S UVR E TTA S T U B E

Transcription

1 SUVRETTA STUBE

2

3 «STARTERS» Vitello «al coltello» with avocado, lemon, olive oil and Sardinian bread 35. Engadine Caesar salad with baby lettuce, salametti, quail egg, nuts and pear bread 26. Tiradito of pikeperch with avocado, green tomato and Aji paste * 34. Engadine summer roll 28. Summer salad «Suvretta House» with baby spinach, fennel, Granny Smith apple, amaranth, blueberries and oregano dressing 24. Pear salad with rocket salad and burrata 27. «Beef tatar Suvretta-Club» spicy marinated, with toast 35. / 49. «SOUPS» Grisons barley soup 18. Summer Minestrone 18. French onion soup 18. Cold clear cucumber soup with fennel and sour cream * 18. «WARM STARTERS» Sweet potato gnocchi with Pecorino and garden herbs pesto * / 29. Maltagliati with king prawns, courgette blossoms and saffron 27. / 39. Risotto Carnaroli Gran Riserva with almonds, Grisons air-dried meat and Granny Smith apple 24. / 35. Pizzoccheri from Puschlav / 29. Home-made taglierini with tomato ragout, Taggiasca olives, burrata and basil / 29. «SUMMER SPECIALITIES WITH CEPS AND CHANTERELLES» Beef carpaccio 34. Risotto Carnaroli Gran Riserva 27. / 39. Home-made tagliatelle 27. / 39. Summer salad 22. / 34. Ravioli 27. / 39. «TARTE FLAMBÉES» Tarte flambée classic with crème fraîche, bacon and onions 19. Tarte flambée Valtellina with crème fraîche, bresaola, wild mushrooms and rocket salad 21. Tarte flambée méditerrané with crème fraîche, grilled vegetables and mozzarella 19. Tarte flambée Salmone wih crème fraîche, smoked salmon, capers and lemon 22. Tarte flambée Suvretta with crème fraîche and black summer truffle 49.

4 «MAIN COURSES» «GARNISHINGS OR VEGETARIAN ALTERNATIVES» Escalope «Viennese style» 49. Veal strips «Zurich style» 49. Calf s liver escalope from Bergell with sage, apple and shallots 49. Duo of mountain lamb from Puschlav, fillet and shoulder, with potatoes, braised leek and peas 49. Luma pork belly with spinach, wild broccoli, pan-fried mushrooms and spicy honey sauce * 47. Pan-fried leg of Bresse poularde with potato puree, asparagus and ginger 44. Pan-fried salmon fillet with cauliflower, lemon sauce and pistachios 46. «TRADITIONAL» Fondue Chinoise with the traditional garnishings from 2 persons p.p. 56. Cheese fondue «Suvretta House» 36. «FROM THE GRILL» BEEF BLACK ANGUS Hatecke's Entrecôte aged in the rock cellar 200g 63. Ribeye 300g 59. Fillet 200g 68. Suvretta s skewer 56. VEAL Paillard 49. Original St. Galler sausage 110g / 220g 22. / 29. Hatecke's veal cutlet for 2 persons p.p. 75. Steak 200g 63. Summer couscous 12. / 26. Potatoes with pesto 8. / 15. Fries from the Grisons 8. Crispy polenta 8. / 21. Romanesco with smoked tofu 9. / 23. Rösti 8. / 12. Summer vegetables 8. / 19. Grilled vegetables 10. / 21. For each grill dish, one garnishing is included, every additional as prices stated above. «SAUCES» Herb butter, sauce Béarnaise, green pepper sauce, lemon butter, red wine jus, Chimichurri or wild mushroom sauce Beef: CH, US#, IRL, ARG, JP, ESP Veal: CH, FRA Chicken: CH, FRA Lamb: CH, FRA, AUS, IRL Game: CH, AUT, NZL Pork: CH, FRA, ESP All prices are 8% VAT inclusive. In case of allergies, please contact the service * = Chef Isaac's personal recommendation # = might have been produced with antibiotics and/or other antimicrobial preservatives = vegetarian PORK Saddle of Pata Negra 250g 57. CHICKEN Crispy spring chicken with rosemary 46. FISH Catch of the day daily price «HOT STONE» Veal steak 200g 63. Entrecôte 200g 63. Beef fillet 200g 68. Surf and Turf (king prawns & entrecôte) 59.

5 «CHEESE» «DESSERTS» Choice of cheese from the Grisons with Chutney 21. MOUNTAIN SPRUCE CHEESE raw cow milk, Lichtensteig, Switzerland strong taste and slighty acetous TSCHLINIS WHITE MOULD CHEESE pasteurised goat s milk, Lower Engadine, Grisons, Switzerland creamy and slightly spicy «Margaritas by Isaac»: mango basil / apricot lavender / passion fruit 17. Pavlova with fresh berries, light lemon cream and raspberry-thyme-sauce 17. Chocolate mille feuille with cherries and hazelnut 18. Tonka bean crème brûlée with litchi sorbet and almond tuille 17. Tepid apricot tarte with sour cream ice-cream 18. Fresh berries 21. «OUR CLASSICS» MALÖGIN BIO CHEESE pasteurised cow s milk from the Bergell, Switzerland soft and creamy GOAT CHEESE ISOLA pasteurised cow s milk from the Grisons, Switzerland soft and slightly spicy SEMI-HARD SHEEP'S MILK CHEESE FROM TSCHLINE pasteurized sheep s milk, Lower Engadine, Grisons, Switzerland semi-hard cheese with wahsed-rind and spicy taste BUFFALO BLUE CHEESE pasteurized buffalo milk, St. Gall, Switzerland spicy and piquant blue cheese HUUSCHASLI CHEESE raw cow s milk, Toggenburg, Switzerland soft and slightly spicy GRANITE CHEESE raw cow s milk from the Bergell, Switzerland old and spicy Ice coffee «Swiss style» 16. Ice coffee «Viennese style» 16. «Scroppino» 16. Coupe Denmark 16. Coupe Romanov 16. Coupe Melba 16. Coupe Forestier 16. Banana split 16. Selection of home-made sorbets and ice cream scoop 4. «DIGESTIFS» Sandemann Port blanc 4 cl 14. Sandemann Port Old Invalid 4 cl 14. Porto Presidential Vintage 4 cl 18. Grappa Nardini Riserva 4 cl 14. Grappa Barbaresco Sperrs, Gaja 4 cl 25. Grappa Berta Tre Soli Tre Vintage 4 cl 32. Laurent-Perrier, Brut 1 dl 19. Laurent-Perrier, Brut Rosé 1 dl 20. For more digestifs, please ask for our wine menu.

6 scherischnitt.ch