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S P E C I A L S

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Fresh Premier Irish Oyster      6 Pieces

Served with shallots vinegar and fresh lemon

  690.-

 

Assorted Game Cold Meat Platter

Wild Boar-Red Deer Smoked Ham, Deer, and Horse Salami with Pickles

690.-

Avocado and Crabmeat Tartar
Served with Crème of Balsamic

580.-
 

Belgian Endive Salad with Smoked Duck Breast

Tossed with apples, walnuts, and creamy dressing

510.-

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Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

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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.-
 

Imported Dutch Smocked Eel

Served with dill-sour cream sauce, onions and toast

695.-

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Grilled Mediterranean Sardines

On garden green with tomato vinaigrette

410.-

 Main Course
 

Pan-Fried Snow Fish on Caper, Olive-Tomato Sauce

Served with boiled potatoes and sautéed spinach

930.-
 

Wild Boar Fillet with  Peppercorn Sauce

Served with Brussels sprouts and spätzli

1,050.-

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Wild Deer Stew “Hirsch Pfeffer” 

Topped by walnuts ,bacon, mushrooms, with spätzli and Brussels sprouts

930.-

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Red Deer Fillet with Boletus Mushrooms

With Brussels sprouts, red cabbage, spätzli poached pear and cranberry

1,250.-

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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

990.-

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Grilled Veal Tenderloin on Morel Sauce

Served with vegetables your choice of garnish

930.-

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Boiled Veal Tongue on Caper  Sauce

 Served with boiled potatoes

710.-

Braised Australian Angus Beef Short Rib
Served with Mash Potatoes and Vegetables

980.-

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Government tax and 10 % Service charge will be added.