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A la Cour d'Alsace Hôtel Obernai
Our menu

Starters

Homemade goose liver (Foie gras)Fresh fruits chutney 26,00€
Pan-seared duck liver assorted with seasonal fruits 29,00€
Fried scallops, shavings of fennel, White balsamic vinegar, herbs 28,00€
Carpaccio of beef fillet and tuna fish, Chanterelles salad 28,00€
Ballotine of Alsatian guinea fowl, summer truffles, Bouquet of lamb’s lettuce, melon 22.00€

Sea and Rivers

Turbot fillet & Dublin prawns fried, vierge sauce, Provençal style vegetables 35,00€
Fillet of croaker fish “Plancha”, basil butter sauce, Crunchy potatoes and red pepper 26,00€
Back of Saint Peter (Dory) pricked with olives, Fondue of Fennell, bouillabaisse sauce 33.00€

Meats

Breast of red label poultry from Alsace, Crayfish risotto and it’s juice 26,00€
Beef fillet « Angus », thyme crust, cheese dumplings 34,00€
Fillet and rack of lamb, Garlic sauce, seasonal vegetables 32,00€
Low temperature cooked veal steak, Polenta with chanterelles, aromatics meat sauce 30.00€

Cheeses

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

Sweet Delicacies

All chocolate dessert : (Chocolate biscuit, 70% chocolate crémeux, crispy speculoos, peanuts ice-cream) 14,00€
Breton shortbread cookie, tarragon cream, red fruits, Vanilla ice-cream 14,00€
Melon and mint soup, Red fruits wafer 14,00€
Rum baba, whipped cream, red fruits, Pistachio ice-cream 14,00€
Wild strawberries tart, Thyme granite 14,00€

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

The Chef’s special hors d’Oeuvre
***
Fried scallops, shavings of fennel, white balsamic vinegar, herbs
Or
Homemade duck liver (Foie gras), fresh fruits chutney
***
Fillet of croaker fish “Plancha”, basil butter sauce,Crunchy potatoes and red pepper
Or
Breast of red label poultry from Alsace, Crayfish risotto and it’s juice
***
Melon and mint soup, Red fruits wafer
Or
Wild strawberries tart, Thyme granite
***
Petits fours

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

The Chef’s special hors d’Oeuvre
***
Pan-seared duck liver assorted with seasonal fruits
Or
Carpaccio of beef fillet and tuna fish, Chanterelles salad
***
Back of Saint Peter (Dory) pricked with olives, Fondue of Fennell, bouillabaisse sauce
Or
Low temperature cooked veal steak, Polenta with chanterelles, aromatics meat sauce
***
Cheese Platter 3 Portions, aged by Maître Tourrette
***
Breton shortbread cookie, tarragon cream, red fruits, vanilla ice-cream
Or
Rum baba, whipped cream, red fruits, pistachio ice-cream
***
Petits fours