GROUPS MENUS

2020 prices - all prices are in Euro - Taxes and service included - Drinks not included

For groups over 20 persons. Driver and tour leader are free.

All reservations must be made and confirmed at least 3 days (72 hours) prior to the date.

One menu per group.

Menus 1-2-3-4-5 not available during Christmas Market period.

1 - SUGGESTION TO 15 €

1/4 Flammekueche (sour cream, bacon, onions)

Chicken leg served with French fries and salad

Ice-cream

2 - SUGGESTION TO 16 €

Raw vegetable salad

Flammekueche (sour cream, bacon, onions) and salad

Ice-cream

3 - SUGGESTION TO 17 €

Onion tart and salad

Diced turkey "blanquette", Spaetzle (local style noodles)

Ice-cream

4 - SUGGESTION TO 17.50 €

Farmer’s pâté, raw vegetables salad

Breaded pork escalope garnished

Floating Island

5 - SUGGESTION TO 18.50 €

Raw vegetable salad

Traditional beef stew (potroast style)

Floating Island

6 - SUGGESTION TO 19.50 €

Alsatian quiche and salad

Garnished sauerkraut

Iced Vacherin

7 - SUGGESTION TO 20 €

Pfeffel Salad (thin slices of duck served on leaves)

Cock leg cooked in a creamy Riesling sauce

Apple, raisins and Cinnamon pie

8 - SUGGESTION TO 21 €

Bacon and Egg salad

Pastry case filled with blanquette

Iced Vacherin

9 - SUGGESTION TO 23 €

Onion tart and salad

Baeckaoffa (Slowly cooked marinated meat and vegetables)

Floating Island

10- SUGGESTION TO 24 €

Slice of smoked salmon

Grilled salmon served on a bed of sauerkraut

Faisselle (cottage cheese)


11 - SUGGESTION TO 26 €

Puff pastry filled with sea bass

Pork escalope stuffed
with ham and cheese

Sorbet

12 - SUGGESTION TO 35 €

Half dozen of snails

Duck breast served with a creamy peppercorn sauce

Cheese plate
Sorbet plate served with raspberry coulis

13 - SUGGESTION TO 38 €

Duck “Foie Gras”

Veal skirt with shallots sauce

Cheese plate

Dark red plum compote topped with
a gingerbread ice-cream


14 - SUGGESTION TO 45 €

Duck “Foie Gras” Bloc

Grilled salmon on a bed of leek compote

Veal skirt with shallots sauce

Cheese plate


Dark red plum compote topped with a gingerbread ice-cream