We look forward to welcoming you to La Rôtisserie and treating you to an exceptional dining experience. Our service team led by Raphael Germana will attend to all your wishes and make sure you are well looked after. Several of our dishes are prepared directly at your table. Chef de Cuisine Cyrille Anizan is responsible for our peerless culinary delights. He enjoys devising surprising Anizan creations using carefully selected seasonal products and, of course, preparing the Storchen classics. Various dishes are prepared from products grown on The Living Circle s farms. More information about The Living Circle is available online at www.thelivingcircle.ch. We hope you enjoy browsing our menu and wish you a pleasant stay at Hotel Storchen. After 2017, André Jaeger, together with our kitchen professionals Fredi Nussbaum and Cyrille Anizan, will be offering his famous fish buffet for the second time. In several acts, the cooking artists present fish and seafood from all over the world exclusively from the seas. For poissonists, this is a paradise and is rounded off with a delicious dessert buffet. André Jaeger has been voted Chef of the Year several times and is awarded with a star in the Guide Michelin as well as for over 20 years with points in the Gault Millau. 7 to 11 and 14 to 18 March 2018, Wednesday to Saturday evening from 6.30 pm, Sunday at noon from 11.30 am 220 per person including Champagne aperitif and fish buffet à discretion, excluding drinks
From Monday to Friday, we serve a One Hour Lunch featuring a new menu every day. If we are unable to serve you lunch within an hour, the meal is on the house. Spicy home-smoked shrimp cocktail and frisée salad Wandeler beer pork with potato puree, green asparagus and horseradish jus 55 appetiser and main course Veal carpaccio with lime sauce, tomato cream cheese and parmesan chips Glazed Alpensteiner chicken breast with rosemary honey, spring carrots and peas risotto from Terreni alla Maggia La Rôtisserie is a great place to take a short break in between stores. Treat yourself to our Shopping Lunch: light and tasty weekend-style dishes served with a glass of Brut Champagne. Herb curd mousse with buffalo mozzarella Veal rib eye with herb tagliatelle and roasted mushroom Truffle cream pasta with poached egg 48 dish and glass of Champagne Topinambur soup with roasted scallop Roastbeef with Sauce Choron, sweet potato fries and oven vegetable Small salad bouquet with roasted home smoked quail and dried fruit chutney Roasted Loup de Mer fillet on mustard cucumber with quinoa 55 appetiser and main course
Spring salad with pears, baby carrots and Fourme d Ambert blue cheese from Alsace s Maître Fromager Affineur Bernard Antony 18 vegetarian Mushroom terrine with creamed peas and a small pan-fried lamb fillet coated in Grué de Cacao 24 Duo of foie gras Terrine and pan-fried slice of duck liver with Campari, Grand Marnier and a variation of orange 32 Lobster bisque with creamed carrot and crispy lobster and shrimp pouches 26 Cream of morel soup with ricotta and pea gnocchi 22 vegetarian Creamy white wine soup made of 100% Kerner from Terreni alla Maggia, Ascona served with home-made capuns Marinated tuna tartare with a sweet and spicy mayonnaise, crumbled wasabi and coriander pesto 28 Celery mousse and celery apple salad served with walnut pesto and raspberry balsam 20 vegetarian Beef tartare flavoured with cognac or whisky and seasoned to your liking 30 appetiser 42 main course Storchen smoked salmon Home-smoked Scottish salmon with horseradish foam, capers, onions and crispy Paillasse slices 26 Fricassée de homard Lobster and morels with Champagne sauce and green asparagus 65 Grilled monkfish with white balsamic foam, potato pearls, bell pepper compote, grilled courgette and aubergine cream 56 Scottish salmon fillet confit on leek cannelloni with bacon cream and glazed turnips 48 Storchen veal ravioli with sage foam with Wilde vom Walde cheese from the Zurich Oberland grated at your table 25 appetiser 37 main course
Züri Geschnetzeltes Thinly sliced veal with a mushroom cream sauce and butter rösti, with or without calf s kidneys 54 Grilled veal steak with lime and hazelnut quinoa, marinated oyster mushrooms and sage sauce 62 Beef fillet au gratin with mountain pepper, served with Pont Neuf potatoes, carrot puree and parsley oil 64 Pan-fried duck breast with apples and Calvados jus on black rice 48 Duo of suckling lamb Lamb spring roll and confit in rosemary butter on eastern couscous 54 Châteaubriand for two carved directly at the table and served in two courses with Béarnaise sauce, potato gratin and seasonal vegetables 75 per person Veal cutlet from the Peduzzi butchery in Savognin with Pont Neuf potatoes, sage vegetables and Sherry sauce 78 per person On request, we are happy to serve this dish in two courses. An orange chicory salad accompanying the second course. Polenta from Terreni alla Maggia with onsen eggs served with a light saffron foam sauce and Parmesan chips 35 served with almond butter, wild rice and green asparagus 66 per person All dishes are also available for lunch time if requested in advance. Lime and hazelnut quinoa with marinated oyster mushrooms and parsley oil 32
Marinated tuna tartare with a sweet and spicy mayonnaise, crumbled wasabi and coriander pesto carved for you at the table and served with homemade honey mustard, a vegetable medley and matchstick fries 48 per person Cream of morel soup with ricotta and pea gnocchi Grilled veal steak with lime and hazelnut quinoa, marinated oyster mushrooms and sage jus Is there anything better than dining by fire- and candlelight? For an exquisite culinary evening, we recommend the evening menu assembled for you by Cyrille Anizan. Coconut crème brûlée with pineapple sorbet and Malibu mousse You can choose the number of courses and your preferred combination. Menu 110
Chocolate Surprise Chocolate scoops filled with hazelnut biscuit Frangelico ice-cream and cranberry mousse melted with nougat sauce 21 Selection of cheese specialities from the alpine dairy Pontresina in the Engadine in Switzerland. Alp cheese hard cow s milk cheese from the alp Ischolas Malögin soft cow s milk cheese from Vicosoprano Semi-hard goat s milk cheese from Tschlin served with fruit jam and fruit bread Blueberry lolly Blueberry parfait coated in white chocolate served with candyfloss and blueberry ragout Crêpes Suzette flambéed at the table and served with vanilla ice cream 25 Storchen chocolate mousse Light and dark mousse with fresh fruit and Chantilly cream 18 Coconut crème brûlée with pineapple sorbet and Malibu mousse 14 small portion Crème caramel with fresh fruit and Chantilly cream 15 Selection of homemade sorbets Pineapple, peach and hazelnut served with the appropriate accompaniment 18 Responsible use of resources is important to us, which is why we work together with our suppliers to ensure the sustainability of our ingredients. Duck: France Beef: Switzerland/Argentina/Canada Veal: Switzerland Poultry: Switzerland Lamb: Switzerland/Scotland Pork: Switzerland. Our fish is provided by environmentally friendly and species-appropriate fisheries. We do not serve any fish that is under threat of extinction. Salmon: farmed/scotland Tuna: wild/north-west Pacific Lobster: wild/north-west Atlantic Salmon trout: farmed/sattel SZ Switzerland Monkfish: wild/north Atlantic All prices are shown in Swiss francs and include statutory VAT.