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 salad with buratina, beetroot and Chioggia chips
29.00
“Steamed” lobster Dim Sum with leeks, black mushrooms and Espelette chilli pepper
22.00

Beef starters

Beef paleron consommé served with seared foie gras pieces and vegetables
16.00
Braised oxtail ravioli thickened with foie gras
19.00

with a slightly creamy port reduction

 

 

Hand-minced beeef tartare with garlic and sun-dried tomatoes
24.00

toasted bread with sea salt butter - 100 gr.

160 gr. : 37.00 - Origin : Switzerland

Or the traditional dish for the purists

 

Lobster Main Courses

Conchiglie pasta stuffed with lobster, green asparagus,
36.00

and parmesan shavings with a watercress coulis

Grilled lobster with coral butter, candied citrus endives
30.00

shell emulsion - Half

Whole 60.00

Lobster fricassee with Thai curry and lemon grass
36.00

Beef Main Courses

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

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

Grilled beef Chateaubriand served with cracked pepper, green beans and a shallot fondue
56.00

Aged 3.weeks - 200Gr.

Origin : France

Pan-fried “Charolaise” prime rib for two people with a pepper sauce
130.00

served with a pepper sauce - Aged 3 weeks - 800Gr.

Origin : France or Switzerland

“Bourguignone” beef cheek served with diced bacon, baby onions and new carrots
32.00

Origin : France or Switzerland

 

Patio's Classics

Braised piked perch fillet served with clams and a shellfish jus with saffron
39.00
Cannelloni crabe with celery, Paris mushrooms and Granny Smith apples
29.00
Crispy snails served with chanterelle mushrooms and a fresh parsley emulsion
23.00
Fillets of red mullet cooked on one side served with Jerusalem artichoke
38.00

mousseline and a hazelnut and Espelette pepper condiment

Fish for two people depending on availability

Prices upon request

Frogs' legs fried in parsley
46.00

with crushed tomatoes - Main course : 21.00 Chf

Pan seared morel mushrooms flambéed in Cognac, cream jus
28.00
Poivrade artichoke heart « barigoule-style », with fresh goat cheese and smoked salmon
26.00
Roasted veal chop with mushroom and green asparagus, potato mousseline
58.00
Scallops served with fine cream of cauliflower and Colonnata bacon
32.00
Veal kidneys cooked in coarse salt served with a creamy mustard grain jus and mousseline of potatoes
28.00
 

Cheese

A selection of cheeses matured by Monsieur Muller & fils
16.00

Desserts

Choice of ice creams and sorbets (per scoop)
4.50
Dark chocolate mousse, hazelnuts and Gruyère double cream
14.00
Fresh clery strawberry salad and frozen yogurt
14.00
Profiteroles with vanilla ice cream, crunchy chocolate pieces and chocolate sauce
15.00
Rhubarb and strawberry tart
14.00
Rum baba served with Madagascar vanilla whipped cream
13.00