pumpkin and venison - Candrian Catering AG

APPETIZERS
SALADE «LE LYONNAIS»
DESSERTS
13.80
Lettuce with egg, bacon and croutons
SALADE DE CHÈVRE CHAUD AU MIEL starter/main course
13.80
Lettuce with hot goat’s cheese with honey
SOUPE À L’OIGNON
9.50
19.50
Beef-tartar of filet (BZ) with toast
Calvados, Whisky oder Cognac
TARTE FLAMBÉE ALSACIENNE
12.80
CRÈPE SUZETTE
14.80
TARTE TATIN TROPIQUE
12.80
Homemade mango tatin with coconut ice cream
21.50
Crab and lobster cubes on brunoise of peppers with sour cream sauce
TARTARE DE FILET DU BOEUF starter/main course
FONDANT AU CHOCOLAT
Crepe Suzette flamed with Grand Marnier
Filet of red tuna on pastry with pesto and tomato carpaccio
ÉMIETTÉ DE CRABE ET HOMARD
9.80
Homemade chocolate fondant with marmelade and caramel ice cream (allow 15 minutes for preparation)
Thick gratinated onion soup
TARTINE DE THON AU PESTO
CRÈME BRÛLÉE FACON LYONNAIS
Catalan cream
PLANCHE DE FROMAGES pro 50g
7.00
Choice of French cheese
18.50/27.50
2.50
CHEFS CHOICE
21.50
Alsacian flan with bacon, onions and sour cream (the French pizza!)
QUICHE DE SAISON
16.80
Homemade quiche tartelette with lettuce
MAIN COURSES
FILET DE BOEUF
41.50
PUMPKIN AND VENISON
72.00
Appetizers
Tenderloin filet of beef (CH, 170g) with with potatoes and vegetables
CÔTE DE BOEUF FOR TWO
Large beef cutlet (CH, 650g), Bearnaise sauce, wafer potatoes and rocket salad
BOEUF BOURGUIGNON
27.50
Beef Burgundy style (CH) with onions, bacon in thick red wine sauce, noodles
COQ AU VIN
26.50
Chicken drumsticks (CH) in Beaujolais red wine sauce with strips of bacon, spaetzle and apple sauce
SOURIS D’AGNEAU À LA FLEUR DE THYM
39.50
Geschmorte Lammhaxe (CH) an Thymianjus mit Kartoffelgratin und Zucchetti Tatin
ROGNONS DE VEAU
29.50
Veal kidneys (CH) flamed in Madeira with homemade spaetzle and vegetable mousse
MOULES DE BOUCHET
LOUP DE MER ENTIER, GRILLÉ
Pumpkin cream soup with a hue of orange
TARTELETTE AU POTIRON 16.80
Pumpkin tartelette with salad
RAVIOLI DE CERF ET MARRON GLACÉ starter/main course 17.50/29.50
Deer and chestnut ravioli in a boletus cream sauce
Main courses
FILET DE CERF GRILLÉ 41.50
28.50
Bouchet mussels fisherman’s style, steamed in white wine sauce or flamed with Cognac
Grilled sea bream or sea bass (whole, 350–450g) with potatoes and vegetables
SOUPE DE POTIRON À L’ORANGE 11.50
Grilled filet of deer (CH/NZ, 180g) in chanterelle sauce with homemade spaetzle, Brussels sprouts, pear and cranberries
CIVET DE CHEVREUIL FACON LYONNAIS 29.50
33.50
Tender jugged venison (CH/NZ) with figs, bacon, croutons, red cabbage and spaetzle
GRATIN DE POTIRON ET SA BROCHETTE DE GAMBAS 28.00
Pumpkin gratin with king shrimp skewer