Prosecco with homemade quince syrup
Sparkling and refreshing

Quince drink:
A lovely non-alcoholic combination of quince,
apple juice from the monastery courtyard, tonic water and mineral water

Starter

Colorful leaf lettuce with walnuts
with apple balsamic dressing

Mixed salad, French or Italian dressing

9.00


12.00

Lamb's lettuce
with crispy bacon, egg and croutons ,
with French sauce

14.00

Colorful lettuce with fine wild mushrooms ,
Grapes and apple balm

14.00

Beef consommé nature, with egg or pancake strips

12.00/14.00

Creamy pumpkin and coconut soup with pumpkin seed oil

14.00

Lobster soup flavored with cognac

15.00

Sauteed mushrooms
with homemade tagliatelle

18.50

Perch fillets Zug style (light white wine sauce)
with rice and vegetables

Perch fillets fried with almond butter
with potatoes and vegetables

Fine combination of
lobster and Blacktiger prawns
on homemade tagliatelle provencale

Garnished beef tartare Guggital

24.00

Veal Wiener Schnitzel with French Fries and Vegetables

Veal cordon bleu with fries and vegetables

Sliced veal Zurich style with fine Rösti

Original tarte flambée with bacon and onions

Tarte flambée with tomatoes and mozzarella,
refined with basil pesto

Tarte flambée with smoked salmon

Beef fillet with Pommery mustard sauce
with French fries Berny
Black salsify à la crème

Pork fillet with herb crust
Mashed potatoes and kale chips
Fine kale with bacon

Game meatloaf with game jus
Red cabbage, glazed chestnuts, fine Brussels sprouts, buttered spaetzle, cranberry pear

Homemade chickpea and vegetable patty
gratinated with cheese
on black salsify à la crème