You can compose your individual menu and your menu will be served to all your guests. Unfortunately different menus are not possible. In case that someone would like to order a vegetarian or fish menu, it could be selected from our daily selection menu.

Spring Menu

Please make sure that you choose one single menu for all your guests.

Entree

CHF
Mixed season leaf salad
14
Potato salad «French style» with new potatoes and apple balsamic
18
Caduff’s fishballs with Thai curry sauce and young vegetables
24
Italian goat cheese wrapped in jerky on a puff pastry pillow and tomato extra vergine
28
Smoked salmon tartar with grilled asparagus and light lemon-tarragon-mayonnaise
26
Marinated calamaris «basque style»
28
Canadian wild catch scallops with Curry-eggplant caviar
30
Briefly roasted tuna with Lyon pepper, fresh wasabi and tomato risotto
32
South African wild catch scampi on morel and peas ragout
36
Bresse chicken terrine with pistachios and fruits
28
Caduff’s duck fois gras terrine with Riesling gelée and fruits
38

Soups

CHF
(it is also possible to order a small portion or as an intermediate course)
Madras curry-ginger cappuccino with baby scallop
Without scallop Chf. 16.00
24
Gazpacho «basque style» with buffalo mozzarella
18
Cream soup of peas with crème fraîche
14
Wild garlic cream soup
14
Bresse chicken stock with spring vegetables
16
Spring onion and leek soup with Gruyère toast
16
Spring minestrone with basil pesto
16
Asparagus crème soup with asparagus served two ways
16
Fire morels crème soup with Riesling
26
Bouillabaisse provençal
36

Main course

CHF
Monkfish served with Umbrian Castelluccio lentils with Riesling-mustard sauce and vegetables
44

Emmental veal ragout with lemon-sage, fine noodles, market vegetables and peas and root vegetables
38
French chicken breast with fire morels, rosemary fondant potatoes and seasonal vegetables
38
Caduff’s small Caduff’s burgers with Datterini tomato-basil sauce, potato mousse and seasonal vegetables
38
Rabbit filet wrapped in raw ham with rosemary jus, Macaire potatoes and vegetables
42
Canette duck breast with lemon and orange, saffron risotto and market vegetablesricini, potatoes mousse and vegetables
44
Veal rib eye prepared in one piece with Riesling sauce, spring potatoes and seasonal vegetables
50
In red wine braised Pata Negra cheeks with “spaetzle” and root vegetables
54
Milk lamb gigot from the Pyrenees with provincial jus, potato gratin and vegetables
58
Black Angus beef filet with herbs butter, ricotta gnocchi and spring vegetables
65
Panned pikeperch filet with Riesling-tomato sauce and parsley root puree
54

Vegetarian dishes

Beluga lentils on Riesling-mustard sauce and vegetables
28
Puff pastry with morels and asparagus-ragout and wild garlic foam
36
Fine noodles with ratatouille and feta cheese crumble
30
Green peas and morels risotto with grilled green asparagus
38
Spaghetti with wild garlic pesto and pine nuts
28
Salmon-spinach lasagna
42
White asparagus with baby potatoes and sauce hollandaise
34

Cheese

CHF
Selection of raw milk cheeses
18

Dessert

CHF
Home made fruit sorbets
6/Scoop
Poached peaches or plums with spices and vanilla ice cream
14
Bio lemon-curd mousse with fresh fruits
14
Berries tiramisu with berry soup
14
Variation of strawberries
18
Variation of apricots
18
Puff pastry pillows with a light vanilla cream and fresh berries
18
Tepid Felchlin «Grand Cru» chocolate cake with berries
18
Felchlin chocolate variation
22


Wines for menus Since we have more than 2’000 different types of wines and our wines on offer changes on a weekly basis, you can select the appropriate ones with Beat Caduff or our sommelier directly in our wine cellar. See our wines on offer under following link: www.wineloft.ch/index.php?de_menu
If you would like to eat something special for example Noir de Bigorre, Wagyu beef, Chianina beef, Mieral poultry, elk, grouse etc. please ask Beat Caduff.
Please select the same set of menu for all your guests. If someone would prefer a vegetarian or a fish dish, please let us know upon arrival.

Wines for menus

Since our wine list changes on weekly bases, you can select the appropriate wines with our Sommelier or directly with Beat Caduff in our wine cellar.

With all our menu proposals, you can also choose a raw milk cheese variation instead of the dessert.