Seasonal menu

Bone marrow, flower of salt, toasts   |   17.-

The gallows of the region’s sausages   |   20.- / p.p.

Creamy Pumpkin, Nutmeg and Butternut squash soup |   17.-

3 Fine de Claire Oysters, N°3, Marenne Oleron 16.-

Marinated salmon, Coriander, Beetroot and wasabi|   21.-

Venison Tataki, Teriyaki, Rucola, Ligonberries and Etivaz  |   22.-

Duck foie gras with Sauternes, Cooked wine jelly, Cuchaule |   26.-

Seasonal salad   |   8.-

Seared Tuna, Mint-peanuts sauce, Mousseline and spring onion   |   40.-

Turbot Fillet, Champagne sauce, candied Eggplant, Roasted butternut squash |   46.-

Old fashioned steak tartare, French fries, toast   |   39.-

Pan-fried Sweetbreads, Mustard sauce, Braised endives, Gratin |   42.-

Beef steak, Beurre Dumas, French fries   |   41.-

Pike Quenelle, spinach leaves, Lobster sauce, Pilaf rice |   40.-

Venison Tagine, Grand Veneur sauce, Butternur squash, Spätzlis   |   40.-

Frog legs, parsley, French fries   |   38.-

Only in the evening : Venison Ribeye steak, Grand Veneur sauce, Spätzlis and hunting garniture 52.-

Assortment of cheeses   |   14.-

Basket of meringues, double cream of Gruyère, red fruits   |   11.-

Mont Blanc, Chestnut Vermicelli, Light Mascarpone cream  |   12.-

Fresh pineapple   |   10.-

Moelleux au chocolat, Coconut Sorbet   |   13.-

Rum Baba, Light Mascarpone cream 16.-

 Caramelized Tarte Tatin, Vanilla ice cream   |   13.-

Floating island, Custard, caramel, almonds, pralines   |   11.-

Grillottines, Vanilla Ice cream, Kirsch liquer 10.-

Homemade ice cream or sorbets   |   4.50 / scoop