Menu

MENU WINTER 19/20

MOUNTAIN LUNCH

Our current set-menu proposition in 4 courses

Wintery Creation of Duck Foie Gras
Steamed Langoustines
Slow roast beef ravioli, black truffles
Tenderloin of Bison
CHF 155.-

Starters

Tempting duck foie gras „Gütsch“: home-made brioche
42.-
Freshly shucked, Irish Kelly Oysters(3 pieces)
21.-
Classic steak tartar– slightly spicy
45.-
Wintery salads, grilled goat’s cheese, organic beetroot healthy nut oil-vinaigrette and some crispy garlic
30.-
Slices of marinated salmon trout, warm Beluga-lentils and sauteed mushrooms
35.-

Soup & Pasta

Rustic, yet refined: Potato soup, some grilled scallops and black truffle flakes*
35.-
Lobster bisque: the vevelty, smooth classic, served with baked lobster “spaceballs”
29.-
Delightful spaghettini with shaved black Périgord-truffles *
45.-
Sea-food pappardelle in safran-fragrant broth
45.-

*No truffle oils or pastes used

Main courses

Grilled filets of lamb on rustic ratatouille, served with gnocchi and caramalised garlic
55.-
Grilled tenderloin of bison, an exquisite cut, potato mousseline
90.-
Finest Swiss Veal cutlet, petite rösti and young spinach
75.-
Pot-roasted duck leg on lightly creamy celery, slow-stewed red cabbage
49.-

Sweet Temptations

Grandma’s ovenhot, baked apple meets aromatic Tonka-ice-cream
16.-
Swiss choclate at its best
16.-
Delightful semi frozen of alpine cream, crumble
16.-
Lime Coconut Kiss
16.-