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S P E C I A L S

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Fresh Premier Irish Oyster
Served with shallots vinegar and fresh lemon

6 Pieces   690.-

 

Avocado and Crabmeat Tartar
Served with crème of balsamic

580.-

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Champagne-Pepper Duck Foie-Gras Terrine
Served with shallot confit and toast

690.-

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Grilled Mediterranean Sardines
On garden green with tomato vinaigrette 

410.-

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Minced Lamb Capuns
Lamb, bread and fresh herb filling over baked with cheese

580.-

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Oven Baked Escargot with Herb Butter
Served with garlic bread 

480.-

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Fresh Danish 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 Snow Fish Fillet topped with Chanterelles

Served with boiled potatoes and creamy spinach

990.-

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Poached Salmon Fillet on Noilly Prat Sauce

Served on fettuccini noodles

690.-

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Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

890.-

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Australian Sirloin Steak 200 Day’s Chesa Style 200 gr.

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

1,050.-

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Grilled Milk Fed Veal Chop on Chanterelles Sauce

Served with your choice of garnish

990.-

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Braised Australian Angus Beef Short Rib

Served with mash potatoes and vegetables

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Slow Roasted Lamb Shoulder with Garlic-Gravy

Served with gratin potatoes and vegetables

980.-

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Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut and boiled potatoes

630.-

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Government tax and 10 % Service charge will be added

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