GOURMAND AND AUTHENTIC EMOTIONS
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1 AUTUMN GOURMAND AND AUTHENTIC EMOTIONS
2 STARTERS Foie gras «H» 33 dried fruit chutney, kougelhopf The perfect hen s egg from Mister Eddy 29 Jerusalem artichoke, mushrooms and hay foam Countryside terrine 25 romaine lettuce Deer carpaccio 34 fig, quince and undergrowth flavours Lobster bisque 31 ceps mushroom stew Sea bass tartar 32 all around the beetroot Braised chicory with citrus 19 caramelized walnuts flavoured with walnut oil from «Sévery mill» served with some cured ham from the Valais region 24 «NATURE» DISH Pumpkin risotto 32 candied chestnut and Gorgonzola cheese
3 FISH AND CRUSTACEANS Candied pollack filet 39 burnt cauliflower, salicornia and lard flavoured dashi broth Roasted char fish 38 crushed potatoes with tarragon and «béarnaise» foam Dover sole «petit bateau» for two people including one side dish of your choice 58 per person THE MEAT DISHES Supreme of slowly cooked chicken 39 gratin of macaroni flavoured with Etivaz cheese, candied chestnut Supreme of pigeon with cereals and foie gras 52 cabbage and licorice juice Venison loin 54 panseared mushrooms, roasted pear and «Chartreuse» liquor sauce Calf s foot croquettes 36 cep mushrooms, pumpkin puree and black garlic coulis Veal liver pansautéed 43 including one side dish and sauce of your choice The «papet vaudois» Marc Haeberlin style (30 minutes cooking) 33 cabbage sausage from the «Cour butchery», alsacian horseradish Beef tartare (150gr) 36 toasted bread and French fries
4 FROM OUR AGED MEAT VITRINE Our meats are carefully selected by our Executive Chef Julien Krauss. All are aged, on the bone, for a minimum of three weeks. Beef tenderloin 180gr 63 aged three weeks Beef prime rib 2 pers, 750g 65 per person aged four weeks Veal prime flank 180gr 43 rare and tasty (2 pieces per veal) Angus beef RibEye 300gr 66 aged four weeks includes one side and sauce of your choice EXTRA SIDE DISH 6 French fries Potato purée Spätzle Vegetables casserole (additional 4) Roasted potato herbs & sour cream Small salad EXTRA SAUCES 4 Béarnaise Port wine Pepper «H» butter
5 MONSIEUR MARC S MENU 85 or Foie gras «H» dried fruit chutney, kougelhopf The perfect hen s egg from Mister Eddy Jerusalem artichoke, mushrooms and hay foam Candied pollack filet burnt cabbage, salicornia and lard flavoured dashi broth or Supreme of slowly cooked chicken gratin of macaroni flavoured with Etivaz cheese, candied chestnut Iced vacherin with figs, double cream from «Gruyère» in memory of the Haerbelin s grandmother HUNTING SEASON MENU 95 Deer carpaccio fig and quince condiment and undergrowth flavours Venison loin panseared mushrooms, roasted pear and «Chartreuse» liquor sauce Crunchy chocolate and caramel tart pear sorbet Our menus are available only in the evening, Saturdays and Sundays lunch and for all of the guests at the table ; last order of the menus at 13h30 and 21h30. WINE AND FOOD PAIRING a selection of wines of our Head Sommelière Sarah Pagès 3 wines in accompaniment, suppl. 32
6 OUR CHEESE OF THE MOMENT Cheeseboard from our region to share 25 DESSERTS Iced vacherin with figs, double cream from «Gruyère» 15 inspired by Grandmother Haeberlin «Don Papa» rum baba 15 whipped vanilla cream Floating island with pink pralines 15 English custard made with Madagascar vanilla Café gourmand of the moment 19 coffee or tea with a selection of 3 desserts Crunchy chocolate and caramel tart 15 pear sorbet Selection of homemade seasonal sorbets plain 12 served with an Alsacian fruit brandy from JP Mette 23 pear prune raspberry
7 THE CHILDREN S CORNER UNTIL 12 YEARS Chicken breast 28 French fries Filet of pollack fish 28 mashed potatoes Selection of homemade icecream and sorbets 5 per scoop MENU CREATED BY MARC HAEBERLIN Brasserie Chef Pastry Chef Restaurant Manager Head Sommelier Maxime Pale Laurent Schmitt Catia Pires Sarah Pagès
GOURMAND AND AUTHENTIC EMOTIONS
THE TRUFFLE GOURMAND AND AUTHENTIC EMOTIONS TO SHARE Cured ham from the Valais region 23 dried fruit chutney Osetra caviar 10gr / 30gr 42 / 125 blinis and sour cream STARTERS The perfect duck egg from
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THE SPRING «This menu offers you a generous cuisine made with simplicity. It highlights the products of the Swiss terroir, in order to showcase the work of all the excellent local producers as well as
More informationTHE WINTER. Bon appétit!» Marc Haeberlin
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More informationTHE SPRING. I wish you a beautiful discovery of our new culinary delights. Bon appétit!» Marc Haeberlin
