Menu proposals for groups from 10 persons

Menu proposals for groups from 10 persons2017-02-02T15:26:40+00:00

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.

Winter menu

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

Entree

CHF
Seasonal salad with tepid vegetables
20
Corn salad with pear dressing, dried meat, egg and croutons
22
Barley tartar with dried meat
24
Italian goat cheese wrapped in jerky on a puff pastry pillow and tomato extra vergine
28
Tepid salmon with ginger-estragon and little herbs salad
26
Codfish with ratatouille Provencal
26
Marinated calamaris «basque style»
28
Pikeperch filet on a pumpkin- and carrot-lemongrass mousse
28
Canadian wild catch scallops with beetroot carpaccio
30
Tower of lightly smoked Balik-salmon with chive crêpe and avocado cream
32
Half rock lobster tail on horseradish-patato mousse and sweet pepper coulis
36
Guinea faul terrine with black trumpet mushrooms and pistachio
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)
Spinach cream soup
14
Pumpkin cream soup with Styrian pumpkin seed oil
14
Madras curry-ginger cappuccino
16
Madras curry-ginger cappuccino with baby scallop
24
Fowl and chestnut cream soup
16
Potato-leek soup
16
Potato-leek soup with black truffle
24
Grison barley soup
18
Oxtail essence made with red wine and root vegetables
26
Lobster bisque with half of a lobster tail
38

Main course

CHF
Sepia spaghetti with scampi and vegetables
38/66

Beef Bourgignon with fine noodles and root vegetables
36
French chicken breast with «testa negra» porcini, rosemary fondant potatoes and season vegetables
38
Caduff’s meat loaf/small Caduff’s burgers with Datterini tomato-basil sauce, potato mousse and seasonal vegetables
38
Canette duck breast with port wine jus, poricini risotto and carrots served two ways
44
Braised veal roulade stuffed with poricini, potatoes mousse and vegetables
48
Braised veal with morels, risotto Sardinian style, carrots and salsify
48
In red wine braised Pata Negra cheeks with “spaetzle” and root vegetables
54
Irish lamb rack with herb sauce “Provençal style”, potato gratin and glazed black salsify
56
Pata Negra filet with rosemary jus, fondant potatoes and carrots served two ways
60
Black Angus beef filet with herbs butter, ricotta gnocchi and winter vegetables
66
Bison filet with tomato and herbs butter, saffron risotto and vegetables
79

If you would like to order something out of the ordinary, such as Noir de Biggore, Wagu beef, Chianina beef, Miral chicken, elk, grouse, etc., please ask Beat Caduff. He is able to provide almost anything.

SPECIALTIES:
36
Roast Saddle of venison with game cream sauce, “spaetzli” and marinated red cabbage
65

vegetarian dishes:
Red Thai curry with vegetables and jasmine rice
30
Stuffed sweet peppers with ratatouille and rice
30
Artichokes risotto with marinated rocket and scales of parmesan cheese
34
Greek «Moussaka» with feta cheese
34
Porcini stuffed ravioli with sautéed mushrooms
36
Fine noodles with porcini à la crème and vegetables
36
Potato-mushroom strudel
36
Umbrian Castelluccio lentils with Riesling-mustard sauce and vegetables
32

Cheese

CHF
Selection of raw milk cheeses
18

Dessert

CHF
Home made fruit sorbets
6/Scoop
Almond crème brûlée with Madagascar vanilla
14
Bio lemon-curd mousse with fresh fruits
14
Grandmother’s caramelized cream with mountain tangerine ice cream
14
Plum dumpling with vanilla sauce
16
Cinnamon mousse with blood orange
16
Williams parfait with gingerbread cream and caramelized plum
16
Bolivian wild chocolate mousse with blood orange sorbet
16
Iced sugared pancake with rosins and apple chutney
16
Tarte tatin with Tahiti-vanilla ice cream
18
Tepid Felchlin „Grand Cru“ chocolate cake with berries
18
Chocolate truffle cake with caramelized pear
18
With all our menu proposals, you can also choose a raw milk cheese variation (starting from CHF 18) instead of a dessert.
Please select the same set 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.