Banquet Menu

Note: Please visit our blog for updates to our menus.

Lunch Plate — 268 kr.
1st course — Fish soup.
2nd course — Smoked salmon and shellfish.
3rd course — Terrine de foie gras, Parma ham, cold cuts and salad.
4th course — Dessert.
Theatre Menu
2 courses for 268 kr. or 3 courses for 328 kr.
The theatre menu is only available with a reservation —
between 15:30-19:30.
Salade gourmandise
Delicate salad dressed with smoked salmon, shellfish, terrine de foie gras with a white wine vinegar dressing. Served with toast.
Tournedos rossini
Medium grilled tenderloin of beef served with foie gras, red wine sauce, vegetables and rösti.
Crème brûlée
A classic dessert served with vanilla ice cream.
Menu 1 — 448 kr.
Salade gourmandise
Delicate salad dressed with smoked salmon, shellfish, terrine de foie gras with a white wine vinegar dressing. Served with toast.
Consommé double à l’alsacienne
Strong beef broth, served with herbal pancakes filled with truffles and minced veal.
Le filet de boeuf rossini
Tenderloin with fried goose liver on top with marsala sauce and rösti. The classic way.
Variation de fromage
Selection of Italian and French cheeses.
Mousse au chocolat
Chocolate mousse served with seasonal fruit and berries.
Wine menu to Menu 1 — 436 kr.
Crémant d’Alsace - Alsace1 gl.
Apéritif.
Riesling - Scherb, Gueberschwihr2 gl.
Accompanies the salade gourmandise.
Valtravieso - Crianza, Ribera del Duero2 gl.
Accompanies the le filet de boeuf á la rossini.
Banyuls - Chapoutier, Rhône1 gl.
Accompanies the mousse au chocolat.
Coffee or Tea
And finally...
Menu 2 — 415 kr.
Salade gourmandise
Delicate salad dressed with smoked salmon, shellfish, terrine de foie gras with a white wine vinegar dressing. Served with toast.
Le filet de turbot à l’homardin
Filet of turbot, served with lobster sauce, seasonal vegetables and potatoes.
La pintade au foie gras
Breast of guinea fowl stuffed with foie gras served with pomme maxim and gravy.
Tarte aux citron
Lemon pie baked with meringue, served with vanilla ice cream.
Wine menu to Menu 2 — 506 kr.
Crémant d’Alsace - Alsace1 gl.
Apéritif.
Gewürztraminer - Grand Cru Vorbourg, Scherb, Alsace1 gl.
Accompanies the salade de foie gras.
Grüner Veltliner2 gl.
Accompanies the le filet de turbot á l’homardin.
Pinot Noir - Østrig2 gl.
Accompanies the le pintade au foie gras.
Lemoncello - Italien1 gl.
Accompanies the tarte aux citron.
Coffee or Tea
And finally...
Menu 3 — 385 kr.
Bisque d’homard
Lobster cream soup served with leek and lobster.
Le filet de boeuf Wellington
Tenderloin á la Wellington served with seasonal vegetables and bordelaise sauce.
or
Medaillons de veau aux morilles
Tournedos of veal with a morel sauce, vegetables and pommes Anna.
Topfenpalatschinken
Soufleé pancakes with vanilla sauce.
Wine menu to Menu 3 — 475 kr.
Crémant d’Alsace - Alsace1 gl.
Apéritif.
Pouilly-Fume - Loire1 gl.
Accompanies the bisque d’homard.
Valtravieso - Crianza, Ribera del Duero1/2 fl.
Accompanies the le filet de boeuf Wellington.
Beerenauslese1 gl.
Accompanies the topfenpalatschinken.
Coffee or Tea
And finally...

Restaurant l'Alsace table setting, image, svg file

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