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…the world on small plates®

Eat Me’s menu is a collection of food souvenirs – a sampling of our most memorable food discoveries from around the world. Our chefs have gone back to the origins and history of each dish, studying the ingredients, flavors and traditional preparation techniques. They have then worked their magic to create our version using contemporary methods and fresh, local ingredients. The result is a unique collection of world cuisine designed for sampling and sharing.

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europeOrigins of our meats / fish: Beef - Switzerland & France; Pork - Switzerland; Duck - France; Foie Gras: France; Poultry - France; Lamb - Scotland & France;

Salmon - Scotland; Tuna - Pacific; Shrimp - Vietnam; Octopus - Thailand; Sea Bass - Mediterranean; St. Jacques - USA; Cod - Atlantic. Prices on CHF; inclusive of 7.7% VAT

I HEARD IT THROUGH THE GRAPEVINE CHF 24 Duck foie gras from Maison Mitteault, pan-seared and then lightly caramelized, served with puréed grapes, sweet and sour sauce of jus and verjus, and toasted briocheRumor has it that Chef César worked for years to perfect his newest foie gras recipe, drawing inspiration from his true love. Some say that it will transport you on a romantic trip to the vineyards. Others say that it will steal your heart away… at least that’s what we heard.

PUMPKIN PATCH CHF 15A decadent degustation around pumpkin: a creamy pumpkin soup served alongside pumpkin confit with sage, sautéed seasonal mushrooms, honey flavored goat cheese, pumpkin seeds, and croutonsAs the leaves turn their hues, the doors to autumn open wide and the pumpkin patches sprout in abundance. The inspiration for this dish comes from the seasonal harvest of pumpkin, elaborating it in two expressive forms. A true comfort for a chilly night that will warm you up from the inside out.

BETTER THAN BUTTER CHF 18Burrata filled with a limoncello marmalade, served with roasted hazelnuts, basil-infused olive oil and toasted wholegrain breadThis season’s rendition of our “Better Than Butter” burrata stays within the boundaries of Italy. Yes, that’s right -- we’re doubling down on our love for everything Italian! We have created a marmalade of the famous Italian digestive, limoncello, as an accompaniment. We then add all the toppings needed to transport you directly to the Amalfi Coast.

THE SAINT AT SEA CHF 25Scallops lightly pan-fried in salted butter served with “tagliatelle” of scallops and shrimp, slow-cooked leeks in a light cream of vin jaune from the Jura and a sprinkling of bottargaTo become a Saint, one must perform three miracles. In this spirit, we’ve added three great reasons to try our St. Jacques this fall: a halo of “tagliatelle” of scallops and shrimp, a pious portion of leeks, and the divine scallops themselves. A saintly dish in taste and in title!

TARTARE TICINO CHF 16 Beef tartare seasoned with white truffle oil, Taggiasca olives, Parmesan and arugula, served with toasted olive breadAt some point in history the tartar sauce disappeared from steak tartare. We bucked tradition again as our French Chef made an Italian version of this misnamed yet classic dish. This tartare is not to be missed and remains a grand classic at Eat Me even after nine years.

americasOrigins of our meats / fish: Beef - Switzerland & France; Pork - Switzerland; Duck - France; Foie Gras: France; Poultry - France; Lamb - Scotland & France;

Salmon - Scotland; Tuna - Pacific; Shrimp - Vietnam; Octopus - Thailand; Sea Bass - Mediterranean; St. Jacques - USA; Cod - Atlantic. Prices on CHF; inclusive of 7.7% VAT

SMOKE ON THE WATER CHF 18 Sea bass ceviche with avocado, red chilies, pickled onions, fresh coriander, and a corn “leche de tigre” with charcoal infused olive oil; served with corn in different textures: charred corn on the cob, fried choclo and crispy tortillasThinking of a breezy night on the beach with fresh fish and fresh wood for the bonfire, we’ve created a new mouth-watering ceviche. We coat thin slices of raw sea bass with our own charcoal-infused leche de tigre to bring you a little smoke on the water.

ELECTRIC SASHIMIVICHE CHF 18Tuna sashimi prepared ceviche-style with grapefruit, lime, smoky piquillo peppers, and Sichuan button flowers Prepare for a shock! This dish is mid-way between ceviche and sashimi. Tuna is covered in a light salsa of lime, grapefruit and smoky piquillo peppers. But to eat this creation, first start with the Sichuan button flower. Give it 10 seconds before digging into the rest. It will be electrifying!

