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

 
   
   

Soups

Clear consommé with julienne vegetables  
Fish soup provencal with garlic mayonnaise,
grated cheese and croutons
 
French onion soup  
Tomato soup with croutons  

Salads

Green salad with walnuts  
Green salad with tuna, olives, potatoes, eggs, anchovies,
tomatoes and green beans
 
Grilled goat cheese with olive oil on frisée salad  
Ceasar salad with slices of tenderloin  
Ceasar salad with a half lobster  
Mixed seasonal salad with poultry breast and fine herbs  
   

Meat specialities

   
Grilled prime beef garnished with lemon,
seasonal vegetables and potato gratin
 
The Major Rib (350g), matchstick French fries
and Béarnaise Sauce
 

Angus tenderloin served with a bearnaise sauce,
green beans and matchstick French fries

 
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

Mussels with matchstick French fries in white wine sauce  
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 in red wine with mashed potatoes  
   

MENU CLASSIQUE

Green salad with walnuts

Grilled sliced sirloin served with matchstick French fries
and Fred‘s herb sauce

 

Specialties

Beef stewed in red wine
with vegatables and boiled potatoes
 
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