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S P E C I A L S

 

Fresh Premier Irish Oyster                                  6 Pieces

Served with shallots vinegar and fresh lemon

690.-

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Dried Wild Boar and Red Deer Meat Platter

with Pickles

710.-

 

Avocado and Crabmeat Tartar

Served with crème of balsamic

610.-

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Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

 

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

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Deep-Fried Camembert with Apricot Sauce

Served with crisp Lettuce

480.-​

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Pickled Herring topped with Onion Rings

Served with dill-sour cream sauce, wholewheat crackers

460.-

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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 Turbot Fillet with Caper Butter

Served on sauteed baby spinach and boiled potatoes

1,050.-​​​

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Grilled Australian Rangers Valley Rib Eye Steak  300 gr.

Served with your choice of garnish and sauce

1,190.-​​

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Roasted Turkey with Giblet Sauce

Served with mashed potatoes, vegetables, cranberry sauce and stuffing

750.-

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Grilled Red Deer Sausage (Hirsch Wurst)

Served on sauerkraut and potatoes

680.-

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Sliced Veal Kidney Flambé with Brandy

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

760.-

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Grilled Veal Tenderloin on Morel Cream Sauce

Served with Brussels Sprouts and butter noodles

1,050.-

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Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut with baby potatoes

660.-

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Red Deer Fillet with Boletus Mushrooms

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

1,390.-

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Government tax and 10 % Service charge will be added.

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