chesa swiss cuisine menu

Cold Appetizers & Salads

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Hot Appit izers

STEINPILZ–RISOTTO 380.-Risot to enhanced wi th boletus mushrooms the way i t is done in Lugano

FOIE-GRAS MIT HIMBEERESSIG 610.-Pan-fr ied fo ie gras per fumed wi th raspberry vinegar on garden leaves

CAPUNS AUF CHESA ART 380.-Swiss chard dumpl ings wi th bacon, onions and cheese in a creamy sauce

Pastas

SPINAT RAVIOLI MIT HUMMER RAGOUT 440.-Spinach ravio l i & lobster ta i l sautéed in brown but ter wi th lemon thyme

PASTA DISHES OF YOUR CHOICE 310.- (with seafood 350.-)

Choice of Pastas:Macaroni

Penne

Spaghet t i

Fet tucc in i

Sauce:Tomato

Meat

Ol ive Oi l & Garl ic Chi l i

Seafood

Government Tax & 10% Service Charge wi l l be added

Soups

BÜNDNERGERSTENSUPPE 185.-Barley soup wi th vegetables and ai r dried beef a spec ial ty from Grison

BOUILLON MIT MORCHELN 180.-Beef broth wi th marrow stuf fed morels

SPARGELCREMESUPPE 170.-Cream of asparagus soup

TOMATENCREMESUPPE 170.-Cream of tomato soup wi th croutons

CHAMPIGNIONCREMESUPPE 190.-Cream of impor ted champignon mushroom soup

TAGESSUPPE 150.-Soup of the day

Meat Dishes

GRILLIERTE AUSTRALISCHE LAMMFILETS 160 gr. 660.-Gri l led Austral ian lamb f i l let

GRILLIERTES AUSTRALISCHES ANGUS RINDSFILET 180 gr. 680.-Gri l led Austral ian angus beef tenderlo in

GRILLIERTES AUSTRALISCHES ENTERCOTE 200gr. 780.-Gri l led Austral ian s i r lo in steak

GRILLIERTE LAMMKOTELETTS 250 gr. 680.-Gri l led New Zealand lamb chops

GRILLIERTES STRAUSSENFILET 160gr. 485.-Gri l led ostrich f i l let

Choice of Sauces:Green peppercorn, red wine, mush


M eat D ishes

CHATEAUBRIAND (min. 2 Person) 750.- per personGri l led Austral ian angus beef tenderlo in wi th béarnaise sauce and vegetables

RINDS GULASH STROGANOFF 510.-Beef goulash stroganof f, cubes of tenderlo in in tasty paprika gravy

GESCHNETZELTE KALBSLEBER IN PORT WEIN SAUCE 490.-Sl iced veal l iver on a raspberry-por t wine sauce topped wi th fr ied onion

OSSO BUCCO TICINESE 510.-Braised veal shank in i ts own gravy from the Swiss- I ta l ian par t

KALBS GESCHNETZELTES ZÜRCHER ART 520.-Tradi t ional s l iced veal and kidney in a champignons mushroom sauce

LAMMKARREE MIT KNOBLAUCH (cooking t ime 20 mins.) 720.-Roasted Austral ian rack of lamb wi th herb crust and garl ic gravy

GESCHMORTE LAMMHAXE MIT EIERSCHWÄMMEN 680.-Braised Austral ian lamb shank in i ts own gravy wi th chanterel le mushrooms

GEBRATENE POULET BRUST MIT ROSEMARY 460.-Roasted chicken breast wi th skin on rosemary rosemary-garl ic gravy

SCHWEINEFILET MIT MORCHELRAHMSAUCE 490.-Pork f i l let topped wi th a morel mushroom cream sauce

All Main Dishes with your choice of:Grat in Potatoes

Mash Potatoes

Creamy Polenta

Boi led Potatoes

Röst i Potatoes

But ter Noodles

French Fries

Spätzl i (Flour Dumpl ing )

But ter Rice


Fish & Seafood

SALM SCHNITZEL MIT CALVADOS SAUCE 460.-Escalope of salmon f ish on calvados sauce

BACHFORELLE MEUNIER 490.-Pan-fr ied t rout f ish f i l let topped wi th lemon but ter

GEBRATENE EGLI FILET MIT MANDELN 410.-Pan-fr ied perch f ish f i l let topped wi th roasted almond & but ter

KNUSCHPERLI 410.-Crispy deep fr ied perch f ish f i l let served wi th a l ight quark mayonnaise

HUMMER & JAKOBSMUSCHELN THERMIDOR 590.-Lobster & pac i f ic scal lops on a mustard sauce wi th champignon mushrooms

Recommended side Dishes:Butter Rice

Boi led Potatoes

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FONDUE BACCHUS 680.-Do your own cooking of th in s l iced tender beef in wine broth at your table

served wi th a large variety of sauces, condiments & French fr ies

FONDUE BOURGUIGNONNE 680.-Do your own cooking of tender cubes of beef in o i l at your table

served wi th a large variety of sauces, condiments & French fr ies


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FONDUE CHINOISE 680.-Do your own cooking of th in s l iced tender beef in i ts broth at your table

served wi th a large variety of sauces, condiments & French fr ies. On spec ial request

ostrich, pork, chicken, shrimps or seafood is avai lable

THURGAUER KÄSE FONDUE 150gr. 570.-Mild cheese fondue of Gruyere and Emmental cheese and ki rsch

MOITIÉ- MOITIÉ KÄSE FONDUE 180gr. 610.-Special mixture of Swiss Gruyere cheese wi th Vacherin cheese & ki rsch

*** We serve al l cheese fondues tradi t ional ly wi th one day old bread

On spec ial request, addi t ional vegetables are avai lable per serving 95.- ***

WALLISER RACLETTE KÄSE 580.-Do your own melt ing of Rac let te cheese served wi th condiments and boi led baby potatoes

