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

Gazpacho, lobster and feta with fresh herbs
19.00
Lobster salad, assorted “Geneva” tomatoes and burratina, home-made focaccia
28.00
“Steamed” lobster Dim Sum with leeks, black mushrooms and Espelette chilli pepper
21.00

2 pieces - 3 pieces 28.00 - Origin Maine or Brittany

Beef starters

Beef tataki with mustard, sesame and wasabi seeds, roasted peanuts
22.00
Braised oxtail ravioli thickened with foie gras
19.00

with a slightly creamy port reduction

 

 

Hand-minced beef tartare, mild curry with grated coconut,
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

Conchiglioni with lobster, ricotta and stewed tomatoes, rocket salad and parmesan shavings
36.00
Lobster fricassee with Thai curry and lemon grass
36.00
Roast lobster with coral butter, chanterelle mushrooms and spinach
30.00

shell emulsion - Half

Whole 60.00

Beef Main Courses

Beef Chateaubriand, beef marrow bone stuffed with shallots and green beans
56.00

Aged 3.weeks - 200Gr.

Origin : France

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

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

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

Butterflied gilthead sea bream, “Geneva” cherry tomatoes in sauce vierge, capers and mini ratatouille
38.00
Courgette flowers stuffed with Lake Geneva crayfish, crayfish bisque
28.00
Fish for two people depending on availability

Prices upon request

Fresh pan-fried frog’s legs with sweet garlic
46.00

Main course : 21.00 Chf

Hay-steamed rack of lamb in sealed casserole with stuffed vegetables and roast new potatoes
58.00
Lightly cooked arctic char with lemon thyme butter and “French-style” peas,
38.00

Basmati rice

Pan-fried chanterelle mushrooms with garlic and tomato, Italian parsley emulsion
26.00
Perfectly cooked hen's egg with spinach, “Baie du Mont St. Michel” mussels
21.00
Poivrade artichoke heart « barigoule-style », with fresh goat cheese and smoked salmon
26.00
Salad of octopus poached in court-bouillon, citrus fruit, yoghurt sauce, basil pesto and potato crisps
28.00
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
Red berry arlette with light vanilla mousse
14.00
Rum baba served with Madagascar vanilla whipped cream
13.00