Loading...

APPETIZERS

Artichoke variations:
cooked, crispy and marinated
Fr. 22.-
- V -
*
Duck liver wafer and roasted
seeds with apple cider chutney
Fr. 32.-
*
Piedmont-style veal tartar,
hazelnut flakes, red chicory
and sweet Gorgonzola sauce
Fr. 26.-
- G -
*
Carpaccio of red shrimps
from Mazara, mango mayonnaise,
toasted sesame and avocado
Fr. 32.-
- G -


FIRST COURSES

Linguine from Gragnano
with pea cream, goat cheese,
pine nuts and lemon
Fr. 23.-
- V -
*
Homemade rocket salad green gnocchi
with sautéed scallops, crispy
raw ham and “burrata” cheese
Fr. 26.-
*
Carnaroli Risotto creamed
with edible flowers butter,
asparagus and confit quail thighs
Fr. 25.-
- G -
*
Zucchini cream with
fried mussels and sour cream
Fr. 22.-


MAIN COURSES

Lamb rump cooked at low temperature,
potato terrine, agretti and candied cedar
Fr. 44.-
- G -
*
Seared Swiss Prime beef fillet,
small potato rösti, morel creamy sauce
Fr. 48.-
- G -
*
Roasted turbot pavé, braised leek
and sea-urchin bouillabaisse sauce
Fr. 46.-
- G -
*
Tender amberjack fillet, saffron-scented
Belgian endive and salty orange zabaglione
Fr. 48.-
- G -
*
Raw and cooked spring vegetable garden,
broad bean cream and olive biscuit
Fr. 29.-
- V -


DESSERTS

Caramelized “Tiles”, vanilla bean
soft cream, wild berry compote
Fr. 14.-
*
Lemon “Savarin”, almond ice-cream,
strawberry compote and basil extract
Fr. 15.-
*
Warm dark chocolate cake
and salty caramel ice-cream
(waiting time 12 min)
Fr. 17.-
*
Ice-cream and sorbet selection
Fr. 5.- (per ball)
*
Fine cheeses selection
with fruit and vegetable chutney
and lukewarm pan brioche
Fr. 19.-

 

G = Gluten-free
V = Vegetarian