THE SPRING «This menu offers you a generous cuisine made with simplicity. It highlights the products of the Swiss terroir, in order to showcase the work of all the excellent local producers as well as
More informationTruffle. I wish you many pleasant culinary discoveries. Bon appétit.» Marc Haeberlin
Truffle «The culinary compositions on this menu are based on simplicity and generosity. My wish is to promote products from the region to highlight the work of all the excellent local artisans whilst adding
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
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The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
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afternoon TEA Please book your table for afternoon tea a minimum of 2 hours before you wish to dine to give our chefs time to freshly bake, prepare and serve to you exactly the way we intend to. 15.95
More informationHors d Oeuvres Hot, Hand-Passed priced per piece (minimum 15 pieces per order)
Hors d Oeuvres Hot, Hand-Passed priced per piece (minimum 15 pieces per order) SWEET & SPICY ILET MIGNON SKEWERS* peppercorn sauce $4 CHICKEN SATAY light teriyaki marinade, smoked jalapeño aioli $3 MAPLE
More informationSIGNATURE MENU. Wagyu Tenderloin (AUS) Wagyu beef tenderloin»stockyard«marble 4-5 grain fed 07 Oz Tasty beef filet grilled to perfection 310
SIGNATURE MENU Wagyu Tenderloin (AUS) Wagyu beef tenderloin»stockyard«marble 4-5 grain fed 07 Oz Tasty beef filet grilled to perfection 310 Black Angus Beef Rib (US) Tender and juicy beef ribs glazed in
More informationDOUBLETREE BY HILTON NIAGARA FALLS
Catering to you DOUBLETREE BY HILTON NIAGARA FALLS 401 Buffalo Avenue Niagara Falls, NY 14303 (716) 283 5437 EVENT FEATURES The DoubleTree by Hilton Niagara Falls, NY understands the full range of emotions
More informationChristmas PRIVATE DINING
CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch
More informationStarters. Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée 7.
Starters Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée Beetroot Cured Salmon Balsamic Beets, Orange Gel & Charred Cucumber Potted
More informationSelection of Canapes (minimum order 20 of each canape)
Selection of Canapes (minimum order 20 of each canape) Each canape price: Meat 3.50, fish 3.50, vegetarian 2.95, sweet 3.25 3 choices 8.95, 6 choices 15.95 Meat Mini Yorkshire pudding selection Chicken
More informationbruntsfield bars, drafthouse, terrace & rooms CHRISTMAS &
bruntsfield bars, drafthouse, terrace & rooms CHRISTMAS & HOGMANAY 2018 christmas cheer we re dreaming of a black ivy christmas! We will be dishing up our local luxury take on the most wonderful time
More informationLand tasting. Praise of earth mother: Savoury pie with leeks, truffle and Morbier sauce. Around the fire:
Land tasting Praise of earth mother: Savoury pie with leeks, truffle and Morbier sauce Around the fire: Ravioli with sour cheeses served with shank of veal The duck s autumn: its chest accompanied by trevisan
More informationLunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm
Lunch Menu Soup of the day, warm bread 6 grapefruit 8 Beetroot gnocchi, goats curd, shallot puree 7 Cider steamed mussels, pancetta & sour dough 7.50 Braised oxtail, oxtail consommé, carrot & turnip mash
More information(Per Person) Menu I HK$ 780 Menu II HK$ 880 Menu II HK$ 1,080. Menu I HK$ 780 Menu II HK$ 880
DINNER RECEPTION Set Dinner Price (Per Person) Menu I HK$ 780 Menu II HK$ 880 Menu II HK$ 1,080 Buffet Dinner Menu I HK$ 780 Menu II HK$ 880 All prices are subject to 10% service charge PRIVILEGE For food
More informationExecutive Chef, Marcus G. Lindner
The art of cooking is to enhance traditional, organic ingredients with modern technique for a harmonious effect. The union of hearty, humble flavour with subtle zest, spice, and aroma results in a nourishing
More informationThe Spring Menu. by Claus-Peter Lumpp ***
The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb
More informationDear Guest, Made to combine together and absolutely great for it s all about creating experiences that make you want to come back!
Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
More informationMENUS AND À LA CARTE
MENUS AND À LA CARTE MENU EMOTION Roasted duck liver, together with multicoloured corn combination of finishes and tetures or Small shelled seafood and crustaceans cooked mariner s style, served with a
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