WEEKLY SPECIAL

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F R E S H

W H I T E  A S P A R A G U S

F R O M

G E R M A N Y

White Asparagus Cream Soup                              410.- 

With wild bear's garlic pesto and croutons

 

White Asparagus and Rocket Salad                      750.-

With red radish , boiled egg and parsley on a mustard-vinegar dressing

 

Pan-Fried Goose Liver on White Asparagus      1,250.-

Topped with a raspberry flavored port wine sauce

 

Chanterelles and White Asparagus Risotto           910.-

 

White Asparagus with Seared Scallops                 950.-

Topped with wild bear's garlic pesto sauce

 

Baked Vol-au-Vent                                                850.-

Filled with white asparagus, mushrooms, herbs and cream sauce

 

Boiled White Asparagus with Smoked Ham      1,050.-

Served with boiled potatoes, hollandaise or mayonnaise

 

White Asparagus “Ticinese Style”                      1,055.-

Topped with parmesan cheese, thyme and basil-tomato sauce

 

Poached Salmon on White Asparagus                1,055.-

Accompanied by noodles and a saffron cream sauce

 

Boiled White Asparagus Pork Fillet                   1,055.-

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APPETIZERS

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Fresh Premier Irish Oyster                                  6 Pieces  630.-

Served with shallots vinegar and fresh lemon

Home Made Country Pork Pate   410.-

Served on organic greens and cranberry  sauce

Duck Liver Mousse with Morel and Port Wine  440.-

Served with shallot confit and toast

Homemade Pickled Herrings with Rye Bread  380.-

Served with Dill Sour Cream Sauce

Avocado and Crab Meat Tartar  480.-

Served with crème of balsamic

Veal and Mushroom Ravioli with Truffle Oil  480.-

On white wine cream sauce

Fresh Danish Rope Mussels “Marinière”   460.-

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

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MAIN COURSES

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Pan-Fried Halibut Fillet on Olive-Tomato Sauce  690.-

Served with boiled potatoes and sautéed spinach

Pan-Fried Snow Fish Fillet on Noilly Prat Sauce  780.-

Served with fettuccini noodles

Grilled Lamb Fillet Wrapped with Bacon  850.-

Served with your choice of garnish and red wine reduction

Grilled Milk Fed Veal Chop on Chanterelles Sauce  890.-

Served with your choice of garnish

Sliced Veal Kidney Flambé with Brandy  650.-

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

Braised Australian Angus Beef Short Rib 730.-

Served with mash potatoes and vegetables

Grilled Veal Liver Steak topped with Apple  650.-

Served with mash potatoes and calvados sauce

Australian Sirloin Steak Chesa Style               200 gr.  910.-

Served in a pan with a special herb butter sauce & your choice of garnish

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

Served on sauerkraut and boiled potatoes

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Government Tax and 10% Service charge will be added

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