Food Menu
Our Menu
Soups
Bouillon
8.--
Bouillon with Port wine
9.50
Parsley root Soup with Coconut milk and Cashew nuts
12.50
Vully Wine Soupe (Viognier)
14.50
Our Menu
Starters
Green Salad
9.--
Mixed Salad
11.50
Mâche Salad with Egg, Bacon and Croutons
15.50
Salad with smoked Duck breast and balsamic Vinaigrette
18.50
Poultry Liver Pate with homemade Chutney
19.--
Mâche Salad with Wild Boar Jerky and Sbrinz
19.50
Beef Tartare « du Port », toast and butter
French fries + 4.--
19.--
Our Menu
Fish
Fillets of Perch « à la mode du chef »
Lemon sauce
130G 31.-- 200G 42.-- 250G 46.--
Fillets of Perch with Muscat sauce
130G 31.-- 200G 42.-- 250G 46.--
Fried fillets of Perch, Tartare sauce
130G 29.-- 200G 40.-- 250G 44.--
Fillets of Perch with Meunière sauce
Almonds + 2.– / Capers + 2.– / Tartare sauce + 2.--
130G 29.-- 200G 40.-- 250G 44.--
Side dishes for Fish dishes:
Boiled potatoes, Rice, French fries
Our Menu
Meat
Pork cheeks stewed in Noilly Prat
35.--
Pork Fillets Mignon with Voronoff sauce
40.--
Rib-Eye Steak with homemade Butter
45.--
Side dishes for Meat dishes:
Vegetables and Gratin dauphinois, Noodles or French fries
Beef Tartare « du Port », toast and butter
French fries + 4.--
34.--
Our Menu
Vegetarian
Ravioli filled with Burrata, Tomato, Basil, served with Buffalo Mozzarella
19.-- / 29.--
