet with béarnaise sauce and fries.

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 vanilla ice cream.

Apple and raisin strudel served with vanilla ice cream.

Hot chocolate profiteroles accompanied by vanilla ice cream.

Lemon sorbet served with a 2cl glass of vodka.

Sicilian pistachio paste served with whipped cream and pistachios.

Arabica coffee infusion topped with whipped cream, coffee beans, and chocolate.

Piedmont hazelnut paste served with whipped cream and caramelized hazelnuts.

Tahitian and Madagascar vanilla infusion served with whipped cream.

62% cocoa chocolate served with whipped cream.

Sicilian lemon puree served with whipped cream and lemon zest.

Sicilian mandarin puree served with whipped cream and lemon zest.

Vanilla ice cream, chestnut cream, meringue, hot chocolate, candied chestnuts, whipped cream, and a crispy tuile.

Piedmont hazelnut and Sicilian pistachio ice cream with praline, caramelized nuts, amaretto biscuit, whipped cream, and tuile.

Lemon and Sicilian mandarin sorbets with limoncello baba, lemon zest, whipped cream, and a crispy tuile.