9.00Escargots BourguignonBourguignon style, flambéed with cognac and baked in herb-wine butter
6.00Swiss Bratwurst ‘Grill Sausage’Finished in a white wine veal jus and served with caramelized onions
10.00Swiss Bundner TellerSelection of thinly sliced air-dried cured beef and cornichons
10.00Swiss Raclette CheeseMolten alpine cheese with pearl onions and boiled potatoes
11.00Classic Crab CakesLump crab with tomato, house-made mayonnaise, and cognac cayenne pepper sauce
11.00Morel Mushrooms ‘Fine ChampagneColumbia river morels flambéed in cognac with a white wine cream sauce
8.00Pistachio Pesto FlatbreadBaked with fresh tomato concasse and parmesan cheese
10.00Classic Beef CarpaccioThinly sliced tenderloin seasoned with olive oil, capers, lemon, fresh herbs and asiago cheese
Sides
Rosti PotatoNational swiss dish made with grated sauted potatoes.
SpatzliHouse made dumplings served in the traditional european style
Potato of the DayPotato dish ranging from au gratin to yukon gold mashed, prepared daily
Fresh Red CabbageFresh shredded cabbage cooked with red wine and apples
Cole SlawMargaret's sweet and sour version
Fresh Beets VinaigretteHand cut beets marinated with red wine vinegar and onions
Baked Whole TomatoStuffed with sauteed spinach and baked with grated parmesan cheese
6.75Fresh Asparagus Hollandaise or MilaneseOptions:
Hollandaise, Milanese
Soup & Salad
6.75Classic Caesar SaladRomaine tossed with garlic caesar dressing, shaved parmesan cheese and house toasted croutons topped with anchovies
6.75Melody Salad MedleyFresh beets marinated cucumbers, cole slaw, tomatoes, and greens tossed in a creamy watercress herb vinaigrette
7.75Margaret's Young Spinach SaladServed with poppy seed dressing, bacon, currants, and sliced oversized onions
7.75Soup a L'Oignon GratineeBaked in a crock with a gratin of swiss gruyere cheese and house toasted croutons
Main Course
Chateaubriand BouquetiereDouble cut angus beef filet with three savory sauces served with sauteed vegetables and swiss rsti potatoes
28.00Roast Lamb Loin Fillet ‘Provencale’Crust of herbed crumbs, mustard, and savory sauce
19.75Swiss Bratwurst ‘Grill Sausage’ and Rosti PotatoServed with white wine veal jus and caramelized onions
20.75Saint Pierre Filet ParisienneSweet water fish lightly battered, sautéed in butter, fresh asparagus and lemon-herb and chablis sauce
24.75Prince Edward Island MusselsSteamed with garlic in white wine parsley herb-champagne sauce full portion, appetizer portion also available
0.75Snapper Filet and Lump Crabmeat ‘Royale’Fresh asparagus, reunion island pink pepper and chive champagne sauce
22.75Le Cordon BleuPork tenderloin escalope filled with ham and swiss cheese, lightly breaded and sautéed to a golden brown veal cordon bleu available for an additional charge
19.75Escalope ViennoisePork tenderloin scallopine pan-fried with breadcrumbs served with lemon butter sauce
23.75Beef Tenderloin StroganoffPan-seared with mushrooms, onions, peppers, red wine, fine herbs, cream, and demi-glaze
23.75Breast of Chicken ‘Caprino’Broiled, baked with sundried tomatoes and goat cheese with a white wine butter sauce
27.50Swiss Veal Zurich ‘Zuri GschnatzletsFinely sliced veal in a white wine, cream and mushroom sauce recommended side rsti potatoes
31.00Veal Oscar MedleyBroiled veal filet medallion, fresh asparagus, lump crabmeat and tarragon butter sauce
25.75WienerschnitzelPrime veal cutlet, lightly bread crumbed and pan-fried to a golden brown in butter holstein style also available for additional charge
20.75Chicken GrenobloiseBreast of chicken lightly bread crumbed topped with herb butter, lemon pieces, and capers
28.75Lump Crab Cake CalypsoServed with caribbean sauce of tomato, cognac, and cayenne pepper
23.75Pork Tenderloin Emince ForestiereFinely sliced, sautéed with shallots, mushrooms, and madeira wine sauce
32.00Veal Filet Medallion with Morels Fine ChampagneThe finest veal pan sauteed in butter, topped with exquisite morel mushroom flambé with cognac in champagne sauce
24.75Swiss Cheese FondueAppenzeller, gruyere and emmentaler cheese molten in white wine and swiss cherry brandy please call ahead to reserve - served in the chalet room only one order makes a great appetizer for 2-3 people
Desserts
7.75Cafe Glace Tia MariaVanilla bean ice cream blended with coffee liqueur, espresso, and cream
5.75Swiss Chocolate CheesecakeMade with fine swiss chololate, rich and full of flavor
5.75Delicious Apple Crisp a La ModeServed hot with vanilla bean ice cream
5.75Bread Pudding with Caribbean Rum SauceServed warm and moist with raisins
5.75‘Real’ Key Lime PieMade from freshly squeezed key lime juice, served with fluffy whipped cream
6.75Coupe Toblerone “Chantilly”A blend of seven varieties of swiss chocolate over vanilla ice cream
7.75Swiss Chocolate Dipped Strawberries and Champagne TrufflesThe perfect dessert for people in love and chocolate lovers
Dinner Drinks
Swiss Cafe “Lutz”
Cappuccino
Café Espresso
Café VSOP
Armagnac
Coffer or Assorted TeaOptions:
Coffer, Assorted tea
