Starters

Salad of Mediterranean vegetables with
fried scallops

€ 26,-

* * *

Carpaccio of ox fillet with olive puree and Parmesan

€ 22,-


Soups

Crawfish essence with morel ravioli

€ 12,-

* * *

Foam soup of asparagus with croûtons 

€ 12,-


Main dishes

Fish

Fillet of sea bass with Riesling sauce
on leaf spinach

€ 36,-


Meat

Corn-fed poulard breast Barolo vinegar jus
on two kinds of asparagus

€ 32,-


Desserts

Iced Bundt cake of Valrhona chocolate

€ 12,-

* * *

Cheese from Maître Affineur Waltmann

€ 14,-

Menu

Marinated foie gras with hazelnut pulp
and brioche

* * *

Baked langoustino  with artichokes
in lemon stock  

* * *

Fillet of pike-perch fried on its skin
with peasecods

* * *

Medaillon of calf fillet on potato-leek ragout

* * *

Curd mousse with caramel puff pastry
and rhubarb sorbet

* * *

€ 68,-
As a four-course menu € 56,-