1. Tarte Flambee / Flamenkuche

Signature. Traditional Alsacian flat bread. Baked with bacon, onions, crème Fraiche and emmenthal cheese.

2. Tarte Flambee / Flamenkuche

Signature. Baked with spinach, mushroom, crème fraiche and emmenthal cheese.

Pate Du Chef

Homemade chicken liver, bacon, shallot, walnut and Port Pate served with baguette and “cornichons” (French pickles). The best!

Fromages

Assortment of 4 Artisan French cheeses served with jam, baguette, croissant and Pretzel bread.

Escargots

6 escargots baked in a garlic and parsley butter. Baguette.

Salade “Nicoise”

Red leaf lettuce, sautéed salmon or medium-rare fresh tuna, hard-boiled egg, warm Fingerling Potatoes and Haricots Verts, Niçoise olives.

French Onion Soup

Salade

Balsamic, fig-honey vinaigrette or Herbs and peppercorn dressings. Mixed field lettuce, tomatoes, cucumbers.

Spaetzle a l’Alsacienne Dinner

Signature. Homemade Alsace noodles baked with ham, onions, cream and cheese.

Spaetzle Aux Champignons Dinner

Homemade Alsace noodles baked with mushrooms, spinach cream and cheese.

Ratatouille En Croute Dinner

Provence Ratatouille (eggplant, zucchini, peppers, tomatoes, herbs) and goat cheese baked “pot pie“ way.

Ratatouille En Croute With Merguez Sausage Dinner

Lamb sausage.

Galette Vegetariennes Dinner

Spinach, chickpea, cumin and goat cheese patties served with a cold tomato coulis.

Choucroute Garnie Dinner

Traditional dish from Alsace! Sauerkraut served with 3 kinds of sausage and Fingerling potatoes.

Nage De Saint-Jacques Dinner

Scallops, shrimp, salmon, smoked trout in lobster broth (Bouillabaisse style).

Poulet Farci Dinner

Chicken breast stuffed with spinach, Brie and pecans. Thyme demi-glaze. Potato gratin.

Chicken Cordon Bleu Dinner

Chicken breast lightly breaded and stuffed with ham and Emmenthal cheese, served with a cream sauce, and potato gratin.

Cotelette De Porc Dinner

Boneless pork chop stuffed with bacon, peaches, shallots and baked with Fourme d’Ambert blue cheese. Thyme glaze. Potato gratin.

Truite Au Crabe Dinner

Butterfly trout baked in foil stuffed with crab meat and fennel root and caramelized apples. Potato gratin.

Salmon Wellington Dinner

Salmon fillet wrapped in a puff pastry with spinach, goat cheese, tarragon. Lemon Creme Fraiche. Diced butternut squash-navy beans.

Boeuf Bourguignon Dinner

Chunks of beef stewed in a hearty red wine sauce with mushrooms and carrots. Served with spaetzle.

Boeuf Wellington Dinner

Beef tenderloin, medium rare wrapped in a pastry with mushrooms and served with a green peppercorn sauce and potato gratin.

Mousse Au Chocolat

Homemade chocolate mousse.

Tarte Au Citron

Lemon pie.

Crème Brûlée

Mini meringues.

Chocolate Pot De Creme

With homemade pecan cookie.

Mauricette-Lunch

Pretzel bread sandwich, stuffed with Chicken, pesto and Brie or Prosciutto ham, apples and Brie.

Le Francais-Lunch

Our homemade chicken liver Pâté and pickles in baguette. Served with soup or salad.

Salade Au Poulet-Lunch

Spring mix salad, chicken salad, tomatoes and cucumbers.

Quiche Loraraine-Lunch

Served with soup or salad.

Soup and Salad-Lunch

Bowl of soup and a salad.