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 Salat with Buffalo Mozzarella and Olives
17.--
Salad with smoked Duck breast and balsamic vinaigrette
18.50
Cavaillon Melon with Raw Ham from Murten
18.--
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.--
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
Seasonal speciality
Fillets of Perch with Wild Garlic sauce
130G 31.-- 200G 42.-- 250G 46.--
Our Menu
Meat
Chicken Supreme with Coconut milk and lime Sauce
36.--
Pork fillets mignon with Voronoff sauce
40.--
Rib-Eye Steak with homemade butter
45.--
Beef Tartare « du Port », toast and butter
French fries + 4.--
34.--
Side dishes for meat dishes:
Vegetables and gratin dauphinois, Noodles or French fries
Our Menu
Vegetarian
Ravioli filled and garnished with Asparagus, Wild Garlic sauce
19.-- / 29.--
