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

Hand-chopped beef tartare, 100g
41.00

with “Tuber Melanosporum” black truffle, toasted slices of bread 160gr 62.00 

Or the traditional version 100gr 24.00 / 160gr 37.00 

Braised oxtail and foie gras ravioli,
19.00

thickened Porto sauce   extra charge for truffles 5 CHF per gram                                                                  

Lobster Starters

Lobster tartare with lime,
29.00

“Sentinelle n° 3” oyster jelly, vodka and Granny Smith apples 

Lobster bisque and vegetables
19.00

 seasoned with Cayenne pepper   

 

Beef Main Courses

Prime Limousine beef 2people R5.S 800g
160.00

rib matured in hay  

Grilled beef Chateaubriand R3.S 200gr
56.00

with coarsely ground pepper, marrow bone  spinach purée and house fries       

Stewed beef cheek shepherd's pie with foie gras
35.00

and oyster mushrooms, thickened port wine sauce                                      

Lobster Main Courses

“Carnaroli” risotto with lobster
42.00

and “Tuber Melanosporum” black truffle        

extra charge for truffles 5 CHF per gram                                                                

Grilled lobster with coral butter, Half
34.00

citrus endive confit and a carapace emulsion

Whole 67.00 CHF 

Lobster fricassee
36.00

 with "Thaï" spices and lemon grass

 

Patio' Classics

Farm poultry supreme with yellow wine and morels,
42.00

 potato purée  

Gilthead bream ceviche marinated in clementines,
26.00

lime juice and pink ginger

Grilled turbot fillet,
54.00

full-bodied sauce with garlic and rosemary,                              

Jerusalem artichoke purée with browned butter    

Mama Denise’s vol-au-vents, glazed carrot tops,
34.00

onions and small button mushrooms, Basmati rice

Roast scallops, coral emulsion,
38.00

and tender leeks      

“Perfect” chicken egg with Breton artichokes,
32.00

brioche bread with “Tuber Melanosporum” black truffle                                          

“Sentinelle n°3” oysters
5.00

each

Fresh frogs’ legs sautéed with sweet garlic STARTER
24.00

Main course: 46.00

Pan-fried duck foie gras,
29.00

stewed pear and red onion compote

 

Desserts

The classic “Paris Brest”
14.00
Chocolate lava cake, peanut cream,
14.00

Madagascar vanilla ice cream

Choice of ice creams and sorbets (per scoop)
4.50
Clementine and pomegranate salad, lime sorbet
13.00
Floating island with salted butter caramel,
14.00

chopped pecan nuts   

Rum baba served with
13.00

sweet vanilla whipped cream

Cheese

A selection of cheeses matured
16.00

 by Produits Laitiers Müller