MENU

Menu

Starters

Cream of parsnip 8,-

Salad with a hot goats cheese parcel, marinated beetroot, pear and bacon 8,-

Salad from winter vegetables with pork belly and a lemon and nuts vinaigrette 9,-

 Rol from smoked halibot filled with crayfish on a cucumber coulis and a capers mayonnaise 11,- (Supplement 1,- in the menu)

Terrine of duck foie gras with toast and confit of onion 12,-

(Supplement 2,- in the menu)


Mains

Cannelloni with celeriac, forest mushrooms, parmesan cheese and fresh herbs oil 15,-

Fresh fish of the day 16,-

Braised veal chuck steak with saurkraut, jus and hazelnuts 17,-

Slowly cooked duck leg with beetroot from the oven and cognac jus 17,-

Beef tenderloin with green vegetables and a red wine sauce 21,-

(Supplement 5,- in the menu)

 

All our main dishes come with “Dauphinoise potatoes”


Desserts

Mango mousse 6

Creamy  white chocolate mousse with crumble 6

Selection of French cheeses 6

Tarte tatin with pear and vanilla ice cream 6

Ice cream sundae “La Cure” from “Glace des Alpes” 7

 


3 course menu : 26

Starter, main and dessert from our menu