Lunch Menu

GOAT CHEESE SALAD
Goat cheese au gratin with salad

CAESAR SALAD
Romaine Lettuce Salad with Chicken, Parmesan, and Croutons

ONION SOUP

“Marseille” Fish Soup

LOBSTER SOUP

SALMON TATAR
Norwegian salmon, capers,
vinaigrette

“FINE DE CLAIRE” OYSTERS
, 10 pieces

BEEF TATAR (100 g)
Capers, anchovies, pickled gherkins,
shallots, organic egg yolk

GAMBAS AL AJILLO
5 jumbo shrimp, braised
cherry tomatoes, chili-herb
garlic butter

PINK PRAWNS, 10 pieces
, unpeeled, blanched, with
rouille and cocktail sauce

6 BURGUNDY SNAILS
Parsley-garlic butter

RISOTTO with Artichokes and a ”
” White Wine Sauce

PASTA
with Strips of Beef Tenderloin

Pasta with Premium Fish ”
” in White Wine Sauce

ALSATIAN FLAMMKUCHEN
red onions, bacon, crème
fraîche, chives, parsley

VEGETARIAN FLAMMKUCHEN
Crème fraîche, vegetables,
red onions, arugula

FLAMMKUCHEN
GOAT CHEESE & GRAPES
Crème fraîche, red onions, and
ham

CHOUCROUTE GARNIE
Pork belly, sauerkraut,
Mashed potatoes

COQ AU VIN
—Chicken in Burgundy Sauce

PASTA WITH BEEF CHEEK RAGU

PASTA WITH GRILLED OCTOPUS

RUMPSTEAK (200 g)
with herb butter

GRILLED SHRIMP (7 pieces)
with Aioli

SALMON FILLET (160 g)
with Beurre Blanc

LAMB CHOPS (250 g)
with herb butter

½ LOBSTER (250 g)
with rouille

SEAFOOD PLATTER
, “Fine de Claire” oysters (6 pieces), “
” pink prawns (6 pieces)

CORN-FED CHICKEN BREAST (200 g)

+ 7.50 Grilled Vegetables
+ 9.50 Caesar Salad
+ 7.50 Rosemary Potatoes
+ 10.50 Wild Herb Salad
+ 5.50 Pont Neuf French Fries
+ 6.00 Side salad
+ 7.50 Potato gratin
+ 14.50 Truffle fries with
Parmesan & truffle

CRÈME BRULÉE
with bourbon vanilla, caramelized at the table

MOUSE AU CHOCOLATE
Brown chocolate mousse with
cardamom-mint-berry

VEGAN FRUIT SORBET
3 sorbet flavors: lemon,
blueberry, and raspberry sorbet
made with seasonal fruits

BROWNIE ICE CREAM Ganymed
Chocolate and Vanilla Caramel
Brownie ice cream, brownie chunks, chocolate
sauce, whipped cream, and
hazelnut brittle

CAKE / TART

CHEESE PLATTER