L’AUBERGE MEXICAINE 2 : À L’HEURE DES TACOS CHF 12 Vegetarian corn tacos filled with aubergines slow-cooked with smoky chipotle peppers, topped with queso fresco, avocado, coriander, bell pepper coulis and mole poblano salsa For those of you familiar with our previous menu, you’ll know that we had this great dish called L’Auberge Mexicaine. We loved it so much that we thought it deserved a sequel! So, we’ve tweaked the recipe a bit and transformed our quesadilla into two delightful tacos (aka Les Poupées Mexicaines). We think it’s even better than the original!

WHERE IS NOVA SCOTIA? CHF 16Gravlax of Scottish “Label Rouge” salmon marinated in maple syrup topped with beetroot, a whipped cream of lemon and dill, cranberries, salmon caviar and roasted pecan nutsProof that food souvenirs can come from anywhere, this one is a tribute to our friends in Canada, and, of course, our recipe had to include maple syrup! We have used it to cure our Scottish gravlax, before rounding it out with a few Eat Me touches. Hopefully, our efforts can help put this tiny peninsula on the map!

CAJUN BABY BURGERS CHF 12 Mini beef burgers, homemade Cajun mayonnaise, caramelized onions, crispy banana plantainCajun cuisine arose in the southern United States after the Acadian French settlers moved to the region and mixed their traditional cuisine with the local culinary style. Known for being hearty and spicy, it is the perfect inspiration for our latest baby burgers. A food souvenir born on the bayou!

STEAK CHI-ME-CHURRI CHF 25100g grilled entrecôte steak, chimichurri condiment and creamy potato puréeChimichurri is the second-best thing to ever happen to steak (second only to a pairing with a fine Malbec...). Every Argentine has his favorite recipe, and we have tried dozens to perfect our rendition of this marvelous herb condiment. And, by the way, it is served with a juicy entrecôte aged for at least 3 weeks and our famous creamy purée of potatoes.

asiaOrigins of our meats / fish: Beef - Switzerland & France; Pork - Switzerland; Duck - France; Foie Gras: France; Poultry - France; Lamb - Scotland & France;

Salmon - Scotland; Tuna - Pacific; Shrimp - Vietnam; Octopus - Thailand; Sea Bass - Mediterranean; St. Jacques - USA; Cod - Atlantic. Prices on CHF; inclusive of 7.7% VAT

BOOM BOOM BAO! CHF 18Bao buns with duck confit slow-cooked in Indonesian Rendang curry spices, mango-tomato salsa, peanuts, and fresh corianderWe are turning up the heat a notch on this menu with our new Spicy Baos. We’ve filled our favorite Asian buns with duck confit slow-cooked in our adaptation of the classic Indonesian Rendang. A dish that is sure to rocket you straight to the bustling streets of Southeast Asia. Just try a bite and wait for the “Boom!”

BONE-IN SHANGHAI CHF 20Slow-cooked pork spare ribs rubbed with our tangy Asian marinade and served with a homemade sweet-chili sauceThis dish is aptly named for its robust Asian marinade. Slow-cooked overnight, the ribs are as tender and as flavorful as any you will find. Guaranteed to leave your fingers sticky and your mouth ablaze with a delightful tang.

SHRIMP LOLLIPOPS CHF 16Crispy shrimp lollipops served with a ginger and tamarind infused yogurt dipOur “shrimp on a stick” is a modern interpretation of a favorite Asian street food. Covered with krupuk (Indonesian crackers) and lightly fried, we serve our lollies with a homemade yogurt sauce with ginger and tamarind to renew your dipping pleasure. Go on... pick a stick and dip!

SEOUL SEARCHING CHF 14 Grilled tofu served on a bed of sticky rice, topped with our homemade Korean BBQ sauce, kimchi sauce and a sprinkle of black sesame seedsWe love tofu for its flexibility as well as its “vegan-ness,” and we are always searching for new and more creative renditions. In our pursuit of ideas, we have prepared a dish loosely inspired by Korean Bulgogi, but we have recast it with vegan stars. Lightly grilled tofu is served with our homemade Korean BBQ sauce, black sesame seeds and spicy kimchi sauce. Looking for a delicious vegan small plate? The search is over!

