Mixed green salad with roasted onions and roasted kernels

10.50
Wintery salad bouquet with honey mustard dressing served with figs and goat cheese crostini

15.00
Corn salad with smoked bacon, egg, croutons and French dressing

16.00
Beef carpaccio from the Swiss willow beef served with walnut oil, corn salad and parmesan

19.00
Sashimi of homemade marinated salmon with Wasabi cream, pumpernickel bread, seaweed salad and sesame

19.00 / 36.00
Beef tartar with toast and butter

19.50 / 34.50
Pommes frites

6.00
Soup of the day

12.50
Maiscremesuppe mit Koriander und Chilifäden

14.00

Parmesan Risotto mit sautierten Waldpilzen

27.00
Frische Trüffelravioli aus Basler Produktion mit Rahmsauce und gehobeltem Parmesan

18.00 / 29.00

Fried pike perch fillet with pickled cabbage Alsace style, served with saffron cream sauce and fried potaoes

39.00
Grilled king prawns with jasmine rice, red curry sauce and cashews nuts

37.00
Veal escalope from the local dairy veal with wild mushroom cream sauce, Spaetzle and autumn vegetables

42.00
Beef Tournedos from Irish countryside beef, veal jus, fried truffle potatoes and autumn vegetables

46.00
Escalope of Venison with cranberry jus, spaetzle and red cabbage

40.00
We get our meat at Jenzer Beef and Finefood AG.

To see a small selection of our menus or dishes please follow the links below

dessert menu

wine list

Menu

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