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.

Autumn menu beginning1st october 2019

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

Entree

CHF
Season salad with tepid vegetables
20
Tomato-artichoke salad with mozzarella
26
Italian goat cheese wrapped in jerky on a puff pastry pillow and tomato extra vergine
28
Octopus carpaccio
24
Tepid salmon with ginger-estragon and little herbs salad
26
Halibutt fillet wrapped in raw ham with fennel-orange salad
28
Marinated calamaris «basque style»
28
Yellow fin tuna in sesame coat with asia vegetables
27
Wild caught pikeperch fillet fried in sage with fennel confit and peas
32
Canadian wild catch scallops on beetroot purée and parsley mousse
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
Wild poultry 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
Sunchoke soup with potato straw
14
Kohlrabi soup with saffron
14
Pumpkin cream soup with Styrian pumpkin seed oil
14
Madras curry-ginger cappuccino with baby scallop
Without scallop Chf. 16.00
24
Pheasant-chestnut cream soup
16
Potato-leek cream soup with planed, black truffle
without truffle CHF 26.-
26
Parsnip cream soup with dried yacks meat
18
Grison barley soup
18
Game essence only 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 small Caduff’s burgers with Datterini tomato-basil sauce, potato mousse and seasonal vegetables
38
Canette duck breast with port wine jus and artichoke risotto
44
Braised veal roulade stuffed with poricini, “spaetzle” and vegetables
48
Veal rib-eye with porcini, fondant potatoes, carrots and kale
52
In red wine braised Pata Negra cheeks with fine noodles and root vegetables
54
Ormaling gilt shoulder with Riesling jus, pommes maccaire and saffron-kohlrabi
54
Irish lamb rack with herb sauce “Provençal style”, potato gratin and glazed black salsify
56
Pata Negra fillet with rosemary jus, fondant potatoes and carrots served two ways
60
Black Angus beef fillet with herbs butter, ricotta gnocchi, Confited datterini-tomatoes and green beans
66
Roast Saddle of venison with game cream sauce, “spaetzli” and marinated red cabbage
65
Deer saltimbocca with juniper Madeira sauce, curd-“spaetzle” and marinated red cabbage
54
Young venison entrecote with game cream sauce, porcini risotto and autumn vegetables
60
Bison fillet with tomato and herbs butter, saffron risotto and autumn vegetables
78
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
Eggplant lasagna with rocket
32
Greek „Moussaka“ with feta cheese
34
Porcini stuffed ravioli with sautéed mushrooms
34
Fine noodles with porcini à la crème and vegetables
36
Potato-mushroom strudel
36

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 pear ice cream
14
Williams parfait with vanilla pear
16
Tarte tatin with Tahiti-vanilla ice cream
18
Puff pastry pillows with a light vanilla cream and fresh berries
18
Pillow of puff pastry with light vanilla cream and fruits
18
Chocolate truffle cake with caramelized pear
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.