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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

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