Slices of smoked salmon
with beets, horseradish and cucumber vinaigrette
***
Grilled lamb tenderloin
on creamy savoy cabbage, gnocchi Romaine and port wine jus
***
Poached pear in rosemary broth with chestnut cream and baked chocolate
51.50
| 1) | Slices of Smoked Salmon with Beets, Horseradish, and Cucumber Vinaigrette | 25.50 |
| 2) | Open lasagna with pumpkin, wild mushrooms, and nut butter foam | 27.50 |
| 3) | Fried sea bass fillet on Venere rice, parsley root vegetables and saffron foam | 29.50 |
| 4) | Grilled lamb tenderloin with leaf spinach and boiled potatoes | 32.50 |
| 5) | Poached whitefish fillet “Zuger style” with leaf spinach and boiled potatoes | 42.00 |
| 6) | Venison cutlet with cranberry cream sauce, chestnuts, red cabbage, spaetzle, and Brussels sprouts | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Lamb: AUS/NZL; Venison: EU/AUS
Fish origin: Salmon: NOR; Sea bass: ISL; Whitefish: Speck Fishery, Zug, CH
Bread information: White baguette: Délifrance Suisse SA, Allergens: contains gluten
Wheat bread with seeds: Délifrance Suisse SA, Allergens: contains gluten
We serve our à la carte menu to groups of up to 9 people. For larger groups, please contact us—we offer a variety of interesting options.