Tête-moine fondue
A selection of classic Tête de Moine and 9-month-aged Kaltbach Gruyère cheeses, infused with white wine and kirsch, served with bread and potatoes.
Fondue Moitié-moitié
A platter of classic 3-month-aged Vacherin Fribourgeois and 9-month-aged Kaltbach Gruyère cheeses, seasoned with white wine and kirsch liqueur, served with bread and potatoes.
Fondue Bourguignonne
Select meats: Veal, duck magret, wild kangaroo sirloin, organic chicken breast, and D.O. pork tenderloin. Four types of salt: sea salt, smoked salt, celery salt, and Himalayan black salt. Light butters: garlic, sweet onion in red wine, Café de Paris, and spicy. Potato salad.
Swiss Special Raclette
Melted Swiss raclette cheese over steamed potatoes. Grilled marinated meats (pork tenderloin, chicken breast, and kangaroo tenderloin) and bacon. Pickles, mushrooms, zucchini, and spices. Four types of salt: sea salt, smoked salt, celery salt, and black Himalayan salt
Fondue Vigneron
We will cook the various meats in a fondue made with black wine broth and fine herbs. Veal, duck breast, wild kangaroo tenderloin, organic chicken breast, and D.O. pork tenderloin. Four types of salt: sea salt, smoked salt, celery salt, and Himalayan black salt. Garlic butter, sweet onion in red wine, Café de Paris, and […]
Swiss Raclette
Swiss Raclette cheese melted over steamed potatoes. Thin slices of bacon to cook on the grill. Pickles, mushrooms, zucchini, and spices.