Menu
Restaurant Les Grands Arbres, Munster
Dishes are available à la carte or as a set menu:
Starter, main course, and dessert for €29.
Starter and main course OR main course and dessert for €22
Monday through Saturday at lunchtime.
Starters
Poultry Terrine with Confit Vegetables and Pumpkin Pickles – €13
Game Pie, Mixed Salad Leaves with Hazelnut Oil – €14.50
Curried Cauliflower Velouté with Iberian Chorizo Salpicon – €11
Main Courses
Traditional Veal Blanquette with Buttered Tagliolini – €20.50
Tajine of Chicken Oysters with Oriental Spices, Turmeric Bulgur Wheat – €22
Seafood Vol-au-Vents with Combava, Served with Basmati Rice – €19.50
Desserts
“Le Gâteau Voyage” – Almond and Orange Cake with Chilled Almond Milk – €12
Tart of the Day – €10
Chocolate and Apricot Duo with Apricot Sorbet – €12
Selection of aged cheeses: €11
STARTERS
CAESAR SALAD
With pickled wholegrain mustard seeds
or
MELON & HAM
Altospeck cured ham
or
TOMATO & MOZZARELLA SALAD
MAIN COURSES
HOMEMADE CRISPY CHICKEN
Cornflake-crusted, served with salad or homemade fries
or
TAGLIOLINI BOLOGNESE
or
FISH OF THE DAY
Served with linguine
DESSERTS
CLASSIC TIRAMISU
or
CHOCOLATE MOUSSE
or
PISTACHIO CRÈME BRÛLÉE
CREAM OF BUTTON MUSHROOM SOUP
Hazelnut crumble, butternut squash salpicon
or
HOMEMADE BEETROOT-CURED SALMON GRAVLAX
Red cabbage salad, calamansi vinaigrette
ALMOND-CRUSTED TROUT FILLET
Creamed pumpkin and potato gnocchi
or
VENISON CIVET
Tagliolini, pearl onions and pear cooked in red wine
SOFT ALMOND AND RASPBERRY CAKE
Raspberry jelly and raspberry sorbet
Cheese course supplement: €11
Menu served exclusively Tuesday through Saturday evenings
The 4-course menu is served until 8:30 p.m.
And Sunday lunch
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: €52
4 courses: Starter, Fish, Meat, and Dessert: €62
5 courses: Starter, Fish, Meat, Cheese and Dessert: €72
Appetizer
Course
HOMEMADE FOIE GRAS TERRINE
With candied apricots and Timut pepper berries
Price "À la carte" : 22€
Fish
SKIN-ON ROASTED SEA BREAM
Braised fennel with rosemary, ratatouille coulis
Price "À la carte" : 29€
Meat
ROASTED DUCK BREAST
Black garlic, vanilla sweet potato purée
Price "À la carte" : 27€
Dessert
PEACH AND VERBENA PAVLONA
Served with its artisan peach sorbet infused with verbena
Price "À la carte" : 12€
Menu served exclusively Tuesday through Saturday evenings
The 4-course menu is served until 8:30 p.m.
And Sunday lunch
The 4-course menu is served until 1 p.m.
3 courses: Starter, Main Course, and Dessert: €42
4 courses: Starter, First Course, Second Course, and Dessert: €52
5 courses: Starter, First course, Second course, Cheese and Dessert: €62
Appetizer
Starter
A TRIO OF TOMATO VARIATIONS
tomato tartare, sun-dried tomatoes, tomato foam, sun-dried tomato chips and Mozzarella
Price "À la carte" : 16€
First Course
LINGUINE WITH SUMMER TRUFFLE
Price "À la carte" : 19€
Second Course
SPELT RISOTTO WITH SEASONAL BABY VEGETABLES
Price "À la carte" : 18€
Dessert
PEACH AND VERBENA PAVLONA
Served with its artisan peach sorbet infused with verbena
Price "À la carte" : 12€
STARTERS
CAESAR SALAD
With pickled wholegrain mustard seeds
or
MELON & HAM
Altospeck cured ham
or
TOMATO & MOZZARELLA SALAD
MAIN COURSES
HOMEMADE CRISPY CHICKEN
Cornflake-crusted, served with salad or homemade fries
or
TAGLIOLINI BOLOGNESE
or
FISH OF THE DAY
Served with linguine
DESSERTS
CLASSIC TIRAMISU
or
CHOCOLATE MOUSSE
or
PISTACHIO CRÈME BRÛLÉE
WILD BOAR TERRINE FROM OUR ALSATIAN FORESTS WITH PORCINI MUSHROOMS
Pickled onions in Pinot Noir
or
CREAMY PUMPKIN AND RED LENTIL SOUP
