Crab cocktail, egg yolk emulsion and caviar

Poached Oysters with champagne sauce

Beef tartare with caviar

Avocado gazpacho with ginger and chili

Tuna tartare with miso and ponzu

Lobster ceviche

Blini with marinated scallop and salted lemon

Langoustine tartare, crème fraiche and yuzu

Graved lax with gin and tonic

Duck dumpling with foie and Madeira

Starters 

BURRATINA

with apricots, dukkah, oregano and a homemade Brioche

*

COUS COUS SALAT

with sun dried tomatoes, feta , mint , cucumber and fresh salat on the side

*

BEEF TATAKI

24h marinated and then flame grilled, dressed with puffed eggplant, crème made with sushi rice and citrus

*

LOBSTER CEVICHE

Fresh lobster marinated in leche de Tigre, dressed with ginger, lime, cucumber and served with his own bisque

*

THAI BEEF SALAT

bbq cooked Swiss beef with juicy mango, papaya, lemongrass, Thai dressing & coconut

*

NORD SEA CRABCAKES

with an avocado and sushi rice salat, nori and pickled ginger

*

SEABASS CARPACCIO

drizzled with citrus, caviar, jalapeño vinaigrette and crispy squid crackers

*

CARPACCIO

in olive oil cooked beef tenderloin with fresh winter truffle ravioli

*

SCALLOPS

Pan fried scallops, served in their own shell with Thai basil, fresh mango chutney, a spicy red thai curry sauce and drops of coconut

*

ROASTED EGGPLANT

Over open fire roasted eggplant, served lukewarm with pomegranate, goat cheese crème, honey vinaigrette and mint

*

LOBSTER CANNELLONI

with ricotta, sage and the most delicious lobster bisque

Main courses

BRAISED VEAL SHOULDER

with truffel jus, potato mousseline, lemon butter and fresh vegetables

*

MONKFISH FILET STUFFED WITH LANGOUSTINE

langoustine sauce, lemon risotto and basil oil

*

POACHED VEAL FILET

Served with ricotta gnocchi, salted lemon, black taggiasche olives, sun dried tomato, oregano oil and a roasted red pepper jus

*

SEA BASS

Grilled sea bass fillet, potato mousseline, spring vegetables, and

roasted red pepper sauce

*

RED THAI CURRY

with coconut rice , galagan , marinated vegetables and a spicy mango

*

VEAL WITH RENDANG

Poached veal filet with rendang, winter vegetables, his own jus and truffel

*

POACHED DOVER SOLE

charmed by a champagne sauce and marinated winter vegetables

*

MONKFISH & LANGOUSTINE

monkfish stuffed with langoustine, langoustine jus, vanilla risotto and grilled bimi-asparagus

*

RED MULLET

slowly grilled with bouillabaisse sauce, sage & rouille

*

POULET DE BRESSE

whole chicken cooked on the bone, stuffed with winter truffle, accompanied by it’s own jus, chicken leg gyoza and cabbage roll

*

SWISS DUCK BREAST

cherry sauce, crispy polenta and bbq vegetables

*

TURBOT

Flame roasted Turbot fillet , miso hollandaise sauce, see weed emulsion and chives

*

SEA BASS IN SALT CRUST

Filleted and served with sauce vierge, potato terrine and fresh herbs

Desserts

BLOOD ORANGE MILLE FEUILLE

with macadamia, white chocolat and coconut ice cream

*

EPOISSE CHEESE

with poached pear, vanilla & apricots

*

4 WAYS OF CHOCOLAT

mousse, ice cream, blondie & crisps

*

CHOCOLAT CAKE

warm chocolat cake with vanille icecream & salted caramel

*

COCONUT CREME BRULEE

with mango sorbet, Thai basil and merenque

*

CHOCOLAT MOUSSE

Warm chocolate mousse with layers of marinated raspberries, nougat, chocolate crumble and topped with a raspberry granite

*

RASPBERRY SEMIFREDDO

with pistachio, lime and limoncello sabayon

*

KAKI & PINEAPPLE

kaki granite, marinated pineapple, coconut ice cream and pomegranate sauce

*

ALMOND CAKE

with marinated cherries, white chocolate ice cream and mango flambé