Starters
Spring Salad with Vegetables, Wild Herbs Pesto and Rotana Olive Oil
18
Marinated Octopus with Coriander and Red Onion-Lime vinaigrette
18
Beef Tartar with Avocado and crispy Rösti
20
Veal Carpaccio with white Asparagus Salad and Basil marinade
20
Sautéed Foiegras with Port Wine Sauce, Apple and Grapes
22
Warm Starters and Soups
Lobster Ravioli with Lemon Sauce and Snow Peas
18
Home made Noodles with Morels and Sherry-Cream Sauce
22
Asparagus Soup with Guinea Fowl-Morel Dumplings
18
From the Sea
Cod with Potato-Spring Garlic Sauce, Artichokes and Almonds
28
St. Pierre Filet with Spring Vegetables and Lemon Hollandaise
30
Monkfish Medallions with Lemon-Pine nuts Butter and Ricotta Tortellini
32
From the Land
Supreme of Guinea Fowl with green Asparagus Risotto and Lemon Thyme Juice
28
Lamb Caree with Olive Crust, Spring Garlic-Spinach and Tomato Polenta
30
Veal Tenderloin with White Asparagus, Sauce Hollandaise and new Potatoes
32