MENUS AND À LA CARTE

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Beverly Powell
6 years ago
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1 MENUS AND À LA CARTE

2 MENU EMOTION Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly or Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel cheese shavings Crispy turbot with seaweed, vegetable oysters, champagne rosé sauce or Glazed veal breast from the Trois Lacs, stuffed morels, peas and fava beans Matured and fresh cheese selection Maison Duttweiler Small cracky puff with strawberries from Valais, smooth basil coulis, vanilla sorbet 95 CHF A business lunch offer is available from Monday to Friday Two courses 48 CHF Three courses 58 CHF All meats sourced from Switzerland and France. Prices are in Swiss Francs, include vat and service charges.

3 MENU SIGNATURE Creamy velouté of white and green asparagus from Valais, enhanced with caviar Selection, lemon sabayon Marinière of small shells from the Brittany coasts, little aromates, lightly aniseed cream soup Minestrone-style Mediterranean red mulet, spiny artichokes, calamaretti and taggiasca olives Lamb from La Dent de Jaman with sweet spices, baby carrots, caramelized orange, fresh almonds, and coriander oil Matured and fresh cheese selection Maison Duttweiler Fresh and slowly cooked grapefruit, feuillantine biscuit, airy white alpine cheese 135 CHF This menu is available for dinner only and for the entire table Wine pairing three glasses 35 CHF Wine pairing five glasses 58 CHF Wine pairing five glasses "the greatest terroirs" 82 CHF All meats sourced from Switzerland and France. Prices are in Swiss Francs, include vat and service charges.

4 À LA CARTE STARTERS Creamy velouté of white and green asparagus from Valais, enhanced with caviar Selection, lemon sabayon Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly CHF Marinière of small shells from the Brittany coasts, little aromates, lightly aniseed cream soup Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel cheese shavings FISH, CRUSTACEAN AND SHELLS Lobster in salt crust, Asian-flavoured carapace consommé, delicate zucchini flowers kimchi Minestrone-style Mediterranean red mulet, spiny artichokes, calamaretti and taggiasca olives Crispy turbot with seaweed, vegetable oysters, champagne rosé sauce Wild John Dory filet, zucchini violin, cromesky of Choron sauce, and star aniseed chicken juice All meats sourced from Switzerland and France. Prices are in Swiss Francs, include vat and service charges.

5 MEAT & POULTRY Glazed veal breast from the Trois Lacs, stuffed morels, peas and fava beans CHF 46 Young pigeon supreme from Bresse Miéral, golden ball turnip with saffron, green onions, thighs in Pithiviers Lamb from La Dent de Jaman with sweet spices, baby carrots, caramelized orange, fresh almonds, and coriander oil Heart of beef tenderloin from Les Pléiades rubbed with pepper, melting potatoes and herbs, Syrah wine juice, and condiments 58 VEGETARIAN DISHES Young spring vegetables with spicy dressing, mustard ice cream, and basil oil infusion Morels stuffed with walnuts and lightly cooked with Amine Jaune wine, asparagus and truffle vinaigrette All meats sourced from Switzerland and France. Prices are in Swiss Francs, include vat and service charges.

6 CHEESE Matured and fresh cheese selection Maison Duttweiler CHF 18 DESSERTS Red berries refreshed with Gruyère double cream, crunchy meringue 18 Fresh and slowly cooked grapefruit, feuillantine biscuit, airy white alpine cheese 18 Gourmet calisson with creamy almond parfait, sugar loaf pineapple in different tetures Small cracky puff with strawberries from Valais, smooth basil coulis, vanilla sorbet Prices are in Swiss Francs, include vat and service charges.

MENUS AND À LA CARTE

MENUS AND À LA CARTE MENU EMOTION Duck foie gras glazed with «Muscat de Beaumes-de-Venise» wine, melon in different tetures, nasturtium leaves and flowers or Fresh Mediterranean anchovies, «Beefsteak tomato»