WEEKLY SPECIAL

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APPETIZERS

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Avocado and Crab Meat Tartar 580.-

Served with crème of balsamic

Fresh Premier Irish Oyster 6 Pieces 630.-

Served with shallots vinegar and fresh lemon

Marinated "Gravlax" Salmon with Dill 430.-

Served with sour cream dill sauce and organic lettuce

Grilled Fresh Portobello Mushrooms 430.-

With balsamic dressing, garlic, and shaved parmesan on green lettuce

Pan-fried Frog Legs with Garlic and Herbs 480.-

Sautéed with olive oil and white wine

Mushroom Ravioli with Truffle Paste 480.-

With white wine cream sauce

Fresh Dutch Premium Mussels “Marinière” 460.-

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

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MAIN COURSES

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Pan-Fried Turbot Fillet with Lemon Butter 780.-

Served on sauteed baby spinach and boiled potatoes

Braised Australian Angus Beef Short Rib 780.-

Served with mash potatoes and vegetables

Australian Sirloin Steak Chesa Style 200 gr. 910.-

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

Grilled Lamb Fillet Wrapped with Bacon 850.-

Served with your choice of garnish and red wine reduction

Grilled Veal Liver Steak topped with Apple 650.-

Served with mash potatoes and calvados sauce

Grilled Veal Tenderloin on Morel Sauce 830.-

Served with your choice of garnish

Grilled Milk Fed Veal Chop on Chanterelles Sauce 890.-

Served with your choice of garnish

Red Deer Tenderloin with Boletus Mushrooms 890.-

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

Pork Fillet in Puff Pastry 30 min. 630.-

Served with vegetables and red wine sauce& your choice of garnish

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Government Tax and 10% Service charge will be added

***All prices are subject to be change without prior notice***