a la Carte


SALADS

 

mixed leaf salad, lemon dressing, roasted wild catch prawns

28

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

 

young eel

apple, country egg, dark bread

21

carpaccio of local dry deer meat

sprinz cheese, lambs lettuce salad

19

 

SOUPS

 

soup of petite arvine

dry meat, dry-bread-crouton

14

cauliflower soup

chanterelles, pumpkin seeds and oil

12

 

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

 

filet of turbot

leaf spinach, hazelnut milk, roasted  potatoes

49

roasted king prawns in herb butter

piment d`Esplette, dried tomatoes, chorizo

fine egg noodles

39

 

MEAT

 

tartar made of swiss angus filet - classic

french fries od toast

45

medallion of veal Simmental

dual of fresh chanterelles, samll roesti

49

loin of lamb from the region

herbs, parmesan, dried tomatoes, risotto

48

stripes of swiss angus beef

pommery mustard sauce, vegetables

fine egg noodles

46

gin duck

cooked in the oven, savoy cabbage in juniper cream, chanterelles, nut butter mash

46

 

CLASSICS

peppersteak

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