Filet Mignon de Porc a l’Alsacienne:
Medallions of pork tenderloin
breaded and sautéed. Served on a bed of Alsacienne choucroute
accompanied with a charcutiere sauce and housemade pasta.
Marinated beef stewed with onions, bacon, carrots red wine served on a bed of garlic mashed potatoes.
Bouchée a La Reine:
Scallops, shrimps and mussels cooked in a leek, onion, carrot béchamel in a puffed pastry shell.
Rib Eye Steak served with French fries and mixed fresh vegetables.
Poisson du Jour:
Fresh catch of the day prepared according to the chef’s whim accompanied with mixed fresh vegetables.