The Food Menu

Cold Appetizer and
Salads

CHICKEN LIVER TERRINE

Served with toast and poached apples

SPICY SHRIMP AND MANGO DELIGHT

Large shrimp with fresh mango slices and a spicy sauce

CHALET TARTAR appetizer portion

Raw minced beef combined with onions, pickles and capers, warm toast on the side

CHALET TARTAR
main course portion

Raw minced beef combined with onions, pickles and capers, warm toast on the side

SWISS BUENDNERFLEISCH
with condiments

Thin slices of air dried beef with pickles and cheese

MOZZARELLA CAPRESE

Tomatoes, mozzarella and basil leaves, virgin olive oil, aged balsamic vinegar, sea salt and freshly ground pepper

CAESAR SALAD

Caesar salad the way the romans used to do it

GREEN SALAD

Dressed with olive oil and balsamic vinegar

Hot Appetizer
and Soup

SWISS CHEESE RACLETTE appetizer portion

Melted raclette cheese garnished with pickles, tomatoes and boiled potatoes

CRAB CAKE RÖSTI

Rösti potatoes with spicy crab meat served on greens with sour cream and lemon

ESCARGOTS A LA MAISON half dozen

Sizzling snails served in their shells, with green pepper and garlic butter

SEARED DUCK LIVER WITH TRUFFLE PASTA

Gourmet food at it’s best

SHRIMP BISQUE WITH CRAB MEAT

A creamy essence of slow roasted shrimp poured over succulent crab meat

SWISS CHALET SOUP

Clear beef soup with vegetables, emmental cheese served on the side

BARLEY SOUP GRISON STYLE

Creamy barley soup from the swiss alps with vegetables and air dried beef

Meat Specialities
Veal

KAISERSCHNITZEL WITH RICE RISI BISI

Veal escalope in white wine cream sauce served with green pea butter rice

SLICED VEAL ZÜRICH STYLE

Famous sliced veal dish from Zürich with rösti potatoes

WIENER SCHNITZEL

Breaded escalope of veal served with french fries

VEAL CORDON BLEU

Escalope of veal, stuffed with gruyere cheese, served with french fries

Meat Specialities
Poultry

CHICKEN CORDON BLEU

Chicken breast stuffed with gruyere cheese, served with french fries

CHICKEN - VEAL BRATWURST

Grilled veal sausage served with rösti potatoes, onion sauce and mustard

CURRY WURST

Grilled veal sausage in sweet curry sauce served with french fries

CHICKEN PICCATA LUGANESE

Pan fried chicken breast in egg and parmesan cheese on a tangy tomato spaghetti

Meat Lamb

LAMB CHOP DE VINZEL

Heinz Bauert’s creation, lamb chops with a mixed cheese crust on port wine sauce, with red cabbage and potato mash. Allow 45 minutes cooking time

RACK OF LAMB PROVENCALE served for two

Tender oven- roasted rack of lamb, coated with garlic and herbal crust. Allow 45 minutes cooking time

Meat  Beef

SWISS COWBOY STEAK 250gm

Sirloin steak served on a sizzling pan with alpine herb butter, crispy onion rings and rösti potatoes

GREEN PEPPER STEAK 180gm

Tenderloin steak with green pepper corn sauce, new potatoes and a bouquet of vegetables

FILLET OF BEEF BÉARNAISE 180gm

Tenderloin steak with béarnaise sauce, new potatoes and a bouquet of vegetables

CHATEAUBRIAND served for two 400 gm

Double tenderloin steak, carved at your table served with a bouquet of vegetable, new potatoes and béarnaise sauce

RINDSGULASCH MIT SPAETZLI

Goulash of beef with soft egg noodle dumplings

Fish

NEW ZEALAND SOLE WITH CAPERS AND ALMONDS

Whole pan fried sole fish, served with boiled potatoes and vegetables

CRISPY SKIN SALMON WITH PEA PUREE

Pan fried filet of salmon with hollandaise sauce and a puree of green peas

COD FILLET VAUDOISE

Cod fillet on a bed of onion, leek and potato ragout

Fondues / Raclette

SWISS CHEESE RACLETTE main course portion

Melted raclette cheese garnished with pickles, tomatoes and boiled potatoes

FONDUE MAISON
served for two

Prepared with 5 different swiss cheeses cooked in white wine, following our original chalet recipe

ZIGER FONDUE
served for two

For connoisseurs only! This cheese fondue is additionally flavoured with "ziger", a special herb cheese from the swiss canton of glarus