Restaurant Jules Verne

Crayfish Salad

Burrata

with vine tomatoes and pesto

Beef Tartare

with mustard, egg yolk, shallots and capers

Caesar’s Salad

Romaine lettuce, garlic croutons, grated Parmesan and our New York Caesar's Salad Dressing with anchovies

Salad Variation

Salade Nicoise

with tuna, egg, potatoes, beans, pickled vegetables, olives and anchovies

Country Fried Chicken Salad

with Georgia Peaches & Honey Mustard sauce, colorful lettuce, cherry tomatoes, rocket, cucumber and crispy chicken breast

Viennese Schnitzel

from the saddle of veal, with cucumber salad dill and fried potatoes or lukewarm potato salad

Cheese Noodles

with melted onions

Berlin Currywurst

from the veal, with homemade french fries

Cous Cous Vegetables

The dish may contain traces of nuts

Meatballs

with boiled potatoes, beetroot salad and caper sauce

Pasta Truffle

with shaved truffle

Bouillabaisse

with prawns, scallops and red mullet fillet

Fish Platter

Tomboy

Emmenthal Tarte

with Emmenthaler, sour cream, leek and Bresaola (beef ham)

Salmon Tarte

with salmon, capers and zucchini

Tomato Mozzarella Tarte

with tomatoes mozzarella and parmesan

Caramelized Kaiserschmarrn

with stewed plums, almonds, raisins and vanilla sauce

Tarte Tatin

tart prepared according to the Tatin siblings - fresh from the oven with vanilla sauce

Mousse au Chocolat

The dish may contain traces of nuts