Restaurant Volkshaus

Leaf salad with herbs and seeds.

Beef tartare with capers, Parmesan, butter, and toast.

Bread salad with spinach, kale, two types of cabbage, and thyme almonds.

Bread salad with spinach, kale, two types of cabbage, thyme almonds, and gratinated goat’s cheese.

Chestnut penne with gorgonzola, spinach, sage, red onions, and rosemary walnuts.

Fennel & carrot salad with catalogna, orange, chili, pistachios, pomegranate seeds, and Parmesan.

Creamy cheesecake with berry coulis, suitable for vegans.

Meatballs with rosemary jus and mashed potatoes with leek.

Meatloaf with mustard sauce and fried potatoes.

Pork Cordon Bleu with Le Gruyère d’Alpage AOP, ham, and Lyon-style fried potatoes.

Port wine & blueberry risotto with Treviso chicory, baked Brie, and pine nuts.

Sausage & cheese salad with cervelat, alpine moor cheese, and onions.

Smoked Lostallo salmon with sour cream, horseradish, beetroot, frisée, and blood orange.

Soup of the day.

Handmade ravioli by Mamma Carmela served in a Parmesan sauce with hazelnuts.