Vegetable soup |
30 F |
Onion soup au gratin |
36 F |
Snails of Burgundy (half a dozen) |
66 F |
Herrings of the baltic sea with cream |
48 F |
Eggs and bacon quiche |
36 F |
Ballotine of duck |
48 F |
Frisée lettuce with bacon cubes |
48 F |
Home-made terrine |
46 F |
Saveloy salad |
39 F |
Salad of Colmar |
39 F |
Preskoff (headcheese) |
43 F |
Cooked and smoked ham of Alsace |
49 F |
Plate of assorted cooked pork meats |
59 F |
Marinade of salmon with dill |
80 F |
Goose foie gras with toasted bred |
120 F |