GOURMET RACLETTE KÄSE 620.-Raclet te cheese, two kinds of sausages and vegetables. Do your own cooking at your

table served wi th condiments and boi led baby potatoes

*** For the cheese fondue and rac let te we recommend a dry whi te wine or a pot of hot tea

and a schnapps to make a per fect f in ish. Please ask for our drink and wine l is t . ***


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WURST UND KÄSE SALAT GARNIERT 380.-Cervelat sausage & Gruyere cheese salad wi th gherkins on a creamy dressing

served wi th assor tment of mixed salads

CORDONBLEU 410.-Pan-fr ied breaded pork escalope stuf fed wi th ham and cheese

BERNER SENNE RÖSTI 430.-Röst i Potatoes wi th bacon topped wi th mel ted Rac let te cheese

WIENERSCHNITZEL MIT POMMES FRITES 390.-Breaded pork escalope wi th French fr ies

BRATWURST MIT ZWIEBELSAUCE 380.-Gri l led veal sausage on an onion sauce wi th Röst i potatoes

POULET CURRY CASIMIR MIT REIS 390.-&KHVD·V�FKLFNHQ�FXUU\�ZL WK�EXW WHU�U LFH

HÖRNLI MIT GEHACKETEM UND APFELMOUSSE 310.-Elbow macaroni pasta wi th minced meat and apple sauce

KÄSE SPÄTZLI 330.-Flour dumpl ing wi th Emmental cheese and mixed vegetables

WAADTLÄNDER SAUCISSON AUF LAUCH KARTOFFELN 480.-Impor ted Swiss pork sausage on potato leek stew

KÄSESCHNITTE MIT SPIEGELEI 410.-Raclet te cheese toast wi th fr ied egg


Vetgetarian Starters

FRESH IMPORTED MACHE (Nüssl i) SALAD 380.-Served on a French dressing wi th boi led egg

TOMATENSALAT MIT MOZZARELLA 230.-Skinless tomato wi th fresh basi l , red onion and marinated mozzarel la

CHESA SALATTELLER 250.-Assor tment of mixed salads

CÄSAR SALAT 310.-Caesar salad made the Swiss way wi th Sprinz cheese

BUNTER BLATTSALAT 180.-Bowl of fresh organic grown garden greens wi th your choice of dressing

TOMATENCREMESUPPE 160.-Cream of tomato soup wi th croutons

CHAMPIGNIONCREMESUPPE 180.-Cream of impor ted champignon mushroom soup

Government Tax & 10 % Serv ice Charge wi l l be added

Vetgetarian Main Dishes

STEINPILZ–RISOTTO 360.-Risot to enhanced wi th boletus mushrooms the way i t is done in Lugano

PASTA DISHES OF YOUR CHOICE 280.- / 320.-Choice of Pastas: Macaroni , Spaghet t i , Fet tucc in i and Penne

Sauce: Tomato, Ol ive Oi l &Garl ic Chi l i , Penne

BERNER SENNE RÖSTI 410.-Röst i Potatoes topped wi th mel ted Rac let te cheese

KÄSESCHNITTE MIT SPIEGELEI 380.-Cheese toast wi th fr ied egg

THURGAUER KÄSE FONDUE 150gr. 570.-Mild cheese fondue of Gruyere and Emmental cheese and ki rsch

MOITIÉ- MOITIÉ KÄSE FONDUE 180gr. 610.-Special mixture of Swiss Gruyere cheese wi th Vacherin cheese & ki rsch

We serve al l cheese fondues tradi t ional ly wi th one day old bread

On spec ial request, addi t ional vegetables are avai lable per serving 95.-

WALLISER RACLETTE KÄSE 570.-Do your own melt ing of Rac let te cheese served wi th condiments and boi led baby potatoes

GOURMET RACLETTE KÄSE 610.-Raclet te cheese, and vegetables. Do your own cooking at your table

served wi th condiments and boi led baby potatoes

*** Ask for our desser t & Movenpick Ice Cream Menu

Please be reminded some I tems contain Alcohol. ***

Government Tax & 10 % Serv ice Charge wi l l be added

Desserts

CRÈME BRÛLEÉ 250.-Served wi th fresh whipped cream

COUPE MONT-BLANC 360.-Chestnut puree wi th meringue, vani l la ice cream and whipped cream

MARINATED FIGS WITH CASSIS 350.-Served wi th rum-rais in Ice cream

MARINATED PLUM COMPOTE IN RED WINE 350.-Served over Movenpick maple-walnut ice cream

CREPE SUZETTE 320.-Served wi th Movenpick vani l la ice cream

PANA COTTA WITH MARINATED STRAWBERRIES 230.-Served wi th whipped cream

ASSORTED CHEESE PLATTER 450.-Served wi th brown bread and cheese crackers


Desserts

CHOCOLATE FONDUE (Minimum 2 persons) per person 290.-Served wi th various fresh fru i ts in season

SWISS CHOCOLATE MOUSSE WITH TOBLERONE 280.-With whipped cream and grated Toblerone

IMPORTED RHUBARB COMPOTE 280.-Served wi th vani l la ice cream and whipped cream

DEEP-FRIED APPLE RINGS IN BEER BATTER (20 min.) 240.-Served wi th vani l la sauce

HOME MADE CARAMEL CUSTARD 170.-Oven baked wi th fresh whipped cream

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LEMON SHERBET “COUPE COLONEL” 280.-Topped wi th vodka and red cherry

&+(6$·6�7,5$0,68��Savoiard i b iscui ts t ipped in rum f lavoured cof fee wi th mascarpone cream


chesa swiss cuisine menu

Food