Warm Starters

• Crust with girolles and snails of the Kochersberg
• Fried Goose Liver with home made Tagliatelli
• Dover Sole and Scampis in a Cremant sauce
• Crisp of Pikeperch in its Riesling sauce
• Roasted Goose Liver on Oak Leaf Salad
• Wafer of Pigs' Trotter and Sauerkraut

Cold Starters

• Goose Liver with Grapes
• Young Boar Terrine
• Meat pie with Riesling

Meat Dishes

• Ruails stuffed with grapes
• Rooster in its Riesling sauce

Fish Dishes

• Red Bream in a Mercurey sauce
• Pike Quenelles on Savoy Cabbage
• Crisp of Pikeperch in its Riesling sauce

Regional Dishes

• The Alsatian Sauerkraut
• The Baeckeoffa

Warm Sweets

• Gluehwein - Traditional Mulled Wine

Cold Sweets

• Dessert with Gingerbread Liqueur, by G. MICLO distillery
• Ice Tears flavoured with Kirsch
• Alsatian Dark Red Plums Pie
• Alsatian Cheesepie

Pastry

• Epiphany Almond Cake
• Kougelhopf or Kouglof