The kitchen is open from 12 a.m. to 3 p.m. and 7 p.m. to 11 p.m.

STARTERS

Crispy egg, cous cous, Taleggio fondue and season crunchy vegetable CHF 18. –

Hand-cut Suisse beef tartare with fresh egg, balsamic vinegar caviar, green apple, Parmigiano Reggiano cloud and hazelnut mayonnaise CHF 29. –

Salmon, tuna and sword fish smoked by ourselves CHF 28. –

Raw Cuttlefish, brunoise of white celery, “datterini” cherry tomatoes and their mayonnaise CHF 24. –

Scallops laying on Controne beans cream, tomato reduction, puffy pastry of black bread and stewed savoy cabbage CHF 28. –

Small octopus in Luciana’s way, laying on saffron flavoured creamy potatoes and polenta waffle CHF 23. –

Antipasto Monna Isa – Our selection of salami and cheese, different whims along with our chef caprice CHF 25. –

Home Salad CHF 14. –

FIRST COURSES

Home made pasta dumpling filled with tomato, ricotta cream and spinach chlorophyll CHF 32. –

Our tortellini with 30 months aged Parmigiano Reggiano Vacche Rosse cream CHF 39. –

Home made pappardelle with roe deer white ragout CHF 32. –

Potato and basil gnocchi, filled with “sea flavoured” aubergine and oil, garlic and anchovies flavoured bred crumble CHF 38. –

Ravioli filled with “acqua pazza” sea bass CHF 39. –

Gragnano linguine with anchovies from Cetara and their “colatura” CHF 28. –

White butter risotto, tartare of scampi, broccoli cream and candied lemon CHF 35. –

SECOND COURSES

Squab smoked and cooked at low temperature, Suisse chard, small liver patè and Porto flavoured pears CHF 45. –

Beef fillet in pine nuts crust, mashed olives, stewed escarole and burrata from Puglia CHF 49. –

Lamb carré and leg, lacquered in honey, lime and green pepper with mashed topinambur and mint flavoured artichokes CHF 39. –

Tuna marinated with soya and ginger in zucchini, hazelnut and wasabi crust CHF 47. –

Encrusted turbot filet on peas, asparagus and green beans cream CHF 45. –

Squid filled with his tentacles, capers, black olives from Gaeta, coulis of tomato and stewed red onion CHF 38. –

Brittany sole fillet in potato crust, turmeric mayonnaise and fresh season salad CHF 42. –

Potatoes gâteau with a core of smoked provola and peas laying on a peppers sauce and saffron flavoured rise waffle CHF 28. –

DESSERTS

Cheese Selection CHF 20. –

Selection of Parmigiano Reggiano Vacche Rosse aged for 24, 30, 40 months with drops of balsamic vinegar of Reggio Emilia aged for 12, 18 and 25 years CHF 25. –

Red berries crème brulée CHF 11. –

Dark chocolate mousse, creamy mascarpone, strawberry and cinnamon crumble CHF 15. –

Warm Naples Sfogliatella with custard and black cherry in syrup CHF 15. –

Capri style brownie with orange flavoured crème Anglaise CHF 12. –

Hazelnuts parfait with Bronte pistachio core glazed in with chocolate CHF 12. –

Chocolate babà soaked in Cointreau, stuffed with cream and candied orange zest CHF 14. –

Café gourmand CHF 14. –

Water:
0,75L
0,5 L

Provenienza
Beef: Svizzera
Chicken: Svizzera e Francia
Fish: Fournisseur Lucas, Genève