Gourmet Restaurant RED welcome

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Loraine Allen
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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. chrummbaum fallow deer, goat cheese& sea buckthorn Mousse pastrami from fallow deer Celery salad Almond-goat cheese an sea buckthorn gel or chickpeas, beet roots & orange blossom aroma Chickpea-lemon hummus Beet root falafel with orange blossom aroma Braised red onions tarragon red mullet, fig-cassis jus & sugarloaf chicory Filet of red mullet sautéed Fig croutons blue potatoes Sugarloaf chicory à l orange or nidwalden veal, chanterelles & squash Filet of veal wrapped bacon, chanterelle sauce Squash dumplings Charred Cauliflower with corier pesto snowflakes Simmental cow s milk soft cheese Port wine jelly, fruit bread / or blueberry, dark chocolate & sour cream Blueberry compote torte Dark chocolate mousse ice cream Sour cream crisp 3-course course 99.

3 finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat poultry. chickpeas, beet roots & orange blossom aroma Chickpea-lemon hummus Beet root falafel with orange blossom aroma Braised red onions tarragon or miso, kombu seaweed & buddha s h Gratinated miso-noodle casserole Beurre-blanc perfumed with Buddha s h Oyster mushroom pickled egg yolk tagliolini, coffee & peroni beer Coffee tagliolini with chestnut beer sauce Black walnuts cardamom Parmeggiano Reggiano Wild bilberry juice, Obsthof Retter (5cl) + CHF 5. snowflakes Simmental cow s milk soft cheese Port wine jelly, fruit bread / or blueberry, dark chocolate & sour cream Blueberry compote torte Dark chocolate mousse ice cream Sour cream crisp 3-course course 84.

4 elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return chrummbaum turkey oxtail Ice-filtered oxtail consommé Rigi truffle Tortellini filled with oxtail ragout Smoked turkey leg the first real swiss bachtellachs, artichoke & lucerne free-range egg Salmon filet filled with free-range egg yolk Smoked artichoke sabayon Bread cream wild berry liver or alpine venison, mangalitsa pork & mole Roasted saddle of venison mole sauce Mangalitsa pork sausage Bacon dumpling Brussel sprouts Wild bilberry juice, Obsthof Retter (5cl) + CHF 5. vacherin mont d or suisse Cow s milk, soft cheese from Jura region Mousse of Vacherin Mont d Or Burgundy truffle from Rigi / or quince, crème fraîche & spelt Sprayed quince cream Quince butter crumble Puffed spelt ice cream 3-course course 105.

5 à la carte cold starters chrummbaum fallow deer, goat cheese & sea buckthorn 26. Mousse pastrami from fallow deer Celery salad Almond-goat cheese sea buckthorn gel chickpeas, beet roots & orange blossom aroma 24. Chickpea-lemon hummus Beet root falafel with orange blossom aroma Braised red onions tarragon hot starters miso, kombu seaweed & buddha s h 24. Gratinated miso-noodle casserole Beurre-blanc perfumed with Buddha s h Oyster mushroom pickled egg yolk chrummbaum turkey oxtail 28. Ice-filtered oxtail consommé Rigi truffle Tortellini filled with oxtail ragout Smoked turkey leg

6 main courses red mullet, fig-cassis jus & sugarloaf chicory 54. Filet of red mullet sautéed Fig croutons blue potatoes Sugarloaf chicory à l orange the first real swiss bachtellachs, artichoke & lucerne free-range egg 52. Salmon filet filled with free-range egg yolk Smoked artichoke sabayon Bread cream wild berry liver tagliolini, coffee & peroni beer 40. Coffee taglioloni with chestnut beer sauce Black walnuts cardamom Parmeggiano Reggiano nidwalden veal, chanterelles & squash 56. Filet of veal wrapped bacon, chanterelle sauce Squash dumplings Charred Cauliflower with corier pesto alpine venison, mangalitsa pork & mole 54. Roasted saddle of venison mole sauce Mangalitsa pork sausage Bacon dumpling Brussel sprouts Wild bilberry juice, Obsthof Retter (5cl) + CHF 5.

7 dessert & cheese blueberry, dark chocolate & sour cream 16. Blueberry compote torte Dark chocolate mousse ice cream Sour cream crisp quince, crème fraîche & spelt 16. Sprayed quince cream Quince butter crumble Puffed spelt ice cream coconut, almond & pumkin 16. Baked almond coconut pudding Coconut mousse pumpkin sauce Toasted almond ice cream frozen 13. Sorbet or ice cream selection Fruity, fresh experimental snowflakes 15. Simmental cow s milk soft cheese Port wine jelly, fruit bread cheese assortment 21. Cheese local distant Hazelnut bread Black walnuts sweet onion confit Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50

8 Product, Suppliers Products Meat Turkey Fallow deer Veal Mangalitsa pork Venison Hellbühl / LU / Switzerl Hellbühl / LU / Switzerl NW / Switzerl Ennetbürgen / NW / Switzerl Austria Fish Red mullet Bachtellachs Mediterranean Sea Wald / ZH / Switzerl Suppliers Meat suppliers Gabriel AG Wolfenschiessen NW Switzerl Holzen Fleisch GmbH Ennetbürgen NW Switzerl Chrummbaum Hellbühl LU 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 Wespi & Co. Molkerei Luzern LU Switzerl The chef de cuisine Restaurant RED will be your contact for further information. Accepted credit cards: American Express, MasterCard, VISA, Diners

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