Welcome to the RED restaurant Intensely aromatic, precise with a perfect balance of sweet, sour spicy. Our kitchen uses the finest products allowing us to create shine. The French-inspired cuisine with mediteranean, asian accents is strewed with seasonal regional highlights. Our culinary quality is only rivaled by our hospitality creating a memable dining experience f our guests. The Finest menu, with the concerto of classics, the vegetarian menu allows you to choose between 3 4 courses, which you yourself can combine. You may also choose your preferred dishes from our à la carte menu then indulge in a perfect finale with our dessert creations. The basic idea of the Elements menu is a return to iginal products. Its also free from gluten. The Pulse menu offers you a wonderful insight into our cuisine style. Our range of wines accompanies the 7-8 courses perfectly complements to the dishes. Alternatively, you can choose your preferred wine from our RED wine ste. Hostess Anita Erni all of her co-hosts wish you an enjoyable, delightful evening look fward to your highly valued visit.
finest menu The Finest menu may be dered as a 3-4-course menu. fjd salmon trout, grapefruit & green tea Flamed Fjd salmon trout filet Butterhead lettuce granité with grapefruit Crispy ginger green tea veal cheeks, bonbon & seetal blauburgunder Braised veal cheeks Truffled savoy cabbage Lukewarm mango bonbon veal jus mediterranean bream, lardi di collonata & venus clam Roasted bream filet Cuttlefish gnocchi with venus clams Fennel-saffron sauce snow peas australian lamb, figs & parsley roots Saddle of lamb cooked sous-vide Black fig risotto braised beet roots Parsley root cream lovage appenberger alt Simmental semi-hard cheese, cow s milk Fruit bread / potato dumpling, plum & poppy seed Warm potato dumpling with poppy seeds Braised plums Poppy seed ice cream 3-course 92. 4-course 108.
finest vegetarian menu Our vegetarian menu does not consist of fish, shellfish, meat poultry. We cook with lactose-free milk products. tomato, basil & feta cheese Textures from Sicilian tomatoes Basil sbet Braised pearl onions mascarpone, calvados & espresso Toasted mascarpone ravioli in panko batter Apple-cardamom chutney Espresso-chanterelles bok choi, wasabi & mango Sautéed in sesame oil Glass noodle roll Sous-vide mango with Fleur de Sel appenberger alt Simmental semi-hard cheese, cow s milk fruit bread / potato dumpling, plum & poppy seed Warm potato dumpling with poppy seeds Braised plums Plum sbet 3-course 78. 4-course 84.
elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return Furtherme, our elements menu is gluten free. belper trout, lavender & watercress Trout filets lukewarm smoked Chestnut pits Watercress salty lavender chrummbaum wagyu, blood sausage & shallot Waqyu entrecôte with cnflower butter Blood sausage confited egg yolk Braised shallot puree bremgarten char, hseradish & parsnips Char slow cooked in nut butter Mountain potatoes hseradish cream sauce Parsnip chips cream venison, truffle from rigi & red cabbage Saddle of venison roasted Truffled game jus Red cabbage cream yeast dumpling spike thn Baked chocolate branch Bonbons pralines from sea buckthn Rosehip grapes / appenberger alt Simmental semi-hard cheese, cow s milk Fruit bread 3-course 98. 4-course 110.
à la carte cold starters fjd salmon trout, grapefruit & green tea 26. Flamed Fjd salmon trout filet Butterhead lettuce granité with grapefruit Crispy ginger green tea us-bison, dark chocolate & mushrooms 26. Spicy tatar from US bison Caramelized onion gel Dark chocolate-mushroom soil hot starters mascarpone, calvados & espresso 24. Toasted mascarpone ravioli in panko batter Apple-cardamom chutney Espresso-chantarelles veal cheeks, bonbon & seetal blauburgunder 24. Braised veal cheeks Truffled savoy cabbage Lukewarm mango bonbon veal jus
main courses turbot, marin & rice textures 54. Roasted turbot Glazed marins romanesco Baked roasted rice mediterranean bream, lardi di collonata & venus clam 52. Roasted bream filet Cuttlefish gnocchi with venus clams Fennel-saffron sauce sugar snap peas bok choi, wasabi & mango 40. Sautéed bok choi in sesame oil Glass noodle roll Sous-vide mango with Fleur de Sel iberian pk, cinco jotas & chestnut 54. Grilled loin braised spare ribs Flamed tarte with Cinco Jotas Chestnut cream australian lamb, figs & parsley roots 52. Saddle of lamb cooked sous-vide Black fig risotto braised beet roots Parsley root cream lovage
dessert & cheese tiramisu, baileys & caramel 16. Tiramisu with roasted milk powder Baileys-Parfait Milk foam with coffee aroma chocolate, pineapple & fennel 16. Smoked chocolate ice cream Pineapple-fennel cannelloni Fennel tea frozen 13. Sbet ice cream selection Fruity, fresh experimental appenberger alt 15. Simmental semi-hard cheese, cow s milk Fruit bread all cheese 21. Cheese from inl feign Almond-fig bread Quince mustard pine honey Dessert wine Moscatel Oro, Vino de Lic Flalis, Tres 5 cl 6.00 Moscatel de Alejría
Product, Suppliers Products Meat Lamb Wagyu Veal Fallow dear Bison Iberico pk Australia Switzerl Switzerl Switzerl USA Spain Fish Turbot Char Gilthead Trout Clam Salmon Nth Atlantic Switzerl Mediterranean Sea Switzerl Mediterranean Sea Nway Suppliers Meat suppliers Gabriel Wolfenschiessen NW Switzerl Holzen Ennetbürgen NW Switzerl Bianchi Zufikon AG Switzerl Fideco AG Murten Switzerl Fish suppliers Bianchi Zufikon AG Switzerl Tropenhaus AG Frutigen Switzerl Vegetable supplier Bosshard Früchte und Gemüse AG Stadt Zug ZG Switzerl abroad Käselieferant Jumi GmbH Herolfingen BE Switzerl Poultry from France may have been treated with antibiotics hmones. The chef de cuisine Restaurant RED will be your contact f further infmation. Accepted credit cards: American Express, MasterCard, VISA, Diners