Restaurant - Menu - Block

À la carte Menu

 

Now in the menu

"140g" of beef tenderloin centre cut with a shelled
75.00

and grilled half-lobster served with a carapace emulsion and port jus

 

Lobster Starters

Lobster bisque whit Cayenne pepper
19.00
Lobster salad with mango and lettuce, passion fruit vinaigrette
28.00
Lobster tortellini with basil, spinach and Paris, mushrooms with a shell emulsion
28.00

Beef starters

Braised oxtail tortellini thickened with foie gras, Served
19.00

Served  a slightly creamy port reduction

 

 

Hand-cut beef tartare with boletus mushrooms, Cognac and tarragon sauce
28.00

toasted bread with sea salt butter - 100 gr.

160 gr. : 41.00 - Origin : Switzerland

Or the traditional dish for the purists

100gr : 24.00

160gr : 37.00

Shin stuffed with beef paleron, marrow gratin and old-style
16.00

mustard with toasted bread    

 

Lobster Main Courses

Conchiglioni with lobster, ricotta and stewed tomatoes, rocket salad and parmesan shavings
36.00
Grilled lobster, courgette caviar and Espelette peppers
30.00

emulsion of saffron shells, Half :  

Whale : 60.00 CHF

 

Lobster fricassee with Thai curry and lemon grass
36.00

Beef Main Courses

Beef Chateaubriand, beef marrow bone stuffed with shallots and green beans
56.00

Aged 3.weeks - 200Gr.

Origin : France

Butcher's choice cut, marbled to perfection, served with fleur de sel
48.00

Aged 3 weeks - 260 gr. Origin : France or Switzerland

Fried sirloin on the bone with peppers, fort two people
130.00

( 35min.)  sautéed new potatoes  

3.S.A 750g :

Heart of rump steak smoked with tobacco leaves and oyster mushrooms
35.00

 Mousseline potatoes

 

Patio's Classics

Chicken egg cooked perfectly with spinach, Iberian ham,
22.00

 emulsion fumée with thyme

Crispy veal sweetbread with hazelnuts
39.00

and fresh tagliatelle

Fish for two people depending on availability

Prices on request

Fresh pan-fried frog’s legs with sweet garlic Starter :
24.00

Main course: 46.00

Pan-fried boletus in persillade
26.00
Quenelle of pike with vegetables and a lobster coral emulsion
19.00
Risotto Carnaroli with boletus mushrooms and parmesan shavings
36.00
Rolled sea bass with mushrooms duxelle, buttered leeks and potatoes
58.00

with a verbena emulsion

Tuna tartar marinated with ginger and lime, avocado puree, salted butter toasted
24.00
Veal Kidneys cooked in coarse salt served with a creamy mustard grain jus and mousseline potatoes
28.00

 (20min.)

« Royal » ceviche of sea bream with citrus fruits
26.00

pomegranate  seeds and coconut milk

 

Cheese

A selection of cheeses matured by Monsieur Muller & fils
16.00

Desserts

Choice of ice creams and sorbets (per scoop)
4.50
Crispy éclair with praline and pecans
14.00
Fondant bisquit with dark chocolate and vanilla ice cream
16.00
Meringue and Gruyère double cream with red berries
14.00
Rum baba served with Madagascar vanilla whipped cream
13.00
Tarte Tatin with plums and a yoghurt ice cream
12.00