Menu

with bacon and croutons and a soft boiled egg
with French Dessing
large portion: 20.00

flamed with goat's cheese, lardo, Meaux mustard and honey on brioche toast with braised chicory
large portion: 33.00

on walnut and beetroot, lamb's lettuce salad and sour cream
large portion: 38.00

with truffled celery ricotta, avocado cream, saffron mayonnaise and keta caviar
large portion: CHF 39.00

with fried bacon and nut oil (G)

with seeds and oil (G)

assorted platter with game: dried venison, homemade duck liver sausage with cranberries, goose lard, cheese with Castle bread, gherkins and red onions

with rösti potatoes

with braised pointed cabbage and carrots and roast potatoes

with braised chicory, truffled white beans with bacon, parsley oil and jus (G)

on herb polenta with vanilla carrots and jus of dried tomatoes

in a mussel and root vegetable ragout on green herb potato purée with milk rice foam (G)

with two types of cauliflower, beurre noisette foam and parsley oil

Cottage cheese, Brussels sprouts and pumpkin with roasted pecans, beetroot salad, oranges, chicory, lamb's lettuce and warm quinoa

with smoked salmon (not vegetarian): CHF 30.00

with leek ragout and straw, potato purée and grated truffle

red cabbage, Brussles sprouts, homemade pretzel dumplings, chestnuts, a cranberry pear and spaetzle

All side dishes and sauces are homemade.

with braised oninons and a creamy game sauce with red cabbage, Brussels sprouts, chestnuts, a cranberry pear, pretzel dumplings and spaetzle

with king trumpet mushrooms in a creamy game sauce with red cabbage, Brussels sprouts, chestnuts, a cranberry pear, pretzel dumplings and spaetzle

with a creamy game sauce with red cabbage, Brussels sprouts, chestnuts, a cranberry pear, pretzel dumplings and spaetzle

on green herb potato purée with swede, enoki mushrooms, duck liver cream and a creamy fig sauce

with red cabbage, sweet chestnuts, Brussels sprouts, a poached pear half with mountain cranberries, pretzel dumplings, spaetzle and a home-made venison cream sauce

Served in two courses

with a Béarnaise Sauce, vegetables, French fries

Sliced at the table and served in two courses

with red cabbage, sweet chestnuts, Brussels sprouts, a poached pear half with mountain cranberries, pretzel dumplings, spaetzle and a home-made venison cream sauce

Served in two courses

with red cabbage, sweet chestnuts, Brussels sprouts, a poached pear half with mountain cranberries, pretzel dumplings, spaetzle and a home-made venison cream sauce

Served in two courses

with a Béarnaise Sauce, vegetables, French fries

Sliced at the table and served in two courses

with orange chutney and fruit bread

with warm chocolate cake and caramel fudge

made with spiced Spekulatius cookies and mandarin compote

chestnut purée
with meringues and cream

For single ice cream scoops or sundaes, please ask our service staff for our Mövenpick ice cream menu.