WEEKLY SPECIAL
S P E C I A L C O R D O N B L E U S
The origins of original Cordon Blue as a Schnitzel filled with Cheese and then breaded are in Switzerland, probably around the 1940s first mentioned in a cookbook from 1949.
The French term Cordon Blue is translated as Blue Ribbon
GRISON
Veal with Air Dried Beef from Grison and Swiss Cheese 690.-
WALLISER
Pork with Cooked Ham and Vacherin Cheese 550.-
TICINO
Veal with Salami, Fresh Mozzarella and Basil-Pesto 630.-
BERNER
Veal with Honey Ham ,Bacon, Onion and Raclette 650.-
APPENZELLER
Pork with Cooked Ham , Appenzeller Cheese &Gherkins 550.-
ZOTTEL, ZICK & ZWERG
Veal with Smoked Ham and Goat Cheese 630.-
FRENCH
Chicken with Smoked Ham and Brie Cheese 580.-
HAWAIIEN
Chicken with Cooked Ham, Pineapple and Swiss Cheese 490.-
LONDONER
Pork with Crispy Bacon, Blue Cheese and Cranberries 590.-
ELEPHANT EAR ( Jumbo size 300 gr )
Pork with Honey Ham and Gruyere Cheese topped with Herb Butter 780.-
All above dishes are served with vegetables of the day
And your choice of French Fries, Mash Potato or Butter Noodles
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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
Spicy Italian Sausage and Mache Salad 490.-
Served with parmesan flakes and balsamic dressing
Pappardelle Pasta Alio-Olio with Shrimps 480.-
Enhanced with sun-dried tomatoes and a touch of chili
Champagne-Pepper Duck Foie-Gras Terrine 620.-
Served with shallot confit and toast
Pan-fried Frog Legs with Garlic and Herbs 480.-
Sautéed with olive oil and white wine
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MAIN COURSES
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Pan-Fried Sea Bream Fillet with Capers 580.-
Served with boiled potatoes and vegetables
Grilled Duck Breast on Glazed Apples 580.-
Served with calvados sauce and roast potatoes
Boiled Swiss Pork Sausage (St. Galler Schüblig) 530.-
Served on sauerkraut and boiled potatoes
Pork Fillet in Puff Pastry 30 min. 580.-
Served with vegetables and red wine sauce& your choice of garnish
Rod Deer Tenderloin with Boletus Mushrooms 995.-
With Brussels sprouts, red cabbage, spätzli poached pear and cranberry
Wild Deer Stew “Hirsch Pfeffer” 750.-
Topped by walnuts ,bacon, mushrooms, with spätzli and Brussels sprouts
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
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***