europeOrigins of our meats: Beef - Switzerland; Veal - Switzerland; Pork - Switzerland; Chicken - Hungary; Lamb - France & Ireland; Foie Gras - France; Sea Bass - Greece; Sea Bream - Greece; Tuna - Vietnam; Crab - Vietnam; Octopus - Spain; Shrimp - India. Prices on CHF; inclusive of 7.7% VAT

RENDEZ-VOUS GALANT CHF 20Duo of duck foie gras: pan-seared & terrine, accompanied by a jam of Victoria pineapples, reduction of vin chaud and toasted briocheFor our new foie gras, we are bringing double the decadence: the luscious terrine and the succulent poêlé with pineapple compote and sweet brioche. Feel free to pleasure yourself with one or both.

CAPO DI COMO CHF 16Molecular egg cooked at 64° served on a bed of roasted cep mushrooms, topped with a creamy potato emulsion and served with parmesan shortbreadIdeas can come at any time or any place. This one happened while sitting on the shores of Lake Como while sipping on a cappuccino. We don’t want to ruin the surprise for you, so we’ll just say that things aren’t always what they appear to be…

TARTARE TICINO CHF 14Beef tartare seasoned with truffle oil, olives and parmesan, served with toasted olive breadAt some point in history the tartar sauce disappeared from steak tartare. We are bucking tradition again as our French Chef has made an Italian version of this misnamed yet classic dish. His tartare is not to be missed.

HEART OF FRANCE CHF 22“Ris de veau” (sweetbreads) served with an artichoke purée and Swiss chards, drizzled with a blueberry jusA true delicacy, the incomparable “ris de veau” is a dish at the heart of French gastronomy. We prepare our sweetbreads with an artichoke purée, bed of roasted chard and a reduced jus of blueberries. If you’ve never tried this gourmet classic, now is your chance to venture into the heart of France.

BETTER THAN BUTTER CHF 16Burrata seasoned with sea salt and olive oil, homemade jam of orange & grapefruit topped with rosemary and pistachios, toasted wholegrain breadCream inside of mozzarella - no wonder the Italians call it “buttered.” For us, this was love at first bite and we opened a restaurant just to put it on the menu! And while we love burrata in any form, this season we pair it with a punchy orange-grapefruit jam for a full on taste of autumn. We would argue that this is better than butter.

americasOrigins of our meats: Beef - Switzerland; Veal - Switzerland; Pork - Switzerland; Chicken - Hungary; Lamb - France & Ireland; Foie Gras - France; Sea Bass - Greece; Sea Bream - Greece; Tuna - Vietnam; Crab - Vietnam; Octopus - Spain; Shrimp - India. Prices on CHF; inclusive of 7.7% VAT

ELECTRIC SASHIMIVICHE CHF 16Tuna sashimi prepared ceviche-style with grapefruit, lime, smoky piquillo peppers and Sichuan button flowersPrepare for a shock! This dish is mid-way between sashimi and ceviche. Tuna is covered in a light salsa of lime, grapefruit and smoky red 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!

EL DORADO CHF 16Ceviche of sea bream cured in a tangy juice of passion fruit, yuzu and fresh ginger, served with sweet potatoes and a chlorophyll of fresh herbsFor us, ceviche is the perfect dish for experimentation. For this season, we are using a legend of old to create a ceviche of pure gold. Thin slices of Dorade are cured à la minute in a citrusy juice of passion fruit, yuzu and fresh ginger and garnished with sweet potato. Not exactly the lost city of gold, but it surely is a piece of treasure.

BARBACOA MARQUITOS CHF 14Soft-shell corn tacos of braised beef and queso fresco topped with hot chipotle salsa and sour creamYears of refinement went into Marquitos’ take on the ultimate Cali-Mex taco. Beef is slow-cooked in his special blend of herbs and spices, shredded and then piled onto soft, authentic corn tortillas. Served with queso fresco, sour cream and the best chipotle salsa in town.

