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APPETIZERS

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Belgian Endive Salad with Small Shrimps  480.-

Tossed with apples, walnuts, and creamy dressing

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Fresh Special De Claire Oysters            6 pieces  630.-

Served with shallots vinegar and fresh lemon

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Duck Liver Mousse  410.-

Served with shallot confit and toast

   

Deep-Fried Camembert on Cranberry Sauce  460.-

Served crisp lettuce

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Spicy Italian Sausage and Mache Salad  490.-

Served with parmesan flakes and balsamic dressing

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Avocado and Salmon Tartar  480.-

Served with crème of balsamic

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

Sautéed with olive oil and white win

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Mushroom Ravioli with Truffle Oil  440.-

With white wine cream sauce

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MAIN COURSES

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Pan-Fried Snow Fish Fillet with Lemon Butter  780.-

Served with boiled potatoes and sauteed baby spinach

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Poached Salmon Fish Fillet with Noily Prat Sauce  630.-

Served on fettuccini noodles

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“Papet Vaudois” Imported Smoked Pork Sausage  590.-

Served on potato- leek stew  

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

Served on sauerkraut and boiled potatoes

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Pork Fillet in Puff Pastry    30 min.    680.-

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

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Grilled Lamb Fillet Wrapped with Bacon  830.-

Served with your choice of garnish and red wine reduction

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Sliced Veal Kidney Flambé with Brandy  650.-

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

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Grilled Veal Tenderloin on Morel Sauce  890.-

Served with vegetables your choice of garnish

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Government Tax and 10% Service charge will be added

***All prices are subject to be change without  prior notice***

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