S UVR E TTA S T U B E

Transcription

1 SUVRETTA STUBE

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3 «STARTERS» «Suvretta House» plate with regional cheese, air-dried meat, smoked fish and dip 38. Foie Gras «Suvretta House» with apricot chutney and brioche 34. / 48. Courgette-quinoa-salad with feta, mint and honey dressing 26. Avocado-tomatoes-grapefruit-salad with burrata * 27. Engadine summer roll 28. Beef tartare «Suvretta-Club» with toast 35. / 49. «SOUPS» Grisons barley soup 18. Spicy seafood soup Costa Rican style * 25. Champignon cream soup with blue cheese crostino 21. French onion soup * 18. Beef consommé with marrow and vegetables 18. «WARM STARTERS» Smoked scallop with sweet corn creme * 34. Stuffed courgette flowers with ratatouille cream 29. Tepid char with grilled peach, palm hearts and pine nuts 29. Risotto Gran Riserva with saffron and luganighetta from Puschlav 28. / 42. Pizzoccheri «Suvretta House» 25. / 37. Home-made taglierini with tomato ragout, Taggiasca olives, burrata and basil 21. / 31. Ricotta gnocchi with crab meat, grilled courgette, tomatoes and pesto 28. / 42. «SUMMER SPECIALITIES WITH CEPS AND CHANTERELLES» Fassona beef carpaccio Risotto Carnaroli Gran Riserva / 39. Home-made tagliatelle / or with summer truffel 38. / 56. Quiche with chanterelles and ceps * 29. Ravioli with ceps 27. / 39. Mixed wild mushrooms 16. / 23. «TARTES FLAMBÉES» Tarte flambée «classic» with crème fraîche, bacon and onions 21. Tarte flambée «Valtellina» with crème fraîche, bresaola, wild mushrooms, rocket salad and onions 23. Tarte flambée «méditerranée» with crème fraîche, grilled vegetables, mozzarella and onions 21. Tarte flambée «Salmon» with crème fraîche, smoked salmon, capers, lemon and onions 24. Tarte flambée «Suvretta House» with crème fraîche and black summer truffle 49.

4 «MAIN COURSES» «SIDE DISHES OR VEGETARIAN ALTERNATIVES» Escalope «Viennese style» 49. Sliced veal «Zurich style» 49. Calves liver from the Bergell with sage, apple and shallots 49. Lamb chops from Puschlav with rosemary potatoes and marinated pears * 56. Pan-fried Atlantic sea bass fillet with amaranth-celeriac-salad and lemon sauce * 54. Glazed guinea fowl breast with rice and wok vegetables 52. Chicken-Teriyaki wrap with fries from the Grisons and herbs curd * 38. Engadine Capuns 36. Vegetable burger with smoked tofu, coleslaw and fries from the Grisons 34. Vegetables tempura and tofu 36. Green wok vegetables 8. / 21. Fried rice 12. / 26. Fries from the Grisons 8. / 12. Crispy polenta 8. / 21. Gaufrette potatoes 8. / 12. Potato salad 8. / 21. Rösti 10. / 15. Seasonal vegetables 8. / 21. Cauliflower gratinated with bechamel sauce 12. / 26. For each grill dish, one side dish is included, every additional as prices stated above. «TRADITIONAL» Fondue Chinoise with the traditional garnishings for 2 persons p.p. 59. Cheese fondue «Suvretta House» 36. «SAUCES» Herb butter, sauce Béarnaise, green pepper sauce, lemon butter, red wine jus, Chimichurri or wild mushroom sauce, cafè de Paris «FROM THE GRILL» BEEF BLACK ANGUS Hatecke's entrecôte aged in the rock cellar 200g 63. US Ribeye 300g 61. Fillet 200g 68. Fillet Ladies cut 100g 48. «Suvretta» skewer 56. Inside skirt steak * 59. Chateaubriand min. for 2 persons 500g p.p. 72. «Cut of the day» daily price Seafood: IT, JPN, ZAF Fish: FR, NL, PHL, GRC Beef: CH, US#, IRL, ARG, JP, ESP Veal: CH, FRA Chicken: CH, FRA Lamb: CH, FRA, AUS, IRL Game: CH, AUT, NZL Pork: CH, ESP All prices are including VAT. In case of allergies, please contact your waiter * = Chef Isaac's personal recommendation # = might have been produced with antibiotics and/or other antimicrobial preservatives = vegetarian VEAL Paillard 49. Schmid's sausage from St. Gallen 110g / 220g 22. / 29. Steak 200g 63. CHICKEN Crispy poussin with hearbs 48. FISH «Catch of the day» daily price «HOT STONE» Veal steak 200g 63. Entrecôte 200g 63. Beef fillet 200g 68. «Surf and Turf» (rock lobster & entrecôte) 65.

5 «CHEESE» «DESSERTS» Choice of cheese from the Grisons with chutney 14. / 21. SPRUCE CHEESE raw cow's milk, Ruswil, Switzerland strong taste and slighty acidic Warm chocolate lava cake with mascarpone-black currant ice-cream and black currant sauce 18. Strawberries marinated with elder flower, fior di latte ice-cream and almond chip 18. Vanilla sablé with rhubarb and lemon-basil-sorbet 18. Yuzu cheesecake with guava-sorbet * 19. Creme Caramel «Suvretta House» 18. PIXEL thermized * cow's milk, Jumi, Boll, Switzerland creamy and slightly spicy, with blue-mould MALÖGIN BIO CHEESE pasteurised cow s milk from the Bergell, Switzerland soft and creamy «DESSERT WINES» Ruster Ausbruch «Auf den Flügeln der Morgenröte», Heidi Schröck, Rust, Austria 1 dl 24. Zizerser Vintage AOC, Weingut Manfred Meier, Zizers, Switzerland 1 dl 23. «OUR CLASSICS» PINE CHEESE thermized * cow s milk from the Grisons, Switzerland slightly spicy, aged in red wine and pine wood GLETSCHERMUTSCHLI pasteurized goat's milk from Pontresina, Higher Engadine, Grisons, Switzerland without added rennet and salt BUFFALO BLUE CHEESE pasteurized buffalo milk, Ruswil, Switzerland spicy and piquant blue cheese CASTAGNO OCCELLI thermized * cow's and sheeps's milk, Piemont, Italy soft and slightly spicy GRANIT raw cow s milk from the Bergell, Switzerland old and spicy LE FORT raw cow's milk, Vaude, Switzerland spicy and strong taste Ice-coffee «Swiss style» 16. Ice-coffee «Viennese style» 16. «Scroppino» 16. Coupe Denmark 16. Coupe Romanov 16. Coupe Melba 16. Coupe Forestière 16. Banana Split 16. Selection of home-made sorbets and ice-cream scoop 5. «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. Champagne Bollinger Special Cuvée Brut 1 dl 22. Champagne Bollinger Rosé Brut 1 dl 25. For more digestifs, please ask for our wine menu. * milk has been heated to a temperature between 57 C and 68 C for at least 15 seconds. This process kills some, but not all of the natural bacteria and enzymes in milk, keeping more of the natural flavours in the milk than pasteurization.

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