Warm Octopus
on artichoke salad, Granny Smith apple, and bonito vinaigrette
***
Sautéed strips of veal liver
with crispy butter rösti, winter vegetables, and red wine jus
***
Almond cake with Tarocco oranges and double cream
51.50
| 1) | Warm octopus on artichoke salad, Granny Smith apple, and bonito vinaigrette | 25.50 |
| 2) | Open-faced lasagna with pumpkin, wild mushrooms, and Parmesan foam | 27.50 |
| 3) | Pan-seared char fillet on beetroot risotto with parsley root and saffron foam | 29.50 |
| 4) | Sautéed strips of veal liver with crispy butter rösti, winter vegetables, and red wine jus | 32.50 |
| 5) | Poached whitefish fillet «Zug Art» with leaf spinach and Venere rice | 42.00 |
| 6) | Venison stew «hunter’s style» 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: Octopus: Northeast Atlantic; Arctic char: NL; Whitefish: Speck Fishery, Zug, CH
Bread information: White 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.