WEEKLY SPECIAL

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Swiss Dry Horse Meat with a Pear Salad  610.-

Served with gherkins and pearl onion

Fresh Chanterelle Mushrooms and Prawn Salad  530.-

Sautéed with garlic, olive oil and served on mache lettuce

Fresh Bouchot Mussels “Marinière”  480.-

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

Swiss Style Ox-Mouth Salad  490.-

Tossed with vinaigrette dressing on organic greens

Fresh Premier Irish Oyster                                  6 Pieces  630.-

Served with shallots vinegar and fresh lemon

Smoked Imported Dutch Eel  610.-

Served with sour cream, onions and toast

Pappardelle Pasta with Chanterelles   480.-

In creamy white wine sauce, bacon bits and thyme

 

Oven Baked Escargot with Herb Butter  480.-

Served with garlic bread

Main Course

 

Pan-Fried Halibut Fillet with Wild Garlic Pasto  810.-

Served with sauteed spinach and boiled potatoes

Pan-Fried Cod Fish Fillet topped with Chanterelles  680.-

Served with boiled potatoes and creamy spinach

Grilled Veal Liver Steak topped with Apple  660.-

Served with calvados sauce and your choice of garnish

Grilled Duck Breast on Glazed Apples  680.-

Served with calvados sauce and roast potatoes

Grilled Imported Horse Steak “Pferde Fillet”  910.-

Served with your choice of garnish

Grilled Veal Tenderloin on Morel Sauce  890.-

Served with your choice of garnish

Australian Sirloin Steak Chesa Style               200 gr.  990.-

Served in a pan with a special herb butter sauce & your choice of garnish

Sliced Veal Kidney Flambé with Brandy  690.-

With sautéed mixed mushroom, onion, garlic herbs and red wine sauce