Flavoured with kaffir lime leaves, coconut milk and roasted peanuts
SLOW-BRAISED PRAWNS AND SQUID
With confit lemon and garlic
or
SLOW-COOKED WHITE LINGOT BEANS WITH FRESH BAY LEAVES
Confit Bigorre pork belly, wild boar sausage
YELLOW LEMON
Two-lemon tart with shortcrust pastry and lemon cream, served with lemon sorbet and yellow lemon zest
Cheese course supplement: €11
WARM LENTIL SALAD
House-cured, air-dried duck breast
or
PERFECTLY COOKED EGG
Butternut squash emulsion, toasted almonds
SESAME-CRUSTED SALMON FILLET
Butter-braised green cabbage, white miso emulsion
or
SLOW-COOKED SHREDDED DUCK PARMENTIER
Crispy waffle-cut potatoes, served with a fresh herb salad
HAZELNUT CHOUX
Homemade choux pastry, light hazelnut cream, hazelnut ice cream and caramelised hazelnuts
Cheese course supplement: €11
CHAPON AND HERITAGE CARROT TERRINE
Hazelnut oil vinaigrette
or
PUFF PASTRY WITH SNAILS AND MUSHROOMS
Trio of mushrooms, light garlic cream and mixed leaf salad
HERB-CRUSTED POLLOCK FILLET
Sardinian fregola with preserved lemon and herbs, Bercy sauce
or
IBERIAN SECRETO PORK
Salsa verde, pressed potato and young carrots with their tops
CHOCOLATE AND CLEMENTINE DOME
Milk chocolate mousse, chocolate shortcrust pastry, clementine insert and clementine sorbet
Cheese course supplement: €11
WILD BOAR TERRINE FROM OUR ALSATIAN FORESTS WITH PORCINI MUSHROOMS
Pickled onions in Pinot Noir
or
CREAMY PUMPKIN AND RED LENTIL SOUP
Flavoured with kaffir lime leaves, coconut milk and roasted peanuts
SLOW-BRAISED PRAWNS AND SQUID
With confit lemon and garlic
or
SLOW-COOKED WHITE LINGOT BEANS WITH FRESH BAY LEAVES
Confit Bigorre pork belly, wild boar sausage
YELLOW LEMON
Two-lemon tart with shortcrust pastry and lemon cream, served with lemon sorbet and yellow lemon zest
Cheese course supplement: €11
WARM LENTIL SALAD
House-cured, air-dried duck breast
or
PERFECTLY COOKED EGG
Butternut squash emulsion, toasted almonds
SESAME-CRUSTED SALMON FILLET
Butter-braised green cabbage, white miso emulsion
or
SLOW-COOKED SHREDDED DUCK PARMENTIER
Crispy waffle-cut potatoes, served with a fresh herb salad
HAZELNUT CHOUX
Homemade choux pastry, light hazelnut cream, hazelnut ice cream and caramelised hazelnuts
Cheese course supplement: €11
CHAPON AND HERITAGE CARROT TERRINE
Hazelnut oil vinaigrette
or
PUFF PASTRY WITH SNAILS AND MUSHROOMS
Trio of mushrooms, light garlic cream and mixed leaf salad
HERB-CRUSTED POLLOCK FILLET
Sardinian fregola with preserved lemon and herbs, Bercy sauce
or
IBERIAN SECRETO PORK
Salsa verde, pressed potato and young carrots with their tops
CHOCOLATE AND CLEMENTINE DOME
Milk chocolate mousse, chocolate shortcrust pastry, clementine insert and clementine sorbet
Cheese course supplement: €11
CREAM OF BUTTON MUSHROOM SOUP
Hazelnut crumble, butternut squash salpicon
or
HOMEMADE BEETROOT-CURED SALMON GRAVLAX
Red cabbage salad, calamansi vinaigrette
ALMOND-CRUSTED TROUT FILLET
Creamed pumpkin and potato gnocchi
or
VENISON CIVET
Tagliolini, pearl onions and pear cooked in red wine
SOFT ALMOND AND RASPBERRY CAKE
Raspberry jelly and raspberry sorbet
Cheese course supplement: €11
STARTERS
CAESAR SALAD
With pickled wholegrain mustard seeds
or
MELON & HAM
Altospeck cured ham
or
TOMATO & MOZZARELLA SALAD
MAIN COURSES
HOMEMADE CRISPY CHICKEN
Cornflake-crusted, served with salad or homemade fries
or
TAGLIOLINI BOLOGNESE
or
FISH OF THE DAY
Served with linguine
DESSERTS
CLASSIC TIRAMISU
or
CHOCOLATE MOUSSE
or
PISTACHIO CRÈME BRÛLÉE
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.