STEAK CHI-ME-CHURRI CHF 24100g grilled entrecôte steak, served with creamy mashed potatoes and chimichurri sauceChimichurri is the second best thing to ever happen to steak (second only to a pairing with a fine red wine…). 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 and creamy mashed potatoes.

JAMAICAN JERK CHF 15Boneless chicken thighs marinated in a Jamaican Jerk marinade of Scotch Bonnet chilis and allsprice, served with roasted pineapplesThere are many ingredients used to create a great Jamaican Jerk marinade, but the most mysterious is the Allspice. Also known as Jamaican Pepper (even though it is, in fact, a dried fruit), its unique flavor brings hints of clove, cinnamon and nutmeg. When combined with potent Scotch Bonnet chilies, it gives our Jerk chicken some sweet & spicy undertones that balance the island heat. One taste and everything is irie!

EAT ME SPICY BABY BURGERS CHF 12Mini cheddar cheeseburgers with spicy ‘nduja salumi, crispy bacon and caramelized onionsOur menu would not be complete without our take on the hamburger. We serve them with crispy bacon, cheddar cheese, caramelized onions, and ‘nduja salumi piccante from Italy. This perfect pair is the hottest in town.

asiaOrigins of our meats: Beef - Switzerland; Veal - Switzerland; Pork - Switzerland; Chicken - Hungary; Lamb - France & Ireland; Foie Gras - France; Sea Bass - Greece; Sea Bream - Greece; Tuna - Vietnam; Crab - Vietnam; Octopus - Spain; Shrimp - India. Prices on CHF; inclusive of 7.7% VAT

POULPE FICTION CHF 18Octopus cooked delicately in a teriyaki sauce and served with guacamole and candied hazelnutsWe have gathered an A-list cast for this new attraction set on the stage of Nikkei cuisine. Juicy octopus in teriyaki sauce takes the role of Asia and plays opposite to the guacamole of Latin America. If our palates could vote, this dish would surely win an Oscar!

BONE-IN SHANGHAI CHF 18Slow-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.

TOGARASHI TOFU CHF 12Tofu and aubergines stir-fried in coconut milk and Japanese togarashi spices, served on sushi rice and wrapped in a leaf of noriShichimi togarashi is a spice made from a blend of seven different chilis and is a staple in Japanese households. We use it to flavor our vegetarian stir fry of tofu and aubergines, which we place atop sushi rice and envelop the ensemble with a sheet of nori. Like all great Japanese cooking, this dish creates elegance from simplicity.

CHILI CRAB CRAZY CHF 22Tempura of soft-shell crab served in a rich Singaporean sweet & savory tomato chili sauceTo craft our version of the famous Singaporean chili crab, we added a couple of crazy curves to this classic crustacean feast. We commence with a soft-shell crab, powder it with our special spice blend, crisp it up with a light tempura batter and finally serve it with our homemade chili sauce. The perfect antidote for when you’re feeling a little crabby!

TAKE A BAO CHF 15Baos of crispy chicken marinated in a buttery garlic and sweet soy sauce, topped with fresh vegetables and macadamia nutsOriginating from China, the Gua Bao is now taking the western world by storm. We are also big fans of these versatile steamed buns, so we are giving the bao an encore on our menu. For this appearance they are filled with a crispy, buttery/garlic soy chicken. Give these fluffy buns a go, and you might find yourself asking for a curtain call.

