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
finest menu The Finest menu may be ordered as a 3- or 4-course menu.
eel, blood sausage & potato Glazed eel with apple-veal jus Blood sausage crumble Lightly smoked potato cream or cauliflower, goat cheese & marmelade Cauliflower-goat cheese panna cotta Fermented garlic Red onion marmelade and sole, artichoke & coffee Roasted sole filet Textures from artichoke Coffee foam and baked potato or mangalica, tessin polenta & red cabbage Roasted pork loin and compote from pork shoulder Tessin burrata polenta Charcoaled red cabbage and walnuts and après soleil Hard cheese from Simmental cow s milk Quince mustard, fruit bread and / or apple, sealbuckthorn & caramel Warm applestrudel Seabuckthorn ice cream and gel Caramel sauce and nuts 3-course 87. 4-course 99.
finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat and poultry.
cauliflower, goat cheese & marmelade Cauliflower-goat cheese panna cotta Fermented garlic Red onion marmelade or sunchoke, roasted onions & trumpet mushrooms Ice filtered sunchoke essence Roasted onion cream Bakes phyllo dough and sautéed trumpet mushrooms and turnip, ginger beer & kale Turnip braised in ginger beer Steamed dumplings Fried kale and après soleil Hard cheese from Simmental cow s milk Quince mustard, fruit bread and / or apple, seabuckthorn & caramel Warm applestrudel Seabuckthorn ice cream and gel Caramel sauce and nuts 3-course 78. 4-course 84.
elements menu Nature is the supreme good and so is, engaging in local produce. Regionality, seasonality and return
calf s head, tomato & mushrooms Aspic from Holzen calf s head and tongue Tomato vinaigrette Braised beets and marinated mushrooms and swiss lake trout, sheep s cheese & barley Trout filet garnished with sheep s cheese and almonds Barley risotto with «green» bacon Trout praline or black angus from freiamt, coleslaw & barley Braised chuck and flamed filet Shallot-honey confit Roasted brioche and coleslaw and la sanglée des couardise Soft cheese from cow s milk Käserei Mosimann, Villard Black walnuts and / or honey, mascarpone & meringues Honey-mascarpone cream Mascarpone ice cream Fried puff pastry 3-course 92. 4-course 105.
à la carte cold starters hot starters
calf s head, tomato & mushrooms 28. Aspic from Holzen calf s head and tongue Tomato vinaigrette Braised beets and marinated mushrooms cauliflower, goat cheese & marmelade 24. Cauliflower-goat cheese panna goat Fermented garlic Red onion marmelade sunchoke, roasted onions and trumpet mushrooms 24. Ice filtered sunchoke essence Roasted onion cream Baked dough and sautéed trumpet mushrooms eel, blood sausage & potato 26. Glazed eel with apple-veal jus Blood sausage crumble Lightly smoked potato cream
main courses
sole, artichoke & coffee 54. Oven bakes cod filet Sunchoke-miso-puree and caper butter Marinated kale and chorizo swiss lake trout, sheep s cheese & barley 54. Trout filet garnished with sheep s cheese and almonds Barley risotto with «green» bacon Trout praline turnip, ginger beer & kale 40. Turnip braised in ginger beer Steamed dumplings Fried kale mangalica, tessin polenta & red cabbage 52. Roasted pork loin and compote from pork shoulder Tessin burrata polenta Charcoaled red cabbage and walnuts black angus from freiamt, coleslaw & brioche 56. Braised chuck and flamed filet Shallot-honey confit Roasted brioche and coleslaw
dessert & cheese
apple, seabuckthorn & caramel 16. Warm applestrudel Seabuckthorn ice cream and gel Caramel sauce and nuts honey, mascarpone & meringues 16. Honey-mascarpone cream Mascarpone ice cream Fried puff pastry whole milk, yeast & banana 16. Iced milk with yeast Milk cream Banana preserve frozen 13. Sorbet or ice cream selection Fruity, fresh and experimental après soleil 15. Hard cheese from Simmental cow s milk Quince mustard, fruit bread alles käse 21. Local and imported cheese Sour dough bread Honey and port wine jelly Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50
Product, Suppliers Products Meat Beef Veal Mangalica Freiamt / Switzerland Nidwalden / Switzerland Hungary Fish Lake trout Sole Eel Switzerland North Sea / Mediterranean Atlantic 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