Mains
Swiss beef tagliata (c. 250 g), rocket and cherry tomatoes
39.-Flash-fried tuna steak with sesame, purée potato with wasabi
starter: 25.- / main: 42.-Mini trio of Australian Wagyu burger (120 g)
49.-Pork ribs caramelised with spices, sweet potato chips and a fennel salad
starter: 19.- / Main: 34.-Grilled Atlantic Black Tiger king prawns (c. 350 g) ginger sauce, white rice
56.-Iberico pork presa, sautéed walnut-sized potatoes, rocket salad, cherry tomatoes
42.-Grilled Adret double lamb chops (c. 400 g), aubergine caviar, goat’s cheese, Pont Neuf potato chips
59.-Trio of meats
Argentine Angus fillet steak, Canadian ribeye buffalo steak and Swiss sirloin steak (c. 270g). A choice of side and a sauce
54.-Ribeye steak by Minotor Steakhouse
Swiss beef (250g), house fries, salad and sauce café de Paris revisitée
45.-Meat by weight
ANGUS FILLET STEAK - Argentina
19.- / 100 gr min (200 g)BUFFALO RIBEYE STEAK - Canada
20.- / 100 gr (min 200 g)SWISS RIBEYE STEAK* Geneva
15.- / 100 gr (min 250 g)SWISS CHATEAUBRIAND STEAK*
18.- / 100 gr (min 400 g)Meat matured on the bone
SWISS RIB OF BEEF
14.- / 100gBLACK ANGUS RIB OF BEEF - Ireland
16.- / 100 gMatured on the bone for 3 to 4 weeks (c. 1000 g) wait: 20-30 min.
Sauces
All sauces are 4.-; Morel sauce is 6.-
Chimichurri | Béarnaise
Shallot confit | Morel | Jamaican pepper | Minotor | Café de Paris | Chilli pepper and garlic
Sides for 4.-
Steamed seasonal vegetables
House fries
Potato purée
Humita (soft corn cake with cream and melted cheese)
Creole rice
Sides for 7.-
Grilled vegetables
Fresh mushrooms
Whole spinach
Gratin of mini-penne with foie gras
VEGETARIAN
Seasonal mushroom risotto
29.-Mix of grilled seasonal vegetables
26.-Gnocchi with rocket cream and sun-dried tomato ricotta
28.-