Dear guests welcome at the restaurant Freienhof We use the best quality regional products in the preparation of our dishes wherever possible. Our young and motivated team is committed to making your visit to our restaurant a wonderful experience. Their well-honed skills and culinary knowledge form the basis for well-presented cuisine. We wish you a tasty culinary journey with lots of pleasant discoveries through our menu. Culinary artists Stefan Walker (Chef de cuisine) and Daniel Beuter (Sous-chef) with their kitchen and office team Service artists Thomas Schmid (Service manager) and Jenny Leuthold (Chef de Service) and Ilirida Sulejmani (Junior Chef de Service) with their service team Background artists Housekeeping team and front office team Your host Rudolf Rath (Director)
YOUR HEALTH IS IMPORTANT TO US! Awareness of a healthy diet and well-being is rapidly increasing in our current society. The Freienhof restaurant meets this need and features a variety of vegetarian, gluten-free and lactose-freee items on the menu and the breakfast buffet. In the case of allergies or food intolerances, we strive to meet the personal needs of our guests, whether it be in the restaurant, at a banquet, or a caterer event. Please contact the restaurant or front desk staff in advance. In case of vegetarian need without dairy food and eggs or neither honey (vegan nutrition) please ask our service staff, we will be prepared to help you. The dishes are specially prepared, finely seasoned, and served with love. Index Vegetarian without meat or fish Vegan vegetarian without dairy products, eggs and honey Gluten free without grain protein/gluten protein Lactose free with dairy products or with lactose-free dairy products
SPRING-MENU 3-Courses menu CHF 59 (End of order 9 p.m.) Scottisch smoked salmon With quail egg and trout caviar served with salad leafs, passionfruit vinaigrette and chili-popcorn *** Breast of guinea fowl grilled in the oven, with wild garlic hollandaise, green asparagus and dauphine-potatoes or Sea bass grilled with a slice of spring onion-couscous served with a potpourri of seasonal vegetables *** Rhubarb-Tiramisù served with fresh strawberries or Cheese variation of the Berner Oberland Camembert of Gerzensee, Délice de Schönried und Mountain cheese of Grindelwald, served with pear bread and apple chutney
SALADS Leaf salad with radish and roasted kernels of sunflower 9.5 Salad bowl Freienhof with different leaf salads, crispy bacon, bread croutons and sautéed mushrooms 15 Spring salad with asparagus, strawberries, radish and quail egg i 14 Chose from our homemade dressings: Balsamico with olive oil, balsamic vinegar and honey Homedressing a creamy classic in Freienhof style Wild garlic with sunflower oil, apple vinegar, wild garlic
STARTERS & SOUPS Scottisch smoked salmon with quail eggg and trout caviar served with salad leafs, passionfruit vinaigrette and chili-popcorn Carpaccio thin slices of beef fillet in a herb crust, pecorino cheese, cherry tomatoes Borettana-onions and garden rocket Our hit prepared at your table (for dinner and Saturday and Sunday for lunch too) Beef Tatar perfumed with Cognac, Whisky or Calvados served with a bouquet of colourful spring leaf salads 70g main course 140g White asparagus cream soup served with green aspargus cuts and sliced radish 19 22 27 39 11 Salt water fish soup with saffron and vegetable dices With stir fried Crab Cake 12 15
MAIN DISHES Roulade of wildgarlic and potatoes Served with ginger sauce, Favé-beans and young carrots Strozzapreti alla primavera italian vegan pasta dish, strozzapreti with asparagus, wild garlic served with roasted almonds White fish sautéed fillets of white fish from Swiss lakes, served with mashed potatoes and water cress, Favé-beans, slices of carrots and lemon sauce Sea bass grilled with a slice of spring onion-couscous served with a potpourri of seasonal vegetables and passionfruit vinaigrette 26 22 37 small portion 32 35 Paillard of veal grilled paillard of veal with white asparagus and morel cream sauce and potatoes 39 Breast of guinea fowl grilled in the oven, with wild garlic hollandaise, green asparagus and dauphine-potatoes 37 Pork steak Grilled with chili butter, risotto of spring onions and vegetables 29.5
FREIENHOF-CLASSICS Cordon bleu Freienhof Style (pork, 25 min) with raw ham and gruyere served with French fries and market vegetables 31 Bread-crumbed veal escalope Viennese Style served with French fries and market vegetables 38 Sliced veal Bernese Style with creamy sauce with bacon and mushrooms served with hash brown 37 Sliced veal liver sautéed with fresh herbs and red wine jus served with hash brown and market vegetables 35 small portion 29
HOT STONE OUR EVERGREEN 150 g 200 g 250 g Beef sirloin steak (CH) 33.00 40.00 46.00 Beef tenderloin (CH) 39.00 49.00 59.00 Pork steak (CH) 25.00 30.00 35.00 Meat will be flambéed with Cognac at your table. All our dishes are served with three homemade sauces and colourful seasonal market vegetables. Side dishes: French fries, fried potatoes, spring onion risotto or tagliatelle
OUR SPECIAL Escape Burger Swiss beef Burger flambéed with whiskey served with tomato, cucumber, red onions iceberg lettuce, homemade Freienhof burger sauce, barbecue sauce in a bun of thyme and pine nuts and Bärner fries, flambéed with Bourbon whiskey 200 g burger 27 Additional bacon 2 Cheddar cheese 2
Beef: rump, entrecôte, fillet Veal Pork Chicken escalopes, chicken breast Chicken breast Guinea fowl Meat products Salami Meat Origin France, Italy Hint The origin may differ depending on the market situation. For exact indications please contact our head-waiter. Allergenic Substances The following allergenic substances are used in the kitchen and may be contained in each dish. Please contact our service staff concerning percentage and volume of the substances. Cereals with gluten Milk Eggs Fish Crustaceans Soy beans Peanuts Walnuts Cashew nuts Hazelnuts Brazil nuts Pecan nuts Pistachios Sesame seeds Celery Mustard Sulphites Selling of Alcoholic Beverages Selling regulations for alcoholic beverages according to Food Regulations: Wine, beer and shandy are not allowed to be selled to young people under 16 years. Spirits and alcopops are not allowed to be selled to young people under 18 years. For controlling purposes, the personnel is allowed to ask for a legitimation.