Menu

Opening time:

OPEN 7 DAYS A WEEK
11.30 – 14.00 / 18.30 – 22.00

“Cooking is not eating. It’s much, much more. Cooking is poetry”

Heinz Beck

Our Specialities
STARTERS
Artichoke salad with shavings of Grana cheese16.-/20.-
Green asparagus with soft egg, parmesan mousse and hazelnut crumble22.-/28.-
Culaccia Emiliana with Frico friulano22.-/28.-
Smoked wild salmon with green asparagus22.-/28.-
Sea bass tartare with pears, spring onion and salmon egg26.-/32.-
FIRST COURSES
Beet risotto, duck speck and gorgonzola cheese18.-/22.-
Buckwheat manfrigole gratin with mushrooms and casera cheese18.-/22.-
Lemon and nettle noodles with clams and crumbled taralli22.-/28.-
Pappardelle with asparagus, scallops and chicken roe22.-/28.-
SECOND COURSES
Golden salmon on creamy potato curry, parboiled escarole with capers and anchovies36.-
Fillet of royal sea bream with asparagus42.-
Grilled beef rib-eye ca 350 gr48.-
CBT pork belly, honey lacquered, beer sauce and potato millefeuille38.-
Veal brains Milanese style36.-
Angus Beef Gourmet Hamburger with raclette cheese, planed tomatoes - salad - grilled bacon - fried onion - hot sauce - fries29.-
Prices are in CHF and include VAT at 8.1%.

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