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 pumpkin · grapes · nuts · beetroot dressing	12
Smoked Burrata apple · elderberry · Focaccia	18
Beef Tartar Brioche toast · butter	22 \| 29
Duck Liver Mousse black currant · shallot · spiced bread	26
Scallop Carpaccio radish · Yuzu · beetroot	28
Creamy Pumpkin Soup roasted seeds · Styrian oil	16
Poultry Essence buckwheat noodles · quail egg · Enoki mushrooms	18

Main Courses

Sea Bass celery · zucchetti · olives · pine nuts	48
Monkfish Pak Choi · Shiitake mushroom · smoked bell pepper · risotto	54
Sliced Veal "Zurich Style" hash-browns · with or without kidneys	46
Viennese Schnitzel potato-cucumber salad · cranberry	48
Venison Escalope red cabbage · Spätzle · cranberry · gravy	48
Venison Entrecôte parsnip · pear · Brussels sprouts leaves · potato gratin	52
Fillet Wellington seasonal vegetables · red wine gravy	58

Desserts

Tonka Bean Crème Brûlée

vanilla · yoghurt · elderberry sorbet

16

Tarte au Chocolat

whisky · coconut · honey ice cream

18

Crêpes Suzette

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

20