Swiss cuisine remains consistent
It’s been many years since we last visited the Swiss House, but the craving for spaetzle was brewing. We were advised to make reservations, as Karl and Lily have a loyal following and are often crowded. Lily answered the phone and we were reminded that their food is specially prepared to order by Karl and takes time.
Swiss House, owned by Karl and Lily Resch, has been in operation for over 18 years which is quite an accomplishment in a small town. The ambiance is warm and comfortable, and we were impressed by its cleanliness.
For appetizers we had a trio of their Asian selections: crispy fried wontons, spring rolls and chicken-skewered Sa-Teh. We must admit that we were surprised to see these items on the menu, but were delighted as we really enjoy Asian food.
We also ordered Oysters Rockefeller, which included three large oysters filled with spinach and melted cheese served on a bed of rock salt. Other appetizers include bay shrimp cocktail, escargot, Bundner Teller (thinly sliced, air-dried beef), Raquelette a la Valaisanne, baked french onion soup and Ravioli Lugano.
All of the entrees are served with soup and salad and the portions are generous. From the broiler you have the choice of broiled chicken breast with bacon and garlic butter, top sirloin steak, New York steak, mixed grill (beef filet, lamb chop, chicken breast, bacon and chipolata), lamb chops and prawns grille (New York steak with jumbo prawns).
Other entrees include Swiss Bratwurst, Sauerbraten, Jaeger Schnitzel (pork short loin), Rahm Schnitzel, Geschnetzel Tes Nach Zurcher Art, Wiener Schnitzel, Osso Buco Cremolata (braised Veal shank), Beef Bourguignonne (braised beef in burgundy wine sauce), curry shrimp, Cannelloni Swiss House with a glass of house wine, Vegetarian (fresh garden vegetables sauteed with Spaetzel) and home made ravioli Al Sugo.
All of the entrees are served with spaetzle and/or red cabbage and fresh vegetables. We ordered the Chilean Sea Bass special and the mixed grill, both of which were excellent.
Swiss House offers a full bar and an extensive wine list to accommodate all palates. All of the wine and beer selections pair well with the entrees (ask your server, Karl or Lily for their recommendations).
We finished our meal with coffee and a thin crusted apple strudel piled high with diced apples and served with a vanilla custard sauce that was delicious. Chef Karl prepares all of his desserts and offers other specialties such as iced lemon souffle with raspberry sauce, chocolate mousse with Kaluha and whipped cream, bread pudding with custard sauce and caramel custard with whipped cream.
There is plenty of parking adjacent to the restaurant and a separate bar lounge.
After dinner we were invited by Chef Karl to tour the kitchen, which Karl takes great pride in. Rest assured that the kitchen, like the restaurant, is totally immaculate.
View the Swiss House menu online at http://www.swisschef.com. We recommend that you check it out and give them a try.
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