The Market Menu Gourmet composition from the Neuchâtel mountains *** Veal loin cooked overnight then roasted, Morel mushroom cream and market vegetables Or Marine trilogy, Risotto with shellfish bisque and parmesan mousse *** Charlotte Dubaï from our Pastry Chef *** ** * Full menu: CHF 56.- Main course […]
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Market Menu
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The Market Menu Thai Oxtail Salad, Ponzu Vinaigrette *** Duck Breast Cooked at Low Temperature, Brown Blackcurrant Jus, Polenta and Cauliflower Or Turbot Fillet Roasted in Butter, Mango Virgin Sauce, Hummus and Julienne Vegetables *** Panna Cotta with Caramel, Black Sesame and […] |
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The Market Menu Creamy parsnip soup with vanilla and candied chestnut, Espuma arabica *** Trilogy of pork with mustard cream, Stuffed cabbage and turned potato Or Roasted scorpion fish fillet on skin, Pomegranate emulsified beurre blanc, Beluga lentils with orange *** Nougat Bavarian cream, […] |
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The Market Menu Half-cooked salmon fillet, Citrus mayonnaise *** Roasted veal sweetbreads, brown orange juice, Potato, mushrooms and pan-fried green cabbage Or Octopus cooked at low temperature, Risotto from Vallemaggia and parmesan espuma *** French toast from our pastry chef, Tagada ice cream *** […] |
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