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WEEKLY SPECIAL

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Fresh Premier Irish Oyster                             6 Pieces   660.-

Served with shallots vinegar and fresh lemon

Homemade Chicken Liver Terrine  410.-

Served with shallot confit and toast

Fresh Pied de Mouton Mushrooms and Prawn Salad  530.-

Sautéed with garlic, olive oil and served on organic lettuce

Avocado and Salmon Tartar  480.-

Served with crème of balsamic

Imported Dutch Smocked Eel  610.-

Served with dill-sour cream sauce, onions and toast

Fresh Danish Mussels “Marinière”  480.-

In a dry white wine sauce with garlic, olive oil, chives and a dash of cream

Sautéed Scallops with Figs on Rocket Salad  610.-

Enhanced with aged balsamic de Modena vinegar

Crab Cakes on Bell-Pepper Sour Cream Sauce  480.-

Enhanced with garlic accompanied by green asparagus

Main Course

          

Pan-Fried Snow Fish with Pied de Mouton Mushrooms 860.-

Served with boiled potatoes and creamy spinach

Pan-Fried Pollock Fillet with Noilly Prat Cream Sauce 780.-

Served with vegetables and boiled potatoes

Boiled Swiss Pork Sausage (St. Galler Schüblig)  580.-

Served on sauerkraut and boiled potatoes

Wild Boar Fillet with Chanterelles Mushrooms  850.-

Served with red cabbage and spätzli

Braised Australian Angus Beef Short Rib  980.-

Served with mash potatoes and vegetables

Grilled Veal Tenderloin on Morel Sauce 890.-

Served with your choice of garnish

Boiled Veal Tongue on Caper  Sauce  710.-

 Served with boiled potatoes

Grilled Duck Breast on Glazed Apples  680.-

Served with calvados sauce and roast potatoes

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