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Chef/owner Bernard Althaus cooks French/Swiss cuisine that is both balanced and exacting, rustic and refined. His menu is full of the classics: coq au vin, steak au poivre, bouillabaisse-all executed with the finesse of Escoffier and Bocuse. Not to be missed are the all-you-can-eat Raclette Nights the first Tuesday during the winter months. But you can enjoy the indigenous Swiss dish of melted cheese as an appetizer any night of the week-and you should.