Gourmet Restaurant RED welcome

Transcription

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. veal head, green beans & mushroom Aspic from Holzen veal cured tongue Tomato vinaigrette Green beans mushrooms or bull s heart tomato, burrata & hemp Chilled tomato-melon soup Basil sorbet burrata Grilled tomatoes hemp seeds halibut, bottarga & romaine lettuce Grilled halibut filet Chardonnay foam caperberries Pine nut couscous romaine lettuce or french corn fed poularde, wonton & summer truffle Corn fed chicken breast marinated in maple syrup soy sauce Roasted chicken wonton Summer truffle balsamico aberot Simmental cow s milk cheese, red mould cheese, 9 weeks Pear mustard fruit bread / or raspberry, tarragon & marshmallow Raspberries, marinated gel Tarragon marshmallow Key lime pie 3-course course 99.

3 finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat poultry. bull s heart tomato, burrata & hemp Chilled tomato melon soup Basil sorbet burrata Grilled tomato hemp seeds or summer pumpkin, peanut & beech mushrooms Purée of summer pumpkin roasted peanuts Toasted pumpkin chili ravioli Beech mushrooms ponzu stock ricotta, aubergine & molasses Purple ricotta tortellini Baked eggplant pastry Eggplant cream parsley pesto aberot Simmental cow s milk cheese, red mould cheese, 9 weeks Pear mustard fruit bread / or raspberry, tarragon & marshmallow Raspberries, marinated gel Tarragon marshmallow Key lime pie 3-course course 84.

4 elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return bernese meadow lamb, umami & ice plant Leg of lamb chinese style Umami bouillon marinated radish Sautéed ice plant with ginger ticino pike perch, bacon & porcini Roasted pike perch filet with skin Ice filtered bacon dashi Potato dumpling porcini mushrooms or black angus from freiamt, coleslaw & pretzel bread Grillet filet confit from short rib Red onion honey chutney Roasted pretzel dumpling coleslaw schlossberger alt Cow s milk cheese Pear mustard Fruit bread / or cucumber, sour cream & white grapes Chilled cucumber soup marinated cucumber Sour cream foam Grape sorbet compote 3-course course 105.

5 à la carte cold starters veal head, green beans & mushroom 26. Aspic from Holzen veal cured tongue Tomato vinaigrette Green beans mushrooms bull s heart tomato, burrata & hemp 24. Chilled tomato melon soup Basil sorbet burrata Grilled tomato hemp seeds hot starters summer pumpkin, peanut & beech mushrooms 24. Purée of summer pumpkin roasted peanuts Toasted pumpkin chili ravioli Beech mushrooms ponzu stock bernese meadow lamb, umami & ice plant 28. Leg of lamb chinese style Umami bouillon marinated radish Sautéed ice plant with ginger

6 main courses halibut, bottarga & romaine lettuce 54. Grilled halibut filet Chardonnay foam caperberries Pine nut couscous romaine lettuce ticino pike perch, bacon & porcini 54. Roasted pike perch filet with skin Ice filtered bacon dashi Potato dumpling porcini mushrooms french corn fed poularde, wonton & summer truffle 50. Corn fed chicken breast marinated in maple syrup soy sauce Roasted chicken wonton Summer truffle balsamico black angus from freiamt, coleslaw & pretzel bread 56. Grillet filet confit from short rib Red onion honey chutney Roasted pretzel dumpling coleslaw ricotta, aubergine & molasses 40. Purple ricotta tortellini Baked eggplant pastry Eggplant cream parsley pesto

7 dessert & cheese raspberry, tarragon & marshmallow 16. Raspberries, marinated gel Tarragon marshmallow Key lime pie cream puff, elderflower & nougat 16. Nougat cream turkish honey Caramelized macadamia nuts Elderflower jelly sorbet frozen 13. Sorbet or ice cream selection Fruity, fresh experimental aberot 15. Simmental cow s milk cheese, red mould cheese, 9 weeks Pear mustard fruit bread all cheeses 21. Cheese selection from the «Jumiversum» Pear mustard fruit bread Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50

8 Product, Suppliers Products Meat Wagyu Veal Poulet Lamb Hellbühl / Switzerl Nidwalden / Switzerl France Bern / Switzerl Fish Halibut Pike Perch Salmon trout Mediterranean Sea Bremgarten / Switzerl Bremgarten / Switzerl Suppliers Meat suppliers Holzen Fleisch GmbH Ennetbürgen NW Switzerl Bianchi Zufikon AG 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 The chef de cuisine Restaurant RED will be your contact for further information. Accepted credit cards: American Express, MasterCard, VISA, Diners, Maestro, Postcard