Spring menu suggestions

Our menu suggestions

… for the flowery springtime

Dear guest

Thank you very much for allowing us to present our winter menu suggestions. You can now combine the dishes and courses below to suit your event as you wish – if you have any questions, just contact us. I'm happy to accept any additions or requests and will implement them wherever possible.

Aperitif

The perfect start to a successful event, for example, in our fireplace lounge at the hotel bar or in the elegant smokers' lounge. We are happy to offer you small snacks at each of these locations. If you prefer a stylish aperitif, you can complement it with the following snacks.

Puff pastry sticks 20cm 1.– / pc.

Sesame, poppy seeds, cheese and peppers
Grissini 1.50 / pc.

bacon, raw ham, zucchini
Bruschetta

Tomatoes, mushrooms, cream cheese | 2.50 / piece.
Beef tartare, salmon tartare | 4.00 / piece.
Vegetable dips 4.50 / portion

Carrots, celery, cucumbers, peppers, two dipping sauces

Soups

Mülener-Bachkresse-Schaumsüppchen CHF 14.–

with saffron trout dumplings
Asparagus cappuccino under a morel cap CHF 14.–

with fried scallops | + 6.-
Primrose and Champagne Soup CHF 15.–

with Berkäse quiche

Warm appetizers

Sautéed sweetbreads in a seed coating on potato and leek vegetables CHF 19.–

with chives and delicate truffle oil
Warm smoked salmon slab “Dukkah” on a delicious CHF 22.–

with creamy baby spinach
Fried Blausee trout fillets

Champagne and vanilla sauce on fennel vegetables
and puff pastry pillows | 24.–
As a main course | 42.–

Cold appetizers

Spring salad nest

with wild herbs, strawberries and roasted seeds | 9.–
with bacon, egg and bread croutons | +3.–
with glazed chicken strips | +5.–
with baked whitefish crisps | +6.–
Warm asparagus salad CHF 18.–

with fir tip vinaigrette, wild herbs and rabbit fillet in sesame coating
Refreshing apple yogurt terrine CHF 16.–

with smoked duck breast, dandelion blossom chutney and a colorful salad bouquet
Smoked Blausee trout mousse tartlet on delicate fennel filigree CHF 19.–

with melon balls and honey-anise vinaigrette
Parmesan mousse drizzled over fine beef carpaccio CHF 19.–

with fine juniper oil, rocket and balsamic caviar
Ceviche of whitefish from Lake Thun CHF 18.–

with avocado and mango, watercress salad with cherry tomatoes and arugula
Duo of salmon CHF 21.–

Fine terrine and marinated loin with dill and mustard sauce, apple and cucumber salad, and butter brioche.
Corn poulard terrine CHF 16.–

in a raw ham coating, accompanied by spicy rhubarb and ginger chutney and fine bleuga lentil salad

Main courses

Juicy pork loin roast CHF 32.–

from the BBQ smoker with a delicious coffee-rum sauce, served with potato gratin cubes with marjoram and fine spring vegetables
Stuffed corn-fed chicken breast CHF 33.–

with morels, in a delicate apple-honey-vinegar jus with saffron noodles and colorful spring vegetables
«Suurä Mockä» CHF 34.–

Braised shoulder of Kandersteg organic beef in a fine sauce with red cabbage and celery-potato mash
Fried Lake Thun whitefish “Ail Sauvage” CHF 38.–

with Seeland leaf spinach and crispy puff pastry pillows.
The classic CHF 44.–

Pink roasted roast beef from prime beef with Bernaise sauce, mixed market vegetables, with your choice of gratin, Savoyard potatoes or French fries
Pork fillet medallions CHF 39.–

with a delicate cremolata filling wrapped in bacon, on grilled zucchini lasagnettes, accompanied by Spiez Calvado cream sauce and golden-yellow sautéed new potatoes or butter noodles
Succulent veal steak CHF 52.–

with morel cream sauce on colorful spring vegetables, accompanied by new, golden-fried potatoes or buttered noodles  Pork steak instead of veal steak – FR. 8.-
Butter-tender beef fillet CHF 48.–

Slowly roasted in the oven in one piece with a glazed port wine and shallot sauce, surrounded by asparagus and golden brown croquettes
Vegetarian CHF 32.–

Asparagus risotto with fried mushrooms and crispy falafel
Vegan CHF 34.–

Beetroot Wellington with mushroom filling in a crispy pastry shell with all kinds of vegetables

Desserts

Lemongrass panna cotta CHF 14.–

with fruity passion fruit salsa, tobacco ice cream and crispy Bräzeli
Airy Toblerone mousse tartlet CHF 14.–

in a crispy biscuit ring, accompanied by refreshing raspberry sauce
Ginger creme brulee CHF 15.–

with fruity strawberry sorbet and nut brownie
Warm chocolate tart CHF 14.–

with a liquid center and vanilla ice cream
Rhubarb gratin CHF 14.–

with strawberry-bergamot sorbet and meringue crumble
Fir tip yogurt ball CHF 16.–

with apricots and amaretto parfait

Our principle

All dishes are made from scratch, according to the highest quality standards. We do not use any pre-made convenience products. The only exceptions are vegetable and chicken broth granules.