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Despite the awful name, the food at this fervent advocate of Swiss cuisine is fantastic. Start with the oxtail-and-pig-foot terrine or the salad of butter lettuce and bacon with buttermilk dressing, then progress to roasted chicken with caramelized root veggies or roasted lamb saddle with mustard greens. For the organ eater, the veal kidneys in ale sauce will fit the bill. Even if you don't indulge in offal, the entree is worth ordering for its wonderful side of Swiss rosti;shredded potatoes pressed into a skillet and cooked with lots of fat. Or pick pizokle;tendril dumplings textured like tough noodles.