WEEKLY SPECIAL

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S P E C I A L   C O R D O N B L E U S

 

The origins of original Cordon Blue as a Schnitzel filled with Cheese and then breaded are in Switzerland, probably around the 1940s first mentioned in a cookbook from 1949.

The French term Cordon Blue is translated as Blue Ribbon

 

 

GRISON

Veal with Air Dried Beef from Grison and Swiss Cheese  690.-

WALLISER

Pork with Cooked Ham and Vacherin Cheese  550.-

TICINO

Veal with Salami, Fresh Mozzarella and Basil-Pesto  630.-

BERNER

Veal with Honey Ham ,Bacon, Onion and Raclette  650.-

APPENZELLER

Pork with Cooked Ham , Appenzeller Cheese &Gherkins  550.-

ZOTTEL, ZICK & ZWERG

Veal with Smoked Ham and Goat Cheese  630.-

FRENCH

Chicken with Smoked Ham and Brie Cheese  580.-

HAWAIIEN

Chicken with Cooked Ham, Pineapple and Swiss Cheese  490.-

LONDONER

Pork with Crispy Bacon, Blue Cheese and Cranberries  590.-

ELEPHANT  EAR        ( Jumbo size 300 gr )

Pork with Honey Ham and Gruyere Cheese topped with Herb Butter  780.-

  

All above dishes are served with vegetables of the day

And your choice of French Fries, Mash Potato or Butter Noodles

 

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APPETIZERS

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Avocado and Crab Meat Tartar  580.-

Served with crème of balsamic

Fresh Premier Irish Oyster 6 Pieces  630.-

Served with shallots vinegar and fresh lemon

Spicy Italian Sausage and Mache Salad  490.-

Served with parmesan flakes and balsamic dressing

Pappardelle Pasta Alio-Olio with Shrimps  480.-

Enhanced with sun-dried tomatoes and a touch of chili  

Champagne-Pepper Duck Foie-Gras Terrine  620.-

Served with shallot confit and toast

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

Sautéed with olive oil and white wine

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MAIN COURSES

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Pan-Fried Sea Bream Fillet with Capers  580.-

Served with boiled potatoes and vegetables

Grilled Duck Breast on Glazed Apples   580.-

Served with calvados sauce and roast potatoes

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

Served on sauerkraut and boiled potatoes

Pork Fillet in Puff Pastry       30 min.            580.-

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

Rod Deer Tenderloin with Boletus Mushrooms  995.-

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

Wild Deer Stew “Hirsch Pfeffer”   750.-

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

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 

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***

Open every day Mon-Sat 11am-11pm, Sunday 11am-10pm

5,Sukhumvit 20, Klongtoey, Bangkok, 10110, Thailand. TEL: +66 2 261 6650

 

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