Menus
The restaurant shall be informed about the final amount of attendants and the menu you have chosen, as well as of any special diets, no later than five weekdays before the dinner. The food will be charged according to this number of participants.
Order the same menu for the entire group.
Dinner menus
Evening snack menus
Dinner menus (min. 10 persons)
Three-course menus, the price depends on the main course chosen.
March and April
- Pastrami of lamb with marinated autumn chanterelles
- Smoked salmon with vermouth sauce and dill stewed potatoes (34,-) or Entrecôte with Port shallot sauce and bacon potato (36,-) or Beetroot goat cheese risotto (29,-)
- Citrus fruit meringue pie
May, June and July
- Asparagus Hollandaise
- Fried fillets of perch with cider sauce and spinach potato (39,-) or Fillet of lamb with thyme sauce and goat cheese potato (38,-) or Caponnata - eggplant au gratin (33,-)
- Rhubarb pie and strawberry sorbet
August and September
- Crayfish cocktail
- Grilled whitefish, carrot butter sauce and Jerusalem artichoke terrin (37,-) or Wild duck à la Souvorov (41,-) or Chanterelle lasagne (31,-)
- Sea buckthorn crème caramel
October, November and December
- Potato blini and mousse of whitefish roe
- Fillet of pikeperch and spinach in filo dough, horseradish sauce (39,-) or Roast of deer with thyme sauce and sage potato (38,-) or Sweet potato and smoked cheese au gratin (32,-)
- Cranberry white chocolate cake
Evening snack menus (min. 10 persons)
- Goatcheese salad
- Vorschmack (minced mutton meat) and baked potato
- Coffee and petit fours
Price 28,-
- Fennel soup with mousse of smoked whitefish
- Chicken stuffed with Appenzeller cheese, basil risotto
- Coffee and petit fours
Price 29,-