Eating is a necessity, enjoying is an art. Enjoy also specialities from our own smokehouse

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Shanon Payne
6 years ago
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1 Eating is a necessity, enjoying is an art - Francois de La Rochefoucauld - Our kitchen crew spoils you with regional and seasonal meals and with a delicious selection of vegetarian dishes Enjoy also specialities from our own smokehouse We prefer fresh, natural and local ingredients, which excludes convenience food and additives We engage us with joy and passion to offer you a delightful stay at our restaurant Chef Tobias Sander and his team

2 Our vegetarian creations Lentil stew with root vegetable and spätzli served with a poached vegetable sausage 26.oo Home made Ravioli stuffed with potatoes and pumpkin sautéed with leafs of Brussels sprouts and walnuts on a celery lemon sauce 31.oo Our current Winter special Marinated thigh steak of Alpstein chicken grilled on saffron risotto and glazed vegetable 38.oo

3 Soups Barley soup with dried meat of the region 15.oo Tea of cauliflower consommé served with spicy curry-chilli pastry 15.oo Soup of celery and lemon with home made bacon bread croissant 14.5o Two kinds of soup from tomato perfumed with flavours of coco, Kaffir and cèpe 15.oo

4 Starters Two kinds of home smoked trout with wasabi-parsley Panna cotta and spicy bread chip 21.oo Poached eggs House style on piquant marinated baby spinach and beet root 21.oo for 2 persons and more Dish to share Changing variations of finger food, soups, salads and small dishes 24.oo p.p. Arrangements of leaf salads and raw vegetables: small portion 10.oo big portion 15.oo

5 Regional and traditional dishes Alp Sennrösti with bacon, melted cheese, fried eggs and onions 22.oo Sursilvaner Capuns in a delicious mushroom cream gratinated with Sbrinz cheese 26.oo Engadine herbage pizokel with smoked meat from our smoke house 24.oo Pizzoccheri House style Buckwheat tagliatelle with potatoes, vegetable, Fontina cheese, sage butter and roasted onions 24.oo

6 From our smoke house Marinated and smoked guinea-fowl served with a jus of Madeira and beet root-schupfnudeln and vegetable 42.oo Filet from saddle of rabbit smoked cold with sage mashed sweet potatoes and glazed vegetables 41.oo From the pan Entrecote of beef mountain beef from Puschlav with vegetables, baked potato and basil-sour cream 55.oo Tender veal sliced in champignon cream sauce Rösti and vegetables 42.oo

7 Our house specialities Home made Bratwurst of pork with rösti and mixed salad 22.oo Silser Community bag (beef, beaten and braised) filled with mushrooms, roots and bacon, with vegetables and Ofetürli 41.oo Fish dishes Grilled yellow tail amberjack on pepper foam sauce with spinach gnocchi and marinated warm cherry tomatoes 49.oo Perch on wintry cream vegetable braised in the oven with two coloured mashed potatoes and vanilla- pumpkin seed oil 39.oo For our small guest we prepare all dishes in small portions or create a very special dish for them!

8 Dessert Roulade of potatoes served with marzipan and nuts, pumpkin compote and home made plum-cinnamon ice cream 17.oo Coffee cream with it s ice cream and tipsy raisins 16.oo Wintry ice cup Chestnut-orange ice cream, wintry Port wine ice cream and cowberry sorbet arranged with three kinds of apple and spicy pastry 16.oo for 2 persons and more Dish to share dessert delights from our patisserie 24.oo p.p.

9 Enjoy our home made ice cream creations! Ice cream Vanilla Chocolate Coffee-Baileys Plum-cinnamon Chestnut-orange Wintry Port wine Sorbet Banana with hibiscus and basil Cowberry 3.80 per each scoop

N U S P A R T I N. Nus partin means in English we share. The menu consists of small portions of the mentioned dishes, which can be enjoyed together.

N U S P A R T I N. Nus partin means in English we share. The menu consists of small portions of the mentioned dishes, which can be enjoyed together. N U S P A R T I N Nus partin means in English we share. The menu consists of small portions of the mentioned dishes, which can be enjoyed together. We wish you bun appetit Enjoy the dinner. Menu Nus Partin