Menu Jura 49 €
Soked tongue of beef with celeriac rémoulade
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Pan fried pike with cauliflower and crayfish sauce
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Beetroot cake with goat milk ise cream flavoured with douglas spruce.
Carelia » Menu – French kitchen » À LA CARTE
Leaf salads with bred crumble and Dijon vinaigrette
Pan fried seasonal mushrooms with spinach and brioche
Cream of Jerusalem artichoke with sage and apple
Smoked tongue beef with celeriac rémoulade
Steak tartar
Moules Marinières
Paté made of pheasant and chicken liver with seasonal mushrooms and sour cherries
Cream of Jerusalem artichoke with sage and apple
Steak tartar with pommes frites and green salad
Mushroom risotto with parmesan cheese
Pan fried pike with cauliflower and crayfish sauce
Roasted neck of veal with Kohlarabi and season's mushrooms
Grilled entrecôte with pommes frites, sauce béarnaise and green salad
Moules Mariniéres with pommes frites
Pan fried fillet of moose with moose ragù with parsnip
Piece of cheese
French artesanal cheeses
Season's berries wih meringue and sorbet
Beetroot cake with goat's milk ice cream flavoured with douglas spruce
Ice cream or sorbet with nut muesli
Soked tongue of beef with celeriac rémoulade
***
Pan fried pike with cauliflower and crayfish sauce
***
Beetroot cake with goat milk ise cream flavoured with douglas spruce.
Smoked tongue of ox with celeriac rémoulade
Soup of Jerusalem artichoke with sage and apple
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Mushroom risotto with parmesan cheese
Catch of the day (fish)
Roasted neck of veal with kohlrabi and mushrooms
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Cheese selection
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Beetroot cake cream with goat’s milk ice cream
Berries with merengue and sorbet
Soup of parsnip with sour cream
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Charred artic char with beurre blanc sauce
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Beetroot cake with caramel sauce