Speisekarte 2011 englisch.
Speisekarte 2011 englisch. Speisekarte 2011 englisch.
Salads Field salad with roasted mushrooms, minced eggs and croutons CHF 12.— Crispy leaf salad with plough chees, stripes of air-dried Grisons meat and baby tomatoes with fruity balsamic vinaigrette CHF 12.50 Colourful season salad with anger-fish medaillons, avocado stripes and orange CHF 16.50 You can choose between French- Italian- or house dressing Vegetarian Broccoli-Cannelloni with tomato cream soup gratinated with Obwaldner chees CHF 18.— Cute Rösti with boletus, spinach, and tomatoes scalopped with mozzarella CHF 18.50 Duet from tofu and quorn on vegetable rice and broccoli CHF 19.— Colourful plate of vegetable with all kinds of fresh vegetables served with thyme potatoes CHF 19.—
Meat dishes Braised breast of guinea fowl wrapped with parma ham served with sun-dried tomatoes and olives on boletus risotto and saisonal vegetables CHF 29.— Rose roasted rack of lamb filet with Pommery mustard and sambucca jus served with herb gnocchi and vegetables CHF 34.— Pork filet roasted at a stretch, gratinated with Gorgonzola on Cognac cream sauce Kernser tagliatelle and spinach romanesco in punnet CHF 34.— Delicated veal cut into strips or veal escalope with morel cream sauce Rösti and vegetables CHF 36.— Grilled beef entrecote Café de Paris on truffle jus Berny potatoes and vegetables CHF 38.— (200g) minimum 2 people Chateaubriand (400 g) double filet of beef with sauce bearnaise served with side dish of your choice and vegetables per person CHF 49.—
- Seite 1 und 2: With colour….. Dear Wilerbad gues
- Seite 3: Fish Fresh trout from Wilen, roaste
- Seite 7 und 8: Spargeln Salad Coloured magic salad
- Seite 9 und 10: Grillkarte Pouletbrüstli im Kräut
- Seite 11 und 12: Vivaldi-Menu Gruss aus der Küche *
- Seite 13 und 14: Sonntag, 30. Mai 2010 SONNTAGSMENU
- Seite 15 und 16: Candlelight Amuse bouche Winterlich
- Seite 17 und 18: Frühlingsmenu Amuse bouche Bunte S
- Seite 19 und 20: Herbstmenu W Amuse bouche Nüsslisa
Meat dishes<br />
Braised breast of guinea fowl wrapped with parma ham<br />
served with sun-dried tomatoes and olives<br />
on boletus risotto<br />
and saisonal vegetables<br />
CHF 29.—<br />
Rose roasted rack of lamb filet<br />
with Pommery mustard and sambucca jus<br />
served with herb gnocchi and vegetables<br />
CHF 34.—<br />
Pork filet roasted at a stretch, gratinated with Gorgonzola<br />
on Cognac cream sauce<br />
Kernser tagliatelle and spinach<br />
romanesco in punnet<br />
CHF 34.—<br />
Delicated veal cut into strips or veal escalope<br />
with morel cream sauce<br />
Rösti and vegetables<br />
CHF 36.—<br />
Grilled beef entrecote Café de Paris<br />
on truffle jus<br />
Berny potatoes and vegetables<br />
CHF 38.—<br />
(200g)<br />
minimum 2 people<br />
Chateaubriand (400 g)<br />
double filet of beef with sauce bearnaise<br />
served with side dish of your choice and vegetables<br />
per person CHF 49.—
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