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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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Minced Lamb Capuns   

Lamb, bread and fresh herb filling over baked with cheese

580.-

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Duck Liver Mousse Terrine

Served with shallot confit and toast

450

 

Avocado and Maguro Tuna Tartar

Served with crème of balsamic

580.-

 

Belgian Endive Salad with Smoked Duck Breast

Tossed with apples, walnuts, and creamy dressing

510.-

 

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 Halibut Fillet on Sautéed Fennel

Served with tomato cream sauce and boiled potatoes

990.-

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Grilled Black Onyx Rib Eye  250gr.

Served with your choice of garnish and red wine reduction

1,100.-

 

Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut and boiled potatoes

680.-

 

Boiled Veal Tongue on Caper Sauce

 Served with boiled potatoes

710.-

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Roasted Turkey with Giblet Sauce

Served with mashed potatoes, vegetables and stuffing

680.-

 

Sliced Imported Wild Boar with Boletus Mushrooms

Served in a cream sauce with spätzli

850.-

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Red Deer Fillet with Boletus Mushrooms

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

1,100.-

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Grilled Duck Breast on Glazed Apples

Served with calvados sauce and roast potatoes

680.-

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Government tax and 10 % Service charge will be added

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