WEEKLY SPECIAL

Swiss Dry Horse Meat with a Pear Salad 610.-
Served with gherkins and pearl onion
Fresh Chanterelle Mushrooms and Prawn Salad 530.-
Sautéed with garlic, olive oil and served on mache lettuce
Fresh Bouchot Mussels “Marinière” 480.-
In a dry white wine sauce with garlic, olive oil, chives and a dash of cream
Swiss Style Ox-Mouth Salad 490.-
Tossed with vinaigrette dressing on organic greens
Fresh Premier Irish Oyster 6 Pieces 630.-
Served with shallots vinegar and fresh lemon
Smoked Imported Dutch Eel 610.-
Served with sour cream, onions and toast
Pappardelle Pasta with Chanterelles 480.-
In creamy white wine sauce, bacon bits and thyme
Oven Baked Escargot with Herb Butter 480.-
Served with garlic bread
Main Course
Pan-Fried Halibut Fillet with Wild Garlic Pasto 810.-
Served with sauteed spinach and boiled potatoes
Pan-Fried Cod Fish Fillet topped with Chanterelles 680.-
Served with boiled potatoes and creamy spinach
Grilled Veal Liver Steak topped with Apple 660.-
Served with calvados sauce and your choice of garnish
Grilled Duck Breast on Glazed Apples 680.-
Served with calvados sauce and roast potatoes
Grilled Imported Horse Steak “Pferde Fillet” 910.-
Served with your choice of garnish
Grilled Veal Tenderloin on Morel Sauce 890.-
Served with your choice of garnish
Australian Sirloin Steak Chesa Style 200 gr. 990.-
Served in a pan with a special herb butter sauce & your choice of garnish
Sliced Veal Kidney Flambé with Brandy 690.-
With sautéed mixed mushroom, onion, garlic herbs and red wine sauce