Pumpkin-chestnut soup with monk bread
St Jacob scallop brandade
Holy Ravioli with pumpkin, mushrooms, chioggia and hazelnut pesto

Cheese fondue pain de campagne & crudite
Pastor’s Wild Boar Tenderloin sister agatha’s gravy & red cabbage-potato hostie (rösti)
Pike cardinal sauce, winter vegetables crumble & pommes dauphines
Bewitched risotto abbey cheese & shepherd salad

Angels cake with blue berry coulis
Heavenly mud

Three courses 29,50
Two courses (starter & main) 25,50
Two courses (main & dessert) 23,50