Restaurant - Menu - Block

À la carte Menu

 

Hunters'Meal

Hand-chopped venison tartare whit violet mustard and barberries
28.00

100g

160g CHF 41.00 

Hunters' puff pastry turnover thickened with foie gras, tender baby, salad leaves
24.00

and meat juice with appétits flavourings 

Pheasant hen terrine with foie gras and pistachio filling
19.00

Hunters'Meal

Doe venison medallion in brioche crust, sauté of wild mushrooms,
46.00

Pepper sauce with mousseline of potatoes 

Saddle of venison with hunters' garnishes
68.00

and crispy spätzle  20min. 

Wild Scottish fowl according to availability

Price on request 

 

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
24.00

Or the classic 100gr 

160gr 37.00 

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

mustard with toasted bread    

 

Lobster Main Courses

Grilled lobster, courgette caviar and Espelette peppers, emulsion of saffron shells
30.00

Half 

Whale : CHF 60.00 

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

Hand-cut beef tartare with boletus mushrooms, Cognac and tarragon sauce, whit salted butter
Heart of rump steak smoked with tobacco leaves and oyster mushrooms
35.00

 Mousseline potatoes

 

Patio' Classics

Chicken egg cooked perfectly with spinach, Iberian ham,
22.00

 emulsion fumée with thyme

Fish depending on availability

Prices on request

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

Main course: 46.00

Slice of cod, brandade, sautéed shiitakes, basmati rice, thäi curry
40.00

and lemon-grass emulsion 

Smooth butternut squash soup with whipped cream
18.00

ans toasted pumpkin seeds 

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 Produits Laitiers Müller
16.00

Desserts

Choice of ice creams and sorbets (per scoop)
4.50
Crispy éclair with praline and pecans
14.00
Fine applet art, caramel sorbet
12.00
Fondant bisquit with dark chocolate and vanilla ice cream
16.00
Rum baba served with Madagascar vanilla whipped cream
13.00
Spiced pineapple salad with cacao nib crisp,
14.00

bargamot sorbet