APPETIZER

our carpaccio - specialty :

carpaccio of German beef
with the chef´s special seasoning and gourmet garnish

Carpaccio of thuna fish
marinated with Teriyaki and chili
garnish of green asparagus
14.50


gratin of snails with zucchini and french mushrooms
- one of our renowned specialities
10.50

summer salads with sauce vinaigrette
crostini of goat cheese with oven backed tomatoes and crisp bacon
9.50

roasted breast of duck with Asian flauvor
served on salad of sojasprouts and green beans
13.50

home-made, air-dried Coppa – Italian style
seasoning of black olives and tomatoes
garnish of raw asparagus
10.50


SOUP and CONSOMME

double beef consomme of the day
6.50

snail soup - as our neighbours, the Alsatians cook it
8.50

creamy soup of mushrooms
6.50



MAIN COURSES


grilled fillet of sea bream
essence of saffron with olive oil and cranberries
selection of vegetables and steamed potatoes
22.50


skewer of scallops and gambas
- Asian style -
stir-fried in the wok vegetables and grilled polenta
24.50


best fillet of cod in smoked Black Forest ham
green asparagus with white Burgundy sauce
steamed potatoes
21.50


roasted loin of veal rosé
selection of different mushrooms - in a light creamy sauce
assorted vegetables and Spätzle – German noodles
26.50

steak of German beef served with stuffed peperoni
in a hearty red Burgundy-black-pepper-sauce
assorted vegetables and pommes dauphines
23.-


roasted breast of chicken with a taste of Madras Curry
grilled gambas
stir-fried in the wok vegetables and Basmati rice
19.50


roasted breast of duck with orange sauce
assorted vegetables and pommes dauphines
23.-

SWEET DELIGHTS


DRIED PLUMPS in ARMAGNAC
A SPECIALTY OF SOUTH WESTERN FRANCE
Vanilla ice cream
10.50


Black Forest dessert
potted sour cherry with special flavour
baptized with cherry fruit brandy
VANILLA ice cream and whipped cream
10.50


MERINQUE FRENCH STYLE
selection of home made sorbets
fresh fruit
9.50



lat dinner cup ARABICA
vanilla ice cream with chilled espresso
perfumed with Amaretto - whipped cream
8.50



iced NOUGAT made of Swiss chocolate - bittersweet
arrangement of fresh fruit and vanilla cream
10.50



- FRESH and FRUITY –
selection of fresh fruit in season with a taste of ginger
assorted home made sorbets
10.50



CRÈME BRULEE with PLUMP in ARMAGNAC
sorbet of RASBERRY and marinated fresh fruit
10.50