Confit Char
in bonito broth, with artichokes and fennel
***
Veal Patties
with creamy Ticino polenta, celery mille-feuille, and truffle jus
***
Chocolate-banana cake with double cream and pineapple chutney
51.50
| 1) | Confit char in bonito broth, with artichokes and fennel | 25.50 |
| 2) | Pumpkin agnolotti with baby broccoli, leeks, pine nuts, and Parmesan foam | 27.50 |
| 3) | Pan-seared cod fillet with cauliflower, parsnip cream, and miso foam | 29.50 |
| 4) | Veal meatballs with creamy Ticino polenta, celery mille-feuille, and truffle jus | 32.50 |
| 5) | Poached whitefish fillet «Zug Art» with leaf spinach and rice | 42.00 |
| 6) | Venison cutlet 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: Veal: CH; Venison: EU/AT
Fish origin: Arctic char: CH, Römerswil; cod: Northwest Pacific; whitefish: Speck Fisheries, Zug, CH
Bread information: 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.