FISH MAINS Upon availability Salmon steak on beurre blanc or teriyaki sauce 48 Mediterranean style sea bass fillet 68 Wild turbot on artichokes and tomatoes 70 Bouillabaisse with sauce rouille and garlic croutons 75 Whole wild sea bass in a salt crust or from the oven from 2 persons per person 82 MEAT AND POULTRY MAINS Green Thai chicken curry with Basmati rice 42 Free range chicken breast on teriyaki sauce and Asian vegetables 42 Whole oven roasted baby chicken with vegetables and rosemary potatoes 42 Guineafowl breast on lentile ragout 44 Whole Simmental veal rack on creamed cabbage and mashed potatoes from 4 persons per person 65 Zurich style sliced veal with Spätzli 48 Braised veal cheek with savoy cabbage and mashed potatoes 48 Japanese style Black Angus beef with Asian vegetables and rice or Samosa 56 Cooked beef shoulder with horseradish chive sauce and vegetables 46 Massaman beef or lamb curry with rice 46 Fillet Wellington with béarnaise sauce from 4 persons per person 65 Beef Stroganoff with Pilaf rice 52 Salt meadow lamb chops with lukewarm bean salad and gratinated polenta 58 Milk lamb leg with Mediterranean vegetables serves 2 3 persons 165 13

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