Starters
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Hokkaido pumpkin mousse with gorgonzola, pumpernickel and frisée saladFr26
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Beetroot soup with mosaic of Pacific hamachi filletFr26
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Marinated pulpo in limoncello and olive vinaigrette with lemon couscous and fennelFr44
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Duet of rabbit with carrot, dill and buffalo ricottaFr44
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Spinach ravioli with organic egg yolk and white truffleFr28
Main dishes
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Hand-catched and grilled scallops on port wine butter sauce with cauliflower trilogyFr62
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Mieral duck breast, lemongrass and ginger jus, dim sum and Asian vegetablesFr68
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Scottish saddle of venison with fir top jus, cranberries, brioche dumplings and red cabbageFr68
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Gratinated european sturgeon fillet with crustaceans, tarragon and champagne sauce and parsley rootFr65
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Desserts
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French soft cheese and Swiss hard cheeseFr26
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Baked apple cream with lime coulis and honey ice creamFr26
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Felchlin chocolate brownie with caramel, malt crumble and mandarin sorbetFr26
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Munster cheese with wine cake and pearFr26
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Plum sorbetFr18
