​​

S P E C I A L S

 

Fresh Premier Irish Oyster                                  6 Pieces

Served with shallots vinegar and fresh lemon

730.-

​

Avocado and Crabmeat Tartar

Served with crème of balsamic

630.-

​

Champagne-Pepper Duck Foie-Gras Terrine

Served with shallot confit and toast

690.-

​

Mushroom Ravioli with Fresh Chanterelles

In creamy white wine sauce

580.-

​

Baked Marrow Bone with Herbs and Sea Salt

Served with Toast

690.-

​

Swiss Dry Horse Meat and Salami

Served with gherkins and pearl onion

680.-

​

Oven Baked Escargot with Herb Butter

Served with garlic bread

480.-

​

Fresh Dutch Mussels “Marinière” 

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

480.-

​​​​
Main Course

​​​​​​​​​​​

Pan-Fried Salmon Fillet topped with Chanterelles

Served with boiled potatoes and creamy spinach

780.-

​

Sliced Veal Kidney Flambé with Brandy

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

760.-

​

Boiled Swiss Pork Sausage (St. Galler Schüblig)  

Served on sauerkraut and boiled potatoes

660.-

​

Grilled Lamb Fillet Wrapped with Bacon

Served with your choice of garnish and red wine reduction

930.-

​​

Grilled Australian Omugi Rib Eye Steak       300 gr.

Served with your choice of garnish and sauce

1,250.-

​​

Braised Australian Angus Beef Short Rib

Served with mashed potatoes and vegetables

1,050.-

​​

Slow Roasted Lamb Shoulder with Garlic-Gravy

Served with gratin potatoes and vegetables

710.-

​​

Imported Rabbit Leg Cacciatore Style

Served with polenta nad fresh chanterelles

780.-

​​​​​​​​​​​​​

Government tax and 10 % Service charge will be added.

​​

​

​

​

​

​

​

​