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- About The Region -

Pays de Alsace is one of France’s most important cultural and culinary regions. Situated in the far northeastern corner on the border with Germany, it blends the language and ingredients of the two countries. Its climate is an oasis, protected by a rain-shadow of the Vosges Mountains in the west onto a fertile river valley. Orchard fruits, vegetables, and potatoes mingle with fresh breads, eggs, and cheese as well as wild game, freshwater fish, poultry, and smoked pork in all its forms, plus an equal love of wine and beer.
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- About The Region -

Pays de Alsace is one of France’s most important cultural and culinary regions. Situated in the far northeastern corner on the border with Germany, it blends the language and ingredients of the two countries. As well, a history of Jewish settlement has brought practices like parve cooking with animal fats instead of butter, and a love of sweet, sour, and salty combinations like sauerkraut. Its climate is an oasis, protected by a rain-shadow of the Vosges Mountains in the west onto a fertile river valley. Orchard fruits, vegetables, and potatoes mingle with fresh breads, eggs, and cheese as well as wild game, freshwater fish, poultry, and smoked pork in all its forms, plus an equal love of wine and beer.
MAKE A RESERVATION

small plate

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Potage aux Noques

chicken broth soup with schmaltz semolina dumplings,purple daikon, beauty heart radish, yellow carrot, fines herbes | 11

bibelaskas

pan-fried rosemary yellow gem potatoes with landmark creamery fromage blanc, shallot, ginger eau-di-vie | 15

shared plate

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gratin dauphinoise

yukon gold potato, leek, carrot, parsnip, roth grand cru (cow’s milk cheese) gratin, minced rosemary (gf, v)

entree

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truite au raifort

pan-seared trout filet with riesling-braised purple cabbage, alsum red potatoes, charred lemon, whispering pines horseradish sauce | 36

moules biere aux frites

fresh mussels steamed in citra pale ale with orange zest, thyme, and rendered bacon,served with pommes frites  | 24

Ravioles au Dauphiné

housemade ravioli, comté cheese filling, crème fraîche, green chartreuse, brown butter, apple, celeriac, chervil (v) | 30

dessert

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Galette Béarnaise Aux Pommes

barnard farms mutsu apples macerated with armagnac and sugar layered over puffed pastry with mascarpone cheese | 12

featured wine

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Domaine Valentin Zusslin, “Bollenberg”, Pinot Noir, Alsace (2020)

“Beautiful crimson-garnet with some color beginning to fade, a sign of maturation. Exceptionally aromatic with ripe red fruit notes of pomegranate, wild cherry, and raspberry along with a hint of orange rind, sage, peppermint, and tanned leather. On the palate, the wine is dry, medium-bodied, and round with mouthwatering acidity. Flavors of cola spice become more apparent as well as cherry-vanilla. A light hand of oak gives the wine depth and approachability without simplification. [91-94pts]
The Bollenberg lieu dit is located in the ancient glacial limestone foothills of the Vosges mountains. Its exceptionally dry climate is almost Mediterranean despite its latitude. Extraordinarily biodiverse, a number of bird, reptile, insect, and flower species (including the Ophrys wild orchid) exist here and nowhere else in Northern Europe. 13th generation winemakers Marie and Jean-Paul Zusslin in the village of Orschwihr, nuture this site and manage it biodynamically, encouraging the whole health and wildlife of the vineyard with strictly organic inputs, hands, old wood, and gravity.”

– Among the finest Pinot Noir’s Alsace has to offer. Light and perfumed.

glass | 20

limited quantity available
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MAKE A RESERVATION

Our menu is constantly changing based on the availability of fresh local ingredients.
While we try to keep the online menu up-to-date, it is subject to change without notice.
Updated: April 2nd, 2025