Banquet Cold starters and salads
CHF
Seasonal salad
12
Variety of salad with deep fried whitefish from Lake Lucerne
18
Goat cheese from „Meierskählen” in Stans in strudel dough with nut pesto and salad
21
Tartar of Limousin veal with “Belper Knolle” (cheese) and herbs
25
Caesar salad with Sbrinz, veal bacon and anchovies
18
Dried Angus beef with salad and crispy potatoes
25
Beef tartar with mint, pomegranate, olive oil an crunchy Pita bread
26
Carpaccio from Angus beef fillet with rocket leaf salad truffle oil and Sbrinz
32
Veal pie with cranberry-orrange-terrine and herbal salad
26
Duck liver terrine with nut brioche and sauterne-cannelloni with apple
32
In Beckenried smoked Norwegian salmon with sour cream, marinated mustard seeds and cucumbers with dill
26
Marinated salmon with herbs and crunchy ginger mousse - lasagne
24
Variety of tuna Sushi, sashimi, tartar, roll, teriaki and marinated
32
Arabic specialities Hummus, Moutabel, Muhamra, Lebneh, Tabouleh, olives, mixed pickles, Pita bread
24
Hot starters (fish dishes can also be served as main course, course, surcharge 10)
CHF
Sauteed duck liver with apple tart and pear sauce
36
Sautéed whitefish fillet with mushroom-ravioli and white-wine foam
26
Tempered salmon with grilled vegetables and pesto
24
Gently cooked char fillet with apple-horseradish-risotto and beet root perls
30
Quail breast with couscous salad and vinaigrette of pomegranate
28
Sauteed scallop with mashed peas and potato perls
32
Sauteed medallion of angler-fish with mustard sauce and potato leek salad
34
Soups “Nidwaldner Gerstensuppe“ barley broth with dried beef and vegetables
12
Consommé with mini cheese ravioli and vegetables
14
Beckenrieder cider soup
12
Clear fish soup from Lake Lucerne with vegetable perls
18
Clear oxtail essence with its ravioli
18
Curry coconut soup with Black Tiger praline and pineapple
15
Oriental lentil soup with mint and yogurt
12
Soup of oven-cooked tomatoes with basil sorbet
18
Vegetarian
CHF
Arabic specialities Sambusek (baked dumpling) with cheese, zucchini stuffed with rice, Falafel, grilled eggplants with halloumi cheese, Arabic rice with tomato-peperoni-sauce
40
“Puschlaver Capuns” with leaf beet, cherry tomatoes and Sbrinz
34
Potato gnocchi with bell pepper sauce, nut pesto and basil
32
Strudel of potatoes with mushrooms, cream sauce and seasonal vegetables
30
Penne with tomato sauce, cherry tomatoes and basil
30
“Nidwaldner Bratkäse“ melted cheese in a nut bread roll with stewed apple and thyme
26
Fondue potato with pear cooked in white wine and glazed shallots
30
Coconut curry with vegetables, pineapple in a crunchy dough with jasmin rice
32
Wok dishes Fried rice with vegetables
30
Fried rice with black tiger prawns
38
Egg noodles with oyster sauce and vegetables
30
Egg noodles with oyster sauce, vegetables and chicken
36
Spicy seafood with fried rice and spring onions
38
Meat
CHF
Roasted Angus beef fillet with tomato-pepper-hollandaise sauce, potato tart and seasonal vegetables
64
Sauteed Limousin veal steak with cubed duck liver, cognac sauce, fine noodles and seasonal vegetables
62
Roasted saddle of Limousin veal with gravy, “Capuns� and seasonal vegetables
56
Sauteed Limousin veal fillet with scampi, coconut-curry sauce, wok-fried vegetables and jasmin rice
65
Duo of lamb and rabbit fillet with rosemary gravy, variety of potatoes and seasonal vegetables
45
Angus beef meatloaf with herb gravy, mashed potatoes and seasonal vegetables
34
Roasted chicken breast with sesame sauce, leaf spinach with pine nuts and spiced rice
34
Glazed shoulder of Limousin veal with gravy and mushrooms, semolina strudel and beans
40
Sauteed fillet of saddle of lamb with herb gravy, cubed potatoes, pea puree and glazed carrots
48
Roasted duck breast with gravy, orange-risotto, spring onions and carrots
44
Roasted chicken breast with mushrooms, mashed potatoes and seasonal vegetables
34
starter, reduction 10) Fish (can also be served as starter,
CHF
Sauteed fillet of pike-perch with raw ham and sage, risotto and vegetable
40
Deep fried whitefish from Lake Lucerne with herbal-yogurt dip and boiled potatoes
38
Gently cooked fillet of Norwegian wild salmon with leek-risotto, cherry tomatoes and aromatic oil
42
Black Tiger Prawns in curry coconut sauce with jasmin rice and vegetables
44
Poached fillet of perch with white-wine sauce, saffron-couscous and leaf spinach with pine nuts
46
Fried angler fish with basil, mashed potatoes and ratatouille of vegetable
48
Sauteed lobster medallion with herb sabayone, fine noodles and oven-baked tomatoes
62
Dessert (ask for our seasonal specialities) specialities)
CHF
Grand Cru chocolate mousse with whipped cream
14
Chocolate tart with pear sorbet and caramel sauce
16
Appenzeller-parfait with honey apples and walnuts
16
Walnut-parfait with white coffee foam and warm pralines
16
Panna Cotta with flavour of rose bloom and saffron sorbet
13
Variety of sorbets in pastry
14
Beckenrieder apple juice cream
12
Crema Catalana with marinated fruits
14
Curd cream with stewed fruits
12
Mille feuille “Honegg“
8
Fruit salad with mint and grenadine syrup
12
Vanilla ice cream with hot chocolate sauce and whipped cream
11
Mocha ice cream with whipped cream
9 12
with Kirsch Lemon sorbet
with champagne with vodka
12 16 14
Regional cheeses with fruit cake, nuts and dried fruits
24