Gourmet Restaurant RED welcome

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Eleanore Washington
5 years ago
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1 Gourmet Restaurant RED welcome Dear Guest It is a pleasure to welcome you to the RED Restaurant. Our gourmet restaurant, awarded with 15 GaultMillau points, inspires with a cosmopolitan, creative aroma intensive cooking style which constantly evolves. We aim to provide you with our seasonal creations a unique culinary experience. Hence, we would like to offer you two styles: The Finest Menu captivates by presenting innovative creations with an international flair. The Elements Menu, on the other h, focuses on the authenticity of the ingredients takes you on a journey into nature. Head chef, Pascal Kreuzer, continually creates culinary delights tailored for any occasion. Just ask our hostess, Anita Erni. The exquisite wine menu paralleled with our outsting service along with the panoramic view of the city the lake of Lucerne round off the perfect visit to the RED Restaurant. We wish you an extraordinary experience. Hostess Anita Erni head chef Pascal Kreuzer

2 finest menu The Finest menu may be ordered as a 3- or 4-course menu. bison, celery & seabuckthorn Mousse pastrami from rump of US bison Raw marinated celery Almond goat cheese seabuckthorn gel or pearl mushrooms, miso & green tomato Mushroom mousse tartare Corier bread chip radish Garden herbs tomato salsa scottish label rouge salmon, artichoke & free range egg Sautéed salmon filet smoked artichoke sabayon Confited free range egg yolk Bread cream wild berry leather or swiss beef, chanterelle & squash Swiss beef filet slow cooked in rooibos stock Chanterelle sauce corier pesto Charred cauliflower pumpkin dumpling belper knolle Raw milk cheese, pepper dust Himalaya salt Pear mustard fruit bread / or currant, rosemary & brownie Currant ragout ice cream Rosemary panna cotta Caramelized walnuts 3-course course 99.

3 finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat poultry. pearl mushroom, miso & green tomato Mushroom mousse tartare Corier bread chip radish Garden herbs tomato salsa or beet, hazelnut & dukkah Beet couscous gel Roasted hazelnut dukkah Grilled halloumi yogurt ticino bramata corn, romaine lettuce & gruyère Oven roasted bramata polenta Grilled romaine lettuce with Gruyère crust Pecans roasted onions belper knolle Raw milk cheese, pepper dust Himalaya salt Pear mustard fruit bread / or currant, rosemary & brownie Currant ragout ice cream Rosemary panna cotta Caramelized walnuts 3-course course 84.

4 elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return rabbit from freiamt, ticino rice & prunes Sous vide rabbit saddle shoulder compote Ticino rice stock praline Prunes brussel sprouts bremgarter salmon trout, walnuts & kkl dashi Salmon trout slowl cooked in walnut oil Fried KKL dashi hollaise Potato walnut puree romanesco or holzen veal, licorice & beet Roasted filet baked sweetbread Licorice veal jus Brioche dumpling beet cream aarewasser Simmentaler cow s milk cheese Pear mustard Fruit bread / or peach, chocolate & meringue Warm chocolate cake with peaches Peach gel aerated chocolate Peach meringue 3-course course 105.

5 à la carte cold starters bison, celery & seabuckthorn 26. Mousse pastrami from rump of US bison Raw marinated celery Almond goat cheese seabuckthorn gel pearl mushroom, miso & green tomato 24. Mushroom mousse tartare Corier bread chip radish Garden herbs tomato salsa hot starters beet, hazelnut & dukkah 24. Beet couscous gel Roasted hazelnut dukkah Grilled halloumi yogurt rabbit from freiamt, ticino rice & prunes 28. Sous vide rabbit saddle shoulder compote Ticino rice stock praline Prunes brussel sprouts

6 main courses scottish label rouge salmon, artichoke & free range egg 52. Sautéed salmon filet smoked artichoke sabayon Confited free range egg yolk Bread cream wild berry leather bremgarter salmon trout, walnuts & kkl dashi 54. Salmon trout slowl cooked in walnut oil Fried KKL dashi hollaise Potato walnut puree romanesco swiss beef, chanterelle & squash 54. Swiss beef filet slow cooked in rooibos stock Chanterelle sauce corier pesto Charred cauliflower pumpkin dumpling holzen veal, licorice & beet 56. Roasted filet baked sweetbread Licorice veal jus Brioche dumpling beet cream ticino bramata corn, romaine lettuce & gruyère 40. Oven roasted bramata polenta Grilled romaine lettuce with Gruyère crust Pecans roasted onions

7 dessert & cheese currant, rosemary & brownie 16. Currant ragout ice cream Rosemary panna cotta Caramelized walnuts cannabis, mirabelle & pistachio 16. Cannabis ice cream roasted hemp seeds Mirabelles ragout gel Pistachio cake peach, chocolate & meringue 16. Warm chocolate cake with peaches Peach gel aerated chocolate Peach meringue frozen 13. Sorbet or ice cream selection Fruity, fresh experimental belper knolle 15. Raw milk cheese, pepper dust Himalaya salt Pear mustard fruit bread all cheeses 21. Cheese selection from the «Jumiversum» Pear mustard fruit bread Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50

8 Product, Suppliers Products Meat Wagyu Veal Poulet Lamb Hellbühl / Switzerl Nidwalden / Switzerl France Bern / Switzerl Fish Halibut Pike Perch Salmon trout Mediterranean Sea Bremgarten / Switzerl Bremgarten / Switzerl Suppliers Meat suppliers Holzen Fleisch GmbH Ennetbürgen NW Switzerl Bianchi Zufikon AG Switzerl Fish suppliers Bianchi Zufikon AG Switzerl Vegetable supplier Bosshard Früchte und Gemüse AG Stadt Zug ZG Switzerl abroad Cheese suppliers Jumi GmbH Herolfingen BE Switzerl The chef de cuisine Restaurant RED will be your contact for further information. Accepted credit cards: American Express, MasterCard, VISA, Diners, Maestro, Postcard

Gourmet Restaurant RED welcome

Gourmet Restaurant RED welcome Dear Guest It is a pleasure to welcome you to the RED Restaurant. Our gourmet restaurant, awarded with 15 GaultMillau points, inspires with a cosmopolitan, creative aroma