Restaurant

This menu is served on the main flor only. For the garden and Panorama menus, please visit the corresponding page.

Soup

Daily soup 9.00

Beef broth with vegetable / sherry / egg 8.00

Starters

Tartar of white fish , on salad 19.00

Perche filet deep fried or pan fried 23.00

Sauted fish, with garlic and tomato sauce on pasta 22.00

Salades

Green tossed salad 9.00

Mixed vegetable salad 12.00

Fish

280g per portion in two services. Smaller portions are also awailable

Perch deep fried in a light beer batter or pan fried in brown butter 40.00

White fish deep fried, alway fresh from our lake 39.00

Pike deep fried, fresh from our fishtank 43.00

White fish with brown butter and capers 39.00

Slices of pike provençale, with garlic and tomato sauce 43.00

White fish poached, with terragon cream sauce 39.00

Rainbow trout poached or panfried 1pce 26.00 2pce 39.00

Whole pike from our lake, oven baked p.p. 45.00
(minimum 500g)

Goujonette: pan fried pike, perch, and sander on a chasselas-cream sauce 39.00

All orders are served with
reis, french fries or boiled patatoes

Home made sauces:
Tartare, mayonnaise or quark

Meat

Filet of beef 46.00

Beef entrecôte 40.00

Filet of beef stroganoff 44.00

Veal in a mushroom cream sauce 44.00

Wienerschnitzel (thin, breaded veal cutlet) 44.00

Chicken breast panfried with a dijon mustard sauce 33.00

served with:
Mixed salad or vegetables
Rice, noodles or french fries

Vegetarian

Stroganoff of Quorn with vegetables and noodles 26.00

For our young guests

Perche deep fried or pan fried 17.00

Porc cutlet breaded or plain, with vegetables and french fries 17.00

Noodles with tomatoe sauce 15.00

Fischer’s Menu 65.00

With our winemaker’s recommendations 82.00

Mixed salad and deep fried pike
1 dl Chasselas
*
Filet of féra fish with taragon sauce, rice
1 dl Mon Blanc
*
Sorbet Campari with spakling wine
*
Filets of perch pan fried, potatoes
1 dl OEil de Perdrix
*
Dessert plate
Solaris ou Brandy

Deserts

Homemade:

Grapes from our vineyard in rum with vanilla ice cream 15.00

Diplomat: vanilla cream custard with raisins and rum 13.00

Parfait glacé Grand Marnier 9.50

Mousse au chocolat 13.00

Warm chocolate cake 15.00

Meringue 9.00

Meringue with ice cream 13.00

Café glacé 12.00

Cassata (with Maraschino) 8.00

Coupe Romanoff (seasonal) 15.00

Coupe Dänemark 15.00

Sherbets / Ice creams:

Lemon sherbet with Vodka 12.00

Apricot sherbet with Abricotine 12.00

Plum sherbet with Vieille Prune 12.00

 

Scoups:
Vanilla, mocca, strawberry, caramel, chocolat, lemon, plume, apricot

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