WEEKLY SPECIAL
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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
Marinated "Gravlax" Salmon with Dill 430.-
Served with sour cream dill sauce and organic lettuce
Grilled Fresh Portobello Mushrooms 430.-
With balsamic dressing, garlic, and shaved parmesan on green lettuce
Pan-fried Frog Legs with Garlic and Herbs 480.-
Sautéed with olive oil and white wine
Mushroom Ravioli with Truffle Paste 480.-
With white wine cream sauce
Fresh Dutch Premium Mussels “Marinière” 460.-
In a dry white wine sauce with garlic, olive oil, chives and a dash of cream
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MAIN COURSES
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Pan-Fried Turbot Fillet with Lemon Butter 780.-
Served on sauteed baby spinach and boiled potatoes
Braised Australian Angus Beef Short Rib 780.-
Served with mash potatoes and vegetables
Australian Sirloin Steak Chesa Style 200 gr. 910.-
Served in a pan with a special herb butter sauce & your choice of garnish
Grilled Lamb Fillet Wrapped with Bacon 850.-
Served with your choice of garnish and red wine reduction
Grilled Veal Liver Steak topped with Apple 650.-
Served with mash potatoes and calvados sauce
Grilled Veal Tenderloin on Morel Sauce 830.-
Served with your choice of garnish
Grilled Milk Fed Veal Chop on Chanterelles Sauce 890.-
Served with your choice of garnish
Red Deer Tenderloin with Boletus Mushrooms 890.-
With Brussels sprouts, red cabbage, spätzli poached pear and cranberry
Pork Fillet in Puff Pastry 30 min. 630.-
Served with vegetables and red wine sauce& your choice of garnish
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Government Tax and 10% Service charge will be added
***All prices are subject to be change without prior notice***