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 Delicious tartar of Artic Char with lime and kohlrabi meets smoked cream soup of cepe with alpin crunch Delicate venison Capuns Curuna Pike Dumplings in an olive coat with vegetable stripes on a tomato coulis with creamy savoy cabbage and a with fresh basil light creamy cheese sauce Slice of Seabuckthorn with chocolate perls and melting chocolate-brittle icecream Nus partin per person CHF 75.00
S A L A T A S. S A L A D S Freshly mixed leaf lettuce with roasted sunflower- and pumpkin seeds 13. Colourful mixed salad with bread croutons 15. Choose from these three homemade dressings: Italian, french or walnut-honey dressing Saladvariation 0n an refined orange dressing with shaved Cheese and candied nuts 20. S C H O P P A S. S O U P S Minestrone Puschiavina, Puschlav vegetable soup 13.50 Schoppa da giuotta Engiadinaisa Engadine barley soup with whipped cream 14.50 Refinde Pumpkin Consommé with pumpkin ravioli and dried pear 15. E N T R E D A S. S T A R T E R S starter Beef Tartar a la Curuna with delicious onion flavours 30. Steamed Artic Char on a variation of carrot and citrus fruit 27. Braised celeriac on swiss char and tangy apple-horseradish 25. Pan seard Foie Gras with applecompotte, vanilla and black papper 31. Albula Potatoes cooked in butter with shaved ham of wild animal quail egg and crème fraîche 26.
R E G I O N A L S P E C I A L I T I E S A C C O R D I N G T O T R A D I T I O N A L R E C I P E S Starter portion Chapuns dalla Mamma Small flour dumplings with diced air-dried meat wrapped in chard leaf in a cream-cheese sauce 24. 30. (The Chapuns are also available in vegetarian option) Pizochels dalla Valtellina Buckwheat pizochels with diced air-dried meat, savoy cabbage strips and young leaf-spinach in a light cream sauce 23. 29. (The Pizochels are also available in vegetarian option) Pulenta da stria. Witch Polenta smooth polenta with raisins and aromatic mountain cheese 22. 28. Risotto cun bulais. Cepes Risotto Fine Acquerello Risotto with cepes and refined with mascarpone 24. 30. T A G L I A D I N A S F A T T A S A C H E S A H O M E M A D E P A S T A Starter portion Cun plaschair with leek, king oyster mushrooms and stripes of Büdnerfleisch 24. 28.
S P A I S A S P R I N C I P E L A S M A I N C O U R S E S All the main courses are served with fresh seasonal vegetables: Choose one from these side dishes: Rice with herbs, homemade tagliatelle, risotto with rocket salad, confit potatoes, roesti, potatoes with rosmarin P E S C H - F I S C H In our own smoke oven fresh and hot smoked char fillets with deliciouse leave spinach refined with dried pears 38. 44. Pan fried pike pearch with anchovy butter, delightfull savoy cabbage and delicate shiitake mushrooms 41. 47. Poached Bremgartner salmon trout filet with orange and almonds jerusalem artichoke and delicate kail 43. C H A R N - M E A T Agné. lamb The lamb at its best Low-temperature cooked haunch combined with hot smooked filet on tasty lentils 42. 49. Pan seard Unterengadiner lambchops on pan fried sugar snaps brown butter and fresh sage 53.
Bouv. beef Tender rosa fried sliced black angus beef in Sursilvaner morel cream sauce 49. 54. Grilled tagliata from Limousin beef (matured 40 days on the bone in a rock cellar) with homemade herb butter 44. 50. Vdé. veal Slow cooked veal cheeks with creamy polenta 46. Short roasted calf liver Zuozer Art on a fabulous Pinot noir-honey-sauce 45. Pulam. poultry Guinea fowl with artichoke, Shiitake mushrooms and sweetheart cabbage on a red wine reducion 44. Please inform our service staff about allergies an/or intolerances. A bowl of additional fresh seasonal vegetable is charged at CHF 6.00 per portion. We serve exclusively Swiss meat from the butcher Hatecke in Scuol. Fish from Swiss waters are sourced from G. Bianchi in Zufikon. Duck liver ist imported from France.
C H A S C H Ö L. C H E E S E Alp Cheese Timun with dried fruits 18. Delightful selection of soft and hard cheese with various mustard sauce and dried fruits 19. 25. D U T S C H A R I A S. D E S S E R T Soft melting rosehip parfait with delicate pumpernickel 14. 17. Luke warm chocolate cake with a variation of fruit y orange 18. Wonderful curd dumplings with mandarin and delicate almonds 14. 17. Poached buzzed williams pear with fine marscarpone 16. Our home made ice creams and sorbets: cream: sorbets: caramell pistachio vanilla-balsamic seabuckthorn from Paspels quince tangerine one scoop 3 50 with wipped cream + 1.50