The Market Menu Carpaccio of Swiss beef fillet, pickled chanterelles and stem onions *** Duck breast cooked at low temperature, brown jus with tellicherry and fried rösti Or Medallion of monkfish, white butter with pinot noir and Ticino polenta * ** Felchlin grand cru chocolate desserts and fine […]
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Market Menu
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The Market Menu House smoked salmon, crumble, pistachios and wild cranberries *** Swiss beef stir-fry, morel cream, mashed potatoes and small vegetables Or Pan-fried sea bream fillet, shellfish cream, rice and candied fennel ** * Eclair from our pastry chef, hazelnut praline *** ** * Full menu: chf. […] |
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The Market Menu Winter salad, 36-month gruyere, botzi pear and old balsamic *** Tagliatelle with pulled wild venison, candied red cabbage and grandmother's garnish Or Risotto with lobster bisque, roasted hazelnuts and potato chips forgotten vegetables *** Chamomile panna cotta, pineapple carpaccio with hibiscus and cactus sorbet *** ** […] |
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The Market Menu Wild venison in carpaccio *** Pork shoulder cooked for 72 hours at low temperature, brown juice with garlic and sesame, hummus and market vegetables Or Turbot sautéed in butter, creamy bisque, quinoa and local vegetables market *** Caramelized apple and infused with Madagascar vanilla in crumble […] |
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