Mixed salad
6a 9a 10a 12a
or
Two-tone carrot flan on a light Parmesan fondue
1a 3a 7a 12a

♦

Mixed grilled meat skewer with grilled vegetables and roasted potatoes
5a 10a 12a
or
Orecchiette with pea cream, crispy guanciale, and pecorino fondue
1a 3a 7a 12a

♦

Mango mousse, dark chocolate, and almond brittle
6a 7a 8a 12a

Smoked salmon with crispy julienned vegetables and horseradish foam
4a 7a 12a
or
Veal pâté on an herb crumble with caramelized onion
1a 7a 9a 10a 12a

♦

Slow-cooked lamb shank with grilled polenta and a bouquet of buttered vegetables
1a 6a 7a 10a 12a
or
Tagliatelle A.O.P. (garlic, oil and chili)
1a

♦

Millefeuille with custard and strawberries
1a 3a 6a 7a 8a 12a

Mixed salad
6a 9a 10a 12a
or
Zucchini and four-cheese Quiche Lorraine
1a 3a 7a 12a

♦

Chicken im Chörbli with homemade sauce and French fries
7a 9a 10a 11a 12a
or
Carnaroli risotto with Jerusalem artichoke and crispy luganighetta
7a 12a

♦

Croquembouche
1a 3a 7a 11a 12a

Cuttlefish bites in Teriyaki sauce, fava bean cream, squid ink carrots, and quinoa popcorn
5a 6a 7a 8a 9a 11a 12a 14a
or
Scallop tartare, stracciatella and hazelnuts, with beetroot and coffee foam
7a 8a 14a

♦

Shredded veal Zürcher-style with homemade rösti
1a 5a 6a 7a 9a 10a 12a
or
Paccheri with tomato sauce, buffalo stracciatella, and basil oil
1a 3a 5a 7a

♦

Salted caramel panna cotta with vanilla crumble
1a 3a 7a

Quinoa salad with feta, pickled onions, radishes, and basil oil
5a 7a 12a
or
Chilled carrot and ginger cream with büscion pearls and polenta crisp
5a 6a 7a 9a

♦

Milanese-style perch, roasted pak choi, and sweet potato purée
1a 3a 7a 8a 9a 12a
or
Maltagliati with gorgonzola cream, caramelized pear and crunchy walnuts, on a brown sauce base with saffron cream and Parmesan fondue
1a 3a 5a 7a 12a

♦

Chocolate brownie with vanilla ice cream and pistachio sauce
1a 3a 7a 8a