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First Course

Half a dozen snails, served in a traditional stoneware dish
Duck foie gras, made in-house
Assorted vegetable slaw platter
(grated carrots, cabbages and beets in a creamy vinaigrette,
served with cucumber and tomato)

Onion tart
Wild rabbit terrine with hazelnuts
Winegrower’s salad
(sliced meat sausage and emmental cheese on a bed of lettuce)

MAIN COURSE
– FISH –

Pike perch filet in white wine sauce, served on a bed of sauerkraut
Scallops with blue poppy garnish
Norwegian cod, served with buttery sautéed leeks

Main Course
– Local specialties –

Shepherd’s Pie with fresh pork shank and potatoes
Duck filet, served with a choice of sauce and side dish
Sauerkraut with assorted sausages and cuts of smoked pork
Breaded Chicken Cordon Bleu with Munster cheese, served with fries
Roasted lamb shank with thyme, served with a hahrtäpfelkiachla (potato pancake)
Wild boar ribs, served with a choice of side dish

MAIN COURSE
– bEEf –

Boneless rib steak (French origin),
served with a choice of sauce and side dish
Beef tenderloin (French origin),
served with a choice of sauce and side dish

Desserts

“White Lady” Sundae
(vanilla ice cream served with chocolate sauce and whipped cream)
Vanilla Crème Brûlée
Pastry of the day
Vacherin Ice Cream Cake
(meringue ice cream cake served with red berry sauce)
Liège Sundae
(vanilla ice cream, served with chilled espresso and topped with whipped cream)
Boozy Sorbet
(your choice of sorbet sprinkled with fruit liqueur)
Puff Pastry Profiteroles
(ice-cream filled puff pastries, served with chocolate sauce and whipped cream)
Black Forest Sundae
(vanilla and chocolate ice cream with red berry jam, sprinkled with cherry liqueur
and topped with whipped cream and cherries)

3-flavor Ice Cream Sundae