MENU

RICO`S goose liver texture
with Ticino grapes and vanilla brioche

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Tuna tataki with spicy vegetable marmalade
Prawn praline and coconut-lemongrass emulsion

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Open raviolo
with langoustine, zucchini and three lemon sabayon

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Pikeperch from Lago Maggiore
with La Ratte potato on leek fonduta and mustard-thyme emulsion

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Essence of Alpstein chicken
with parsley root mousseline and onsen egg

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Charolais beef fillet
with red cabbage jam and gnocchetti

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Montblanc
with meringue, vermicelli, cranberries and cherry cream

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The Mandarin

3 - course menu 145

4 - course menu 170

5 - course menu 195

6 - course menu 215

7 - course menu 250

8 - course menu 270