Menu du terroir at La Winstub Du Chambard Olivier Nasti

Starters

• L’assiette de crudités — Assorted fresh vegetables offering a crisp and refreshing start.
• Les escargots en coquilles à l’Alsacienne — Classic Alsatian snails baked with garlic, herbs, and butter for an irresistible savory treat.
• La tarte à l’oignon à l’Alsacienne et salade verte — A savory onion tart paired with fresh green salad, perfect for a light yet flavorful beginning.
• La truite de la vallée marinée, concombre et huile d’herbes fraîches — Delicately marinated valley trout served with cucumber and a drizzle of fresh herb oil.
• La terrine de gibier maison, salade verte et ses pickles — House-made game terrine complemented by green salad and tangy pickles, a rustic Alsatian favorite.
• La terrine de foie gras d’Oie aux fruits du Berawecka — Luxurious goose foie gras terrine paired with the regional Berawecka fruit compote for sweet and savory harmony.

Mains

• Le filet de truite de la ferme Guidat en matelote — Farm-raised trout served in a traditional white wine matelote sauce, delicate and flavorful.
• La choucroute de poissons d’eau douce, sauce Riesling — Classic sauerkraut with succulent freshwater fish, enhanced by a creamy Riesling wine sauce.
• La Choucroute royale du Chambard, servie au plat (9 garnitures) — A royal sauerkraut feast featuring nine sumptuous garnishes, a true celebration of Alsatian flavors.
• Le Beackaoffa à l’Alsacienne et salade verte — Traditional Alsatian meat stew served with fresh green salad for a comforting and rich main course.
• Le bœuf gros sel au bouillon de raifort, crudités et pommes de terre sautées — Salt-encrusted beef served with a horseradish broth, fresh vegetables, and sautéed potatoes.
• Les rognons de veau, sauce moutarde et spätzlés maison — Tender veal kidneys in a sharp mustard sauce accompanied by house-made spätzle noodles.
• La tête de veau grillée, pommes de terre vapeur, hollandaise émulsionnée — Grilled veal head served with steamed potatoes and a velvety emulsified hollandaise sauce.
• Lewerknepfles (quenelles de foie) et sauce échalotes, pommes de terre sautées — Delicate liver quenelles in shallot sauce, paired with golden sautéed potatoes.
• L’entrecôte Hereford d‘Irlande au poivre vert, pommes de terre sautées et salade verte — Irish Hereford rib-eye steak with green pepper sauce, crispy sautéed potatoes, and fresh greens.

Desserts

• Le Munster fermier de la vallée — Authentic Munster cheese from the valley, an iconic regional specialty.
• L’assiette de fromages d’Alsace — A selection of assorted Alsatian cheeses to enjoy authentic local flavors.
• Le Munster chaud flambé au Marc de Gewurztraminer — Warm Munster cheese flambéed with Marc de Gewurztraminer for a dramatic and flavorful finish.
• La cuillère de crème glacée minute vanille bourbon, noisettes caramélisées et caramel — Freshly made vanilla bourbon ice cream topped with caramelized hazelnuts and rich caramel sauce.
• La cuillère de crème glacée minute chocolat des îles caraïbes, cookies et chocolat — Caribbean chocolate ice cream served with cookies and a decadent chocolate drizzle.
• La chantilly maison à la vanille bourbon — Homemade whipped cream infused with vanilla bourbon for a light and aromatic touch.
• La cuillère de sorbet minute, fruits frais et son coulis — A refreshing scoop of fresh fruit sorbet with seasonal fruits and vibrant fruit coulis.
• Le sorbet citron arrosé au Marc de Gewurztraminer — Lemon sorbet elegantly enhanced with a splash of Marc de Gewurztraminer.
• Le kougelhopf glacé au Marc de Gewurztraminer — Traditional kougelhopf cake transformed into a refreshing ice cream with Gewurztraminer marc.
• Le moelleux au chocolat, glace vanille — Decadent chocolate fondant served with creamy vanilla ice cream for chocolate lovers.
• La tarte du jour au fil des saisons — Seasonal tart crafted daily to showcase the freshest local ingredients available.

Drinks and Specials