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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
"Andalusian"-style tomato gazpacho
19.00
with lobster
Squid ink tortellini with lobster,
28.00
mozzarella and baby spinach leaves stewed tomatoes, basil and seafood emulsion
Beef starters
Beech-smoked tataki, old-fashioned mustard cream
26.00
and roasted peanuts
Braised oxtail and foie gras ravioli,
19.00
thickened Port wine sauce
Hand-chopped beef tartare with Curry and coconut 100gr
24.00
160gr 37.00
Or the traditional version 100gr 24.00 / 160gr 37.00
Lobster Main Courses
Fresh "conchiglioni" pasta stuffed with ricotta
36.00
baby rocket salad leaves, toasted chanterelles and walnuts
Grilled lobster with courgettes and mild curry butter, Half :
34.00
seafood emulsion
Whale : CHF 67.00
Lobster fricassee with "Thaï" spices and lemon grass
36.00
Beef Main Courses
Grilled Chateaubriand, with coarsely ground pepper, 200gr
56.00
marrow bone and green beans, R 3.S.
Pan-fried Swiss pasture-grazed beef rib steak 800gr
140.00
R 5.S. for two people
Tagliata with "poivrade" artichokes, mesclun salad
35.00
and parmesan shavings
Patio' Classics
Butterfly-grilled gilthead bream, peas,
38.00
and Basmati rice
Crispy veal sweetbread wrapped in lard with chanterelles,
38.00
peas, thick Port wine sauce and potato purée
Fresh frogs' legs sautéed with sweet garlic Starter :
24.00
Main course: 46.00
Gilthead bream ceviche with pink ginger, citrus fruits
26.00
and pomegranate
Lime-marinated tuna tartare with guacamole,
24.00
salted butter toasts
Main course 37.00
Medley of "Geneva" mixed tomatoes, creamy burratina mozzarella,
19.00
Jordanian olive oil and Jamaican pepper
Provence-style chanterelle sauté
22.00
Sole meunière from the breton coast, green beans
140.00
hand-shaped potatoes roasted in brown butter
Veal kidney with old-fashioned mustard,
28.00
potato purée
Desserts
"Gariguette" strawberry salad, sorbet and fresh mint
13.00
Choice of ice creams and sorbets (per scoop)
4.50
Gruyère double cream meringue with red berries
14.00
Madagascar vanilla crème brûlée
14.00
Rum baba served with sweet vanilla whipped cream
13.00
Venezuelan pure dark chocolate mousse,
14.00
crumble and double cream
Cheese
A selection of cheeses matured by Produits Laitiers Müller
16.00