Menu
Restaurant Les Grands Arbres, Munster
Royal Pumpkin
With Bouchot Mussels and Curry
or
Chicken Supreme Aspic from Alsace with Foie Gras
Marinated Egg Yolk and Lentil Salad with Meat Juice Vinaigrette
Aquitaine Sturgeon Steak with Alsace Cremant
Textured Candied Parsnips
or
Game Stew
Marrowball, Horseradish Broth, and Seasonal Vegetables
Frozen Dessert
With Praline and Roasted Hazelnuts, Profiterole Sauce
Supplément Fromage : 9€
Menu served exclusively Tuesday through Saturday evenings
The 5- and 6-course menus are no longer served after 8 p.m.
The 4-course menu is served until 8:30 p.m.
And Sunday lunch
The 5- and 6-course menus are no longer served after 12:30 p.m.
The 4-course menu is served until 1 p.m.
Discover our Les Grands Arbres menu, available in different options:
3 courses: Starter, Fish or Meat, and Dessert: €51
4 courses: Starter, Fish, Meat, and Dessert: €61
5 courses: Starter, Hot starter, Fish, Meat and Dessert: €71
6 courses: Starter, Hot starter, Fish, Meat, 1st Dessert and 2nd Dessert: €81
All our set menus can be complemented with our Mature Cheeses: €9
Appetizer
First Course
TERRINE OF DUCK FOIE GRAS FROM “FERME DU PUNTOUN”
With Blueberry and Gingerbread
Price "À la carte" : 32€
Second Course
5- and 6-course menus only
EGG COOKED AT 64 DEGREES
Poultry Jus with Coffee, Cauliflower Mousseline, Vegetable Tabbouleh and Smoked Herring Roe
Price "À la carte" : 27€
Fish
ROASTED SCALLOPS WITH COMBAVA BUTTER
Artichoke Mousseline, Vitelotte Potato Pearls, Candied Lemon Condiment and Its Emulsion
Price "À la carte" : 37€
Meat
21-DAY AGED “CHAROLAIS” BEEF TENDERLOIN
Concentrated Unfiltered Wine Jus, Silky Shallot Purée, Black Trumpet Mushroom Crust and Soft Potato Cake
Price "À la carte" : 39€
First Dessert
EXOTIC FLAVOURS FINGER
Lemon Biscuit, Coconut Crunch, Passion Fruit & Mango Crémeux, Bourbon Vanilla Mousse
Price "À la carte" : 14€
Second Dessert
6-course menu only
OUR CHOCOLATE/HAZELNUT DESSERT
Chocolate Shell, Gianduja Mousse and Molten Heart
Price "À la carte" : 14€
Menu served exclusively Tuesday through Saturday evenings
The 5- and 6-course menus are no longer served after 8 p.m.
The 4-course menu is served until 8:30 p.m.
And Sunday lunch
The 5- and 6-course menus are no longer served after 12:30 p.m.
The 4-course menu is served until 1 p.m.
3 courses: Starter, Main Course, and Dessert: €41
4 courses: Starter, First Course, Second Course, and Dessert: €51
5 courses: Starter, Hot starter, First course, Second course, and Dessert: €61
6 courses: Starter, Hot starter, First course, Second course, First dessert, and Second dessert: €71
All our menus can be complemented with our mature cheeses: €9
Appetizer
First Starter
LIGHT VODKA MOUSSE
Raw Sauerkraut and Horseradish Salad, Cocoa Crumble and Tangy Blueberry Gel
Price "À la carte" : 22€
Second Starter
5- and 6-course menus only
EGG COOKED AT 64 DEGREES
Cauliflower Mousseline, Vegetable Tabbouleh and Smoked Herring Roe
Price "À la carte" : 27€
First Course
SILKY ARTICHOKE PURÉE WITH VITELOTTE POTATO PEARLS
Candied Lemon Condiment and Its Emulsion
Price "À la carte" : 29€
Second Course
SOFT POTATO CAKE
Black Trumpet Mushroom Crust, Delicate Shallot Purée and Wild Mushrooms from the Vosges
Price "À la carte" : 29€
First Dessert
EXOTIC FLAVOURS FINGER
Lemon Biscuit, Coconut Crunch, Passion Fruit & Mango Crémeux, Bourbon Vanilla Mousse
Price "À la carte" : 14€
Second Dessert
6-course menu only
OUR CHOCOLATE & HAZELNUT DESSERT
Chocolate Shell, Gianduja Mousse and Molten Center
Price "À la carte" : 14€
Starter
Deviled Egg
Mixed Green Salad
ou
Smoked Salmon Plate
Mixed Green Salad with Lemon Wedges and Butter
