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 cannelloni stuffed with mushrooms and baby spinach served
23.00

with a shellfish emulsion

Lobster tartare with lime, « Sentinelle » N°3 oyster jelly
28.00

vodka and « Granny Smith » apples

Beef starters

Beef shin boiled in fleur de sel with toast
15.00
Braised oxtail ravioli thickened with foie gras
19.00

with a slightly creamy port reduction

 

 

Hand-minced beef tartare served with black truffle "melanosporum"
32.00

and Swiss mustard sauce, toast with salted butter - 160 gr. : 45.00 - Origin : Switzerland

Or the traditional dish for the purists

 

Lobster Main Courses

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
Roasted lobster and “Fregola” risotto served with boletes
36.00

and a fresh parsley emulsion

Beef Main Courses

Beef entrecote “Limousine or Angus”, with "Café de Paris" sauce
52.00

Origin : Switzerland

Beef rib “label rouge Charolais terroir” for two people
130.00

served with a pepper sauce - 5.S.A - 800Gr.

Origin : Switzerland

Grilled "Molard" beef tenderloin centre cut with cracked pepper
58.00

and Béarnaise sauce - 3.S.A - 180Gr.

Origin : Switzerland

Parmentier of beef cheeks confit with foie gras, oyster mushrooms and mashed potatoes
32.00

Origin : Switzerland

 

Patio's Classics

Brandade and roasted « Skrei » cod from Norway
34.00

curry and lemongrass emulsion

Crispy veal sweetbreads served with fresh pappardelle pasta and a fresh herb jus
42.00
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

Marinated "gravelax” salmon centre-cut served with a hazelnut and Espelette pepper condiment
24.00

Jerusalem artichoke mousseline

Pan-fried duck foie gras, mango chutney, lime and Timut pepper, brioche bread
24.00
Pan-fried Provençal wild mushrooms
22.00
Rack of 5 roasted lamb ribs in a herb crust served with a new potato
52.00

and cabbage apple confit with foie gras

Roasted prawns, “Carnaroli” risotto Milanese style
42.00
Special Sentinelle oyster No. 3
4.50

the piece

 

Cheese

A selection of cheeses matured by Monsieur Muller & fils
16.00

Desserts

Choice of ice creams and sorbets (per scoop)
4.50
Crispy apple pie, salted butter caramel ice cream
13.00
Molten chocolate cake with a flowing white chocolate centre served with bourbon vanilla ice cream
14.00
Pineapple salad with fresh mint, roasted pineapple sorbet
12.00
Rum baba served with pineapple
13.00

and Madagascar vanilla whipped cream

St. Honoré cake
12.00