Warm Octopus
with wakame seaweed salad, avocado purée, and sesame vinaigrette
***
Braised Leg of Lamb
with potato mousseline, broccoli, and braising juices
***
Chestnut tartlet with apricot chutney and chocolate crumble
51.50
| 1) | Warm Octopus with Wakame Seaweed Salad, Avocado Purée, and Sesame Vinaigrette | 25.50 |
| 2) | Mushroom-Ricotta Strudel with Pumpkin Cream, Hazelnuts, and Pear Chutney | 27.50 |
| 3) | Fried pikeperch fillet on Fregola Sarda, kohlrabi “à-la-crème,” and horseradish beurre blanc | 29.50 |
| 4) | Braised leg of lamb with potato mousseline, broccoli, and braising sauce | 32.50 |
| 5) | Fried whitefish fillet “meunière” with creamed spinach and Venere rice | 42.00 |
| 6) | Venison entrecôte with chestnuts, red cabbage, spaetzle, and Brussels sprouts | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Lamb: AUS/NZL; Venison: EU/AT
Fish origin: Octopus: ES; Zander: RU; Whitefish: Speck Fishery, Zug, CH
Bread labeling: Light baguette: Délifrance Suisse SA, Allergens: contains gluten
Wheat bread with seeds: Délifrance Suisse SA, Allergens: contains gluten
We serve our à la carte menu to groups of up to 9 people. For larger groups, please contact us—we offer a variety of interesting options.