WEEKLY SPECIAL
F R E S H
W H I T E A S P A R A G U S
F R O M
G E R M A N Y
White Asparagus Cream Soup 390.-
With wild bear's garlic pesto and croutons
White Asparagus and Rocket Salad 680.-
With red radish , boiled egg and parsley on a mustard-vinegar dressing
Pan-Fried Goose Liver on White Asparagus 1,180.-
Topped with a raspberry flavored port wine sauce
Chanterelles and White Asparagus Risotto 830.-
White Asparagus with Seared Scallops 860.-
Topped with wild bear's garlic pesto sauce
Baked Vol-au-Vent 780.-
Filled with white asparagus, mushrooms, herbs and cream sauce
Boiled White Asparagus with Smoked Ham 990.-
Served with boiled potatoes, hollandaise or mayonnaise
White Asparagus “Ticinese Style” 990.-
Topped with parmesan cheese, thyme and basil-tomato sauce
Poached Salmon on White Asparagus 990.-
Accompanied by noodles and a saffron cream sauce
Boiled White Asparagus Pork Fillet 990.-
Served with Morell Sauce and boiled potatoes
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APPETIZERS
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Smoked Trout Fillet with Tomato Vinaigrette 480.-
On crispy lettuce
Champagne-Pepper Duck Foie-Gras Terrine 620.-
Served with shallot confit and toast
Chesa's Chicken Liver Terrine 410.-
Served with shallot confit and toast
Pan-fried Frog Legs in Chesa Herb Butter Sauce 460.-
Served with garlic bread
Oven Baked Escargot with Herb Butter 480.-
Served with garlic bread
Fresh Premier Irish Oyster 6 Pieces 630.-
Served with shallots vinegar and fresh lemon
Mushroom Ravioli with Truffle Paste 480.-
On white wine cream sauce
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MAIN COURSES
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Pan-Fried Sea Bream Fillet with Bear Garlic Pesto 690.-
Served with boiled potatoes and sauteed baby spinach
Pan-Fried Dover Sole “Meunière“ 990.-
Served with boiled potatoes and sautéed spinach
Grilled Lamb Fillet Wrapped with Bacon 830.-
Served with your choice of garnish and red wine reduction
Boiled Swiss Pork Sausage (St. Galler Schüblig) 530.-
Served on sauerkraut and boiled potatoes
Australian Sirloin Steak Chesa Style 200 gr. 910.-
Served in a pan with a special herb butter sauce & your choice of garnish
Braised Australian Angus Beef Short Rib 750.-
Served with mash potatoes and vegetables
Roasted Duck Breast on Orange Sauce 580.-
Served with vegetables and roast potatoes
Grilled Veal Liver Steak topped with Apple 650.-
Served with mash potatoes and calvados sauce
Sliced Veal Kidney Flambé with Brandy 650.-
With sautéed mixed mushroom, onion, garlic herbs and red wine sauce
Rabbit Stew with Chanterelles Mushroom and Polenta 550.-
Braised rabbit with corn mash
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Government Tax and 10% Service charge will be added
***All prices are subject to be change without prior notice***