Dinner Menu

Gli Antipasti

Vegetable tempura with soy sauce [VEGAN]
20
1a, 5a, 6a, 9a
Sautéed scallops with citrus butter, pea puree and roasted dates tomatoes
26
1a, 3a, 7a, 11a
Culatello from Zibello, carpaccio of tomatoes “cuore di bue”, burrata and basil oil
30
7a
Terrine of duck liver, apple and rhubarb compote
32
7a, 12a

I PRIMI

Linguine with cream of pistachio, capers and confit tomato [VEGAN]
20
1a
Fresh homemade ravioli, boiled veal, cream of roasted shallot and Parmigiano Reggiano
22
1a, 2a, 7a, 9a
Spaghetti with carpet-shells, asparagus and pine nuts
24
1a, 7b, 14a

I SECONDI DI PESCE

Roasted turbot, meadow mushrooms and courgette cream
48
4a, 7a, 9a, 12a
Whole sea bass in salt crust with Mediterranean sauce
p.p. 70
Min. 2 persons - 4a, 12a

I SECONDI DI CARNE

Oven baked rack of lamb in herb crust, potato millefeuille and vegetable flan
48
1a, 3a, 7a, 9a, 12a
Interpretation of veal filet Rossini style
56
1a, 3a, 7a, 9a, 12a

I DESSERT

Mille-feuille with wild berries and traditional ice cream
18
1a, 3a, 7a, 8a
Profiterols, cream of limoncello and kiwi sorbet
16
1a, 3a, 7a, 8a, 12a
Orange custard cream
16
1a, 3a, 7a
Selection of fruit
18
Selection of cheeses
26
7a, 8a
Prices are per person and in Swiss Francs (CHF)

Country of origin
Fish: Switzerland, Italy, France, Danemark, Philippines, Canada, Spain
Meat: Switzerland, Italy, Ireland, France, Argentina

Substances that may cause allergies or other undesirable reactions
1. Cereals, gluten
2. Crustacea
3. Eggs
4. Fish
5. Peanuts
6. Soy
7. Milk, lactose
8. Treenuts, nuts
9. Celery
10. Mustard
11. Sesame seeds
12. Sulfurdioxinide, sulfites
13. Lupines
14. Mollusks
a : contains
b : may contain traces

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