a la Carte


SALADS

 

lamb's lettuce salad, herb dressing, fried chanterelles

24

mixed leaf salat, house dressing

10

lamb's lettuche salad, grape seed oil, crôutons

12

 

COLD STRATER

 

carpaccio of local dry deer meat

sprinz cheese, lambs lettuce salad

19

salmon middle piece, smoked in our soapstone oven, quail egg, roe

21

tuna

sesame, wakame, wasabi, sakuracress

22

 

SOUPS

 

 soup of petite arvine

dry meat, dry-bread-crouton

14

soupe of saffron

sun dried tomatoes, crôutons

14

 

WARM STARTER

 

scallops baked  in the pan

verjus, vegetables, sprinz cheese

21

gratinated lobster

small salad

29

breast of quails & duck liver, apricot chutney brioche

24

 

FISH

 

sea bass roasted on the skin

geneva lentil ragout, saffron sauce

52

filet of turbot

leaf spinach, hazelnut milk, roasted  potatoes

49

 

MEAT

 

tartar made of swiss angus filet - classic

french fries od toast

45

medallion of veal Simmental

fresh chanterelles, samll roesti

49

loin of lamb from the region

herbs, parmesan, dried tomatoes, risotto

48

stripes of swiss angus beef

cognac sauce, vegetables, fine egg noodles

46

breast of challans duck

ticino fig mustard sauce, vegetables,small roesti

46

 

CLASSICS

pepper steak

filet of swiss angus beef, green and black pepper

cognac, vegetables, gratinated potatoes

59

"Zürcher"

stripes of veal, champignons, vegetables, roesti

39

wiener schnitzel

breaded escalope of veal, vegetables

french fries

42

 



STEAKS

 

filetsteak of swiss angus beef         200g       52          300g       64

entrecote of swiss angus beef         200g       42         300g        52

steak  of veal simmental                    200g       44

 

included herb butter

 

SIDE ORDERS

french fries             5                       risotto                                     7

green beans           5                       leaf spinach with cream    5  

 

PIMP YOUR STEAK

pan fried lobster tail     16          pan fried duck liver            12  

 


CARTE BLANCHE white card

decide not decide anything

we will put together a multi-course menu and you will be surprised by us

give us the chance - get involved

 

daily changing menues with

 

3- courses  75,-

4- courses 89,-

 

 


game

our game comes from local hunters - from the hunt in the saas valley

 

pumkin soup with seeds and oil

12

variation of local game

46

medallion of venison

nut crumble, syrah-reduction

48

stripes of venison with gin sauce

46

saddle of venison with currant sauce

52

jugged venison

36


we serve our game with:

fried mushrooms, red cabbage, chestnuts, spaetzle, cowberries