- Slices of Ox Robespierre style
- Beef fillet with "Bitto" cheese sauce, chanterelles and nuts
- Chamois chops flavoured with Grumello wine, bacon, grated truffle and liver patè
- Grilled horse medaillons with butter, parsley, lemon juice and corn salad
- Grilled deer on the spit with alpine herbs, truffle sauce and rocket
- Chamois escalope flavoured with "Sassella " wine with braised savoy cabbages
- Escalope of hare flavoured with juniper and redcurrants
- Browned veal cutlet with pink pepper sauce
- Grilled veal escalope with steamed vegetables
- Escalope of rabbit with curry, onions, chanterelles and Norcia truffle sauce
- Sour braised leg of boar served with rice Pilaff
- Grilled lamb chops flavoured with herbs served with bernaise sauce
- Flambè duck breast with kirsch and orange segments
- Chicken breast with vegetables and toasted hazel-nut-cream
- Sauteed turkey fillet with mushrooms, asparagus and noodles
- Braised calf liver flavoured with Madera wine served with buckwheat Polenta
- Grilled or breaded mushrooms with salad and tartar sauce
- Tartar steak served with croutons and butter
- Carpaccio (paper-thin slices of raw beef with celery-champignons-parmesan-rocket)
- Broiled large slice of salmon browned with butter and lemon juice with boilevegetables
- Skewered King prawns with tomato and rocket
- Mixed grilled vegetables
- Fondue Bourguignonne (min. 2 Pers.)

THE GARNISH

- Mixed salad
- Raw vegetables w. dip on the side
- Steamed vegetables
- Sauteed mushrooms
- Buchwheat polenta
- Spinach with butter
- Broiled asparagus
- Steamed or baked potatoes
- Chips potatoes
- Roast potatoes
- Mushed potatoes