Soupes. Entrées. Consommé de canard. Soupe de citrouille et amande. Bouillabaisse aux poissons et fruits de mer. Escargots. Fromage de chévre chaud

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Ursula Gordon
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1 Soupes Consommé de canard Consommé of duck with poached quail egg and homemade duck ravioli 9.50 (a,f,g,l) Soupe de citrouille et amande Cream of pumpkin and almond with roasted pumpkin seeds and oil 9.50 (f,h,k) vegan Bouillabaisse aux poissons et fruits de mer French fish soup with fresh fishes of the day, shellfish, sauce Rouille and roasted bread (a,b,d,f,g,i,j,l,n) Entrées Escargots Half dozen snails in garlic herbal butter 9.90 (a,g,f,n) Fromage de chévre chaud Roasted goat cheese on mixed frisèe, red currant confit and roasted brioche (a,g,i,j) Boudin noir de Berlin Black pudding by Blutwurstritter Benser served with apple, onion vegetables and mashed potatoes Cocktail aux fruits de mer Brasserie Seafood cocktail Brasserie Octopus, prawns, cuttlefish, mussels on friseé salad marinated with herbal pesto (a,b,d,f,j,l) Tartare de boeuf Tatar Brasserie of beef filet with capers, pickled cucumbers, filet of anchovies, shallots and fried quail egg, served with roasted farmhouse bread or French fries (a,c,d,g,j)

2 Salade Salade chicon Romaine lettuce marinated with caesar dressing, tomatoes, parmesan and croûtons (a,c,d,g,h,j) 7.50 Salade Brasserie Salad Brasserie with bell pepper, tomatoes, radish, cucumbers and sunflower seeds as a starter 9.00 as a main course Available with: - 5 pan fried king prawns(b) stripes of balsamic marinated(a,f,g,i,l) or natural pan fried tender chicken breast(g,i,h) three different fillets of grilled fish (a,d) 9.00 Please, choose your dressing: Caesar dressing(g,j) Balsamic vinaigrette brown or white(j) Grape seed Dressing (c,d,g,h,i,j) Tarte flambée House special - classic with bacon, onions, crème fraîche and cheese (a,g) vegetarian with leaf spinach, creamy goat cheese, pine nut seeds and mushrooms (a,g,h) mediterranean with Parma ham, tomatoes,mozzarella and rocket (a,f,g,h) Plats vegetariens Quiche végétarienne Quiche with spinach, onions and Comté marinated leaf salad on the side(a,c,g,j) Gnocchi au pesto de tomate Gnocchi in tomato cream with courgette- bell pepper vegetables and parmesan (a,c,f,g,i,l) Fusili au pesto de romarin Fusilli in rosemary pesto on fried wild mushrooms with caramelized walnuts and lambs lettuce (a,f,h,i,l) (vegan) Fromage de chèvre et moutarde Gratinated goat cheese with barbecue mustard on sautéed baby spinach and mixed pumpkin vegetables on apricot- mustard sauce (a,g,i,j,l)

3 Plats Boudin noir de Berlin Black pudding by Blutwurstritter Benser * served with apple and onion vegtables and mashed potatoes Bouillabaisse aux poissons et fruits de mer French fish soup with fresh fishes of the day, shellfish, sauce Rouille and roasted bread (a,b,d,f,g,i,j,l,n) Escalope à la viennoise Wiener Schnitzel from the saddle of veal on lukewarm salad of potatoes and mustard pickles with cranberries (a,c,j,h) Foie de veau Calf liver Brasserie on port wine jus served with vegetables of apple and red onions, mashed potatoes and roasted onions Tartare de boeuf Tatar Brasserie of beef filet with capers, pickled cucumbers, filets of anchovies, shallots and fried quail egg served with roasted farmhouse bread or French fries (a,c,d,g,j) Filets d agneau Fried fillets of lamb on gnocchi in tomato pesto with courgette- bell pepper vegetables and parmesan (a,c,f,g,i,l) Filet d espadon et Risotto de poulpe Fried filet of sword fish on octopus- saffron risotto with fennel vegetables and sauce Beurre blanc (a,c,d,g,h,i) * In 2004 became Marcus Benser in french Confrérie des Chevaliers du Goûte-Boudin for his outstanding performance to be knighted to Ritter der Blutwurst. Handicraft as it used to be.

4 Steaks* et Grillades "Irish Nature" from the lavastone. The oxen spend up to 10 months of in the great outdoors. This makes the meat taste so intense and tasteful. The animals grow exclusively in natural position under the best environmental conditions in the open air on. By the clean air, clear water and the lush grass of broad pastures the boonies can develop optimally the animals. We can guarantee you tender and well-marbled meat. Entrecôte (i,j) 300 g Bacon beans and dried tomatoes and potato gratin or mixed salad with dressing of your choice (a,c,g,l) Steaks from the Simmentaler Rind grilled on lava stones. The cattle hail from the province Posen which is urban and rich of lakes. An intensive taste of beef and a beautiful mottle are the famous attributes of a steak from a Simmentaler Rind. Short supply ways make sure that freshness and sustainability are guaranteed. These characteristics are responsible for the great treat you get from this meat Filet of beef (i,j) 200 g Bacon beans and dried tomatoes and potato gratin or mixed salad with dressing of your choice (a,c,g,l) Please ask for a larger steaks. Chateaubriand for 2 person Chateaubriand about 500g (takes about 45 minutes) served with seasonal vegetables, herbal potato mash or French fries and sauce Béarnaise (c,g,i,j,l) Suppléments Bacon beans and dried tomatoes 6.90 Steakhouse fries with ketchup and mayonnaise 5.90 Cafe de Paris butter (f,g,j) 3.00 Sauce Béarnaise(c,g,i,j,l) 3.50 Green pepper cream sauce 3.50

5 Desserts Sorbet maison Homemade sorbet scoop 3.50 Sorbet maison pétillant Homemade sorbet with Prosecco 7.50 Fondant au chocolat Chocolate fondant with hazelnut ice cream and cherry compote 9.50 (a,c,g,h) Crème brûlée Vanilla crème brûlée with fruits of the season 9.50 (c,g,h) Mouuse au chocolat blanc White mousse of Valrhona chocolate on black currant confit and Baumkuchen praline (a,c,g,h) Fromage Petit plateau de fromage Three different kinds of unpasteurized cheese(g) Grand plateau de fromage Five different kinds of unpasteurized cheese Reblochon de Savoie AOC, cow raw milk, semi-soft cheese of the Rhone Alps Camembert de Normandie AOC Marie Harel, cow raw milk from Normandy Langres AOC Chalancey, cow raw milk, soft cheese with scoured rind, from the Champagne Brillat Savarin, cow raw milk, without rind, cream cheese from the Bourgogne Pont L Evêque AOC, cow raw milk with scoured rind, from the Normandy Bleu de Neiges cow raw milk, Blue cheese, of the Auvergne Selles sur Cher AOC, goat raw milk, soft cheese coated with ash, from the province Berry Legend: a-gluten, b-crustacea, c-egg, d-fish, e-peanut, f-soja, g-milk product-lactose, h-edible nuts, i-cellery, j-mustard, k-sesame seed,l-sulfur dioxide a.sulfite, m-lupins, n-mulluscs

Café Rouge Sample Menu. Bread & nibbles

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