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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 Viennese Schnitzel or our Tartar and indulge in a delicious caramelized Crêpe Suzette for dessert.

Starters

Leaf Salad

radish · herbs · croûtons · raspberry dressing

12

Caprese

buffalo mozzarella · coeur-de-boeuf tomato · basil · balsamic vinegar

18

Ticino Platter

Salumeria specialties from Ticino · alpine cheese

18

Strawberry Gazpacho

mint · lardo · olive oil

17

Chilled Cucumber Soup

dill · tonic · sour cream

16

Salmon Carpaccio

dill · caper · scallion · pumpernickel chip

24

Vitello Tonnato

tuna Tataki · sesame · wasabi

26

Tartar

beef filet · brioche toast · butter

29 | 39

Main Courses

Cheese Ravioli

homemade · Fontina · Gruyere

22 | 32

Veal Ravioli

homemade · sage · mascarpone

24 | 34

Taglierini

homemade · chanterelles · fried onions · herb cream

34

Baked Sweet Potato

pomegranate · feta cheese · spinach

32

Scallops

tomato salsa · roasted bread · herbs · white wine risotto

48

Yellowfin Tuna

shallots · sugar pea · radish · coriander · chili

52

Poussin in Hay

herbs · brown butter · Züri Fries

38

Sliced Veal "Zurich Style"

hash-browns · with or without kidneys

46

Viennese Schnitzel

potato-cucumber salad · cranberry

48

Entrecôte

from the charcoal table grill · panzanella · herbed garlic sauce

56

Swiss Veal Chop

chanterelles · saffron risotto · thyme-rosmary juice

58

Beef Filet

gentlemen‘s cut · mustard pickle · eggplant · tomato served three-ways

58

Desserts

Tarte au Citron

vanilla ice cream · meringue

16

Passionfruit & Mascarpone Mousse

passion fruit gelée · bisquit

16

Crêpes Suzette

flambéed at the table · orange · Grand Marnier · caramel · vanilla ice cream

20