Freienhofgasse Thun HIGHLIGHT CORDON BLEU FOR TWO. 830g pork Cordon bleu stuffed with Raclette cheese and ham

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1 Autumn 2018 RESTAURANT FREIENHOF Hotel Freienhof Thun AG. Freienhofgasse Thun HIGHLIGHT CORDON BLEU FOR TWO 830g pork Cordon bleu stuffed with Raclette cheese and ham WATCH OUT! The Freienhof is celebrating the autumn! Our cuisine started in our childhood, and we grew up with it. We develop it through our travels, discoveries and experiences in various regions and countries. Popular classics as well as modern interpretations from far and wide, are given a proper place in our menu. The Freienhof team wishes you an enjoyable journey of the senses and new discoveries! Chef Artists Christian Helbig (Head Chef) with the active support of our kitchen and office teams Service Artists Janette Weselmann und Kiran Beeharry (Chef de Service) with the active support of our service team Background Artists Housekeeping and reception team Your Host Thomas König (Managing Director)

2 Page 2 of 8 Menu Hotel Freienhof THE CLASSIC ONE BEEF TARTARE / Create your perfect tartare: Do you like it spicy? You d like to add some flavour? Cognac Whisky Calvados STARTERS Home marinated salmon / with sliced onion and Cumberland sauce and small salad bouquet Tomato cream soup with gin and fresh herbs Game cream soup with small saffron ravioli Colourful salad leaves with slices of celery and sautéed porcini Lamb s lettuce salad with egg, bacon and bread croutons without bacon Salad bowl Freienhof with bacon stripes, mushrooms and bread croutons Choose one of our homemade dressings: House dressing Honey-Balsamic pumpkin seed dressing VEGETARIAN & VEGAN Colourful mushroom and vegetable ragout / in a vol-au-vent (small pie) Pumpkin curry / with chestnut and coconut rice

3 Menu Hotel Freienhof Page 3 of 8 FISH Fried whitefish fillet / with Café de Paris sauce, potato cubes and creamy leek Poached tilapia fillet / with dill sauce, boiled potatoes and pumpkin LAKE THUN Lake Thun is an Alpine lake in the Bernese Oberland in named after the city of Thun, on its northern shore. SEASONAL Sliced deer with chanterelles / with calvados cream sauce, spätzle with fried onions, red cabbage, caramelized chestnuts, brussels sprouts and apple Deer medallion with porcini crust / with jus, tagliatelle, red cabbage, caramelized chestnuts, brussels sprouts and apple Game ravioli in a light parmesan sauce / with deer raw ham chips

4 Seite 4 von 8 Speisekarte Hotel Freienhof CORDON BLEU Cordon bleu for two g pork Cordon bleu stuffed with Raclette cheese and ham upgrade veal Cordon bleu Bernese Oberland g pork Cordon bleu stuffed with Oberländer dried meat and Gertsch s alpine cheese upgrade veal Cordon bleu meets Italia g pork Cordon bleu stuffed with buffalo mozzarella, Parma ham and dried tomato stripes upgrade veal Cordon bleu golden autumn g pork Cordon bleu stuffed with ham, Fondue cheese, sautéed chanterelle and onions upgrade veal Luxury Cordon bleu g veal Cordon bleu stuffed with Bresaola and truffled Brie cheese Cordon bleu light g chicken Cordon bleu stuffed with Emmentaler cheese and raw ham All Cordon bleu are served with French fries and vegetables.

5 Menu Hotel Freienhof Page 5 of 8 THE CLASSICS Hot Stone The meat is flambéed at the table with cognac. All dishes are served with three homemade sauces and a vitamin boost in the form of a colourful mixed vegetable side dish. A choice of carbohydrate side dishes: French fries, potato gratin, wild rice, tagliatelle, spaetzle or rösti Beef fillet For the real men 350g /15 250g Lady-like 150g Pork steak 250g g Grilled veal sausage with onion sauce Vegetables and butter rösti Alsace-style tarte flambée with crème fraîche, double cream cheese onions and bacon A GLASS OF WINE White wine Treuve Malvirà DOC Bianco delle Langhe 1dl 8.00 Rosé wine Oeil de Perdrix Château d Auvernier 1dl 8.00 Red wine Cabernet Jura Delinat 1dl 8.00

6 Page 6 of 8 Menu Hotel Freienhof CHEESE Hinterfultiger 12 month old, produced over fire. Raw BIO milk. The cheese was flavoured with Himalaya crystal salt and kept in a farm cellar. Justistaler Alpine cheese from summer Raw cow milk. Was kept 1 year in a wet cellar from the cheese dairy Glauser in Belp. C'est bon Red smear soft cheese from Jura with raw cow milk. Mild & creamy taste. Belper Geissen Brie produced in Belp with raw coat milk. Eatable with the crust. Very creamy crust and frim and mild from the inside. Gantrischrolle produced in Belp from pasteurised cow milk, flavoured with Himalaya crystal salt. With its soft taste it can be enjoyed in different ways. For example with salad, to spread on bread or just the cheese by itself. Belper Mürgel White and blue cheese made from raw cow's milk. Everything's edible, no bark to cut away. Little cheese plate (3 different cheese) Cheese plate (6 different cheese) All our cheese plates will be served with fruit mustard.

7 Menu Hotel Freienhof Page 7 of 8 SWEETS Chestnut mousse in a jar 9.00 meets Toblerone hazelnut praline Pear blackberry mousse in a jar 9.00 with champagne truffes Vermicelles 9.00 with meringue and whipped cream Coupe Nesselrode with meringue, vanilla ice cream and whipped cream Homemade caramel flan 8.00 / whit whipped cream COFFEE CREATION Freienhof 9.00 with 2 cl Grand Marnier, brown sugar, whipped cream and black forest cake chocolate chips Irish Coffee 9.00 with 2 cl Irish Whisky, whipped cream and black forest cake chocolate chips Baileys 9.00 with 2 cl Baileys, whipped cream and black forest cake chocolate chips Latte Macchiato 5.30 with flavour 6.10 (caramel, vanilla, hazelnut, chocolate) Café Fertig und Luz (with alcohol) 6.30 Coretto (with alcohol) 6.30

8 Page 8 of 8 Menu Hotel Freienhof Meat declaration Beef hoof, entrecote, fillet Veal Pork Chicken escalope/breast Chicken breast Meat products Salami House sausage (beef/pork) Lamb Game Paraguay France / Italia New Zealand / Australia Austria / New Zealand *Note: The origin may be different depending on market conditions. For more information please ask the on-duty Chef de Service. The meat may be treated with antibiotics and produced with hormones or other anti-microbial growth promoters. Allergenic substances The following allergenic substances are used in the kitchen and could be contained in each dish. Ask the service team about the amounts and proportions of substances Cereals containing gluten Milk Eggs Fish Crustaceans Soybeans Peanuts Walnuts Cashews Hazelnuts Brazil nuts Pecans Sesame seeds Pistachios Celery Mustard Sulphites vegetarian gluten-free lactose-free vegan Serving alcoholic beverages Serving rules for alcoholic beverages according to LMV: Wine, beer and panaché may not be sold to persons under 16 years. Spirits and alcopops may not be sold to persons under 18 years The staff are permitted to ask for ID. Version