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S P E C I A L S

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Fresh Premier Irish Fine Oyster                            6 Pieces

Served with shallots vinegar and fresh lemon

690.-

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Pan-fried Frog Legs with Garlic and Herbs  

Sautéed with olive oil and white wine

590.-

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Grilled Mediterranean Sardines Fillets

On garden green with tomato vinaigrette

430.-

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Country Pork Pate and Duck Rillettes

Served with toast and condiments

480-

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Marinated "Gravlax" Salmon with Dill

Topped with sour cream dill sauce

430.-

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Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-​​

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Mushroom Ravioli with Truffle Paste  

With white wine cream sauce

490.-

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Fresh Danish Rope Mussels “Marinière” 

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

480.-

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 Main Course

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Pan-Fried Halibut Fish Fillet with Wild Garlic Pesto

Served on sauteed baby spinach and boiled potatoes

890.-

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Poached Salmon Fillet on Noilly Prat Sauce

Served on fettuccini noodles

690.-

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Boiled Swiss Pork Sausage (St. Galler Schüblig)  

Served on sauerkraut and boiled potatoes

630.-

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Braised Australian Angus Beef Short Rib

Served with mashed potatoes and vegetables

710.-

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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

1,050.-

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Grilled Veal Escalope on Chanterelles Cream Sauce

Served with Brussels Sprouts and butter noodles

780.-

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Government tax and 10 % Service charge will be added

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