Their tasting menu offers you to choose a 3, 4 or 5 course menu with the flexibility to select different appetizers and entrees.
Appetizers:
- Compliments of the chef: glass of pistachio puree with crab
-Symphony of choucroute fondant with caviar: foie gras and smoked duck "burger", sesame beef tartare, golden panisse fries
- Salmon soufflé "paul haiberlin" with red wine essence, choucroute soup with toasted spatzle and Alsatian boudin noire over choucroute
- Sunflower seeded seabass, endive and mustard fondue: tomato coriander coulis, basil emulsion, truffled mushroom french toast
- Boneless quail stuffed with ris de veau, presented with roasted parsnips young leeks and foie gras, lightly smoked apple flavored veal jus, pine nuts
- Slow-braised snake river farm waygu beek cheeks with pretzel crust: on spatzle, choucroute gratin and scented with a beer sauce
- Salmon souffle "paul haiberlin" with red wine essence, choucroute soup with toasted spatzle and Alsatian boudin noire over choucroute
Dessert!!!!
Grand Marnier souffle and a bunch of other stuff...
Everything was superb until the birthday cake....
Food: ★★★★★
Service: ★★★★★
Ambiance: ★★★☆☆
Ambiance: ★★★☆☆
Presentation: ★★★★★
No comments:
Post a Comment