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.
*There is a €5 surcharge for the “Vintage Beef” ribeye steak if selected as part of the set menu.
Starter
Farmhouse Munster cheese, select cured ham from Ertlé, and seasonal microgreens - 14€
Rabbit terrine with prunes and gribiche sauce, served with a delicate mixed salad - 12€
Deviled eggs, seasonal vegetable salad - 10€
Dish
Pan-seared salmon steak served with creamy risotto and seasonal vegetables, topped with a light parsley emulsion - 17€
French-style yellow chicken breast with Riesling sauce, tagliolini, and a duxelles of button mushrooms - 19€
Grilled “Vintage Beef” ribeye steak from Ireland, served with homemade fries and Bordelaise sauce - 24€*
Desserts
Dark chocolate dessert from Valrhona, Bourbon vanilla ice cream - 12€
Homemade Kirsch-glazed kouglof with red fruit coulis and light homemade whipped cream - 13€
Our Cake of the Day, served with homemade sorbet, inspired by our pastry chef - 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€
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
HOMEMADE VEAL SWEETBREAD PÂTÉ EN CROÛTE
Mixed Baby Lettuce Salad
or
THREE-COLOR TOMATO CARPACCIO
Mozzarella, Fresh Herbs and Pine Nuts
SWORDFISH STEW WITH CURRY AND COCONUT MILK
Basmati Rice
or
MONT VENTOUX PORK BELLY WITH SATAY SAUCE
Soy Stir-Fried Chinese Noodles
DOUBLE LEMON AND BASIL FRESH DESSERT
Lemon-Basil Sorbet, Yellow Lemon Cream, Basil Pesto and Lime Mousse
POULTRY TERRINE
Confit Tomatoes and Vegetables
or
SALMON TARTARE FLAVORED WITH KAFFIR LIME AND GRANNY SMITH APPLE
Granny Smith Apple and Wasabi Sorbet
ROASTED HAKE FILLET
Spelt Risotto with Sauce Vierge
or
BEEF CHEEK TAGINE
Oriental-Style Bulgur
APRICOT DESSERT
Chocolate Feuilletine, Milk Chocolate Cream, Apricot-Rosemary Jelly and Sorbet
BEEF TATAKI
Wakame Salad, Pickled Vegetables and Soy Gel
or
REVISITED NIÇOISE SALAD
Seared Tuna, House-Smoked Anchovies, Egg, Green Beans, Tomatoes, Olives and Peppers
TANDOORI PAN-SEARED SHRIMP
Quinoa with Fresh Herb Vinaigrette
or
FREE-RANGE GUINEA FOWL SUPREME WITH GREMOLATA
Creamy Parmesan Polenta
CHOCOLATE TARTLET
Molten Chocolate Heart with Artisan Tonka Bean Sorbet
HOMEMADE VEAL SWEETBREAD PÂTÉ EN CROÛTE
Mixed Baby Lettuce Salad
or
THREE-COLOR TOMATO CARPACCIO
Mozzarella, Fresh Herbs and Pine Nuts
SWORDFISH STEW WITH CURRY AND COCONUT MILK
Basmati Rice
or
MONT VENTOUX PORK BELLY WITH SATAY SAUCE
Soy Stir-Fried Chinese Noodles
DOUBLE LEMON AND BASIL FRESH DESSERT
Lemon-Basil Sorbet, Yellow Lemon Cream, Basil Pesto and Lime Mousse
POULTRY TERRINE
Confit Tomatoes and Vegetables
or
SALMON TARTARE FLAVORED WITH KAFFIR LIME AND GRANNY SMITH APPLE
Granny Smith Apple and Wasabi Sorbet
ROASTED HAKE FILLET
Spelt Risotto with Sauce Vierge
or
BEEF CHEEK TAGINE
Oriental-Style Bulgur
APRICOT DESSERT
Chocolate Feuilletine, Milk Chocolate Cream, Apricot-Rosemary Jelly and Sorbet
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.
