WEEKLY SPECIAL
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APPETIZERS
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Fresh Premier Irish Oyster (6 Pieces) 630.-
Served with shallots vinegar and fresh lemon
Avocado and Soft Shell Crab Salad 460.-
On rocket lettuce with balsamic dressing
Deep-Fried Camembert with Apricot Sauce 460.-
Served crisp Lettuce
Champagne-Pepper Duck Foie-Gras Terrine 610.-
Served with shallot confit and toast
Crab Cakes on Bell-Pepper Sour Cream Sauce 460.-
Enhanced with garlic accompanied by green asparagus
Oven Baked Escargot with Herb Butter 480.-
Served with garlic bread
Veal and Mushroom Ravioli with Truffle Oil 480.-
On white wine cream sauce
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MAIN COURSES
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Pan-Fried Sea Bream Fillet on Olive-Tomato Sauce 580.-
Served with boiled potatoes and sautéed spinach
Fresh Boston Lobster Thermidor or Grilled 1,380.-
Served with your choice of garnish
Pork Fillet in Puff Pastry 30 min. 670.-
Served with vegetables and red wine sauce& your choice of garnish
Grilled Milk Fed Veal Chop on Chanterelles Sauce 890.-
Served with your choice of garnish
Imported Rabbit Fillet topped with Fresh Morels 780.-
Served with your choice of garnish
Braised Australian Angus Beef Short Rib 750.-
Served with mash potatoes and vegetables
Grilled Veal Liver Steak topped with Apple 650.-
Served with mash potatoes and calvados sauce
Wild Deer Stew “Hirsch Pfeffer” 790.-
Topped by walnuts ,bacon, mushrooms and served with “spätzli”
Black Onyx Rib Eye (min. 2 Person) per person 220gr. 930.-
Served with your choice of garnish and red wine reduction
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Government Tax and 10% Service charge will be added
***All prices are subject to be change without prior notice***