Warm Beef Tongue Carpaccio
with pumpkin, Brussels sprouts, and horseradish vinaigrette
***
Grilled rib-eye steak
with black salsify, potato gratin in a port wine sauce
***
Almond Cake with Tarocco Oranges and Double Cream
51.50
| 1) | Warm Beef Tongue Carpaccio with Pumpkin, Brussels Sprouts, and Horseradish Vinaigrette | 25.50 |
| 2) | Sautéed pointed cabbage with chanterelles and parsnip-peanut cream | 27.50 |
| 3) | Zander fillet with black kale, Romaine gnocchi, and miso foam | 29.50 |
| 4) | Grilled rib-eye steak with black salsify, potato gratin in port wine sauce | 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, spätzle, and Brussels sprouts | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Beef: CH; Venison: EU/AT
Fish origin: Zander: KAZ; 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.