​

S P E C I A L S

​

Crab Cakes on Bell-Pepper Sour Cream Sauce

Enhanced with garlic accompanied by green asparagus

480.-

​

Fresh Snow Fish Carpaccio with Pumpkin Seeds

Enhanced by Crushed Kampot Peppercorns  

450.-

​

Italian Sausage and Rocket Salad

Served with grilled zucchini and balsamic dressing

520.-

​

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

​

Avocado and Crabmeat Tartar

Served with crème of balsamic

580.-

​​​

Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-​​

​

Mushroom Ravioli with Truffle Paste  

With white wine cream sauce

490.-

 Main Course

​

Poached Snow Fish Fillet on Noilly Prat Sauce

Served on fettuccini noodles

860.-

​

Pan-Fried John Dory Fillet with Capers

Served on creamy spinach and boiled potatoes

680.-

​

Braised Australian Angus Beef Short Rib

Served with mashed potatoes and vegetables

710.-

​

Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

890.-

​

Australian Sirloin Steak 200 Day’s Chesa Style     200 gr.

Served in a pan with a special herb butter sauce & your choice of garnish

1,050.-

​

Boiled Swiss Pork Sausage (St. Galler Schüblig)  

Served on sauerkraut and boiled potatoes

630.-

​

Grilled Duck Breast on Glazed Apples

Served with calvados sauce and roast potatoes

680.-

​

Government tax and 10 % Service charge will be added

​

​

​