Tuna ceviche with apple chutney,
pickled Tropea onions and chili vinaigrette
***
Fried calf's liver in balsamic sauce
with mashed potatoes and bimi broccoli
***
White chocolate and chestnut mousse
with quince compote and butter crumble
51.50
| 1) | Tuna ceviche with apple chutney, pickled Tropea onions and chili vinaigrette | 25.50 |
| 2) | Spinach dumplings with wild mushrooms, pumpkin vegetables and parmesan foam | 27.50 |
| 3) | Fried redfish fillet on saffron risotto with beetroot vegetables and beurre blanc | 29.50 |
| 4) | Fried calf's liver in balsamic sauce with mashed potatoes and bimi broccoli | 32.50 |
| 5) | Fried whitefish fillet "meunière" with boiled potatoes and leaf spinach | 44.00 |
| 6) | Venison escalope with cranberry and cognac cream sauce on red cabbage with glazed chestnuts, Brussels sprouts and spaetzli | 45.00 |
Please ask our staff about ingredients in our dishes that may cause allergies or intolerances.
Meat declaration: Veal: CH; Venison: AUT
Fish declaration: Tuna: Indian Ocean; Redfish: North-East Atlantic; Whitefish: Speck fishery, Zug
Bread declaration: Light 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 various interesting options.