Champagne-Pepper Duck Foie-Gras Terrine  690.-

Served with shallot confit and toast

Avocado and Crabmeat 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

Oven Baked Escargot with Herb Butter  480.-

Served with garlic bread

Fresh Danish Mussels “Marinière”   480.-

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

Crispy Fried Whitebait 410.-

Served with a lemon mayonnaise dip

Pappardelle Pasta with Truffle Paste    460.-

Served in a white wine cream sauce 

Main Course


Fresh Boston Lobster Thermidor or Grilled  1,450.-

Served with your choice of garnish                     

Poached Snow Fish Fillet with Noilly Prat Sauce 860.-

Served on fettuccini noodles

Braised Australian Angus Beef Short Rib 980.-

Served with mash potatoes and vegetables

Boiled Swiss Pork Sausage (St. Galler Schüblig)  580.-

Served on sauerkraut and boiled potatoes

Red Deer Fillet on Mixed Mushroom Sauce  1,050.-

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

Wild Red Deer Stew “Hirsch Pfeffer”  860.-

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

Wild Boar Fillet with Chanterelles Mushrooms  810.-

Served with Brussels sprouts and spätzli

Grilled Lamb Fillet Wrapped with Bacon  880.-

Served with your choice of garnish and red wine reduction