Dinner
Always from 6 pm to 10 pm.
WOCHENSUPPEN
vegan
Beetroot and apple soup
8
Cucumber and Courgette Cold Soup
8
WOCHENSALATE
Leaf lettuce
8
vegan
Quinoa salad with chia seeds, tomatoes and nectarines, dressed with a lemon vinaigrette
17
Summer salad with cheese toasties and apricot compote
18
SPECIALS
Smashed spring beef burger with Appenzeller cheese, herb cocktail sauce, radishes and sprouts,
served with chips
34
St. Gallen Children’s Festival: bratwurst with onion sauce, served with chips
27
VORSPEISEN
Trout roulade in a herb crust, filled with smoked trout, dill caviar, lemon espuma and toast crisps
24
Melon salad with feta, raw ham and almond chai granola
27
Mini burrata with balsamic vinegar and rocket
18
FLEISCH & FISCH
Beef liver with tinned apples and white wine risotto
39
Zurich-style veal strips with rösti
45
Beef entrecôte with a herb crust, served with potato gratin and lemon celery
45
Baked Lasagne
28
Peruvian-style zander ceviche from Lake Maggiore, served with fried beans, tagliatelle in dill butter and salted lemon
39
VEGAN & VEGETARISCH
Baked cauliflower steak with tartar sauce, mushrooms and pomegranate seeds
32
Oven-baked aubergine stuffed with spinach, ricotta and tomatoes, served on thyme polenta with a saffron sauce
32
vegan
Soba Nori noodles with teriyaki, sesame, chilli and spring onions
29
4 Gänge Menu zum gemeinsam geniessen ab 2 Personen
Spring bruschetta with carrots and Parmigiano
Creamy pea soup with smoked Lake Constance whitefish and mint, or creamy pea soup with mushroom balls and mint
Pork fillet with bacon crisps in gravy, cabbage duo and tomato risotto, or spicy basil tofu with cabbage duo and tomato risotto
Strawberry and vanilla tart with white chocolate and basil espuma
68/64
DESSERT
Quark mousse with roasted apricots, pistachios and honey wafers
11
Strawberry and basil panna cotta with marinated strawberries and meringue crunch
12
Lavender and cava sorbet with lemon curd and oat granola
13
