Dear Guest. Manuel Erban and Patrick Hölzel

Transcription

1 Dear Guest We welcome you to the «Bündner Stube»! Before you will be served our creations, we would verbally like to send you our best regards out of the kitchen: With great passion, many years of experience and a lot of enthusiasm we being Head Chef Manuel Erban and Chef Patrick Hölzel are doing our magic for you behind the scenes or rather behind pots and pans. Fresh regional and seasonal high-quality dishes are important to us. And we have no space for ready-made products or flavour enhancers. Be it for sauces, dressings or deserts: everything here is home-made. We care for Swiss products and those offered by the Grisons: free-range eggs from the close-by poultry in Felsberg, cheese specialties from surrounding alpine dairies and Swiss meat and dairy products. We are changing our menu depending on the season and try to keep it to a manageable number of creative dishes as well as selected side dishes. A sumptuous salad buffet, crisp and fresh complements the offer. Do you have a special request, a certain diet or intolerances? Please let our service staff know. True to the slogan The impossible we do at once; the miraculous takes a little longer we will be happy to accommodate your needs. Now we wish you «an Guata» and a joyful evening in our «Bündner Stube»! Manuel Erban and Patrick Hölzel

2 ENTRADAS & SUPPAS Colourful leaf salad with house dressing 9.50 Terrine of bell peppers with alpine herbs and winter salad Lamb s lettuce with roasted chanterelles, bacon and croutons Gratinated goat cream cheese 7 8 on tepid mountain lentils and lamb s lettuce Fruity pumpkin cream soup with roasted pumpkin seeds and pumpkin oil 8.50 French onion soup with cheese crouton

3 SPISAS DA CARNE Braised lamb knuckle of lamb with port wine sauce on green bacon beans Beef entrecôte (180gr) with green pepper cream sauce Grischun Burger in a bacon bun with homemade meat patty of pork, beef and veal, onions, cucumbers, tomatoes, winter salad and cocktail sauce Caschiel Burger in a ciabatta bun with homemade meat patty of pork, beef and veal, onions, fried bacon, cucumbers, tomatoes, winter salad and cocktail sauce, baked with cheese Game burger in a wholemeal bun With homemade meat patty of game, blackberry and shallot chutney, tomatoes and lamb s lettuce and choose your side dish: French fries, sweet potato French fries, risotto 1, rosemary potatoes, mashed sweet potatoes, vegetables or fresh salad

4 Grisons Capuns Mangold wrap stuffed with dumpling dough, Grisons air-dried meat, sausage, bacon with creamy bouillon broth Ravioli Filled with game, chanterelles, pink pepper and alpine herbs in a light cream sauce

5 CORDON BLEU - ILS MEGLIERS DALLA REGIUN Original Cordon Bleu with veal, ham and regional alp cheese Hawaii with pork, ham, pineapple and regional alp cheese Special with pork, ham, spinach and gorgonzola Mediterran with pork, ham, tomato, onion, olives and regional alp cheese Boletus mushroom with pork, boiled ham, boletus mushrooms and regional alp cheese and choose your side dish: French fries, sweet potato French fries, risotto 1, rosemary potatoes, mashed sweet potatoes, vegetables or fresh salad

6 SPISAS DA PESCH Roasted pikepearch on chanterelle risotto DISHES Chanterelles à la Crème with bread dumpling Ravioli stuffed with boletus mushrooms and tomatoes in a vegetable cream sauce Vegetarian Grisons Capuns Mangold wrap with dumpling dough, vegetables with creamy bouillon broth Original Swiss fondue (from 2 persons) Swiss fondue cheese from Andeer, garlic, pepper with a shot Kirsch (per person) Served with bread pieces