À la Carte Menu
Classics with a modern twist
Our chef de cuisine, Philipp Heering, enthuses with classic dishes, which unfold to a culinary spectacle through creativity and know how. Try our bestsellers such as Beef Wellington, Viennese Schnitzel or our Tartar and indulge in a delicious caramelized Crêpe Suzette for dessert.
STARTERS
Garden Saladseeds | croûtons | 16 |
Halibutcucumber | mustard seeds | potato | amaranth | 24 |
Cevichesea bass | mole | banana | 26 |
Tartarbeef filet | brioche toast | butter | prepared at the table | 29 | 39 |
Wagyu Beefquail egg | barley | Shitake mushroom | Uva Americana grapes | 32 |
SOUPS
Herb Veloutéfive herbs | 14 |
Mushroom Consomméravioli | sherry | 16 |
Bisquelobster | cayenne | 18 |
Pigeon Cappuccinotruffle | milk | 18 |
IN BETWEEN
Coquilles St. Jacqueshibiscus | cauliflower | egg yolk | 29 |
Shrimpsallow thorn | fir | potato | 36 |
Goose Liverlong pepper | meringue | blackberry | Shiso | 32 |
CLASSICS
Homemade Bratwurstchampagne cabbage | hash browns | 32 |
Sliced Veal Zurich Stylehash browns | with or without kidneys | 46 |
Viennese Schnitzelpotato | cucumber | cranberry | 48 |
Filet Wellingtonred wine gravy | seasonal vegetable | 56 |
RAVIOLI
CheeseFontina | Gruyère | 22 | 32 |
Sea Foodshrimp | scallop | capers | 24 | 34 |
Vealsage | mascarpone | 24 | 34 |
MAIN COURSES
Monk Fishwhite beans | paprika broth | broad beans | polenta | 48 |
Sea Basssausage | sweetheart cabbage | sweet potato | Tasmanian pepper | 56 |
Chickenpea cream | carrot | potato biscuit | 42 |
Beef Tenderloinsmoke | celery | shallot | pearl barly | 56 |
Duo of Vealtenderloin | cheek | kohlrabi | white chocolate | truffle | chive oil | 58 |
DESSERTS
Chocolaterum | vanilla | 16 |
Pineapplein textures | 16 |
Souffléseasonal fruit | 18 |
Bananachocolate | marshmallow | 18 |
Crêpes Suzetteorange | Grand Marnier | caramel | 20 |
