Lunch

Appetizers

Foie Gras Terrine
25.00
Ice Wine Gelée, Toast
Butter Lettuce Salad
9.50
with a Dijon Mustard Vinaigrette
Seared Goat Cheese on Mesclun Greens
12.50
with a Balsamic Dressing
Beet Salad and Fresh Bufala Cheese
15.50
served with a Honey Mustard Dressing
Lobster Tempura and Grilled Scallops
16.00
served on Curly Endive Salad, Olive Oil, Lemon Juice, Tomatoes and Chives
Half Avocado filled with Hand Peeled Shrimp
17.50
and a Cocktail Sauce
Classic Alsatian Onion Tart
11.50
with a Curly Endive Salad
Crab Cake
14.50
with Basil Aioli served with Fresh Tobiko
Escargot baked with Garlic Butter
11.50
served in Edible Pastry Shells
Lobster Bisque
9.50
scented with Cognac & topped with Crème Fraiche
‘le Crocodile Classic’ Tomato & Gin Soup
7.50

Main Course

Black Truffle Omelet
17.00
served with Butter Lettuce and Pomme Frites
Seared Scallops
19.00
with Black Linguini & Basil Beurre Blanc
Crab Ravioli with Alfredo Cream Sauce
18.50
Smoked Salmon Julienne & Parmesan Gratinée
Grilled Asparagus & Scallop Salad
20.00
served with Arugula Leaves and Truffle Oil Dressing
Mixed Grill of Halibut, Prawns & Wild Salmon
21.00
with a Saffron Cream Sauce
Fettuccine Pasta
26.00
served with Sautéed Lobster Meat, Vegetable Brunoise, Olive Oil and Tomato Fondue
Salade Nicoise
20.50
served with Fresh Grilled Ahi Tuna
Grilled Salmon
22.50
served with a light Saffron Velouté Sauce and Sauté of Calamari
Pan-Fried Dover Sole
40.00
with a Beurre Noisette & Capers
Grilled Chilean Seabass
34.00
served with Lobster Bisque Beurre Blanc
Steak Tartar, made to order,
21.00
served with Pomme Frites Toast Points & Classic Garnish
Duck Confit
22.00
with Flageolet Ragout and a Citrus Jus
Roasted Free-Range Chicken Breast
24.00
Pommery Mustard Sauce, Shitake Mushroom Risotto
Fresh Pappardelle Pasta
23.00
served with Braised Veal Cheeks, Pinot Noir Reduction and Truffle Oil
Slow-Braised Lamb Shank “Provençal-Style”
25.00
Roasted Sweet Garlic, Glazed Shallots and Tomato Fondue
Veal Medallions
31.00
with a Morel Mushroom Sauce & Swiss Potato Roesti
Venison Medallions
26.00
with a Chanterelle Sauce served with Späetzle
Grilled Beef Tenderloin
30.00
with a Béarnaise or Peppercorn Sauce

Menu Express

Wild Mushroom Soup with Truffle Oil or Butter Lettuce Salad
23.00
with a Daily Main Course
Tomato & Gin Soup - Le Crocodile Sorbet - Le Crocodile