À la carte Menu

and grilled half-lobster served with a carapace emulsion and port jus

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

Or the traditional version 100gr 24.00 / 160gr 37.00 

thickened Porto sauce   extra charge for truffles 5 CHF per gram                                                                  

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

 seasoned with Cayenne pepper   

rib matured in hay  

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

and oyster mushrooms, thickened port wine sauce                                      

and “Tuber Melanosporum” black truffle        

extra charge for truffles 5 CHF per gram                                                                

citrus endive confit and a carapace emulsion

Whole 67.00 CHF 

 with "Thaï" spices and lemon grass

 potato purée  

lime juice and pink ginger

full-bodied sauce with garlic and rosemary,                              

Jerusalem artichoke purée with browned butter    

onions and small button mushrooms, Basmati rice

and tender leeks      

brioche bread with “Tuber Melanosporum” black truffle                                          

each

Main course: 46.00

stewed pear and red onion compote

Madagascar vanilla ice cream

chopped pecan nuts   

sweet vanilla whipped cream

 by Produits Laitiers Müller