Menu
Restaurant Les Grands Arbres, Munster
GASPACHO DE TOMATES
Poivrons et Dés de Chèvre Frais
"FISHSNACKA" SAUCE VIN BLANC AUX HERBES
Petits Légumes au Pesto
KOUGELHOPF GLACÉ
Au Marc de Gewurztraminer
PANNA COTTA AU CORAIL DE SAINT JACQUES
Gambas Marinées et Fenouil Croquant à l'Aneth
ARANCINIS DE CANARD
Jus Vinaigré, Salade Mesclun, Compotée d'Oignons et Carottes Fanées
PROFITEROLES AU CHOCOLAT
Marinated Beef Roll
Eggplant Caviar and Herb Tempura, Lime Egg Yolk Gel
or
Marinated Wild Prawns
Avocados with Black Sesame and Fresh Coriander
Swordfish Fillet
Anchovy and Lemon Sauce Vierge, Black Olive Potato Cake and Marinated Tomato and Lemon Sucrine
or
Grilled Pork Loin From the Basque Country
Pepper Artichokes, Piment Del Padron, Sauce Diable
"After Eight" Shortbread with Oatmeal
Supplément Fromage : 9€
Menu valid from Friday and Saturday evening and Sunday lunchtime
3 courses : Starter, Main Course and Dessert 39€
4 courses : Starter, First Course, Second Course and Dessert 49€
5 courses : Starter, Warm Starter, First Course, Second Course and Dessert 59€
6 courses : Starter, Warm Starter, First Course, Second Course, 1st Dessert and 2nd Dessert 69€
You can complete your menu with the choice of Cheese : 9€
Appetizer
Starter
Cauliflower Tabbouleh
Radish with Citrus, Pickles and Fresh Herbs
Tarif "À la carte" : 17€
Starter
Only 5 et 6 courses menu
Pan-Fried Vosges Ceps
With Hazelnuts
Tarif "À la carte" : 30€
First Course
Open Raviole of Pumpkin and Truffle
Hollandaise Sauce
Tarif "À la carte" : 25€
Second course
Old-Fashioned Vegetable Pot au Feu
Fresh Horseradish, Potato Mousseline
Tarif "À la carte" : 26€
1st Dessert
The Bark of Tall Trees
Grand Cru Chocolate and Bitter Orange
Tarif "À la carte" : 14€
2nd Dessert
Only 6 course menu
Chestnut Torche Meringue Shell
Eglantine Coulis
Tarif "À la carte" : 14€
Potage du Jour
ou
Oeufs Mimosa
ou
Assiette de Saumon fumé
Plats
Le burger des grands arbres
Ketchupi et Frites maison
ou
Spaghetti à la bolognaise
ou
Dos de Lieu Noir au Beurre Blanc
Riz Pilaf et Légumes de saison
Dessert
Assiette de Glaces et Sorbet
ou
Moelleux au chocolat
Glace vanille
ou
Salade de fruits frais
Vegetable Terrine With Wiedenthal Goat Cheese
Arugula Pesto and Fresh Herb Salad
or
Mackerel Fillet in Escabeche
Summer Vegetable Antipasti with Old Fashioned Mustard and White Wine Vinaigrette
Fisch Croquette With Green Curry
Bell pepper Piperade, Chinese Cabbage Salad with Thai Dressing
or
Duck Breast
Eggplants in Déclinaison, Tempura, Miso and Fresh Mint
Our "Siasskass"
With Kirsch and Blueberry
Our Caesar Salad
Crispy Chicken
or
Gravlax Salmon and Confit Leeks
Nori Leaf, Vénissienne Herb Sauce
Snacked Octopus and Cuttlefish
Risotto with Crushed Tomatoes and Basil Pesto
or
Crispy Lamb Confit with Savory and Lemon
Prunes, Almonds and Fregola Di Sarda
Bourbon Vanilla Panna Cotta
Peach, Redcurrant Coulis and Arlette
Supplément Fromage : 9€
Half-Sphere of Fresh Tomato Confit with Basil
Creamy Smoked Haddock and Green Oil Coulis
or
Veal Tartare with Cashew Nuts and Daikon Radish
Concentrated Mayonnaise with Asian Flavors
Saithe Back
Shellfish Broth with Lemongrass, Kaffir Leaf and Galanga, Vegetables of the moment