ou
Avocado/Shrimp
Cocktail Sauce
Courses
Our Burger
And its homemade fries
ou
Tagliolini with Bolognese Sauce
ou
Fish of the Day
Cream Sauce, Carrot Greens, and Pilaf Rice
Dessert
Valrhona Dark Chocolate Semi-Cooked Cake
Vanilla Ice Cream
ou
Strawberry Cup with Whipped Cream
ou
Ice Cream and Sorbet Crown
Smoked Haddock Ballotine and Raw Sauerkraut with Horseradish
Potato Mousse with Vodka and Cocoa Crumble
or
Jerusalem Artichoke in Texture
Black Garlic from Alsace
Pike Timbale with Lobster Sauce
Fresh Spinach and Savoy Crozets with Buckwheat
or
Pork Tenderloin
Celery Mousseline with Almond Milk, Almond-Crusted Apples
Our Chestnut Torch
With Rosehip Coulis
Gravlax Salmon
Alsatian Horseradish Blancmange with Pickles
or
Vosges Mushrooms and Snails
Parsley Root and its Green Coulis
Julienne Pre-Saled Medallion
Roasted Beetroot Mousseline, Red Wine Plums, and Nantes Butter
or
Guinea Fowl Breast with Yellow Wine and Foie Gras
Red Cabbage Confit with Apples and Chestnuts
"The Sesame"
Hazelnut Shortbread, Gianduja Mousse, Honey-Sautéed Apples, and Sesame Nougatine
Supplément Fromage : 9€
Swordfish Tataki with Lime
Butternut Squash, Sweet Potato, and Mango Salad
or
Game Pie and Green Cabbage with Port Wine
Mesclun Salad and Mushroom Pickles
Line-Caught Hake with Maltaise Sauce
Marinated Endives and Fine Artichoke Purée
or
Crispy Confit Duck Legs
Berawacka Fruits, Mushrooms from our Mountains, and Spaetzle with Seeds
The Raspberry
Almond Macaron, Bourbon Vanilla Mousse, and Raspberries
Supplément Fromage : 9€
Smoked Haddock Ballotine and Raw Sauerkraut with Horseradish
Potato Mousse with Vodka and Cocoa Crumble
or
Jerusalem Artichoke in Texture
Black Garlic from Alsace
Pike Timbale with Lobster Sauce
Fresh Spinach and Savoy Crozets with Buckwheat
or
Pork Tenderloin
Celery Mousseline with Almond Milk, Almond-Crusted Apples
Our Chestnut Torch
With Rosehip Coulis
Gravlax Salmon
Alsatian Horseradish Blancmange with Pickles
or
Vosges Mushrooms and Snails
Parsley Root and its Green Coulis
Julienne Pre-Saled Medallion
Roasted Beetroot Mousseline, Red Wine Plums, and Nantes Butter
or
Guinea Fowl Breast with Yellow Wine and Foie Gras
Red Cabbage Confit with Apples and Chestnuts
"The Sesame"
Hazelnut Shortbread, Gianduja Mousse, Honey-Sautéed Apples, and Sesame Nougatine
Supplément Fromage : 9€
Swordfish Tataki with Lime
Butternut Squash, Sweet Potato, and Mango Salad
or
Game Pie and Green Cabbage with Port Wine
Mesclun Salad and Mushroom Pickles
Line-Caught Hake with Maltaise Sauce
Marinated Endives and Fine Artichoke Purée
or
Crispy Confit Duck Legs
Berawacka Fruits, Mushrooms from our Mountains, and Spaetzle with Seeds
The Raspberry
Almond Macaron, Bourbon Vanilla Mousse, and Raspberries
Supplément Fromage : 9€
Royal Pumpkin
With Bouchot Mussels and Curry
or
Chicken Supreme Aspic from Alsace with Foie Gras
Marinated Egg Yolk and Lentil Salad with Meat Juice Vinaigrette
Aquitaine Sturgeon Steak with Alsace Cremant
Textured Candied Parsnips
or
Game Stew
Marrowball, Horseradish Broth, and Seasonal Vegetables
Frozen Dessert
With Praline and Roasted Hazelnuts, Profiterole Sauce
Supplément Fromage : 9€
Starter
Deviled Egg
Mixed Green Salad
ou
Smoked Salmon Plate
Mixed Green Salad with Lemon Wedges and Butter
ou
Avocado/Shrimp
Cocktail Sauce
Courses
Our Burger
And its homemade fries
ou
Tagliolini with Bolognese Sauce
ou
Fish of the Day
Cream Sauce, Carrot Greens, and Pilaf Rice
Dessert
Valrhona Dark Chocolate Semi-Cooked Cake
Vanilla Ice Cream
ou
Strawberry Cup with Whipped Cream
ou
Ice Cream and Sorbet Crown
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.
