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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


Banqueting Ideas