​​

S P E C I A L S

 

Fresh Premier Irish Oyster                                  6 Pieces

Served with shallots vinegar and fresh lemon

730.-

​​​

Pickled Herring topped with Onion Rings

Served with dill-sour cream sauce, wholewheat crackers

460.-

​​​​​

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

​​

Avocado and Soft-Shell Crab Salad

On rocket lettuce with balsamic dressing

480.-

​​​

Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

​

Maguro Tuna Tartar

Serve with crispy lettuce and toast

480.-

​​​

Fresh Danish Rope Mussels “Mariniére” 

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

480.-

​​

Crab Cakes on Bell-Pepper Sour Cream Sauce

Enhanced with garlic accompanied by green asparagus

560.-

​​​​
Main Course

​​​​​​​​​​

Poached Snow Fish Fillet on Noily Prat Sauce

Served on fettuccini noodles

980.-

​​​​

Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

910.-

​

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

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

1,080.-​​

​

Grilled Australian Supreme Rib Eye Steak       300 gr.

Served with your choice of garnish and sauce

1,250.-

​​

Boiled Veal Tongue on Caper Sauce

 Served with boiled potatoes

780.-

​

Sliced Veal Kidney Flambé with Brandy

With sautéed mixed mushroom, onion, garlic herbs and red wine sauce

780.-

​

Grilled Veal Tenderloin on Morel Sauce 

Served with your choice of garnish

1,050.-

​​​​​​

Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut with baby potatoes

660.-

​​​

​​​​​​​​​​​

Government tax and 10 % Service charge will be added.

​​

​

​

​

​

​

​

​