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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.-

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Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

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Pickled Herring topped with Onion Rings

Served with dill-sour cream sauce, wholewheat crackers

460.-

 

Avocado and Crabmeat Tartar

Served with crème of balsamic

610.-

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Pan-fried Frog Legs with Garlic and Herbs  

Sautéed with olive oil and white wine

590.-

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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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Roasted Bone Marrow with Sea Salt and Herbs

Served with toast

550-

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 Main Course

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Pan-Fried Snow Fish Fillet on Noily Prat Sauce

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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Grilled French Veal Liver Steak topped with Apple

Served with mashed potatoes and calvados sauce

780.-

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Grilled Veal Tenderloin on Chanterelles Cream Sauce

Served with Brussels Sprouts and butter noodles

1,050.-

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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.-

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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

1,080.-

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Grilled Australian Supreme Rib Eye Steak       300 gr.

Served with your choice of garnish and sauce

1,190.-​

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Government tax and 10 % Service charge will be added.

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