WEEKLY SPECIAL

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GAME SPECIALS

FROM EUROPE

 

 

Venison Terrine Enhanced with Juniper Berries  520.-

Served with cranberry compote

Tartar of Roe Deer Fillet with Green Pepper Corn  520.-

Topped with a poached egg and served grilled marinade champignon

Main Course

Wild  Deer Stew “Hirsch Pfeffer” 750.-

Topped by walnuts ,bacon, mushrooms, with spätzli and Brussels sprouts

Roe Deer Medallions on Mixed Mushroom Sauce   995.-

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

Red Deer Tenderloin with Boletus Mushrooms 995.-

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

Wild Boar Fillet with Creamy Pepper Sauce  780.-

Served with Brussels sprouts and spätzli

Pan-Fried Pheasant Fillet Wrapped in Bacon  780.-

Served on grain mustard sauce with noodles and vegetables 

Roasted Quail on Red Wine Reduction  680.-

Served with truffle flavored mash potato and vegetables

Roasted Wood Pigeon with Dark Cherry Sauce  1,200.-

Served sautéed potatoes and vegetables

Sliced Roe Deer on Chanterelles Mushroom Sauce  780.-

Served with spätzli

 

 

WEEKLY SPECIALS

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APPETIZERS

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Crab Cakes on Bell-Pepper Sour Cream Sauce  460.-

Enhanced with garlic accompanied by green asparagus

Fresh Premier Irish Oyster 6 Pieces  630.-

Served with shallots vinegar and fresh lemon

Champagne-Pepper Duck Foie-Gras Terrine  620.-

Served with shallot confit and toast

Fresh Dutch Mussels “Marinière” 460.-

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

Grilled Fresh Portobello Mushrooms  430.-

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

Lobster Ravioli with Seared Scallops  480.-

In saffron cream sauce

Oven Baked Escargot with Herb Butter  480.-

Served with garlic bread

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MAIN COURSES

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Pan-Fried Dover Sole  “Meunière“   990.-  

Served with boiled potatoes and vegetables

Pan-Fried Snow Fish Fillet topped with Chanterelles  780.-

Served with boiled potatoes and creamy spinach

Grilled Lamb Fillet Wrapped with Bacon  850.-

Served with your choice of garnish and red wine reduction

Pork Fillet in Puff Pastry                                     30 min.  580.-

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

Sliced Veal Kidney Flambé with Brandy  650.-

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

Grilled Veal Liver Steak topped with Apples  650.-

Served with mash potatoes and calvados sauce

Special Appenzeller Cordonbleu with French Fries

With pork, cooked ham, Appenzeller cheese and gherkins

Black Onyx Rib Eye (min. 2 Person) per person 250gr.  990.-

Served with your choice of garnish and red wine reduction

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Government Tax and 10% Service charge will be added

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

Open every day Mon-Sat 11am-11pm, Sunday 11am-10pm

5,Sukhumvit 20, Klongtoey, Bangkok, 10110, Thailand. TEL: +66 2 261 6650

 

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