À la carte
Starters
Moutain ceps tart
- CHF 82
first shoot carpaccio, cazette jus
Duck foie gras
- CHF 59
with spices beetroot and smoked fera from Geneva lake 2 services
Geneva's autumn vegetables
- CHF 48
cooking pot of roots, truffled emulsion
Crab and caviar
- CHF 79
Granny apple and celery, crab cake with galangal
Fish
Brittany coast' lobster
- CHF 89
beluga lentils and young carrots, lobster sauce
Lake fishing
- CHF 62
and floral vegetables, broth infused with wild herbs
Line-caught sea bass
- CHF 96
with shellfish brousse cheese agnolotti pasta and coriander coulis
Pike soufflé
- CHF 59
cauliflower and chestnut with Alba truffle
Meats
Nant d'Avril fowl
- CHF 70
supreme Albufera sauce and roasted leg with Glacier wine
Slightly smoked venison duo
- CHF 76
buckwheat, parsnip gnocchi, truffled jus
Veal sweetbread
- CHF 69
squash different ways, lemon jus
Swiss matured beef fillet and rib
- CHF 89
confit "boulangère" caper leaf
Cheeses
Cheese plate
- CHF 18
selection of three cheeses of the trolley
Ripened cheese trolley
- CHF 24
according to your selection
Desserts
by Didier Steudler
Minut Millefeuille
- CHF 26
Tahiti vanilla grand cru diplomat cream
Milk foam with Timut pepper
- CHF 24
calamansi sorbet, speculos
Poached quince and agastache pesto
- CHF 23
currant jelly and crispy bread
Soufflé tart
- CHF 26
Guanaja 70% chocolate, mascarpone chantilly cream
Pressed Conference pear
- CHF 21
and region's black currant
Tasting Menu
6-course menu* at CHF 130 pp ( Menu with wine paring at CHF 190 pp ) | 8-course menu at CHF 170 pp ( Menu with wine paring at CHF 250 pp ) *meat or fish, without cheese
Amuse-bouche
Creation from the Chef
-
First starter
Crab and caviar
-
Granny apple and celery, crab cake with galangal
Second Starter
Mountain ceps tart
-
first shoot carpaccio, cazette jus
Fish
Pike soufflé
-
cauliflower and chestnut with Alba truffle
Meat
Slightly smoked venison duo
-
buckwheat, parsnip gnocchi, truffled jus
Cheese
Selection of three cheeses
-
of the trolley
Pre-dessert
Sweet moment
-
Dessert
Milk foam with Timut pepper
-
calamansi sorbet and crispy speculos
Lunch menu
2-course Menu at CHF 60 (a starter + a main course or a main course + a dessert) | 3-course Menu at CHF 68 (a starter + a main course + a dessert) | Special Saturday lunch menu at CHF 77 (3-course menu + a glass of wine + a hot drink)
Amuse Bouche
Amuse-bouche
-
Starter
Egg parfait, minty peas cream and vegetal toast
-
Marinated gambero rosso, coco white rhum panna cotta and virgin sauce
-
Main Course
Ravioles of beef with horseradish, broth like a consommé
-
Monkfish with chanterelles mushrooms 2 ways, Noilly sauce
-
Dessert
Peach gazpacho, crunchy meringue and lemon thyme sorbet
-
Coffee ice-cream and creamy pecan biscuit, glazed chocolate and acidulous marmelade
-