|
|
|
|
 |
Appenzeller Cheese
appellation cheese prepared with herb; brine;
strong aroma, fruity, tangy and slightly spicy
flavour. Perfect with Riesling, fresh fruit. |
320 |
|
|
Emmentaler Cheese
mild, nutty, buttery flavour with its characteristic
large holes; for grilled sandwiches, sauces, quiches,
and cheese plates. |
255 |
|
|
Gruyére Cheese
aged up to a year; nutty complex flavour; great dessert cheese, & for gratins, soups or fondues. Pair with Chardonnay or Sauvignon Blanc. |
275 |
|
Kussnachter Cheese
Patterned after Gruyere. Dense cheese, with some crunchy granules; caramel and butterscotch notes |
330 |
|
|
Raclette Cheese
semi-firm salted cheese traditionally heated or melted and served with boiled new potatoes, gherkins, pickled onions & dried meat, tomatoes and sprinkling of paprika and pepper. Best with white wine like Riesling or Pinot Gris. |
305 |
|
Sbrinz Cheese
Extra hard, full fat cheese. Perfect for pastas; goes well with wine. |
250 |
|
Tilsiter Royalp Cheese
Firm, yellow, with individual small holes; subtle and fresh aroma. Table cheese, complementary to hard or rye bread, and beer |
235 |
|
|
Vignerons (Winzerkaese) Cheese
Swiss mountain 'wine maker's cheese', aged & cured in red wine; strong taste similar to Gruyé with pronounced nuttiness. |
385 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Salmon Terrine*
marinated salmon & cream mousse with herbs. |
180 |
|
|
Veal Terrine*
finely chopped veal liver with cream & spices. |
155 |
|
|
Duck Galantine Calvados*
cured duck leg with Calvados liver mousse. |
220 |
|
|
Chicken Galantine Spring Onion*
chicken with spring onion filling. |
145 |
|
|
|
|
|
|
|
|
