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À la Cour d'Alsace - Phone
+33 (0) 3 88 95 07 00
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A la Cour d'Alsace Hôtel Obernai
Our menu

Starters

Home made Goose liver (Foie gras)Fresh fruits chutney 26.00 €
Carpaccio of Land & Sea : beef fillet and smoked eel, lamb’s lettuce, old parmesan, Balsamico vinaigrette 24.00 €
Marble style terrine of veal and vegetables, grated fresh truffles 25.00 €
Variation around snails from Alsace : soup, skewer, fricassee 22.00 €
Salmon trout aspic, saffron cream sauce 21.00 €

Sea and Rivers

Grilled Brill fillet, vierge sauce, Manioc crisp and green cabbage 29.00 €
Fillet of Arctic Char, espuma of beetroot, peas and broad beans puree 26.00 €
Back of Saint Peter (Dory) “Plancha” style, mixed fried vegetables, ginger and fresh coriander 32.00 €

Meats

Breast of Poultry from Alsace, crayfish risotto and it’s juice 26.00 €
Beef fillet « Angus », Roquefort crust, cheese dumplings 34.00 €
Parmentier and rack of lamb, garlic and thyme sauce, spring vegetables 29.00 €
Roasted veal chop, Baeckeoffe style vegetables, grain mustard sauce 36.00 €

Cheeses

Cheese Platter aged by Maître Tourrette
3 Portions   10.00€
5 Portions   16.00€

Sweet Delicacies

Chocolate „Jivara“ variation, lime and ginger 14.00 €
Vanilla cream with citrus flakes and soft biscuit, Yuzu-mint Sorbet 14.00 €
Meringue with raspberry and tarragon chiboust, red fruits sorbet 14.00 €
Rhubarb and vanilla parfait (mousse), Blackcurrant jelly and sorbet 14.00 €
Dame blanche totally revisited by our Chef Pâtissier 14.00 €

A la Cour d'Alsace Hôtel Obernai
Menu "Epicurien" - 49,00 €

The Chef’s special hors d’Oeuvre
***
Variation around snails from Alsace,Soup, skewer, fricassee
Or
Salmon trout aspic, saffron cream sauce
***
Fillet of Arctic Char, espuma of beetroot, peas and broad beans puree
Or
Breast of Poultry from Alsace, Crayfish risotto and it’s juice
***
Vanilla cream with citrus flakes and soft biscuit, Yuzu-mint Sorbet
Or
Rhubarb and vanilla parfait (mousse), Blackcurrant jelly and sorbet
***
Petits fours

A la Cour d'Alsace Hôtel Obernai
Menu "Tradition" - 62,00 €

The Chef’s special hors d’Oeuvre
***
Home made Goose liver (Foie gras), Fresh fruits chutney
Or
Carpaccio of Land & Sea, Beef fillet and smoked eel, lamb’s lettuce, old parmesan, Balsamico vinaigrette
***
Grilled Brill fillet, vierge sauce, Manioc crisp and green cabbage
Or
Parmentier and rack of lamb, Garlic and thyme sauce, spring vegetables
***
Cheese Platter 3 Portions, aged by Maître Tourrette
***
Chocolate „Jivara“ variation, lime and ginger
Or
Meringue with raspberry and tarragon chiboust, Red fruits sorbet
***
Petits fours