Christmas and New Year’s Eve

Christmas Day December 25, 2023

Christmas menu CHF 135.00

Crispy fried zander
Hazelnut-cinnamon butter | Mushroom cream

Risotto Milanese
Oxtail praline | baked beef marrow | star anise

Venison chop with pain epice or saddle of veal
glazed red cabbage | melted Palfi dumpling | celeriac puree

Pecan tartlets
Chocolate sorbet | pear | caramel

New Year’s Eve December 31, 2023 Menu start 19.30h

New Year’s Eve menu CHF 195.00

Amuse bouche

Sourdough bread | whipped butter

Carne Cruda from veal
Sweet lamb’s lettuce coulis | Croccante di Polo | Marroni I Piedmont hazelnut vinaigrette

Carbonara Capeletti
Creamed spinach | pancetta | Stanser Flade | Perigord truffle

Skrei from the Lofoten Islands
Tompinambur | porcini mushroom powder | smoked eel beurre blanc

Tomahawk from Fassona beef
crispy brasato parata | roscoff onion | chervil root

Pre Dessert Sopresa

Tahiti vanilla
Gianduja | popcorn ice cream | pineapple | passion fruit

New Year’s Eve menu Vegetarian will be prepared on advance order CHF 195


Wedding | Family celebration | Corporate events | Seminar | Christmas parties

We will be happy to welcome you to the castle for your event. We offer you a separate room to celebrate in private.

From 45 people you have the castle exclusively for yourself.

Dishes selection for banquets

You put together the menu yourself. The price of the menu depends on the choice of dishes

Price from Fr. 105.00 for a 3 course menu (depending on the choice of dishes)

It can only ever be selected uniformly. A menu for the entire company

Snackattack for apero gusto kitchen (5 Pieces)



Tartar Red King Crab | Croustillant | Avocado | Lime Gel | Crab Popcorn

Confit Swiss Alpine Salmon | Quinoa | Spice Orange I Acocado

Marbled foie gras | cocoa | chestnut | crispy poppy seed cookie | fig

Cesar salad I BBQ chicken I French dressing I croutons


Consommê of duck “Chinoisê” | dumplings | chopped garlic

Foam soup of Grisons mountain potato | Älplerkroketten | Salzis

Mild curry soup | coconut milk | shrimp

Intermediate course

Scallop nuts | mildly smoked cauliflower | amalfi lemon

Tuna tataki | edamame | peanut | dashi broth

Lobster medallions cooked in nut butter | Fregola Sarda | Kimchi

Oxtailcapeletti | fontina foam | leaf spinach | crispy beef marrow

Main courses meat

Fillet of beef “Rossini” | roasted goose liver | truffle jus | glazed asparagus – seasonal
Pommes Parisienne

Veal entrecôte roasted with gremolata | celery puree | sautéed cauliflower

Spiced doughnuts

Brasato di Manzo | spicy red cabbage | horsehead onion | crispy polenta dumplings

Main courses fish

St. Pierrefilet | caramelized chorizo | sautéed broccoli | crustacean arancini

Aare salmon trout | lemongrass foam | potato spuma | fennel

Monkfish medallion with fiery picalilly | oriental cous-cous | vegetable curry


Tiramisu perfumed with drambuie | spiced oranges | almond croquant ice cream

Pave of the Guajana Schoggi | Peanut | Salted Caramel | Mango | Arrabica reduction

Bananacake | burnt banana | dulcey chocolate | coconut crumble

Pavlova | passion fruit | sour cream ice cream | citrus fruit salad

It can only ever be selected uniformly. A menu for the entire company.

Castle tour