crèpes - Candrian Catering AG

APPETIZERS
SALADE «LE LYONNAIS»
DESSERTS
13.80/23.00
Lettuce with egg, bacon and croutons
SALADE DE CHÈVRE CHAUD AU MIEL starter/main course
13.80
15.80
9.80
Beef-tatar of filet (BR) with toast
Calvados, Whisky oder Cognac
TARTE FLAMBÉE ALSACIENNE
CRÈPE SUZETTE
14.80
TARTE TATIN À LA POMME, SAUCE CARAMEL AU BEURRE SALÉ
19.50
PLANCHE DE FROMAGES pro 50g
8.00
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 tartlet with lettuce
MAIN COURSES
FILET DE BOEUF
41.50
Tenderloin filet of beef (CH, 170g) with potatoes and vegetables
CÔTE DE BOEUF FOR TWO
72.00
Large beef cutlet (CH, 650g), Bearnaise sauce, wafer potatoes and rocket salad
BOEUF BOURGUIGNON
27.50
CRÈPES
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
CARRÉ D’AGNEAU AU ROMARIN ET BALSAMIQUE
37.50
31.50
Sautéed veal liver (CH, 170g) in Madeira sauce with homemade spaetzle and vegetable mousse
LOUP DE MER, ENTIER ET GRILLÉ
34.50
Grilled sea bass (whole, 350–450g) with potatoes and vegetables
MOULES MARINIÈRE OU COGNAC
28.50
Mussels fisherman’s style steamed in white wine sauce or flamed with Cognac
RAVIOLES VÉGÉTARIENNES DU MOMENT
Daily variety of vegetarian ravioli
SALTY
AU JAMBON OU AUX CHAMPIGNONS OU AUX FROMAGES, SALADE MÊLÉE
Grilled rack of lamb (NZ) marinated in Balsamic treacle with rosemary, straw potato and Provençal tomato
FOIE DE VEAU
12.80
Homemade apple tatin with cinnamon ice cream and caramel sauce
Tatar of salmon with a delicious sour cream dill sauce
TARTARE DE FILET DU BOEUF starter/main course
12.80
Crepe Suzette flamed with Grand Marnier
Thick gratinated onion soup
TARTARE DE SAUMON À L’ANETH
FONDANT AU CHOCOLAT ET GLACE VANILLE
Homemade chocolate fondant with marmelade and vanilla ice cream (allow 15 minutes for preparation)
Field salad with strips of veal liver (CH) and raspberry vinaigrette
SOUPE À L’OIGNON
9.80
Everybodys’ favorite !
Lettuce with hot goat’s cheese with honey
SALADE DE MA GRANDE MÈRE
CRÈME BRÛLÉE FACON LYONNAIS
22.80
with ham or fresh mushrooms or 3 different French cheeses, large mixed salad
25.00
SWEET
AU CHOCOLAT, GLACE VANILLE
AU SUCRE, GLACE CARAMEL
À LA CONFITURE, CHANTILLY
AU SUCRE, ARROSÉ AU KIRSCH
with melted chocolate and vanilla ice
with sugar and toffee ice cream
with jam and whipped cream
with sugar and Kirsch
10.00