Confit of pork belly from Thurgau apple-fed pigs
with hoisin glaze, mango-papaya salad, and chili vinaigrette
***
Braised lamb leg
served on pumpkin purée, Romaine gnocchi, and braising sauce
***
Caramel Custard with Plums and Caramelized Chocolate
51.50
| 1) | Confit of Thurgau Apple Pig Belly with Hoisin Glaze, Mango-Papaya Salad, and Chili Vinaigrette | 25.50 |
| 2) | Braised beets with chanterelles, kale, and mushroom jus | 27.50 |
| 3) | Pan-seared sea bass fillet on saffron risotto, black salsify, and beurre blanc | 29.50 |
| 4) | Braised leg of lamb on pumpkin purée, Roman gnocchi, and braising sauce | 32.50 |
| 5) | Whitefish fillet «meunière» with Venere rice and spinach leaves | 42.00 |
| 6) | Grilled veal chop «Café de Paris» with market vegetables and pommes allumettes | 48.00 |
Please ask our staff about ingredients in our dishes that may trigger allergies or intolerances.
Meat origin: Pork: Switzerland; Lamb: Australia/New Zealand; Veal: Switzerland
Fish Origin: Sea bass: Turkey; Whitefish: 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.