Among carved wooden furniture reminiscent of an Alpine chalet, Chef André Lengacher anchors checkered tablecloths with Swiss specialties such as lightly breaded schnitzel and creamy fondue. Alongside traditional sandwiches like tuna melts and a pork roast on ciabatta, diners can enjoy a grilled tilapia salad during lunch hours, while those hunting for dinner can order up a rack of lamb or the monstrous farmer's mountain sausage platter, replete with veal bratwurst, polish and garlic sausage spatzli nestled up to a mound of sauerkraut. Trompe l’oeil wall murals transport diners to a picturesque mountain village, as a brigade of musicians perform traditional tunes on accordions and violins that harmonize gracefully with opera-trained cuckoo clocks.