Food Menu

Our Menu

Soups

Bouillon
8.--
Bouillon with Port wine
9.50
Gaspacho with black Garlic oil
12.--

Our Menu

Starters

Green Salad
9.--
Mixed Salad
11.50
Tomato Salad with Onions and Basil
13.--
Tomato-Carpaccio with Buffalo Mozzarella and Basil

17.--
Cavaillon Melon with Raw Ham from Murten

18.--
Salad with smoked Duck breast and Balsamic vinaigrette

18.50
Poultry Liver Pate with homemade Chutney

19.--
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.--
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.--
Fillets of Perch with Muscat sauce

130G 31.-- 200G 42.-- 250G 46.--
Side dishes for Fish dishes:

Boiled potatoes, Rice, French fries

Seasonal speciality

Our Menu

Meat

Chicken Supreme with Coconut milk and Lime sauce
38.--
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 Caprese with Buffalo Mozzarella, Basil and Tomato

19.-- / 29.--