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S P E C I A L S

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Fresh Premier Irish Oyster
Served with shallots vinegar and fresh lemon

6 Pieces   690.-

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Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

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Pickled Herring topped with Onion Rings

Served with dill-sour cream sauce, whole-wheat crackers

460

 

Avocado and Crabmeat Tartar

Served with crème of balsamic

580.-

 

Grilled Mediterranean Sardines

On garden greens with tomato vinaigrette

410.-

 

Assorted Game Cold Meat Platter

Wild Boar and Red Deer Ham, with Pickles

690.-

 

Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

 

Fresh Dutch Mussels “Marinière”

In a dry white wine sauce with garlic, olive oil, chives and a dash of cream

480.-

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 Main Course

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Pan-Fried Snow Fish Fillet Noilly Prat Sauce

Served with boiled potatoes and creamy spinach

990.-

 

Boiled Veal Tongue on Caper  Sauce

Served with boiled potatoes

710.-

 

Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut and boiled potatoes

630.-

 

Roe Deer Saddle (Min. 2 person ) per person

With red cabbage, Brussels sprouts, spätzli and mixed mushroom sauce

1,920.-

 

Wild “Hirsch Red Deer Stew Pfeffer”

Topped by walnuts ,bacon, mushrooms, with spätzli and Brussels sprouts

960.-

 

Red Deer Fillet with Boletus Mushrooms

With Brussels sprouts, red cabbage, spätzli poached pear and cranberry

1,380.-

 

Sliced Red Deer on Chanterelles Mushroom Sauce

Served with spätzli

990.-

 

Wild Boar Fillet with Peppercorn Sauce

Served with Brussels sprouts and spätzli

1,080.-

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Government tax and 10 % Service charge will be added

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