PLATES TO SHARE
Dried deer platter
12.00
Cured meat platter
17.00
Cured meat and cheese platter
19.00
OUR STARTERS
Gruyerean salad
Local smoked ham, lard, gruyère cheese, egg, croutons
13.00/19.00
Cabbage soup
6.00
Pumpkin soup
8.00
Mushroom filled puff pastry
served with a creamy ham sauce
16.00/24.00
Boar terrine
oignon and red wine chutney
19.50
Duck foie gras
24.00
« En meurette » eggs
11.00/18.00
OUR HOT DISHES
Plate of traditionnal game side dishes
red cabbage, brussel sprouts, caramelised fruit and chestnuts, parsnip purée and spätzli
26.00
Mushroom risotto
15.00/24.00
Seasonal pasta
15.00/24.00
OUR GAME AND TRADITIONAL DISHES
Venison stew
Served with traditional game side dishes and spätzli
29.00
Deer boneless rib eye with cranberries
Served with traditional game side dishes and spätzli
42.00
Venison saddle »grand veneur » sauce
Served with traditional game side dishes and spätzli
in two services, minimum 2 people
only available for dinner and on weekends
62.00
Local smoked ham, lard, sausage
Served hot, with potatoes or fries and vegetables
Served with a cabbage soup as a starter
27.00
Homemade « cordon bleu »
Veal eye of round, local smoked ham, cheese, fries and vegetables
38.00
OUR FISH DISHES
Braided perch fillets
Lemon beaten butter, fries and vegetables
35.00
Salmon fillet, tarragon cream
28.00
CHEESE BASED DISHES
Vacherin or moitié-moitié cheese fondue, J. Romanens (with garlic), 250g
Bread and / or potatoes upon request
25.00 / 24.00
OUR DESSERTS
Gourmet coffee or tea
11.00
Crème brulée
9.00
Vin cuit (cooked wine) tartlet
6.00
Meringues and gruyère double cream
9.00
Fresh fruit in a tuile and sorbets
10.50
Chocolate and caramel cake, peanut ice cream
12.00
