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. Just ask our hostess, Anita Erni. 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. Hostess Anita Erni head chef Pascal Kreuzer
finest menu The Finest menu may be ordered as a 3- or 4-course menu. lamb, ice plant & umami Leg of lamb chinoise style Sautéed ice plant with ginger Umami bouillon radish or pearl mushrooms, green tomato & miso Mushroom mousse tartar Corier bread chip radish halibut, bottarga & romaine lettuce Grilled fried halibut filet Chardonnay foam an caper berries Romanesco couscous or french guinea fowl, wanton & summer truffle Guinea fowl breast marinated in maple syrup soy sauce Roasted chicken wanton Summer truffle balsamic vinegar schlossberger jung Hard cheese from Simmental cow s milk Pear mustard fruit bread / or strawberry, baumkuchen & rice pudding Strawberry ice cream rhubarb ragout Baumkuchen crunch Rice pudding mousse 3-course 87. 4-course 99.
finest vegetarian menu The vegetarian menu is free from fish, shellfish, meat poultry. pearl mushroom, green tomato & miso Mushroom mousse tartar Corier bread chip radish Garden herbs green tomato salsa or bavarian asparagus, orange blossom aroma & tarragon Braised bavarian asparagus Watercress foam Confited cage free egg yolk new potatoes ricotta, eggplant & molasses Purple ricotta tortelloni Puff pastry with eggplant Eggplant cream parsley pesto schlossberger jung Hard cheese from Simmental cow s milk Pear mustard, fruit bread / or strawberry, baumkuchen & rice pudding Strawberry ice cream rhubarb ragout Baumkuchen crunch Rice pudding mousse 3-course 78. 4-course 84.
elements menu Nature is the supreme good so is, engaging in local produce. Regionality, seasonality return chrummbaum wagyu & bremgarten salmon trout Sashimi from Wagyu beef rolled in coal Smoked salmon trout Bacon dashi pancake pike perch, mustard & delion Roasted pike perch filet Delion apple essence Mustard risotto young leek or holzen veal, elderflower & beetroot Filet cooked sous-vide baked veal sweetbread Elderflower jus Brioche dumpling licorice francine Soft cheese from cow s milk Pickled Rigi truffle / or raspberry, yogurt & white chocolate White chocolate parfait Raspberry cold sweet soup Yogurt foam raspberry gel 3-course 92. 4-course 105.
à la carte cold starters chrummbaum wagyu & bremgarten salmon trout 28. Sashimi from Wagyu beef rolled in coal Smoked salmon trout Bacon dashi pancake pearl mushroom, green tomato & miso 24. Mushroom mousse tartar Corier bread chip radish Garden herbs green tomato salsa hot starters bavarian asparagus, orange blossom aroma & tarragon 24. Braised bavarian asparagus Watercress foam Confited cage free egg yolk new potatoes lamb, ice plant & umami 26. Leg of lamb chinoise style Sautéed ice plant with ginger Umami bouillon radish
main courses halibut, bottarga & romaine lettuce 52. Grilled fried halibut filet Sunchoke-miso-puree caper butter Marinated kale chorizo pike perch, mustard & delion 54. Roasted pike perch filet Delion apple essence Mustard risotto young leek ricotta, eggplant & molasses 40. Purple ricotta tortelloni Puff pastry with eggplant Eggplant cream parsley pesto french guinea fowl, wanton & summer truffle 50. Guinea fowl breast marinated in maple syrup soy sauce Roasted chicken wanton Summer truffle balsamic vinegar holzen veal, elderflower & beet 56. Filet cooked sous-vide baked veal sweetbread Elderflower jus Brioche dumpling licorice
dessert & cheese strawberry, baumkuchen & rice pudding 16. Strawberry ice cream rhubarb ragout Baumkuchen crunch Rice pudding mousse raspberry, yogurt & white chocolate 16. White chocolate parfait Raspberry cold sweet soup Yogurt foam raspberry gel aloe vera, cactus fig & RED 5-spice 16. Cactus fig aloe vera ice cream Cied lime lemon RED 5-spices frozen 13. Sorbet or ice cream selection Fruity, fresh experimental schlossberger jung 15. Hard cheese from Simmental cow s milk Pear mustard, fruit bread cheese selection from Jumiversum 21. Pickled Rigi truffle Fruit bread Dessert wine Nives Assemblage doux Würenlingen AOC 5 cl 5.50
Product, Suppliers Products Meat Wagyu Veal Poulet Lamb Hellbühl / Switzerl Nidwalden / Switzerl France Bern / Switzerl Fish Halibut Pike Perch Salmon trout Mediterranean Sea Bremgarten / Switzerl Bremgarten / Switzerl Suppliers Meat suppliers 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