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 Saladradish · herbs · croûtons · raspberry dressing | 12 |
Capresebuffalo mozzarella · coeur-de-boeuf tomato · basil · balsamic vinegar | 18 |
Ticino PlatterSalumeria specialties from Ticino · alpine cheese | 18 |
Strawberry Gazpachomint · 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 Raviolihomemade · Fontina · Gruyere | 22 | 32 |
Veal Raviolihomemade · sage · mascarpone | 24 | 34 |
Taglierinihomemade · chanterelles · fried onions · herb cream | 34 |
Baked Sweet Potatopomegranate · feta cheese · spinach | 32 |
Scallopstomato salsa · roasted bread · herbs · white wine risotto | 48 |
Yellowfin Tunashallots · 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 Citronvanilla ice cream · meringue | 16 |
Passionfruit & Mascarpone Moussepassion fruit gelée · bisquit | 16 |
Crêpes Suzetteflambéed at the table · orange · Grand Marnier · caramel · vanilla ice cream | 20 |
