Baked Potatoes with Shrimp
on a quinoa salad with avocado purée and watermelon
***
Chicken-roulade stuffed with tomato and mozzarella,
with Fregola Sarda, baby zucchini, and port wine sauce
***
Crème Brûlée
with espresso ice cream
51.50
| 1) | Baked Potato Shrimp on a Quinoa Salad with Avocado Puree and Watermelon | 25.50 |
| 2) | Pea risotto with goat cheese, chanterelles, and lemon foam | 27.50 |
| 3) | Fried redfish fillet on beluga lentils, confit fennel, and saffron foam | 29.50 |
| 4) | Chicken roulade stuffed with tomato and mozzarella, on Fregola Sarda, baby zucchini, and port wine sauce | 32.50 |
| 5) | Poached whitefish fillet “Zuger-style” with leaf spinach and rice | 44.00 |
| 6) | Grilled veal chop “Café de Paris” with market vegetables and pommes alumettes | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Chicken: CH; Veal: CH
Fish origin: Shrimp: VNM; Redfish: ISL; 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.