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

 

Beef starters

Beech wood smoked tataki, old fashioned
26.00

mustard cream and roasted peanut   

Braised oxtail tortellini thickened with foie gras,
19.00

served with a slightly creamy Porto reduction 

Knife-Carved Beef Tartar 100gr
24.00

with Bear Garlic 

160gr 37.00 

Or the classic 100gr 24.00 / 160gr 37.00 

Lobster tortellini in squid ink, asparagus
19.00

moels 2 shell emulsion 

 

Lobster Starters

Lobster bisque whit Cayenne pepper
19.00
Lobster maki with Sesame "Wasabi"
26.00

Cucumber and Lettuce Heart avocado mousse with ginger confit

 

 

Lobster Main Courses

Fresh pasta "conchiglioni" stuffed with morels
36.00

ans green asparagus, herb emulsion 

Grilled lobster with endives confit, Half
34.00

with citrus fruits shell emulsion 

Whale : CHF 67.00 

Lobster fricassee with Thai curry and lemon grass
36.00

Beef Main Courses

Grilled Chateaubriand, with cracked pepper
56.00

marrow bone and green asparagus, 3.S.A 200gr 

Rib of been from Molard 800gr
140.00

rassie 5 weeks for 2 people 

Tagliata with artichoke and peppers
35.00

mesclun salad and parmesan shavings 

 

Patio' Classics

Cream of green asparagus soup from Pertuis
18.00

hazelnut oil and mendicant oil 

Egg "Perfect" chicken and lion tooth salad
22.00

grilled bacon and candied tomat raspberry vinegar with hazelnut oil 

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

Main course: 46.00

GRTA pork spareribs cooked at low temperature
44.00

and grilled in jus Lautrec pink garlic confit and oyster mushrooms, potato mousseline confit and oyster mushrooms, potato mousseline 

Rack of lamb roasted with hay piperade
58.00

and shot potatoes 

Risotto carnaroli with parmesan cheese
28.00

and fresh morels 

Roasted wild Baltic salmon heart, sorrel emulsion
42.00

declination of carrots and basmati rice 

Sole meunière from the breton coast for two,
140.00

green asparagus and boiled potatoes with parsley 

Tartar of marinated tuna with lime
24.00

and guacamole salted butter toasts 

Main course 37.00 

Tarte "Tatin" of "Mont d'Or" snails,
24.00

coulis of fresh herbs with sweet garlic 

« Royal » ceviche of sea bream with ginger
26.00

and pink grapefruit 

 

Cheese

A selection of cheeses matured by Produits Laitiers Müller
16.00

Desserts

Choice of ice creams and sorbets (per scoop)
4.50
Crème Brulée with Sicilian pistachio muts
14.00
Lost brioche, caramelized apples
14.00

salted butter caramel and whipped cream 

Orange salad with oriental spices
12.00

and red fruit ice cream 

Rum baba served with Madagascar vanilla whipped cream
13.00
Venezuelan pure dark chocolate mousse,
14.00

crumble and double cream