More hops in the bottle

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Elfrieda Chapman
5 years ago
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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 75 cl %, 13 original gravity, amber-coloured, bottom-fermented Malty and sweet caramel roast aromas Light hop aromas from the Amarillo and Hallertauer varieties The most stylish way to enjoy beer is the limited edition of the Hermitage Märzen beer. Bottled in a 75 cl wine bottle, it provides a refreshing start to any meal or a perfect accompaniment to meat.

2 More than just a meal Lamb s lettuce salad 24 with dry sausage from Ballenberg apple balsamic dressing and dried figs *Pumpkin in Tempura batter 24 baked with oyster mushrooms from Kerns 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 80g: g: 39 Swiss Tapas 26 with alpine cheese, hay flower raw ham, smoked trout, smoked sausages from Schwyz and bread crisps * Golden beet soup 14 from the Bernese Seeland with falafel Falafel is widespread throughout the Orient. It found its way into nearly every culinary tradition both in North Africa and the Middle East. Falafel is considered one of the oldest and most longstanding dishes. The recipe goes back thousands of years. * Vegan preparation

3 Porcini mushroom risotto from the Maggia delta Crispy pike-perch nuggets with tatar sauce locally-grown potatoes A classic dish and a bestseller from our kitchen. Grand Cru burger g Swiss gourmet beef, lardo, hayflower cheese, caramelised onions, salad, barbecue sauce with coleslaw and Hermitage fries Cordon bleu 48 made with veal fillet from Central Switzerland and Seelisberg Alpine 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. * Vegan preparation 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 Pikeperch: Switzerland, Eastern Europe Beef: Switzerland Caught in the wild Pork: Switzerland Salmon trout: Switzerland Fish-farmed Trout: Switzerland Fish-farmed 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. All prices are in Swiss francs (CHF) and include 7.7 % value-added tax.

4 Cheese variation with Entlebucher Schwingerkäse Cow s raw milk cheese 45 % The Entlebuch Schwingerkaese is the strongest cheese produced in the UNESCO biosphere in Entlebuch, Switzerland s first biosphere reserve. The Entlebuch valley must definitely be considered the original home of Schwingen the traditional sport of Swiss wrestling. Thanks to its natural fermentation, the cheese does not contain any lactose and is therefore suitable for people with lactose intolerance. Nonnenstolz Cow s raw milk cheese 45 % This cheese speciality is handcrafted using traditional methods and was given its special note by the nuns of the former Benedictine monastery in the neighbouring village of Rüegsau. These spicy cheese delicacies from the Gotthelf region (Gotthelf, a local Swiss novelist) are based on successful cooperation between the cheesemaker, the milk producers and the villagers. The milk comes entirely from family farms in Sumiswald and its surroundings.

5 Tomme Fleurette Cow s raw milk cheese 45 % A small, soft cheese, Tomme Fleurette is a specialty of the Rougemont cheese dairy and is characterised by its delicate white rind and meadowland aroma. It is enjoyed young, as an aperitif or dessert. The Rougemont cheese dairy is supplied by 30 milk producers whose cattle graze on the surrounding natural and alpine meadows. Stanser Röteli Cow s raw milk cheese 45 % Stanser Röteli is unquestionably one of the best soft cheeses in Central Switzerland. The Stanser Röteli from cheese maker Sepp Barmettler resident in Stans can compete with first-class Reblochon de Savoy from France. Portion 80 g g 19

6 More sinful Hermitage apple tart 16 thin and crispy with vanilla ice cream (20 minutes) Don t miss this temptation *Blueberry Muffins 14 with refreshing soy-yoghurt cream Caramel custard 11 with whipped cream Vermicelles (chestnut purée) 8 12 perfumed with Rigi kirsch, served with meringue and cream

7 More sundae Nesselrode Chestnut purée with meringue, cream and Bourbon vanilla ice cream Denmark 9 14 Bourbon vanilla ice cream warm chocolate sauce, whipped cream Italy 9 14 Mocca Arabica ice cream Espresso, Amaretti, whipped cream Mexico 9 14 Bourbon vanilla ice cream Alpine Milk Chocolate ice cream Banana, chocolate sauce, almond slivers whipped cream for children Disneyland 7 Bourbon vanilla ice cream strawberry ice cream Smarties, whipped cream

8 More ice cream Mountain ice cream per scoop 3 whipped cream 2 liqueurs / fruit brandies 4 Mountain ice cream is artisan ice cream made by creative ice cream producers using Alpine milk from the Gstaad-Saanenland region. The ingredients are local, the flavours exotic! ice cream Bourbon vanilla Strawberry Chocolate with alpine milk Mocca arabica Fig Walnut Ginger-Honey * Chocolate sherbet * Mango * Rose Hip * Lime * Orange * Vegan preparation

More hops in the bottle

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.