Executive Chef, Marcus G. Lindner

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1 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 dining experience with delicious flavour and tantalising tones. Executive Chef, Marcus G. Lindner

2 Prices in Swiss Francs. Service and VAT included. Our service staff will be happy to provide you with further information on all allergens within our menu.

3 FINE DINING MENU Amuse Bouche Duo of Foie Gras / Mangold / Dashi / Coconut Scallop / Beetroot and Strawberry / Dill / Amaranth or Turbot / Mango / Capers / Eel Wagyu / Braised Onion / Dried Apricot / Mushroom or Trilogy of Veal / Jerusalem Artichoke / Chestnuts / Truffle Braised Pumpkin / Cracker / Cream / Sorbet Cream of Pistache / Lychee / Banana / Chocolate or Trilogy of Milk / Sallow Thorn / Almonds Friandises 4 courses courses courses 176

4 STARTERS Simmental Beef Tartar Classic or gratinated with quail egg, chili sauce and wood-oven baked bread 38 Foie Gras Fig, celery and herbal salt 42 Yellowfin Tuna and Kingfish Sashimi Wasabi, ginger and sesame 36 Swiss Beef Tataki Red onions and shiitake 38 SOUPS AND SALADS Red Thaï Curry Soup Duck wantan and coriander 24 Jerusalem Artichoke Soup King crab ravioli and truffle 28 Burrata Rocket and heirloom tomatoes 28 Lettuce Leaves Honeydew melon, yogurt and mint 21 Hummus and King Crab Salad Granny Smith apple and rouille sauce 46

5 GRILL ESSENTIALS Irish Lamb Rack 58 Bison Fillet 200g Marble score Whole oven-roasted Poussin 48 Absolut Tender 300g Black Angus beef fillet 75 Green Asparagus and Aubergine 38 Simmental Veal Cutlet 58 Côte de Bœuf 800g For two persons (45 minutes) 144 Served with a sauce and a side of your choice. Sauces Béarnaise / Barbecue / Honey mustard / Truffle jus / Green pepper cream / Onion butter / Chili mayonnaise SIDES Sweet potato puree / Spinach with cashew nuts / Honey glazed carrots / Grilled vegetables / Cole slaw / Chili broccoli with soj sauce / Sautéed king oyster mushrooms / Acquerello risotto / French fries 8

6 VEGETARIAN TEMPTATIONS Gstaad Egg Truffled potato mousseline and baby spinach 24 Acquerello Risotto Rocket, zucchini, olives and pine nuts 28 Tofu Stir-Fry Chick peas, lotus root and spring onions 32 Orecchiette Broccoli and roasted almonds 26

7 FISH TEMPTATIONS Salmon Steak Asparagus and Zolfino bean ragout 58 Atlantic Sole Purple carrots, young peas and lemon foam For two persons 120 Black Cod Slow cooked with miso and pak choi 58 Gilthead in Sea Salt Spinach, cashew nuts and quinoa For two persons (35 minutes) 118 MEAT TEMPTATIONS Ribelmais Poularde Broad beans, Beluga lentils and Pommery mustard 47 Saddle of Venison Entrecôte Almond and Brussels sprouts puree, dried apricots and mushrooms 65 Beef Fillet Stroganoff Butter rice and broccoli 68 Braised Veal Tortellini Porcini mushrooms, vegetables and sage 38 Fish origin Salmon: Ireland, Sole and Gilthead: North-East Atlantic, Black Cod: North-East Pacific, Tuna: Central West Pacific Meat origin Beef, Veal and Poultry: Switzerland, Black Angus and Lamb: Ireland, Morucha: Spain, Wagyu and Bison: USA, Foie Gras: France

8 SWEET TEMPTATIONS Crème Brûlée 18 Pineapple Carpaccio Lime and coriander sorbet 20 Chocolate Cream Macadamia with apple and fennel sorbet 22 Warm Apple Tart Cinnamon ice cream and Gruyère double cream 21 Cheesecake Mixed berries and Gruyère double cream 19 Fine Cheese Selection Fruitbread and fig mustard 22 Kaiserschmarrn Sugared pancake, raisins, vanilla ice cream and cranberries (40 minutes) 24 Soufflé Caramel Fleur de Sel, chocolate or lime (40 minutes) 26