Warm Octopus
with a bean-artichoke salad and horseradish vinaigrette
***
Iberico pork patties
on potato and chive mash, with fall vegetables and a port wine sauce
***
Cottage cheese cake with berry ragout and lemon sauce
51.50
| 1) | Warm Octopus with a Bean and Artichoke Salad and Horseradish Vinaigrette | 25.50 |
| 2) | Porcini mushroom risotto with parsley roots, arugula, pine nuts, and Parmesan foam | 27.50 |
| 3) | Fried shrimp on wok-fried vegetables with basmati rice and curry sauce | 29.50 |
| 4) | Iberico pork meat patties on potato and chive mash, with fall vegetables and port wine gravy | 32.50 |
| 5) | Poached whitefish fillet “Zuger-style” with leaf spinach and boiled potatoes | 42.00 |
| 6) | Venison cutlet with cranberry cream sauce, chestnuts, red cabbage, spaetzle, and Brussels sprouts | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Pork: CH; Venison: EU/AUS
Fish origin: Octopus: ESP; Shrimp: VNM; Whitefish: Speck Fishery, Zug, CH
Bread labeling: White baguette: Délifrance Suisse SA, Allergens: contains gluten
Wheat bread with seeds: Délifrance Suisse SA, Allergens: contains gluten
We serve our à la carte menu to groups of up to 9 people. For larger groups, please contact us—we offer a variety of interesting options.