Menus

- Corn salad

with bacon, egg and spicy croutons OR shrimp, marinated salmon, and croutons

- Burgundy snails

12 pieces

- Soup of the season

- Buratta mozzarella tomatoes with pesto and arugula

Greek black olives with balsamic sauce

- Fennel carpaccio with black olive tapenad

bacon chips and cream cheese crackers

- Gourmet platter

block of foie gras, salmon marinated in dill, shrimp with lemon and olive oil, sour cream with horseradish and arugula

- Duo of French duck foie gras

hot pan-fried and medium-rare in a terrine, caramelized fruit and tangy arugula

- Feuilleté « de la forêt-noire aux vosges »

chanterelle mushrooms and wild porcini mushrooms in cream sauce, julienne of grilled Black Forest ham

- Rib eye steak

Madagascar green pepper sauce or maître d'hôtel butter, served with vegetables and French fries

- Fillet of beef

Chanterelle sauce with vegetables and French fries

- French duck breast

glazed with honey and spices, served with potato gratin and vegetables

- Veal Cordon Bleu

with a choice of cheese: Emmental, Munster or goat's cheese, served with vegetables and French fries - 20-minute waiting time

- Bordeaux-style rib steak

Red wine and shallot sauce, marrow with vegetables and French fries

- Lamb rack “Aigle” style

wWith duck fat and rosemary, served with vegetables and sautéed potatoes · 20 min wait

- Chicken escalope with herbs

Raw vegetables, garnish and sauce of your choice

- Surf and turf: minced chicken and giant shrimp

Red curry sauce and coconut milk with basmati rice and honey-glazed fruit

- The traditional Sundgauer carp

served with all-you-can-eat French fries and salad

- sea bass or gilthead sea bream fillet

on creamy Beluga lentils, tender apples, and Espelette white wine sauce

- Char from Heimbach (67 Alsace)

on kale with ginger and lemongrass, crispy bacon, and Camargue rice

- Île flottante

on custard and roasted crystallized almonds

- Crème brûlée

Madagascar bourbon vanilla and salted butter caramel ice cream

- White lady or chocolate liégeois

vanilla ice cream or vanilla chocolate ice cream with chocolate sauce

- Sorbet with alcohol

Service tree, Raspberry, Calvados, Marc, Pear, Vodka

- Vacherin glacé

“Aigle” style with two sorbets and red fruit coulis

- Chocolate cake

poached pear, mango coulis, and raspberry sorbet

- Alsatian fruit tart

with whipped cream