Gastro
- GOURMET MENU CHF. 210.-
- Green asparagus tart, poaches quail eggs “culatello di Norcia” ham,
and sautéed frog legs
Thick slice of pike perch, broad beans in shallot and lime with black olives and sun dried tomato sauce
Roasted and braised Pyrenean milk fed lamb, egg plant and cappers dumpling in bear garlic sauce
Cured and fresh cheeses
Crunchy pastry filled with pineapple in ginger, cream of coconut and curry, banana sorbet
Coffee biscuit, sachertorte, almond tiles with milk chocolate ice cream
- Green asparagus tart, poaches quail eggs “culatello di Norcia” ham,
and sautéed frog legs
- LE MENU DU PRINTEMPS À CHF 290. –
- Veal tartar topped with carrot mousse flavoured with ginger and lime,
garlic and butter toast
Norwegian scampi cooked “a la plancha” with asparagus morels and tarragon sauce
Thornback ray, artichokes mousse, pig’s trotters in in poultry and balsamic vinegar sauce
Roasted breast of pigeon, braised legs bastilla crisp fried warkha pastry filled with the giblets and Swiss chard
Cured and fresh cheeses
Short crust, mousse of rhubarb and strawberry sorbet
“Arlette” caramelised puff pastry, mango marmalade and passion fruit sorbet
- Veal tartar topped with carrot mousse flavoured with ginger and lime,
garlic and butter toast
- SURPRISE MENU CHF. 290.-
- Menu with three starters, a main course, cheeses and two desserts
The menu can be arranged for the entire table only
- Menu with three starters, a main course, cheeses and two desserts