Menu of the week
“Good food is the best kind of hospitality — and luckily, we serve both.”
“Good food is the best kind of hospitality — and luckily, we serve both.”
Salad buffet & appetizers
Sweet potato & ginger soup
Venison with hazelnut spaetzle,
brussels sprouts, chestnuts, cranberries & nuts
Tiramisu
Salad buffet & appetizers
Saffron risotto with seafood
Pink duck breast with honey & thyme,
herb polenta & ratatouille
Pear tart
Salad buffet & appetizers
Celery-apple soup with cinnamon croutons & apple chips
Veal ragout with almond broccoli & bread dumplings
Toblerone mousse served with blueberries
Salad buffet
Fondue Chinoise
À discrétion
Rice
Potatoes
Fruit platter
Homemade pickled vegetables
Various varieties
Colonel sorbet
Salad buffet & appetizers
Cappuccino of porcini cream soup
with truffle foam & croutons
Cod fish & chips,
homemade chips with pea purée
Baked apple with cinnamon sauce
Salad buffet & appetizers
Vitello Tonnato
Tender ox cheeks in red wine jus
with potato-celery purée & red cabbage
Mint panna cotta on melon carpaccio
Salad buffet & appetizers
Gnocchi al pesto with sun-dried tomatoes
Guinea fowl breast with saffron risotto & green beans
Crêpes Suzette
Salad buffet & appetizers
Pumpkin cream soup
Spareribs with baked potatoes & grilled vegetables
Dark chocolate mousse on coconut cream
Salad buffet & appetizers
Valais cholera
Lamb rack with mustard crust,
rosemary jus, Roman gnocchi & broccoli
Black Forest cake
Salad Buffet & appetizers
Tuna tartare on toast
Veal cordon bleu with pan-fried potatoes & zucchini
Lemon tart with meringue
Salad buffet
Fondue Chinoise
À discrétion
Rice
Potatoes
Fruit platter
Homemade pickled vegetables
Different varieties
Rose Granita
Salad buffet & appetizers
Fendant cream soup
Zander fillet “Finkenwerder style”
with leaf spinach & fried potatoes
Three kinds of plums
parfait, sorbet & marinated plums
Salad buffet & appetizers
Beef carpaccio with arugula & Parmesan cheese
Zürich-style sliced beef fillet in mushroom cream sauce
with rösti & carrots
Apple strudel
Salad buffet & appetizers
Bouillabaisse with baguette & rouille sauce
Wild boar rack with braised leeks & beetroot polenta
Coconut & lime tartlets
Salad buffet & appetizers
Alpine macaroni with onions, potatoes, cheese & applesauce
Beef paillard with herb jus,
gratin & almond broccoli
Bavarian cream with red wine pears
Salad buffet & appetizers
Home-cured salmon with honey mustard sauce
Chicken breast with Riz Casimir
Nut parfait on cranberry crumble
Salad buffet & antipasti
Orecchiette alla Zozzona
Roast pork fillet
with jalapeño-lime butter, green beans & potato wedges
Russian pull-apart cake with whipped cream
Salad buffet
Fondue Chinoise
À discrétion
Rice
Potatoes
Fruit platter
Homemade pickled vegetables
Various varieties
Raspberry sorbet
Salad buffet & antipasti
Potato soup with marjoram oil & truffle potatoes
Pan-fried salmon steak with white wine sauce
with mixed lentils & Venere rice
Kaiserschmarrn with vanilla sauce
Salad buffet & appetizers
Buffalo mozzarella with a colorful tomato variation
Roast beef loin with sauce Bernaise
with gratin & bacon beans
Hummingbird cake with whipped cream
Salad buffet & appetizers
Baked pear wrapped in bacon,
goat cheese cream & lamb's lettuce salad
Rabbit fillet in herb jus with tagliatelle & snow peas
Coupe Romanoff
