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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

730.-

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Avocado and Crabmeat Tartar

Served with crème of balsamic

630.-

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Fresh Chanterelle Mushrooms and Prawn Salad 

with garlic, olive oil and served on mache salad

610.-

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Fricassee of Chanterelles in Vol au Vent

Served with green peas & carrots

580.-

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Terrine of Goat Cheese and Chanterelles

With organic lettuce and whole wheat crackers

510.-

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Swiss Dry Horse Meat and Salami

Served with gherkins and pearl onion

680.-

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Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

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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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Minced Lamb Capuns   

Lamb, bread and fresh herb filling over baked with cheese

610.-

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Main Course

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Pan-Fried Turbot Fillet topped with Chanterelles

Served with boiled potatoes and creamy spinach

980.-

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Poached Salmon Fillet on Noily Prat Sauce

Served on fettuccini noodles

710.-

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Boiled Swiss Pork Sausage (St. Galler Schüblig)  

Served on sauerkraut and boiled potatoes

660.-

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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

1,080.-

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Slow Roasted Lamb Shoulder with Garlic-Gravy

Served with gratin potatoes and vegetables

710.-

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Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

930.-

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Wild Deer Stew “Hirsch Pfeffer” 

With walnuts ,bacon, mushrooms, served with “spätzli” and Brussels sprouts

980.-

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Government tax and 10 % Service charge will be added.

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