Octopus Carpaccio
with beets, pickled radishes, chili brittle, and yuzu vinaigrette
***
Open-Faced Lasagna with Poulet Sot-ly-Laisse,
creamed peas, pine nuts, Tropea onions, and port wine jus
***
Lemon tart
with Fior di Latte ice cream and apricots
51.50
| 1) | Octopus Carpaccio with Beets, Pickled Radishes, Chili Crumble, and Yuzu Vinaigrette | 25.50 |
| 2) | Baked goat cheese strudel with colorful tomatoes, chanterelles, blackberries, and lemon foam | 27.50 |
| 3) | Pan-seared halibut fillet on tarragon mashed potatoes, baby broccoli, and saffron foam | 29.50 |
| 4) | Open-faced lasagna with chicken sot-ly-laisse, creamed peas, pine nuts, Tropea onions, and port wine sauce | 32.50 |
| 5) | Pan-seared sole fillet “meunière” served with Venere rice and creamed spinach | 48.00 |
| 6) | Zurich-style veal stir-fry with butter rösti and market vegetables | 45.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Chicken: CH; Veal: CH
Fish origin: Octopus: Eastern Atlantic; Halibut: Northwest Pacific; Sole: NLD
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.