SHRIMP LOLLIPOPS CHF 16Crispy shrimp lollipops served with a squid-ink 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, they come with squid ink infused yogurt for your dipping pleasure. Go on -- pick a stick and dip.

middle east & africaOrigins of our meats: Beef - Switzerland; Veal - Switzerland; Pork - Switzerland; Chicken - Hungary; Lamb - France & Ireland; Foie Gras - France; Sea Bass - Greece; Sea Bream - Greece; Tuna - Vietnam; Crab - Vietnam; Octopus - Spain; Shrimp - India. Prices on CHF; inclusive of 7.7% VAT

HARISSA CHOP HOUSE CHF 20Harissa-marinated lamb chops served with a purée of chickpeas, tahini & mint, and drizzled with an emulsion of corianderThe simplicity of a chop house combined with the festival of flavors from the Orient. Tender rack of lamb is marinated with spicy harissa sauce and grilled on the plancha. We serve these juicy chops with a purée of chickpeas, tahini & mint. Rack it up!

SHEIKH SHACK CHF 14Aromatic lamb keftas inspired by North African cuisine, served with potato makhoudas and a duo of saucesWhether you call it Kefte, Kofta, Kafta or Kebab, throughout the ages variations of this classic minced lamb dish have fed princes and paupers alike. For our version we take a homespun recipe and serve it skewered up with a side of garlic potato makhoudas borrowed from the culinary world of Tunisia. A simple creation, but it’s fit for a Sheikh, Shaykh or a Sheik!

VEGETARIAN OASIS CHF 12Tajine of mixed vegetables cooked in a spicy Maghrebian brothFor a vegetarian, walking through many menus can be like looking for water in a desert. So, we have created an oasis with this delicious dish. Fresh vegetables are cooked tajine style in a spicy broth and served on a bed of chickpea purée. It is definitely no mirage!

SAILING TO ALGIERS CHF 16Filet of seared sea bass flavored with chermoula relish, served with a purée of parsnip fragranced with caraway and cardamom seedsChermoula is a relish from North African kitchens that combines garlic, cumin, coriander and a few other special ingredients. We pair this flotilla of flavors with seared sea bass and a creamy purée of fragrant parsnip. Guaranteed to put the wind in your sails.

HUM TO THE BEET CHF 12Delicate purée of chickpeas and beetroot jazzed-up with tahini and honey, served with artisanal pita breadHmm??? Something seems to have happened to our coveted “Hmmmmus” recipe. That’s right - after years on the menu, we’ve orchestrated a new colorful melody for this season. We combine the traditional purée of chickpeas with beetroot and a special mix of condiments. The flavors are so catchy, they will have you humming to the beat.

Prices in CHF, inclusive of 7.7% VAT

desserts

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

dessertsCARAMEL LOVERS IN NYC CHF 12Vanilla cheesecake served with a side of salted-butter caramelWe’ve taken a classic cheesecake and turned it into a caramel lover’s dream. A delicious vanilla base and your own pot of salted-butter caramel sauce to coat as you see fit. Go ahead and indulge.

RASPBERRY HEART CHF 1272% dark molten chocolate cake with a raspberry heart, served with a side of vanilla ice creamMolten dark chocolate mixes with sweet raspberry sauce inside our secret recipe of chocolate cake. A must try for lovers… of fondant!

BURNING PASSION CHF 12Crème brulée of passion fruit served with a cardamom pastrySearching for a little more passion in your life? Satisfy your inner cravings with our crème brulée. We’ve added a saucy mix of sweet passion fruit before turning up the heat to make the crispy top layer. Finally, true love!

MATCHA-MISU CHF 12Japanese-inspired tiramisu of matcha and jasmineWhat could be better than the blending of two delicious tastes – matcha tea and tiramisu? We dip our ladyfingers in a light jasmine tea and layer them with a sweet matcha cream filling. Try this unique fusion and you might just find your perfect match-a!

dessert cocktailsBLUEBERRY CHEESECAKE [14cl] CHF 18Absolut Vanilla Vodka, Crème De Cassis, Mascarpone, Blueberries

BOOM! CHOCAPIC [14cl] CHF 18Hennessy Cognac infused with Chocapic, White Crème de Cacao, Frangelico, Almond Milk

LES PÈRES CHARTREUX [10cl] CHF 16Absolut Pear infused with Liquorice, Green Chartreuse, Chocolate Bitters