Restaurant Löwen Menu

seasonal leaf salad mix / half a bowl

with classically dressed salads and lettuce
as main course

lukewarm with a balsamic vinaigrette and Parmigiano Reggiano

Cream soup with asparagus garnish

crispy with homemade tartar sauce 5 pcs. or 10 pcs.

Parmesan cheese, Coppa 150g / 250g

House sauce - the popular Löwen classic with a yoghurt base, Italian herbs and a dash of garlic

Ranch dressing - creamy mayo-sour cream-based dressing with fresh herbs and a light lemon twist

Olive oil & balsamic vinegar – high-quality extra virgin olive oil and premium balsamic vinegar for drizzling yourself

Viennese style with lemon wedge served with French fries, market vegetables and tartar sauce

Zürcher (filled with Tilsiter and ham) 160g or 320g served with French fries and a variety of market vegetables

Huusemer (filled with raclette cheese, garlic, peperoncini and Ventricina ham)
served with French fries and market vegetables in 160g or 320g varieties

filled with Albis cheese, wild garlic from the Seleger Moor park and ham hock served with French fries and market vegetables

vegan homemade cheese mixture mixed with pepperoni, garlic and fresh herbs, wrapped in savoy cabbage leaves, breaded and served with French fries

Roasted chicken breast roulade filled with asparagus tartare on Cafe de Paris with potato gratin and market vegetables

with finely sliced Swiss Belper tuber and balsamic caviar pearls

Poached trout fillet from Swiss organic fish, Zug-style, in a white wine sauce with fresh herbs, served with potato gratin and market vegetables

Roast veal liver with Café de Paris, hash browns and market vegetables

Zurich-style sliced veal rump with mushroom cream sauce, hash browns and market vegetables

Veal steak (160g), tender-pink kidney steak with morel cream sauce with potato gratin and market vegetables

Roasted duck breast on creamy sweet potato puree, accompanied by tender asparagus vegetables, rounded off with a strong red wine jus

Classic French veal stew with white sauce served on creamy wild garlic risotto

a scoop of vanilla ice cream with espresso

traditional Swiss caramel flan

Homemade stirred iced coffee with Zuger Kirsch and cream

Nature - with powdered sugar 6.50

Caramel - cream, caramel sauce and hazelnut brittle 9.50

Denmark - scoop of vanilla glacé, warm chocolate sauce and cream 11.50

Berries - scoop of vanilla glacé, warm berries and cream 12.50

Rhubarb-strawberry

1 scoop 5.00
2 scoops 8.00
3 scoops 10.00
Chocolate, Vanilla, Lemon, Strawberry, Coffee, Walnut, Caramel, Stracciatella, Rum & Raisin, Crème de Gruyère, Plum

Coupe Denmark – two scoops of vanilla with warm chocolate sauce and whipped cream 10.00
Coupe Berries – two scoops of vanilla with warm berries and whipped cream 12.50
Colonel – two scoops of lemon sorbet with fresh mint and vodka 12.50
Baileys – one scoop of vanilla, one scoop of coffee, Baileys liqueur and whipped cream 12.50

Espresso liqueur 8.00

Zuger Kirsch 8.00

Grappa 9.00

Whiskey from 12.00