Felsenegg Restaurant

Blood and liver sausage with Calvados veal jus, mashed potatoes, roasted onions, sauerkraut and apple.

Eisbein with mustard cream sauce, mashed potatoes, roasted onions, sauerkraut and apple.

Butcher's platter with blood and liver sausage, Kasseler, bacon, Eisbein, Calvados veal jus, mashed potatoes, mustard cream sauce, sauerkraut, apple and dried beans.

Salad with grapes, bacon, croutons and dressing.

Goat cheese, flambéed, with pumpkin, truffle honey and brioche.

Pumpkin cream soup with various types of pumpkin.

White wine cream soup with a Vaud sausage crispy roll and vegetable strips.

Sous-vide cooked beef cheek with Stroganoff sauce and quark Spätzli.

Baked egg with parmesan risotto, black autumn truffle, heirloom carrot and Brussels sprout leaves.

Cheese trilogy with dried fruit bread and apple-fig mustard.

Tiramisù with apple-cinnamon compote.

Affogato made of espresso and Fior di latte ice cream.

Two types of venison with cranberry wild game sauce, quark Spätzli, red cabbage and chestnuts.