WEEKLY SPECIAL

GAME SPECIALS

FROM EUROPE

Venison Terrine Enhanced with Juniper Berries 520.-

Served with cranberry compote

Tartar of Roe Deer Fillet with Green Pepper Corn 520.-

Topped with a poached egg and served grilled marinade champignon

Main Course

Wild Deer Stew “Hirsch Pfeffer” 750.-

Topped by walnuts ,bacon, mushrooms, with spätzli and Brussels sprouts

Roe Deer Medallions on Mixed Mushroom Sauce 995.-

With Brussels sprouts, red cabbage, spätzli poached pear and cranberry

Red Deer Tenderloin with Boletus Mushrooms 995.-

With Brussels sprouts, red cabbage, spätzli poached pear and cranberry

Wild Boar Fillet with Creamy Pepper Sauce 780.-

Served with Brussels sprouts and spätzli

Pan-Fried Pheasant Fillet Wrapped in Bacon 780.-

Served on grain mustard sauce with noodles and vegetables

Roasted Quail on Red Wine Reduction 680.-

Served with truffle flavored mash potato and vegetables

Roasted Wood Pigeon with Dark Cherry Sauce 1,200.-

Served sautéed potatoes and vegetables

Sliced Roe Deer on Chanterelles Mushroom Sauce 780.-

Served with spätzli

WEEKLY SPECIALS

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APPETIZERS

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Crab Cakes on Bell-Pepper Sour Cream Sauce 460.-

Enhanced with garlic accompanied by green asparagus

Fresh Premier Irish Oyster 6 Pieces 630.-

Served with shallots vinegar and fresh lemon

Champagne-Pepper Duck Foie-Gras Terrine 620.-

Served with shallot confit and toast

Fresh Dutch Mussels “Marinière” 460.-

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

Grilled Fresh Portobello Mushrooms 430.-

With balsamic dressing, garlic, and shaved parmesan on green lettuce

Lobster Ravioli with Seared Scallops 480.-

In saffron cream sauce

Oven Baked Escargot with Herb Butter 480.-

Served with garlic bread

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MAIN COURSES

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Pan-Fried Dover Sole “Meunière“ 990.-

Served with boiled potatoes and vegetables

Pan-Fried Snow Fish Fillet topped with Chanterelles 780.-

Served with boiled potatoes and creamy spinach

Grilled Lamb Fillet Wrapped with Bacon 850.-

Served with your choice of garnish and red wine reduction

Pork Fillet in Puff Pastry 30 min. 580.-

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

Sliced Veal Kidney Flambé with Brandy 650.-

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

Grilled Veal Liver Steak topped with Apples 650.-

Served with mash potatoes and calvados sauce

Special Appenzeller Cordonbleu with French Fries

With pork, cooked ham, Appenzeller cheese and gherkins

Black Onyx Rib Eye (min. 2 Person) per person 250gr. 990.-

Served with your choice of garnish and red wine reduction

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Government Tax and 10% Service charge will be added

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