Entrees - Lenzerheide Restaurant

Entree

Bundnerfleisch Finely sliced air-dried beef, served on a salad of tomato and witlof. Dressed with black truffle oil and balsamic vinegar.

18.00

(g)

Tasmanian Smoked Salmon Herb pikelet, crème fraiche and wild rocket topped with Huon smoked salmon.

18.00

Raclette Salad Asparagus spears, Heidi raclette, pickled onions, red grapefruit and snow pea tendrils. Dressing of red wine vinegar and walnut oil.

18.00

(v)

Duck Salad Warm salad of duck breast, crispy duck spring roll, julienne vegetables and radicchio. Sticky orange and star anise balsamic reduction.

19.00

Quail Char-grilled quail on new potatoes, with smoked bacon and leeks with a Marsala and thyme glaze.

19.00

Pesto Chicken Salad of baby spinach, semi sun dried tomatoes and pine nuts topped with pesto crumbed chicken breast. Dressed with pesto and Lloyd Brothers lemon pressed extra virgin olive oil.

19.00

Classic Entree

Soup Potatoes, chicken stock, rich cream, sauteed bacon and leeks. Served in a tureen for a second helping.

14.00 per person

(g)

Garlic Prawns Large Gulf prawns, char-grilled and finished in a garlic, Pernod and tomato butter sauce.

25.00

(g)

Shellfish Ragout Prawns, lobster tail and scallops cooked in a sauce of tomato, cream and white wine, served in puff pastry.

25.00