chicken-duck and black truffle pate with apple-celery salad
New England Crab Cakes
$18.00
crab cakes in japanese breaded chipotle sauce, served with mache lettuce
Charcuterie (cold Cuts)
$12.00
bierwurst (sausage), lyoner, black forest ham, air-dried beef
Swiss Air-dried Beef
S$15.00
L$20.00
Salads
Mesculin Greens
$8.00
with house dressing
Caesar Salad
$8.00
Caesar Salad
$12.00
with grilled tiger shrimps
Caesar Salad
$10.00
with grilled free range chicken breasts
Greek Salad
$10.00
cucumber, red onions, green pepper, tomato, black olives & feta cheese
Fondues
All Fondues Served With Cubed Bread
Additional Items: Broccoli, Spicy Italian Sausage, Sun-dried Tomatoes, Mushrooms, Air-dried Beef, Tiger Shrimps, Apples (each Item) $3.00
Traditional Cheese Fondue
$21.00
Gruyere And Emmenthal Cheeses
served with cubed bread
Cheese Fondue Provencale
$23.00
with fresh herbs
Cheddar Cheese Fondue Montgomery
$19.00
keen and cabot cheddar cheeses
Fondue Chinoise
$35.00
thinly sliced veal, beef, shrimps and vegetables, served with chicken broth and three dipping sauces
Beef Fondue
$35.00
thinly sliced beef and vegetables, served with beef broth and three dipping sauces
Raclette Cheese
$35.00
a unique swiss alpine experience! raclette cheese, served with boiled potatoes, gherkins and silver onions - all you can eat!
Traditional Raclette
$14.00
served as a starter
Entrees
Linguini Primavera
$17.00
seasonal garden vegetables with pesto and extra virgin olive oil
Pumpkin Ravioli
$19.00
topped with mixed wild mushrooms and fresh herbs
Vegetable Lasagne
$17.00
with basil-tomato sauce, served with mesculin greens
Swiss Beefburger Or Veggie Burger
$12.00
with tomato, red onion, lettuce, pickles, served with fries
(with swiss raclette cheese add. $3)
Wiener Schnitzel
$22.00
traditional breaded veal cutlet served with fries and mesculin greens
Traditional White Veal Sausage Grilled
$19.00
with white onions, wine sauce, served with rosti potatoes
Chicken Cordon-bleu
$19.00
chicken breast filled with ham & swiss cheese, served with fries
Grilled Nova Scotia Salmon On A Five Peppercorn Mango
$19.00
butter sauce, served with rosti potatoes and vegetables
Sliced Veal In A Creamy Mushroom White Wine Sauce
$22.00
with rosti potatoes "zurich-style"
Beef Paprika Gulasch
$22.00
served with egg dumplings and marinated red cabbage and glazed chestnuts
Elk Medallions
$35.00
grilled elk medallions, served with egg dumplings, marinated red cabbage and red currant sauce
Jacques Torres Special
$19.00
sauteed wild mushrooms and roesti potatoes, topped with raclette cheese
12 Oz. New York Sirloin Steak Topped
$32.00
with mushrooms & sweet peppers, served with fries
Desserts
Toblerone Chocolate Fondue
$20.00
with fresh fruits (serves 2)
Jacques Torres Chocolate Fondue (serves 2)
$22.00
Vanilla, Strawberry And Chocolate Ice Cream
$8.00
Apple Tart
$8.00
with vanilla ice cream
Linzer Tart
$8.00
Coupe Denmark
$8.00
vanilla ice cream with chocolate sauce and whipping cream
Coupe Romanoff
$8.00
vanilla and strawberry ice cream topped with fresh strawberries and fruit sauce
Selection Of Cheeses
$18.00
swiss gruyere, swiss emmenthal, appenzeller, french brie, canadian goat cheese, english roquefort
Swiss born Roland Solenthaler started his career at prestigious F&B establishments in Switzerland. He became an Executive Chef at age 20. Principal positions at The Four Seasons Hotels, in Toronto and San Francisco and the Swiss Pavilion Restaurant at the 1986 World Expo in Vancouver led to the appointment of Director Food & Beverage for the opening of The Peninsula Beverly Hills in Los Angeles, California.