Menu Arvenstube
In the Arvenstube you can enjoy local and international dishes as well as vegetarian options.
Starters and soups
Beef tartare with herb garnish and cheese from Belp
Mixed meat and cheese plate or dried meat plate with rye bread
Mezze Plate
with home-made sweet potato and lentil hummus, Tabouleh, herb cheese with fig-mustard jam, olives, Falafel with herbs yoghurt, Tzatziki and homemade bread
Pumpkin soup with roasted chestnuts and crème fraîche
Salads
Mixed salad with sautéed mushrooms and pumpkin
endives, pears, and grapes, with quince vinaigrette
Warm goat's cheese on baguette glazed with honey
served on a leaf salad with apples, figs, walnuts and seeds with mustard vinaigrette
Green salad
Mixed salad
Pasta
Cassarecce pasta
with tomato sauce, fried aubergine cubes and Grana Padano
Linguine with pistachio lemon pesto
cherry tomatoes, julienned vegetables and rocket
Homemade ravioli filled with ricotta and spinach
served with basil sauce and courgettes
Rösti and cheese specialities
Veal sausage with onion sauce and rösti (hash-browns)
Rösti (hash-browns) with ham and egg or bacon and egg
Rösti (hash-browns) with grilled vegetables, cheese and egg
Rösti (hash-browns) with balsamico onions and baked Scamorza
Raclette
Raclette
served with potatoes, silver onions and gherkins
Raclette à discrétion
Raclette side dishes in 3 different bowls to choose from:
Pineapple, pear, bacon, dried meat
Vegetarian main courses
Vegetable quiche with leaf salad and mustard dressing
Sweet potato and chickpea curry
with spinach, rice and soya yoghurt topping
Home-made cranberry gnocchi
with mushrooms, radish and grilled vegetables
Vegetarian autumn plate
with red cabbage, homemade « Schupfnudeln » and « Spätzli », sautéed mushrooms, chestnuts, celeriac purée, prunes and pear
Main courses
Our main courses are served with a small mixed salad.
Rack of lamb with rosemary-pesto crust
gratin and Provençal tomato
Escalope “Vienna style“
with potato wedges (seasoned with herbs, parmesan and garlic), glazed vegetables and cranberry jam
Sliced veal „Zurich style“
with rösti (hash-browns) and glazed vegetables
Fondue Chinoise à discrétion
with Swiss veal and beef meat, french fries and rice
Chamois stew
with cranberries, homemade « Spätzli » and braised red cabbage with apples
Sliced roe deer
with morel mushrooms, homemade « Spätzli », braised red cabbage with apples and cranberries
Saddle of roe (minimum 2 people)
with rich garnish, served in two courses: with homemade « Spätzli » and «Schupfnudeln», braised red cabbage with apples and savoy cabbage with bacon, glazed chestnuts, prunes and pear with cranberries
Weekly dishes
The dishes below can be ordered individually or as a complete weekly menu (starter, main course, dessert).
Warm cheese tarte with a small mixed salad
Rösti with sautéed fresh chanterelles
with a chanterelles sauce
Venison entrecôte with mushroom sauce
served with pan fried bread dumplings and root vegetables
Plum-Apple Crumble with Mokka Baileys Ice Cream
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