Platter & Starters

 

Platter 28

Cold cuts from the butchery Crettaz and gruyère from Maison Sterchi La Chaux-de-Fonds

Daily soup 11

(vegetarian)

Field salad 12

with egg (+ 2 CHF)
with egg and bacon (+ 4 CHF)

Rhyschänzli-salad 14

served in the bowl (vegan)

Veal Bone Marrow 13

onion-chutney & roasted bread

Beetroot carpaccio 17

with chèvre chaud, rocket and vinaigrette 

Tatar of Angus Beef 20

with toasted bread

Burrata 14

with toasted bread & olive oil

Forest mushrooms 16

with toasted bread (vegan)

Classics

 

Meatloaf 29

with veal jus & seasonal vegetables

Dry aged beer pork chop 38

with veal jus & seasonal vegetables

Veal cordon bleu 45

with Chaux d’Abel & beer pork ham

Entrecôte 49

with Café de Schänzli & seasonal vegetables

False Snails 36

 

All classics are served either with Pommes Allumettes, mascarpone polenta, spätzli or mashed potatoes.

Dry Aged Côte de Boef

from 500g

 

Per 100 g 17

served with herb butter and veal jus

Side dishes per portion 6

Pommes Allumettes, mascarpone polenta, spätzli, mashed potatoes

Seasonal Mains

 

Springchicken 44

with Pommes Allumettes

Tatar of Angus Beef 35

with toasted bread & Pommes Allumettes

Polentaaranacini 26

with cauliflower puree and mushrooms (vegan)

Fondue

From Maison Sterchi la Chaux de Fonds

200g Fondue 30

Fondue menu 48

Mixed green salad & cold cuts
200g Fondue