Roasted Pheasant Breast, sautéed Mushrooms, Autumn Salad
Cream Soup of wild Mushrooms (Morels, Chanterelles, Trumpets)
Pheasant Breast flamed at your Table, with a Red Currant Sauce
Oven-roasted red Partridge with a Chasseur Sauce
Main Dishes are served with Spätzli, braised red Cabbage, glazed Brussel Sprouts,
caramelized Chestnuts, potted Apples and Red Currants
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