Trout from Heimbach Springs – Alsace revisited 
Salt-baked pink trout, poppy seed blinis, Melfor vinegar sauerkraut and horseradish cream, trout caviar

Veal head and trotters 
Hot-cold combo of veal head and trotters, crunchy sucrine lettuce and mustard-shallot sauce

Fresh goat’s cheese with vegetables (vegetarian dish) 
Chilled ratatouille with raspberry vinegar, tapenade and fresh goat’s cheese with basil-infused oil

Beef 
Hand-prepared tartare of beef fillet, served with olives, artichoke and Cecina de Leon cured meat

Mackerel 
Country bread topped with a rich medley of raw and cooked mackerel, served with tomato and coriander

Terrine of duck foie gras
Prepared with seasonal ingredients depending on the chef’s preferences

Soup of the day made with seasonal ingredients

Curry & king prawn 
Delicately spiced cream of curry soup with cubes of king prawn

Cod
Cod fillet baked with a herb crust, creamed lettuce, mashed potatoes, parmesan crumble

Scallops
Pan-fried scallops in salted butter, black pudding and apple kohlrabi raviole

Lobster
Lobster served in its own Vin Jaune stock, julienne mushrooms, seasonal vegetable balls and young spinach shoots

Monk-fish– Today’s Alsace cuisine
Roast monk-fish fillet with bacon, crunchy sauerkraut, sweet horse-radish and butter sauce

Alsatian free-range chicken– Today’s Alsace cuisine
Alsatian free-range chicken supreme stuffed with foie gras and served like a Baeckeoffe

Pork
Slow-cooked fillet mignon of pork, parsley trotter ravioli, salted turnip and mustard sauce

Duwehof squab, Théo Kieffer
Squab pie, calf sweetmeat and foie gras, seasonal vegetables, truffle sauce

Beef
Sirloin steak ‘à la plancha’, leeks, ratte potatoes with marrow in a strong Pinot Noir sauce

Lamb
Lamb spare ribs cooked in olive-tomato preserve, polenta, aubergine caviar, garlic sauce

Veal
Thick slice of veal served medium-rare, truffle ‘Roman’ gnocchi, cauliflower in all of its forms

Mushrooms and eggs
Scrambled egg with chives, seasonal mushrooms, mesclun salad with Melfor vinegar

Vegetable pasta
Multi-colour pasta, selection of vegetables, Alsatian saffron cream

Cheese platter
The cheese platter is made up of the produce of Jacky Quesnot of the Saint Nicolas Dairy in Buhl

Bertschwiller and pilgrim platter
Organic cheese produced by the Krust farm in Berrwiller

The cream used in our kitchens is “Red Label” Alsatian single cream

Villa Gracinda Plantation Chocolate
Soft chocolate cake, raspberry and pistachio ice cream

Amaréna Cherry
Amaréna iced parfait, coffee liqueur tiramisu served with a ristretto coffee

Apricot
Dark chocolate and pistachio foam tube, roast apricot with rosemary

Lemon-Mango
Sesame seed snaps, lemon cream and mango tartar, passion-fruit sorbet

Red fruit
Like a red fruit Pavlova

Ice-cream or sorbet
Selection. With alcool = +3€