OUR MENU ***** TALENT & PASSION. Thank you for being our guest. your hosts. Silvia and Heribert Dietrich with Florian and the Walserhof-Team

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1 OUR MENU Turn your thoughts from standard menus and instead be inspired by our special fare, making your own mark on the shape and direction of your culinary journey. The size of each dish reflects our wish to encourage you to sample several dishes.. Our kitchen uses local and organic produce, sourced from growers who share a philosophy of cherishing our environment. Our close relationship with the farmers and growers we use gives us full knowledge of the conditions sustaining the dishes we offer, and on our regular visits we discuss with them ideas often inspiring each other to new developments and departures. The individual preparation of each dish occasionally requires a special amount of time. We are happy to take into account where possible any guests particular wishes, preferences or allergies. You are warmly invited to visit our kitchen, where many of our products are homemade. They are specially prepared and include marmalade, Molke shots, whey, grass juice, yoghurts at breakfast, all breads in the evening, grissini, cakes, soups, stocks, cookies, pralines, caramels, pasta almost everything. With our Restaurant Walserstube we are a member of the Jeunes Restaurateures d Europe. With our team we are working daily with their motto and we are very proud to be a part of it. TALENT & PASSION Thank you for being our guest. your hosts Silvia and Heribert Dietrich with Florian and the Walserhof-Team

2 OUR LOCAL SUPPLIERS: Family Dicht-Brosi, Klosters, Eggs for breakfast, beetroot for our chutney Ruosch&Luck, Klosters, trout Kesslerhof, Klosters, porc, calf, ham, whey, cheese, race pig Gardener Deflorin and Billeter, Klosters, flowers and herbs Butchery Ernst Sutter, Klosters Dorf, meat, salsiz Simon Grischott, Klosters Dorf, honey Our gatherer "Fritz", mushrooms, blueberry, cranberry, cedar from Madrisa Backery Hitz, Küblis, bread for breakfast Dairy Davos, milk, yoghurt Früchte Waser, Davos, fruits, vegetable Hof La Sorts, Filisur, potatoes Family a Porta, Scuol, Alp butter, Alp cheese Alp Tamangur Philip Grendelmeier, Zizers, juices, marmelade, honey Butchery Hatecke, Scuol, meat, salsiz, Bündnerfleisch, smoked ham Silvia Vonlanthen, Ftan, bee balm syrup, Tea da Ftan Che chaschöl, Tschlin, cow-, sheep and goat cheese alpine dairy Samnaun, cheese alpine dairy Pragg-Jenaz, cheese Rageth Landquart, meat, fish, Comestibles Tropical house Frutigen, OONA Kaviar, sturgeon All dishes are prepared that an average eater can enjoy 4 courses 7 courses CHF courses CHF courses CHF courses CHF courses CHF courses CHF 84.00

3 THE PRÄTTIGAU MENU The Prättigau valley, extends from Klosters to Landquart. The Prättigauer Menu is closely connected to the products and recipes of the valley. Sometimes you will find already forgotten Ingrediens and dishes. This time our headliners are products of the area which you which you will find rarely on our menus. THE AIR DRIED GRISON MEAT Variation of Mille-Feuille with mountain cheese, aspic, horseradish panna cotta and small herb salad THE WEDDING Traditional Prättigauer wedding soup from vegetable, bouillon, with a medallion alp salmon THE LEAF SPINACH AND THE PARSLEY Chlosterser Chruutchräpfli, razor-thin ravioli with mushrooms, shallot foam and sage butter THE IRISH BEEF Beef filet and grilled flank steak with potato gratin, all kinds of corn and barbecue sauce THE MOUNTAIN CHEESE Alp cheese from Klosters on a sour dough cracker, black berry jelly, fruit bread and alp butter THE PAIVER "Fotzelschnitte", a slice of Brioche taken through cream-egg cream and in butter fried with apple elderberry compote and sour cream ice cream

