WEEKLY SPECIAL

S P E C I A L C O R D O N B L E U S

The origins of original Cordon Blue as a Schnitzel filled with Cheese and then breaded are in Switzerland, probably around the 1940s first mentioned in a cookbook from 1949.

The French term Cordon Blue is translated as Blue Ribbon

GRISON

Veal with Air Dried Beef from Grison and Swiss Cheese 690.-

WALLISER

Pork with Cooked Ham and Vacherin Cheese 550.-

TICINO

Veal with Salami, Fresh Mozzarella and Basil-Pesto 630.-

BERNER

Veal with Honey Ham ,Bacon, Onion and Raclette 650.-

APPENZELLER

Pork with Cooked Ham , Appenzeller Cheese &Gherkins 550.-

ZOTTEL, ZICK & ZWERG

Veal with Smoked Ham and Goat Cheese 630.-

FRENCH

Chicken with Smoked Ham and Brie Cheese 580.-

HAWAIIEN

Chicken with Cooked Ham, Pineapple and Swiss Cheese 490.-

LONDONER

Pork with Crispy Bacon, Blue Cheese and Cranberries 590.-

ELEPHANT EAR ( Jumbo size 300 gr )

Pork with Honey Ham and Gruyere Cheese topped with Herb Butter 780.-

All above dishes are served with vegetables of the day

And your choice of French Fries, Mash Potato or Butter Noodles

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APPETIZERS

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Avocado and Crab Meat Tartar 580.-

Served with crème of balsamic

Fresh Premier Irish Oyster 6 Pieces 630.-

Served with shallots vinegar and fresh lemon

Spicy Italian Sausage and Mache Salad 490.-

Served with parmesan flakes and balsamic dressing

Pappardelle Pasta Alio-Olio with Shrimps 480.-

Enhanced with sun-dried tomatoes and a touch of chili

Champagne-Pepper Duck Foie-Gras Terrine 620.-

Served with shallot confit and toast

Pan-fried Frog Legs with Garlic and Herbs 480.-

Sautéed with olive oil and white wine

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MAIN COURSES

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Pan-Fried Sea Bream Fillet with Capers 580.-

Served with boiled potatoes and vegetables

Grilled Duck Breast on Glazed Apples 580.-

Served with calvados sauce and roast potatoes

Boiled Swiss Pork Sausage (St. Galler Schüblig) 530.-

Served on sauerkraut and boiled potatoes

Pork Fillet in Puff Pastry 30 min. 580.-

Served with vegetables and red wine sauce& your choice of garnish

Rod Deer Tenderloin with Boletus Mushrooms 995.-

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

Wild Deer Stew “Hirsch Pfeffer” 750.-

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

Wild Boar Fillet with Creamy Pepper Sauce 780.-

Served with Brussels sprouts and spätzli

Pan-Fried Pheasant Fillet Wrapped in Bacon 780.-

Served on grain mustard sauce with noodles and vegetables

Black Onyx Rib Eye (min. 2 Person) per person 250gr. 990.-

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***