Main Dish

Fusilli piselli verdi with a cream of yellow pepper, pak choi and courgette flowers
36.50
28.50*

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Open ravioli with sautéed chanterelles, radish, lollo rosso and shavings of Belper Knolle
37.50
29.50*

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Home-made tagliolini with squid, Datterini tomatoes, chilli, olives and fresh basil
36.50
28.50*

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Carnaroli lime risotto with courgette and roast langoustines
40.50
32.50*

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Roast fillet of sea bass on a bed of Mediterranean vegetables and bulgur, served with a bouillabaisse jus
50.50
44.50*

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Monkfish medallions on courgette, olives, sun-dried tomatoes and courgette flowers with a ricotta filling, served with salsa verde
52.50
46.50*

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Roast croaker fish on a carrot mousseline with coriander and crispy potato tortillas
50.50
44.50*

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Fritto misto di mare with calamari, cuttlefish, prawns and lemon
40.00
34.00*

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Roast fillet of wild turbot on a bed of sautéed chanterelles and figs, served with a savory cream
55.00
49.00*

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Lightly roasted fillet of bison on a bed of sautéed chanterelles with a herb and pepper oil, accompanied by fondant potatoes with onions and bacon
54.50
48.50*

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Juicy fillet of beer-fed pork under a lime and grissini crust, served with sautéed oyster mushrooms and polenta ticinese
52.50
46.00*

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Roast beef entrecôte in a rich port wine sauce with provençale vegetables and rosemary potatoes
52.50
46.50*

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Medium-cooked fillet of veal on a bed of young vegetables with a cauliflower mousseline perfumed with truffle butter
52.50
46.50*

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Roast saddle of lamb with a mildly piquant port wine jus, courgette with olive tapenade and bulgur perfumed with ras-el-hanout
54.50
48.50*

Main Dish for 2 or more people

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with new potatoes, sautéed oyster mushrooms and stuffed vegetables
p.p. 97.50

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Chateaubriand with potato gnocchi and seasonal vegetables
p. p. 60.00

Dessert

Rich, delicate caramel cake with apricots, apricot compote and pistachio ice cream
16.00

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Passion fruit cake with pistachio sponge and Griottines, served with a home-made morello-cherry sorbet
17.00

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Lukewarm “Olivo” chocolate cake with a bitter almond cream, raspberry compote and yoghurt ice cream
17.00

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Exotic pineapple tiramisu with marinated mango and passion fruit cocktail and coconut ice cream
16.00

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Tomme fleurette de Rougemont cheese served with home-made fruit loaf and olive oil ice cream
16.00

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A selection of home-made ice creams and sorbets
per scoop 4.50

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Cheese from the trolley - selection of raw milk cheeses by Maître Fromager Rolf Beeler
18.00