THE MODERN MUGHAL CHF 16Korma of deboned chicken thighs cooked in a velvety sauce of coconut milk and cashew nuts, served with fresh coriander and paratha breadThe contemporary curry house dish that sprung from the south of India and swept its way across the kitchens of the world has finally landed at Eat Me. We love it for its balanced heat, sweet coconut flavors, and our great memories of Kerala. It will vanquish your hunger and conquer your heart!

middle east & africaOrigins of our meats / fish: Beef - Switzerland & France; Pork - Switzerland; Duck - France; Foie Gras: France; Poultry - France; Lamb - Scotland & France;

Salmon - Scotland; Tuna - Pacific; Shrimp - Vietnam; Octopus - Thailand; Sea Bass - Mediterranean; St. Jacques - USA; Cod - Atlantic. Prices on CHF; inclusive of 7.7% VAT

L’ŒUF OTTOMAN CHF 14Shakshouka of white beans, bell pepper confit, fresh tomatoes, Medjool dates, pine nuts and saffron topped with a molecular egg cooked at 64°C and a crisp seasoned with African spicesAlthough the origin of shakshouka is a source of controversy, some scholars trace its roots back as far as the Ottoman Empire. Whatever its origin we discovered this dish only a few years ago and instantly loved the medley of robust textures and potent flavors… not to mention it is vegetarian!

HMMMMUS & SHROOOOOMS CHF 14Purée of chickpeas and tahini, topped with shiitake and Paris mushrooms marinated in olive oil, lemon juice and fresh herbs, served with artisanal pita bread Eat Me’s classic HMMMMMUS is getting an autumn upgrade! Inspired by Master Chef Ottolenghi, we’ve replaced our original herb condiment with a SIMPLE but FLAVOR packed mix of mushrooms and added other tantalizing twists. An experience sure to make you trip out!

PUFF-PUFF’TOPUS CHF 16 Cameroon-style Puff-Puffs: beignets of baby octopus, ginger, and coconut milk; served with a trio of homemade sauces -- peri peri, banana plantain chutney and squid ink yogurtInspired by the famous street food from Cameroon, we have opted to create a savory version of the dish known to locals as “Puff-Puff.” Our quartet of beignets is served with a trio of colorful sauces to make your journey to Africa complete.

YASSA! CHF 18Cod fillet seared on the plancha, served with our Senegalese yassa of candied red onions & mustard, and a black garlic saucePerhaps the most delicate dish on our new menu, this souvenir of West Africa is inspired by the traditional “Yassa.” We have reworked the entrancing flavors of this recipe to give it a touch of Eat Me elegance and, hopefully, to give you a new food memory of your own.

HARISSA CHOP HOUSE CHF 25Grilled harissa lamb chops served with a Lebanese tabouleh, creamy goat cheese with pine nuts and jusThe simplicity of a chop house combined with the festival of flavors from Northern Africa. A tender rack of lamb is marinated with spicy harissa sauce and grilled on the plancha. We serve these juicy chops with a cream of goat cheese, pine nuts and a true Lebanese-style tabouleh. Rack it up!

Prices in CHF, inclusive of 7.7% VAT

desserts

breadsBREAD ASSORTMENT CHF 5ARTISANAL PITA CHF 5PARATHA BREAD CHF 5GLUTEN-FREE BREAD CHF 5Our breads are served with herb-butter and extra virgin olive oil

dessertsCHEESECAKE DELIGHT CHF 12Our famous cheesecake reinvented in the spirit of a baklava; the biscuit crust made with pistachios and almonds, the heart with cream cheese and orange blossom and the icing with honeyCheesecake has become a tradition at Eat Me and for this menu we take our favorite dessert on a voyage down the Silk Road. With memories from the coffee houses of Istanbul, we’ve created a baklava inspired indulgence that is not to be missed.

PIÑA COLADA BEACH CLUB CHF 12 Caramelized pineapple slices, pineapple marmalade, light meringue of coconut, macaroons and coulis of pineapple and rum If you like Piña Coladas and getting caught in the rain; If you like the feel of the ocean, and the taste of champagne; If you like making love at midnight, in the dunes of the cape; This is the dessert that you looked for, order it and escape!

LE POT ACCIDENTÉ CHF 14 White chocolate flowerpot, Williams pear poached in cardamom syrup, pear coulis, cocoa and hazelnut crumble and light whipped creamChef César has combined his love of the garden with his penchant for theater to create an “accidental” work of art! Make no mistake, this marvelous mishap is a treat for the eyes and the tastebuds!

LE TOUT CHOCOLAT CHF 14 The Chef’s surprise in an all-chocolate dessertEverything in this decadent dessert is made with chocolate… enough said.