La Carte
Starters
| 6 Vineyard snails baked with herbed garlic butter | |
| 12 Vineyard snails baked with herbed garlic butter | |
| Fresh foie gras of duck served with toast | |
| Carpaccio of beef | |
| Scallops and scampi on the spit with cocktail sauce and small salad | |
Soups
| Fish soup provencal with garlic mayonnaise, grated cheese and croutons |
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| French onion soup | |
| Tomato soup with croutons |
Salads
| Green salad with walnuts | |
| Green salad with tuna, olives, potatoes, eggs, anchovies, tomatoes and green beans |
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| Gratinated goat cheese with olive oil on frisée salad | |
| Ceasar salad with slices of tenderloin | |
| Ceasar salad with a half lobster | |
Meat specialities
| Grilled prime beef garnished with lemon, seasonal vegetables and potato gratin |
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| The Major Rib (350g), matchstick French fries and Béarnaise Sauce |
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| Angus tenderloin served with a bearnaise sauce, green beans and matchstick French fries |
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| Beef Stroganow with boiled potatoes | |
| Angus tenderloin Charlemagne, matchstick French fries and peppersauce | |
| Steak Tartare, raw minced tenderloin with matchstick French fries | |
| Sirloin steak with matchstick French fries and green salad | |
For two or more persons
| Chateaubriand with baby peas and carrots, matchstick French fries and Béarnaise sauce |
ca. 250 g p. P. |
Seafood – seasonal
| Ceasar salad with a half lobster | |
| Half lobster and small beef fillet with matchstick French fries and Béarnaise Sauce | |
Oysters – seasonal
| Fines de Claire | 1/2 Dutzend 1 Dtzd 2 Dtzd |
Fish specialities
| Scallops served with cream sauce, capers and rice | |
| Grilles tuna steak with soy chili sauce, mashed potatoes and sauteed baby spinach | |
| The sole “Miller‘s Style“ with potatoes | |
| Salmon steak with matchstick French fries and green salad |
Poultry
| Chicken stewed in red wine with mashed potatoes | |
MENU CLASSIQUE
| Green salad with walnuts
Grilled sliced sirloin served with matchstick French fries |
Specialties
| Kidney of veal in Madeira sauce with mashed potatoes | |
| Pink-roasted rack of lamb with herbs, green beans and potato gratin | |
Desserts
| Crème Caramel | |
| Profiteroles à la glace vanille | |
| Tarte aux pommes tiède | |
| Crêpe Suzette à l’orange | |
| Mousse au chocolat | |
| Crème brûlée à la vanille de Bourbon | |
| Fromage au lait cru | |
| Fondant au chocolat | |
| Sorbet Citron avec Crèmant de Bourgogne | |
| Ile flottante au caramel | |
| Glace vanille et chocolat | |