SUNDAY - À LA CARTE

STARTERS

RICO`S goose liver trilogy
with Uva Americano - grapes and fried brioche

68.-

Lemon Taglierini
Calamari, wild catch shrimps und tomato marmalade

46.-

Lobster salad
on spiced lentils with mango and vinaigrettes

78.-

MAIN COURSES

Venison ragout “minute
on red cabbage with potato noodles and Brussels sprout leaves

68.-

Sea bass with crispy potato crust
with sauerkraut and Champagne sabyon     

72.-

Emmental veal fillet
on a leek fonduta with sweetbreads and veal leg raviolo

82.-

DESSERT

Tarte Tartin
with Crème Fraîche and vanilla ice cream

30.-

“Mont Blanc”
with vermicelles, cherry crème and chocolate sorbet

28.-