4 THE WINTER MENU In the winter menu we are cooking international. We get inspiration from foreign cultures and food. We also take care into consideration sustainability and short transport ways. We also choose the products depending on availabilities and season. THE FRENCH PIGEON ROSSINI With goose liver filled breast, braised leg, on marinated Fregola Sarda and dried fruits THE CHESTNUT Foam soup of the chestnut with truffle foam and fresh truffle THE LOBSTER FROM BRITTANY Home made tagliatelle with "Lobster bolognese" and marinated chervil THE CORDON BLEU WALSERHOFSTYLE Calf steak with Grison air dried meat, Vacherin Mont d'or on top, on potato celery mousseline and garden vegetables PRÄTTIGAU MEETS LOWER ENGIADINA Variation of cow-, sheep-, and goat milk cheese out of both valleys with homemade fruit bread and fruit mustard THE CREMA KATALANA With Tahiti vanilla flavoured and caramelized vanilla cream, citrus fruits and fresh Buddha finger

5 THE FISH MENU In the fish menu we use fresh and salt water fishes. As well crustacean and shellfish. We have a look with our delivery men on labels, which keep an eye on sustainability and fair fishing. Some products out of breeding, are coming now out of free space conditions. Some product you will not find here, because the manufacture is not a part of the spirit of time. If ever possible we use fresh fish from the lakes in Switzerland. THE SCALLOP AND THE QUINCE Composition from quince, ragout and terrine, with a fried scallop in Schüttelbrot THE SCAMPO Crustacean essence with lemon grass and coriander, accompanied with a bonbon of the scampo THE ROYAL SALMON In olive oil poached medallion of fillet with black root and pea sprouts THE TURBOT Medallion on Venere rice, all kinds of vegetable and olive oil emulsion PRÄTTIGAU MEETS LOWER ENGIADINA Variation of cow-, sheep-, and goat milk cheese out of both valleys with homemade fruit bread and fruit mustard THE DARK CHOCOLATE Variation from chocolate cake, crème brulee, sorbet and pineapple ragout

6 THE VEGETARIAN MENU In our vegetarian menu, we use also the unkown out of the categorie cabbage and turnips or we try to draw attention to an unusual preperation. THE VEGI CRACKER Small vegetables on soya cream Pumpernickelerde with Fleur de sel and olive oil THE BELUGA LENTILS Foam soup of the small, black lentils with wood apple balsamico and marinated silken tofu THE SWISS CHARD Traditional Capuns, chard leafs with Spätzli dough filled, auf confit mushrooms and onion foam THE BEET ROOT On Fleur de Sel braised, with Riso-Loto from the Maggiatal, creamy fresh cheese and horseradish PRÄTTIGAU MEETS LOWER ENGIADINA Variation of cow-, sheep-, and goat milk cheese out of both valleys with homemade fruit bread and fruit mustard THE SORBET AND THE FRUITS Homemade lemon-, raspberry- and passion fruit sorbet with fruits and berries

7 Various MEAT DECLARATION We use regional meat from Switzerland if there is no other information. LAW FOR THE PROTECTION OF YOUTH We confirm that we do not serve alcohol (wine, beer and apple wine) to those under 16, and that we do not serve spirits to anyone under the age of 18. WALSERHOF PLEASURE & SLEEPING Dear Guests Our Walserhof Pleasure & Sleeping offers a place to stay to all guests who do not want to drive home after a delicious dinner. Spend the night in the Walserhof in one of our individually designed rooms and suites at a special rate inclusive of a Walserhof breakfast. This offer is available to diners but cannot be booked in advance. Conditions are that you are a guest in our restaurant and we have rooms available. Please ask our staff, who will be happy to give you further information. SINCERELY your hosts Silvia and Heribert Dietrich with Florian and the Walserhof-Team

WELCOME TO THE HÖHWALD. "The Höhwald" is a unique place of enjoyment. Arrive, sit down, relax, have a good time. Escape the rush.

WELCOME TO THE HÖHWALD. The Höhwald is a unique place of enjoyment. Arrive, sit down, relax, have a good time. Escape the rush. WELCOME TO THE HÖHWALD "The Höhwald" is a unique place of enjoyment. Arrive, sit down, relax, have a good time. Escape the rush. "Schii dr Wii laa take your time" Spend this luxury of today with us. What's