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

 

STARTERS

Garden Salad

seeds | croûtons

16

Halibut

cucumber | mustard seeds | potato | amaranth

24

Ceviche

sea bass | mole | banana

26

Tartar

beef filet | brioche toast | butter | prepared at the table

29 | 39

Wagyu Beef

quail egg | barley | Shitake mushroom | Uva Americana grapes

32

 

SOUPS

Herb Velouté

five herbs

14

Mushroom Consommé

ravioli | sherry

16

Bisque

lobster | cayenne

18

Pigeon Cappuccino

truffle | milk

18


 

IN BETWEEN

Coquilles St. Jacques

hibiscus | cauliflower | egg yolk

29

Shrimp

sallow thorn | fir | potato

36

Goose Liver

long pepper | meringue | blackberry | Shiso

32

 

CLASSICS

Homemade Bratwurst

champagne cabbage | hash browns

32

Sliced Veal Zurich Style

hash browns | with or without kidneys

46

Viennese Schnitzel

potato | cucumber | cranberry

48

Filet Wellington

red wine gravy | seasonal vegetable

56

MAIN COURSES

Monk Fish

white beans | paprika broth | broad beans | polenta

48

Sea Bass

sausage | sweetheart cabbage | sweet potato | Tasmanian pepper

56

Chicken

pea cream | carrot | potato biscuit

42

Beef Tenderloin

smoke | celery | shallot | pearl barly

56

Duo of Veal

tenderloin | cheek | kohlrabi | white chocolate | truffle | chive oil

58

 

DESSERTS

Chocolate

rum | vanilla

16

Pineapple

in textures

16

Soufflé

seasonal fruit

18

Banana

chocolate | marshmallow

18

Crêpes Suzette

orange | Grand Marnier | caramel

20