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 and aroma intensive cooking style which constantly evolves. We aim to provide you with our seasonal creations and 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 hand, focuses on the authenticity of the ingredients and 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 outstanding service and along with the panoramic view of the city and the lake of Lucerne round off the perfect visit to the RED Restaurant. We wish you an extraordinary experience. Hostess Anita Erni and head chef Pascal Kreuzer

2 finest menu The Finest menu may be ordered as a 3- or 4-course menu.

3 herring, sour cream & roasted potato Marinated and roasted herring Sour cream ice cream and potato bread Roasted potato foam and caviar or chrummbaum quail, smoke & chervil root Smoked quail egg yolk Truffled celery mousse Caramelized sweet onions and yogurt crisp and norwegian cod, sunchoke & kale Oven baked cod filet Sunchoke-miso puree and caper butter Marinated kale and chorizo or angus from freiamt, curry leaves & cashew nuts Angus filet roasted and tajine beignet Garam masala sabayon Sweet corn and bulgur and emmental jung Simmental cow s milk cheese, ripened for 4 months Truffle honey, fruit bread and / or chestnut, grape & cinnamon Chestnut slice and grape jelly Grape and lime sorbet Mulled wine tea 3-course course 99.

4 finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat and poultry.

5 chrummbaum quail, smoke & chervil root Smoked quail egg yolk Truffled celery mousse Caramelized sweet onions and yogurt crisp or cannelloni, porcini mushroom & pecorino Gratinated sublime chestnut cannelloni Porcini mushroom cream and essence Cinnamon bechamel and stachys and carrot, puy lentils & dates Honey caramelized carrot tart Date Puy lentils Roasted hazelnuts and terragon and emmentaler jung Simmental cow s milk cheese, ripened for 4 months Truffle honey, fruit bread and / or chestnut, grape & cinnamon Chestnut slice and grape jelly Grape and lime sorbet Mulled wine tea 3-course course 84.

6 elements menu Nature is the supreme good and so is, engaging in local produce. Regionality, seasonality and return

7 shortrib from swiss luma beef, borscht & cheese spätzle Braised shortrib glazed Borscht gel and shallot jus Gratinated cheese spätzle and leeks and pike perch, hay milk & black salsify Pike perch filet gratinated with espresso crunch Black salsify cooked in hay milk Potato-hay milk risotto or lamb from bern pasture, bitter orange & carrot Saddle of lamb with breadcrumb crust Bitter orange jus and carrot textures Steamed dumpling and red devil Cow s milk cheese with chili and paprika Ripened in 19 months Wheat beer onions, fruit bread and / or black forest torte Cherry ice cream and chocolate cream Cherry brandy gel Whole milk mousse 3-course course 105.

8 à la carte cold starters hot starters

9 herring, sour cream & roasted potato 26. Marinated and roasted herring Sour cream ice cream and potato bread Roasted potato foam and caviar chrummbaum quail, smoke & chervil root 24. Smoked quail egg yolk Truffled celery mousse Caramelized sweet onions and yogurt crisp cannelloni, porcini mushroom & pecorino 24. Gratinated sublime chestnut cannelloni Porcini mushroom cream and essence Cinnamon bechamel and stachys shortrib from swiss luma beef, borscht & cheese spätzle 28. Braised shortrib glazed Borscht gel and shallot jus Gratinated cheese spätzle and leeks

10 main courses

11 norwegian cod, sunchoke & kale 54. Oven bakes cod filet Sunchoke-miso-puree and caper butter Marinated kale and chorizo pike perch, hay milk & black salsify 52. Pike perch filet gratinated with espresso crunch Black salsify cooked in hay milk Potato-hay milk risotto carrot, puy lentils & dates 40. Honey caramelized carrot tart Date-Puy lentils Roasted hazelnuts angus from freiamt, curry leaves & cashew nuts 56. Angus filet roasted and tajine beignet Garam masala sabayon Sweet corn and bulgur lamb from bern pasture, bitter orange & carrot 52. Saddle of lamb with breadcrumb crust Bitter orange jus and carrot textures Steamed dumpling

12 dessert & cheese

13 chestnut, grape & cinnamon 16. Chestnut slice and grape jelly Grape and lime sorbet Mulled wine ice tea black forest torte 16. Cherry ice cream and chocolate cream Cherry brandy gel Whole milk mousse cheesecake, marshmallow & pear 16. Cheesecake and pear marshmallow White chocolate and pear ganache Marshmallow ice cream frozen 13. Sorbet or ice cream selection Fruity, fresh and experimental emmental jung 15. Simmental cow s milk cheese, ripened 4 months Truffle honey, fruit bread cheese assortment 21. Cheese local and distant Sour dough bread Honey and port wine jelly Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50

14 Product, Suppliers Products Meat Beef Beef Quail Lamb Switzerland Freiamt / Switzerland Hellbühl / Switzerland Bern / Switzerland Fish Herring Cod Pike perch Atlantic Norway Schötz / Switzerland Suppliers Meat suppliers Gabriel AG Wolfenschiessen NW Switzerland Holzen Fleisch GmbH Ennetbürgen NW Switzerland Chrummbaum Hellbühl LU Switzerland Fish suppliers Bianchi Zufikon AG Switzerland Vegetable supplier Bosshard Früchte und Gemüse AG Stadt Zug ZG Switzerland and abroad Cheese suppliers Jumi GmbH Herolfingen BE Switzerland Wespi & Co. Molkerei Luzern LU Switzerland The chef de cuisine Restaurant RED will be your contact for further information. Accepted credit cards: American Express, MasterCard, VISA, Diners, Maestro, Postcard