Bistro |
Pea and mint soup with ham ravioli Soft boiled free range egg with asparagus and local jambon cru soldiers Smoked salmon with celeriac puree and poached egg Seared scallops with sweetcorn puree and quails egg (supp. 5chf) Fois gras with chicken liver parfait, earl grey tea jelly and toasted brioche * Seared salmon with rosti, beetroot and horseraddish hollandaise Blade of beef with roquefort risotto and pak choi Fillet of lamb with sweet pepper and basil mousse, provencale vegetables and salsa verde 5 spice duck breast with asain vegetables and pastilla of its leg Corn fed chicken supreme 'nicoise' stlye * Pineapple tart tatin with coconut ice cream Lemon tart with creme fraiche sorbet Poached pears with honey ice cream Iced apple parfait with cinder toffee and champagne granite Chocolate Tart with rasperry and basil sorbet
90 chf per guest To ensure a perfect evening addition table service is available and for groups of over 9 people is advisable. Rates are 25chf per hour.
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