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. 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.
finest menu The Finest menu may be ordered as a 3- or 4-course menu. norway lobster, mumbai curry & spinach Roasted Norway lobster Mumbai curry foam Sautéed spinach with sesame or beetroot, free-range egg & kefir Beetroot tartare with Kefir Smoked free-range egg yolk Horseradish parmesan halibut, coffee & wild mushroom Confited halibut with pretzel crust Wild mushroom ragout Gnocchi brussel sprouts or austrian venison, saucisson & red cabbage Saddle of venison wrapped with sausage Venison stew port wine jus Spätzli fig red cabbage francine Simmental raw milk cheese, soft blue cheese Pear mustard fruit bread / or mango, raspberry & sugar snap peas Mango slice gel Sugar snap pea vanilla ice cream Raspberry caviar 3-course 87. 4-course 99.
finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat poultry. beetroot, free-range egg & kefir Beetroot tartare with kefir Smoked free-range egg yolk Horseradish parmesan or yeast dumpling, date & tomato Steamed date dumpling Sweet spicy tomato chutney Sautéed porcini mushroom roasted hazelnuts hokkaido pumpkin, peanut & shimeji mushroom Purée of Hokkaido pumpkin roasted peanuts Roasted pumpkin chili ravioli Shimeji mushrooms ponzu fond francine Simmental raw milk cheese, soft blue cheese Pear mustard, fruit bread / or mango, raspberry & sugar snap pea Mango slice gel Sugar snap pea vanilla ice cream Raspberry caviar 3-course 78. 4-course 84.
elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return game poultry, goose liver & williams pear Terrine of pheasant partridge Goose liver mousse parfait Confited Williams Christ pear swiss alpine salmon, lucerne beer & gingerbread Roasted swiss alpine salmon Lucerne beer fond gingerbread crumble Braised root vegetables or holzen angus, orange & beetroot Sauerbraten from Holzen Angus shoulder filet Veal jus sauerbraten aroma Orange polenta roasted baby beetroots blauer schnee Raw milk cheese, noble blue cheese Pear mustard, fruit bread / or chestnut, tiramisu & amarena cherry Chestnut vermicelli cied chestnuts Amarena ice cream sauce Vanilla cream 3-course 92. 4-course 105.
à la carte cold starters game poultry, goose liver & williams christ pear 28. Terrine from pheasant partridge Goose liver mousse parfait Confited Williams Christ pear beetroot, free-range egg & kefir 24. Beetroot tartare with kefir Smoked free-range egg yolk Horseradish parmesan hot starters dumpling, date & tomato 24. Steamed date dumpling Sweet spicy tomato chutney Sautéed porcini mushrooms roasted hazelnuts norway lobster, mumbai curry & spinach 26. Roasted Norway lobster Mumbai curry foam Sautéed spinach with sesame
main courses halibut, coffee & wild mushroom 52. Confited halibut filet with pretzel crust Wild mushroom ragout Gnocchi brussel sprouts swiss alpine salmon, lucerne beer & gingerbread 54. Roasted Swiss alpine filet Lucerne beer fond gingerbread crumble Braised root vegetables hokkaido pumpkin, peanut & shimeji mushroom 40. Purée of Hokkaido pumpkin roasted peanuts Roasted pumpkin chili ravioli Shimeji mushrooms ponzu fond austrian venison, saucisson & red cabbage 56. Saddle of veal coated in sausage Veal stew port wine jus Spätzli fig red cabbage holzen angus, orange & beetroot 54. Sauerbraten from Holzen Angus shoulder filet Veal jus sauerbraten aroma Orange polenta roasted baby beetroots
dessert & cheese mango, raspberry & sugar snap peas 16. Mango slice gel Sugar snap pea vanilla ice cream Raspberry caviar chestnut, tiramisu & amarena cherry 16. Chestnut vermicelli cied chestnuts Amarena ice cream sauce Vanilla cream RED sweet burger 16. Brioche chocolate mousse Apple beignets gel Argan oil ice cream frozen 13. Sorbet or ice cream selection Fruity, fresh experimental francine 15. Simmental raw milk cheese, soft blue cheese 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
Product, Suppliers Products Meat Wagyu Veal Chicken Lamb Hellbühl / Switzerl Nidwalden / Switzerl France Bern / Switzerl Fish Halibut Pike Perch Salmon trout Mediterranean Sea Bremgarten / Switzerl Bremgarten / Switzerl Suppliers Meat suppliers Fam. Lang Chrummbaum Hellbühl LU Switzerl 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