SUVRETTA STUBE
«STARTERS» Suvretta House «Plättli» with air-dried meat from the Grisons and regional cheese 36. Foie Gras «Suvretta House» with quince chutney and brioche 36. / 48. Spinach salad with barley, caramelised apples, walnuts, blue cheese and balsamic vinegar * 26. Beetroot carpaccio with burrata, garden cress and mandarin 26. Beef tatare «Suvretta-Club» with toast 36. / 49. «SOUPS» Champignon cream soup 21. Grisons barley soup 18. French onion soup 18. Beef consommé with marrow and vegetables 18. Spicy seafood soup «costa rican style» * 25. «WARM STARTERS» Oven baked Aubergine with hummus, yoghurt, soft boiled egg and a grilled tomato sauce * 23. / 32. Ricotta gnocchi with venison sausage, pumpkin, kale and sage * 27. / 36. Risotto Carnaroli Gran Riserva with artichokes, Taleggio and raz el hanout 26. / 35. Pizzoccheri «Suvretta House» 28. / 37. Home-made taglierini with tomato ragout, Taggiasca olives, burrata and basil 22. / 31. «WINTER SPECIALITIES WITH TRUFFLE» Fassona beef carpaccio 41. Risotto Carnaroli Gran Riserva 27. Home-made taglierini 25. Ravioli with forest mushrooms and potatoes 28. Scrambled eggs 24. with white or winter truffle shaved at the table «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 and onions 24. Tarte flambée «Suvretta House» with crème fraîche and black winter truffle 49.
«MAIN COURSES» «HOT STONE» Escalope «Viennese style» 49. Sliced veal «Zurich style» 49. Calf's liver from the Bergell with potato puree, apple, shallots and sage 49. Lamb chops with green beans, potato gratin and rosemary jus 56. Venison entrecôte with red cabbage, Pizzokel, chestnuts and cranberry jus 53. Chicken-Teriyaki wrap with fries from the Grisons and herbs quark* 38. Tofu-vegetables wok «Thai style» * 32. Engadine Capuns 36. Tuna «Poke» with jasmine rice, avocado, seaweed, sesame and ginger * 46. Scottish salmon steak with peas, raw ham and crispy tortilla * 48. Pan-fried scampi with garlic butter, winter vegetables and wild rice * 68. «TRADITIONAL» Fondue Chinoise with traditional garnishings for two p.p. 59. Cheese fondue «Suvretta House» 36. «FROM THE GRILL» BEEF BLACK ANGUS Hatecke's entrecôte aged in the rock cellar 200g 68. US Ribeye 300g 61. Fillet 200g 68. Fillet Ladies cut 130g 48. «Suvretta» skewer 56. Inside skirt steak 59. «Cut of the day» VEAL Paillard 49. Schmid's sausage from St. Gallen 110g / 220g 22. / 29. Steak 200g 63. CHICKEN Crispy spring chicken with herbs 48. FISH «Catch of the day» Veal steak 200g 68. Entrecôte 200g 68. Beef fillet 200g 68. «Surf and Turf» (scampi & entrecôte) 69. «SIDE DISHES AND VEGETARIAN ALTERNATIVES» Wok fried green vegetables 8. / 21. Seasonal vegetables 8. / 21. Grilled vegetables 8. / 21. Brussel sprouts with crème fraîche and tofu 8. / 21. Sauerkraut 8. / 18. Crispy polenta 8. / 18. Gaufrette potatoes 8. / 18. Fries from the Grisons with parmesan and parsley 8. / 18. Potato salad 8. / 18. Potato gratin 8. / 18. Rösti 10. / 15. For each grill dish, one side dish is included, each additional one as per prices stated above. «SAUCES» Herb butter Café de Paris Lemon butter Sauce Béarnaise Red wine jus Green pepper sauce Forest mushroom sauce Chimichurri Seafood: IT, JPN, ZAF Fish: FR, NL, PHL, GRC Beef: CH, US#, IRL, ARG, JP, ESP Veal: CH, FR Chicken: CH, FR Lamb: CH, FR, AUS, IRL Game: CH, AUT, NZL Pork: CH, ESP ll prices are including 7.7% SVAT. 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
«CHEESE» «DESSERTS» Choice of cheese from the Grisons with Chutney 14. / 21. SEMI-HARD SHEEP'S MILK CHEESE FROM TSCHLIN pasteurized * sheep s milk, Lower Engadine, Grisons, Switzerland semi-hard cheese with washed-rind and spicy taste Moist chocolate Felchlin 70% cake with arabica coffee ice cream 18. Vanilla tonca-bean crème brûlée with cherry compote and pistachio tuile 18. Rum Baba with candied orange and diplomate cream 18. Coffee mousse and lemon emulsion with hazelnut brittle 18. Selection from the dessert trolley PIXEL thermized * cow's milk, Jumi, Boll, Switzerland creamy and slightly spicy, with blue mould BUFFALO BLUE CHEESE pasteurized * buffalo milk, St. Gall, Switzerland spicy and piquant blue cheese HUUSCHÄSLI CHEESE raw cow s milk, Toggenburg, Switzerland soft and slightly spicy TSCHLINIS 50% sheep's & 50% goat's milk, Bergell, Switzerland a mild cheese liked by everyone MOSER CHARMANT pasteurized * soft mould-ripened cheese, Dotzingen, Switzerland a mild flavour with a slight aroma CASTAGNO OCCELLI thermized * cow's and sheep's milk, Piemont, Italy soft and slightly spicy GRANIT raw cow s milk, Bergell, Switzerland old and spicy LE TENTATION raw cow's milk, France a runny, soft mould-ripened cheese «OUR CLASSICS» Ice-coffee «Swiss style» 18. Ice-coffee «Viennese style» 18. «Scroppino» 18. Coupe Denmark 18. Coupe Romanov 18. Coupe Melba 18. Coupe Nesselrode 18. Coupe Forestière 18. Banana Split 18. Selection of home-made sorbets and ice cream scoop 5. «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. «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 bar 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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