Auberge au Zahnacker

Mixed salad with flaked smoked trout
Braised pork mignon with Pinot Noir
Soufflé with orange liqueur

Carpaccio of salmon with kaffir lime
Medallions of leg of lamb with tomato and basil
Cream of two chocolates

Back of coley fish, parmesan emulsion
Chuck of veal confit, fondant apples and red onion compote
Pineapple carpaccio flambé with kirsch, vanilla ice cream

Fillet of sea bream in sauce vierge
Fillet of milk-fed veal with chanterelles
Chocolate tart, coffee sauce, cocoa sorbet

Snails in puff pastry with shallots
Duckling fillet with honey and citrus fruits
Crepes with raspberry butter

Monkfish medallions with saffron pistils
Portion of beef flambé in pepper sauce
Traditional oven-baked apples

Back of cod on bed of leeks
Rack of roast milk-fed veal
Miscellany of fresh fruits and sorbets

Seafood salad with virgin olive oil
Fillet of beef in whisky sauce
Fine apple tart

Mexican prawn salad
Herb-roasted rack of lamb
Medley of fresh fruit and mint sorbet