Seasonal suggestions

Seasonal suggestions

Appetizer

Queen's Bite, Chanterelle Mushrooms, Sweetbreads, Foie Gras Shavings 29,50
Landes Foie Gras Cooked in a Cloth, Fresh Figs, Elderflower Jelly, Toasted Cramique Bread 26,50
Hot Lyon sausage, gravy, caramelised onions, fried potatoes 25,00
Sautéed Mussels with Snails (Garlic, Parsley, Shallots, White Wine) 24,00
Scallops, curry apple brunoise, langoustine coulis 28,00

Starters

Lobster and monkfish cheek stew, leek fondue with lobster emulsion. 38,00
Pan-fried Lyon hot sausage, Madrid-style lentils, 24,50
Pan-fried duck liver "Normandy style" with chanterelle mushrooms 29,00
Landes Foie Gras Cooked in a Cloth, Citrus Jelly, Toasted Cramique Bread. 26,50
Poached Egg, Grey Shrimps, Butternut Squash Purée, Lemon Mousseline Sauce 23,50

Main Course

Whole Roast Pheasant in a Casserole Dish (2 servings): (minimum 30 minutes’ waiting time)

• Brabançonne 65,00
• Fine Champagne 70,00

Fillet of venison, pepper sauce, cranberries, homemade croquettes 39,50
Pan-fried hare saddle fillet, harlequin sauce, celeriac purée 38,00
Sole "Vapeur" Ostend style (Mussels, Shrimps, Langoustine Coulis) 45,00
Pan-fried Australian Black Angus beef, homemade matchstick potatoes (+/- 350g). 46,50

Main Course

Roast Pheasant in a Casserole Dish (2 servings): (minimum 30 minutes’ waiting time)

• Brabançonne 68,00
• Fine Champagne 75,00

Sole stuffed with lobster salpicon, emulsion, butternut squash purée 46,50
Pan-fried hare saddle fillet, harlequin sauce, celeriac purée 38,00
Fillet of venison, pepper sauce, almond potatoes, braised chicory 39,50
Authentic Alsatian Sauerkraut with Five Meats, Mashed Potatoes 35,00