More hops in the bottle

Transcription

1 More hops in the bottle Hermitage beer History tells us that, according to the Bavarian brewing regulation of 1539, brewing was only allowed from September to April due to the risk of fire in the summer. However, in order to not leave customers high and dry during the summer months, the last beer brewed in March - the Märzenbier - was a little stronger. Simmentaler Braumanufaktur at Lenk has also reinterpreted the beer recipe that goes back centuries. Fresh Simmental mountain water, combined with the finest varieties of malt and hops, is an aromatic delight. With this in mind, have fun and enjoy! Märzen Beer from the Simmen Valley 75cl %, 13 original gravity, amber-coloured, bottom-fermented Malty and sweet caramel roast aromas Light hop aromas from the Amarillo and Hallertau varieties The most stylish way to enjoy beer is the limited edition of the Hermitage Märzen beer. Bottled in a 75cl wine bottle, it provides a refreshing start to any meal or a perfect accompaniment to meat.

2 More than just a starter Porcini mushroom patties with raw ham tartare from the Large White pig breed Mashed Sweet potato from canton Thurgau with pan-fried scallops and Flower Sprouts Flower Sprout is a cross between two nutritious vegetables: brussels sprouts and kale. this cross wins over even die-hard cabbage haters: nutty flavour with no trace of bitter Aroma Lamb s lettuce salad with plums and mountain sheep Feta from the Fahrmattli cheese dairy in * Pumpkin in Tempura batter baked with oyster mushrooms from Kernss The company of Kernser Edelpilze GmbH has been in the mushroom business since 1996 and is based in a former pig farm in Steini above Kerns. Insights and experience have shaped the company in recent years, facilitating the production of top-quality mushrooms. The high quality of Kernser mushrooms is appreciated not only in Switzerland, but also internationally. Hermitage tatar from Valais beef to our chef s own recipe, with a smoky aroma

3 * Pumpkin and orange soup 14 with pumpkin seed oil and dried apricots Due to the lake water, Lake Lucerne also has several climate zones. Some areas stay relatively warm even in winter, as revealed by the palm trees growing in Weggis. The Zurmühle market garden in Hertenstein is right next door and only a stone s throw from Lucerne. From the field straight to your plate Crayfish Bisque 19 from lake geneva with crayfish ravioli * Vegan zubereitet

4 More emphasis on tradition Grand Cru burger g Swiss gourmet beef, lardo, hayflower cheese, caramelised onions, salad, barbecue sauce with coleslaw and Hermitage fries Cordon bleu made with veal fillet from Central Switzerland and SeelisbergAlpine cheese, country-style ham, vegetables, Hermitage fries There are several theories as to the origin of the recipe but no certainty. It is also unclear just how the designation cordon bleu originated. However, one thing is certain - the expression cordon bleu in French is a metaphor for high-class cooking and refers to the wide, sky-blue ribbon, bearing the golden cross of the elitist order of the Holy Spirit from the 16th century. Calf s liver 39 from Nidwalden chopped, served with butter roesti potatoes Crispy pike-perch nuggets with tartare sauce locally-grown potatoes An extremely popular, classic dish from our kitchen. Whole trout 39 from Alois Hofer s lake fishery in Meggen pan-fried or poached in stock, served with vegetables, chive potatoes

5 More from the water Fillet of salmon trout from the Brüggli fish farm in Sattel/Schwyz pan-fried in its skin with fennel and mashed blue potatoes the Reichmuth family has been breeding Rainbow trout, salmon trout and char For over 30 years,. They oversee fish breeding from the roe to maturity, to guarantee Optimum fish quality. Fresh mountain spring water, food, care and experience Ensure that the fish thrive perfectly. Fillet of Wels catfish from lake neuchâtel pan-fried with chanterelle mushrooms and Flower Sprouts Fillet of brook trout from Fischhuus Mühletal fishery in Willisau pan-fried with white cabbage fermented in beetroot juice and mashed sweet potatoes The fish-farming plant in Willisau was built in deep natural ponds and shady trees are ideal surroundings for fish. the Mühlental stream supplies fresh, clean water!

6 More meat on the bone Fillet of beef the first 200 g: 69 each g: 25 cut from the loin, tender and succulent the most popular beef cut due to its fine structure Entrecôte a succulent steak from the fore rib with its classic strip of fat Ribeye the first 250 g: 65 each g: 20 the first 300 g: 69 each g: 20 cut from the centre portion of the rib well-flavoured, strongly marbled T-Bone steak 500 g: g (2 Personen): 135 with fillet and bone, cut from the flat roast beef its incomparable taste is obtained by grilling on the bone Spare ribs well-marinated ribs Veal cutlet 500 g: g: 68 finest flavour on the bone We believe preparation is important. Your steak will be cooked at 800 C in an oven specially imported from the US. This high heat allows the sugar content of the meat to caramelise, resulting in a unique and flavourful crust. The meat is ultra melt-in-the-mouth tender. Enjoy your meat prepared just like they do in the best American steakhouses. Top-quality Swiss beef, veal, lamb and pork has a protected name: the renowned products in the Swiss Gourmet Grand Cru range are characterised by their superb quality and are a symbol of the Swiss dining experience. Swiss Gourmet Grand Cru products from Mérat in Martigny use only top-quality, well-matured and professionally prepared Swiss meat from the Valais. Levels of doneness Strongly seared... Rare (bleu): Raw inside Medium rare (saignant): Bloody inside Medium (à point): Pink inside Well done (bien cuit): Cooked through

7 More is included Select your two favourite side dishes Mashed sweet potato Hermitage Fries Spaetzle (egg noodles) Oven-roasted vegetables Leaf spinach Red cabbage Leaf salad with Apple and nuts Coleslaw All our steaks are served with 4 sauces made in-house Béarnaise sauce Barbecue sauce Onion-lime relish with Szechuan pepper Herb butter We ensure that the products used in our dishes are all of the finest quality. We will be pleased to provide information on nutritional values and allergens. Veal: Switzerland Beef: Switzerland Pork: Switzerland Pike-perch: Switzerland, Eastern Europe wild-caught Wels catfish: Switzerland farmed Salmon trout: Switzerland aquaculture Trout: Switzerland aquaculture Arctic char: Switzerland aquaculture scallops: USA Wild-caught crayfish: Switzerland Wild-caught The fish and shellfish we use are sourced exclusively from sustainable fisheries. We support the MSC and Friend of the Sea labels. Our fish suppliers are members of the WWF SEAFOOD GROUP. Preise in Schweizer Franken inklusive 8 % Mehrwertsteuer.

8 More vegetarian pleasure * Butternut squash from Küssnacht sweet and sour with Quorn Bolognese, Basmati rice * Quinoa Risotto with coral tooth mushrooms from Kerns The taste of the coral tooth mushroom is described by many As a meaty mushroom. In General, it can Probably be called a pleasant, Intense and above all hearty taste. Pasta shell stuffed with Ricotta and porcini mushrooms Seeländer lentils curry with Boskoop apples and Paneer cheese Lentils from Switzerland are a rare commodity. However, the cultivation of lentils is not new on Swiss soil and goes actually far back in time. It simply fell into oblivion. The Möri family have revived this tradition: In the lake region near Berne called Seeland, the Möri family have grown fine lentils since 2013 without the use of chemical-synthetic aids. Healthy food of the very best Swiss quality. Spätzlipfanne Traditional Swiss spaetzle with alpine cheese and vegetables * Vegan zubereitet