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S P E C I A L S

Fresh Premier Irish Oyster                                  6 Pieces

Served with shallots vinegar and fresh lemon

690.-

 

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

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Grilled Mediterranean Sardines Fillets

On garden green with tomato vinaigrette

430.-

 

Avocado and Crabmeat Tartar

Served with crème of balsamic

610.-

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Shrimps Cocktail

Served on shredded lettuce and cocktail sauce

530.-

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Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

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Fresh Dutch Mussels “Mariniere” 

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

480.-​

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Mushroom Ravioli with Fresh Chanterelles Mushrooms

With white wine cream sauce

630.-

 Main Course

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Pan-Fried Snow Fish Fillet with Fresh Chanterelles

Served sautéed spinach and boiled potatoes

1,050.-

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Fresh Boston Lobster Thermidor or Grilled  

Served with your choice of garnish                     

1,450.-

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Boiled Veal Tongue on Caper  Sauce

Served with boiled potatoes

730.-

 

Grilled Veal Tenderloin on Chanterelles Cream Sauce

Served with Brussels Sprouts and butter noodles

1,050.-

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Braised Australian Angus Beef Short Rib

Served with mashed potatoes and vegetables

980.-

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Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut with baby potatoes

660.-

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Slow Roasted Lamb Shoulder with Garlic-Gravy

Served with gratin potatoes and vegetables

710.-

 

Government tax and 10 % Service charge will be added.

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