WEEKLY SPECIAL

S P E C I A L S

Fresh Premier Irish Oyster 6 Pieces

Served with shallots vinegar and fresh lemon

730.-

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

Avocado and Crabmeat Tartar

Served with crème of balsamic

630.-

Oven Baked Escargot with Herb Butter

480.-

Mushroom Ravioli with Truffle Paste

With white wine cream sauce

540.-

Fresh Dutch Mussels “Mariniére”

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

480.-

Fresh Snow Fish Carpaccio with Pumpkin Seeds

Enhanced by Crushed Kampot Peppercorns

480.-

Main Course

Poached Salmon Fillet on Noily Prat Sauce

Served on fettuccini noodles

710.-

Pan-Fried Snow Fish Fillet with Capers

Served with boiled potatoes and sauteed spinach

980.-

Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

910.-

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.-

Grilled Australian Black Angus Rib Eye Steak 300 gr.

Served with your choice of garnish and sauce

1,250.-

Slow Roasted Lamb Shoulder with Garlic-Gravy

Served with gratin potatoes and vegetables

710.-

Boiled Swiss Pork Sausage (St. Galler Schüblig)

Served on sauerkraut with baby potatoes

660.-

Government tax and 10 % Service charge will be added.