Warm appetizers with meat and fish

Chaschuechli

Mini vegetable spring rolls with sweet & sour dip I perch pearls with tartar sauce

Puff pastry ham croissant

Tiger Prawns on Lemongrass Marinated Chicken Satay Skewers with Peanut Sauce

Giant prawns wrapped in coconut with curry dip

Würzige Dollar Hamburger mit BBQ Dip

Walenstadt giant soup

Schweinestook Waldhear with wild mushroom ratimuauce, hash browns and seasonal vegetables, strawberry gince and cream

Soup with sherry and puff pastry

Leaf salads with honey sauce. Stuffed pork with a light Marchelsauce

Pasta and salson vegetables

Caramel head with cream

Clear oxtail soup

Nut salad on olive oil with Aceto di Modena

Kaibsrucken fried in one piece with lightly bound rosemary

Butter noodles and seasonal vegetables

Brown and white chocolate mousse

Scampi on saffron linguine

with porcini mushrooms, consommé with fladi, spinach salad with honeyed sauce, veal steak Chaserrugg with Marchel sauce, noodles and seasonal vegetables, tiramisu

Soup with diced vegetables

Fried salmon slices with saffron sauce, rels, sorbet sauces with various fruits

Soup with vegetable strips

Leaf salads with gordist bread cubes, Entrecôte Madagascar, in a cream sauce with green peppercorns, fried potatoes and salson vegetables, panna cotta with lukewarm wild berries, perfumed with cherry

Mixed seasonal salad

Beef lilet Churfirston

with porcini mushrooms on a light cream sauce, butter noodles and seasonal vegetables, apple fritters I with vanilla ice cream

Mixed seasonal salad

Medallion of veal fillet with orange sauce risotto and seasonal vegetables, lemon sorbet with Campari

Leaf salads with fresh meadow mushrooms

Thousand Iceland Dressing

Medallion of veal fillet with orange sauce risotto and seasonal vegetables, lemon sorbet with Campari

Médaillons from veal fillet Calvados “with glazed apple slices. Butter noodles and seasonal vegetables, white chocolate mousse

Leaf salads with Caesar sauce

Soup with pulp, roast lamb Provençales i potato gratin and seasonal vegetables, caramel topping with cream

Melon with baby prawns

Leaf salads with smoked salmon strips

Roasted whole sole with tomato, lemon and caper sauce, rice and grilled tomato and spinach, fresh fruit salad with cream

Soup with vegetables

Blood salad with diced bacon and croutons, sliced ​​pork with curry sauce, rice and fruit garnish, caramel head

Solothurn Wysuppli

Nut salad with diced bacon and croutons of pork neck roast, with herb cream sauce, French fries. Vegetable garnish with caramel topping

Saffron and leek cream soup

Leaf salad with egg. Paprika cream goulash. Spaetzli. Steamed bean chocolate mousse

Cream of curry soup

Mixed salad, fried chicken breasts, with saffron sauce, dry rice, caramel köpfli

Mixed salad

Mixed salad, pork piccata, Milanese style, saffron risotto, spinach caramel köpfli

Rigihof salad with bean sprouts

Carrots, radishes, croutons and house dressing Sliced ​​veal Zurich style “in creamy mushroom sauce with butter rösti Fresh fruit salad with cherry and vanilla ice cream

Nut salad with warm forest mushrooms on a walnut oil dressing

Glazed roast veal with rosemary jus, butter noodles and a colorful vegetable bouquet Caramel köpfli with whipped cream

Coconut lemongrass soup with whipped cream

Corn chicken breast with red Thai curry sauce, wok vegetables and jasmine rice Fresh pineapple with vanilla mascarpone on passion fruit sauce

Rucolasalat with raw ham and olive bread

Poached sea bass fillet with thyme butter, fresh spinach and fried potatoes Amaretti Parlait with orange fillets and chocolate sauce

Garden salad with sautéed fish strips on olive oil dressing

Braised beef in a strong Barolo sauce Seasonal vegetables and mashed potatoes Apple tartlets with vanilla sauce

Carpaccio vom Rind auf Rucolasalat

Cream of cauliflower soup with vegetable strips and Truffetol Briefly roasted char fillet on chervil foam

Fine leek vegetables with braised vine tomatoes Mixed game of veal roasted whole in the oven with Madeira jus and forest tips in cream Vegetable bouquet and new fried potatoes, chestnut parfait with red wine plums

Tuna tartare on papaya salad Gravlax with dill mustard sauce and smoked salmon rosette with horseradish foam

Double beef stock with sherry under the puff pastry cover Roasted red mullet fillet on braised saffron fennel with sweet and sour tomato confit and small potatoes Veal loin roasted in one piece on port wine jus with sautéed wild mushrooms cream noodles

Antipasti plate with grilled vegetables

Seafood salad melon, with Parma ham, vitello tonnato and salad bouquet Poultry consommé with strips of dried tomatoes and rocket pasta Lake Side Creation

Sorbet of your choice Sea bass fillet on spinach with lime butter with black rice Veal steak with Marsalajus Mediterranean vegetables and new fried potatoes Large dessert buffet “Rigihof”

Smoked swordfish carpaccio

with limon, mustard and coriander vinaigrette and glass noodle salad

Lemongrass soup with guinea fowl strips

Pikeperch fillet on wok vegetables

with red Thai curry sauce with jasmine rice

Fillet of beef with pak choi pepper sauce, vegetables, ginger and mashed potatoes

Lycheesorbet auf exotischen Früchten Crème brulée von Zitronengras