Evening menu
Welcome to the Schweizerhaus!
We prepare everything fresh and "à la minute". Whenever possible, we use products from the local area. Gluten or lactose intolerance? All dishes are marked accordingly. If you have any other allergies, please contact our staff. Most main courses can also be ordered in smaller portions. (Reduction CHF 5.00) We strive to provide a quick, attentive and neat service and hope to make your stay a pleasant one.
"Viva and a Guata mitanand"!
Jürg and Karoline Wintsch, hosts
Dénes Balasa, DA
Andrea Berti, head chef
We recommend as an aperitif:
Corpinnat: Six leading Cava producers founded "Corpinnat" in 2017 to guarantee better Cava quality (longer maturation, organic, etc.). But always "méthode traditionnelle"!
|
1 Cüpli Llopart Reserva brut Rosé, 2020, Corpinnat |
14.00 / 10 cl 93.00 / 75cl |
| 1 glass Llopart Reserva brut, 2021, Corpinnat Macabeo, Xarel-lo, Chardonnay, Parellada. Fine bubbles, full-bodied, fresh |
13.00 / 10cl 79.00 / 75 cl |
Evening menu
17.45 - 21.00
Regional menu
| Carpaccio of Grisons air-dried beef with chestnuts, mint, Parmesan and lemon dressing |
Venison saltimbocca |
Warm wild berry gratin |
Fish menu Schweizerhaus
Salmon tartare |
Pike-perch fillet |
Bavarian cream |
Starters
Salmon tartare
with lemon grass butter and pepper cream
Perch fillet with almonds
on creamed spinach, saffron sauce
Carpaccio of Grisons air-dried beef
with chestnuts, mint, parmesan shavings and lemon dressing
Beef tartare
with toast and butter
Lukewarm fresh goat cheese
on grilled vegetables and honey
Salads
Schweizerhaus Salad
various salads with seasonal vegetables, fruit, seeds and croutons
(served in a large bowl for 2 or more people)
Leaf lettuce salad
Lamb’s lettuce and rocket salad
with bacon, croutons, egg and parmesan cheese
Homemade dressing of your choice: balsamic, French, fig mustard
Finest soups
Grisons barley soup
Chestnut cream soup
with dried maroni
Consommé Celestine
Soup of the day
Regional dishes, risotto and pasta
(our pasta is homemade)
Duet of capuns and pizokels
Grisons specialties
Capuns: made with Spätzli dough, air dried beef and herbs, wrapped in a Swiss chard leaf and gratinated with cheese
Pizokels: a kind of “Spätzli” served with bacon, cheese and onions
Risotto with Mascarpone and basil
with toasted slivered almonds
Ravioli
filled with ricotta and chestnuts with sautéed porcini mushrooms and herb sauce
Tagliolini „Piri Piri Schweizerhaus“
Homemade tagliolini with king prawns, tomatoes, ratatouille, garlic, basil
Homemade potato gnocchi
with lemon-mint sauce
Eggplants alla parmigiana
Fish
Sea bass fillets “acqua pazza”
Sea bass fillets cooked in their own broth with white wine, garlic, basil and fresh date tomatoes, new potatoes
Char fillet “Engadin style”
with Grisons air-dried beef and nuts white wine sauce, rice and spinach
Mixed fish plate
Perch fillets, sea bass, char and shrimps, rosemary potatoes and spinach, rémoulade sauce
Pike-perch fillet
au gratin panko bread with herbs, on lentils with red dill sauce,sauteéd potatoes
Perennial favorites and classics
Züri-Gschnätzlets "Schweizerhaus" with rösti
Slsliced veal in a cream sauce with champignons and porcini mushrooms
Breaded veal cutlet with potatoe salad
homemade cranberry sauce
Engadine game pot
Venison medallions with homemade tagliolini, red wine pear, chestnuts, red cabbage, mushroom sauce
Venison saltimbocca
with Grisons ham and red wine sauce, saffron risotto, spinach and red wine poached pear
Kashmiri rice
roasted veal strips in a spicy curry sauce with rice, fruits and deep fried banana
Kashmiri Fruit
fruit in a spicy curry sauce, rice and fried banana
Beef fillet
with béarnaise sauce and one side dish of your choice
Veal paillard
with mixed salad
Chateaubriand (from two persons, price per person)
steak fillet (200g per person), with assorted vegetables, béarnaise sauce and a side dish of your choice
(medium cooked takes about 30 minutes)
Fondue Chinoise (on advance order)
we serve from two persons, price per person
Very thin slices of veal, pork and beef cooked in the broth. Served with rice and many delicious garnishing and at the end you may enjoy this tasty broth.
Cheese fondues and raclette
are only served in the Engadiner Stübli
We recommend as a starter or as an accompaniment:
Grisons air-dried beef platter
Grisons platter
raw ham, Grisons air-dried beef, deer salami and mountain cheese from Bregaglia
Cheese fondues
Cheese fondues and raclette are served with bread and/or potatoes.
For a lighter version, we can serve the cheese fondue with sparkling wine, instead of white wine.and with a dash of truffle oil (no extra charge).
Prices per person, Surcharge for only 1 person CHF 5.00
Traditional cheese fondue
Cheese fondue with porcini mushrooms
Cheese fondue moitié-moitié
(Gruyère + Vacherin fribourgeois)
Raclette
served with potatoes, pearl onions, pickles, mushrooms and pineapple
