THE CHEF'S SOUP | 13 |
VALAISAN CHEESE CRUST AND SALAD | 14 |
CRUNCHY CESAR SALAD | 14 |
ENTRECOTE WITH ROQUEFORT CHEESE SAUCE AND FRENCH FRIES | 28 |
OUR ICONIC KEMPFERHOF TARTAR | 21 |
RIBERIAN PLUMA, LEEK COMPOTE WITH SPICES AND SWEET POTATO POELÉE
|
24 |
FISH AND CHIPS | 21 |
GOLFER’S OMELETTE | 14 |
YOUNG GOLFER’S MENU | 13 |
THE DUO OF ALSATIAN TOME | 12 |
DESSERTS ACCORDING TO THE INSPIRATION OF THE PASTRY CHEF | |
TODAY’S TART | 8 |
HOUSE ICE CREAMS AND SORBETS | 3/5/8 |
3/5/8 |