or
Quasi of Veal
Reduced Juice, Viennoise, Compressed Potato Anna Style and Grilled Zucchini
Apricot Layered
Rosemary Dulcey Ganache and Sorbet
Supplément Fromage : 9€
Vegetable Terrine With Wiedenthal Goat Cheese
Arugula Pesto and Fresh Herb Salad
or
Mackerel Fillet in Escabeche
Summer Vegetable Antipasti with Old Fashioned Mustard and White Wine Vinaigrette
Fisch Croquette With Green Curry
Bell pepper Piperade, Chinese Cabbage Salad with Thai Dressing
or
Duck Breast
Eggplants in Déclinaison, Tempura, Miso and Fresh Mint
Our "Siasskass"
With Kirsch and Blueberry
Our Caesar Salad
Crispy Chicken
or
Gravlax Salmon and Confit Leeks
Nori Leaf, Vénissienne Herb Sauce
Snacked Octopus and Cuttlefish
Risotto with Crushed Tomatoes and Basil Pesto
or
Crispy Lamb Confit with Savory and Lemon
Prunes, Almonds and Fregola Di Sarda
Bourbon Vanilla Panna Cotta
Peach, Redcurrant Coulis and Arlette
Supplément Fromage : 9€
Half-Sphere of Fresh Tomato Confit with Basil
Creamy Smoked Haddock and Green Oil Coulis
or
Veal Tartare with Cashew Nuts and Daikon Radish
Concentrated Mayonnaise with Asian Flavors
Saithe Back
Shellfish Broth with Lemongrass, Kaffir Leaf and Galanga, Vegetables of the moment
or
Quasi of Veal
Reduced Juice, Viennoise, Compressed Potato Anna Style and Grilled Zucchini
Apricot Layered
Rosemary Dulcey Ganache and Sorbet
Supplément Fromage : 9€
Marinated Beef Roll
Eggplant Caviar and Herb Tempura, Lime Egg Yolk Gel
or
Marinated Wild Prawns
Avocados with Black Sesame and Fresh Coriander
Swordfish Fillet
Anchovy and Lemon Sauce Vierge, Black Olive Potato Cake and Marinated Tomato and Lemon Sucrine
or
Grilled Pork Loin From the Basque Country
Pepper Artichokes, Piment Del Padron, Sauce Diable
"After Eight" Shortbread with Oatmeal
Supplément Fromage : 9€
Potage du Jour
ou
Oeufs Mimosa
ou
Assiette de Saumon fumé
Plats
Le burger des grands arbres
Ketchupi et Frites maison
ou
Spaghetti à la bolognaise
ou
Dos de Lieu Noir au Beurre Blanc
Riz Pilaf et Légumes de saison
Dessert
Assiette de Glaces et Sorbet
ou
Moelleux au chocolat
Glace vanille
ou
Salade de fruits frais
Menu
The restaurant Les Grands Arbres de la Verte Vallée welcomes you in a warm and cosy atmosphere for a gastronomic meal of refinement and creativity. The seasonal menu offers tasty dishes that change with the seasons.
If you have opted for a half-board package, including your accommodation at the 4-star Verte Vallée hotel as well as breakfast and dinner, you should know that each day offers you a unique experience through the Petits Arbres menu. The menu changes every evening of the week, allowing you to discover all the expertise of chef Thony Billon and his brigade.
The Grands Arbres menu offers a choice of three to six courses. Your restaurant in Munster also takes your dietary preferences into account and offers a gourmet and tasty vegetarian menu. There's also a special menu for children, outside the school holidays, so they can discover new flavours in smaller quantities.
Finally, every special occasion deserves its own menu: Christmas, New Year's Eve, Easter and Valentine's Day all feature dishes that are as original as they are refined.
