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 Filet Wellington and indulge in a delicious caramelized Crêpe Suzette for dessert.
STARTERS
Garden Saladnuts | balsamic vinegar | truffle | 16.0 |
Sardinelemon | tomato | olive oil | 18.0 |
Salmon Troutmiso | dashi | salmon trout caviar | 24.0 |
Tartarbeef filet | brioche | butter | 29.0 |
SOUP
Consommébone marrow | herbs | crème fraîche | 18.0 |
Vichyssoiseleek | potato | quail egg | 18.0 |
Bisquelobster | tomato | cayenne | 26.0 |
In between
Strammer Maxegg | ham | bread | 21.0 |
Ormalinger Pork Bellyromainne lettuce | beans | 26.0 |
Crème Brûléefoie gras | granola | cocoa | 32.0 |
Turbotblack garlic | fennel | lobster | 36.0 |
RAVIOLI
CheeseFontina | Gruyère | 22.0 | 32.0 |
Vealsage | mascarpone | 24.0 | 34.0 |
Sea Foodcapers | olive oil | 24.0 | 34.0 |
FISH
Ocean Perchking oyster mushroom | Venere rice | 38.0 |
Seabreamleaf spinach | boiled potato | 48.0 |
Solecapers | parsley | potato ragout | 59.0 |
MEAT
Poussinrosmary potato | fresh herbs | 38.0 |
Knuckle of Vealpotato foam | mustard seed | cabbage | 42.0 |
Sliced Veal Zurich Stylehash browns | with or without kidneys | 46.0 |
Viennese Schnitzelpotato | cucumber | cranberry | 48.0 |
Filet Wellingtonred wine gravy | season vegetables | 56.0 |
GRILL
Swiss Prime Beef TenderloinLadies's Cut (145g) or Gentlemen's Cut (220g) | 56.0 | 64.0 |
Swiss Prime Veal Cutlet300g with bone | 59.0 |
Dry Aged Spanish Entrecôte800g for 2 people | 72.0 p.p. |
SAUCESBéarnaise foam, herb cream, port wine gravy, chili-herb sauce | |
SIDE DISHESrisotto, hash browns, sweet potato fries, Züri fries, noodles |
DESSERTS
Nougatmeringues | hazelnut | Dulce de Leche | 16.0 |
Chocolatewarm cake | sorbet | mousse | 16.0 |
Curd souffléfruit | sorbet | mousse | 16.0 |
Crêpes Suzetteorange | Grand Marnier | caramel | 20.0 |
