Menu "A la carte"

Starters

Open langoustine ravioli, artichoke panna cotta and ash-coated goat’s cheese
Carciofinis and duck consommé with lemongrass
16.50

Caesar salad, ‘Les Morillons’ style: crispy Perly chicken bites, Parmesan, quail’s egg, whole capers and truffle oil
16.50

Bluefin tuna carpaccio with aromatic herbs, pickled cauliflower, fresh mango, crunchy fennel, and a vinaigrette with lime, coriander and Geneva honey
CHF 16.50

Sauverny lentil ‘cappuccino’ with mascarpone and hazelnut oil, a condiment of morello cherries, sun-dried tomatoes and pan-fried foie gras salpicons
CHF 16.50

Main course starters
CHF 24.-

Main courses

Maki rolls with duck confit, served with apple purée piped like a Parmentier
Roasted pumpkin and porcini mushrooms, with a mesclun salad of young shoots
CHF 29.-

Roasted sea bass fillet with lemon and thyme, large cannelloni stuffed with lobster meat and wild mushrooms, emulsion of shell juices and Tonka bean
CHF 29.-

Beef medallion in a ‘tartufa’ crust, with a fricassee of Ratte potatoes and chestnuts, lettuce and glazed carrots
CHF 29.–

Saffron risotto with mascarpone, fa