LUNCH- & DEGUSTATIONS - MENU

Duet of goose liver with beef tartar praline on boiled beef - jelly

|

Rico’s Tonnato

|

Prompted courgette flower with langoustine, calamary

and «Three Lemon Sabayon»

|

Crispy red mullet on herb pesto - tagliarini and pearl tomatoes

|

Onsen egg and Alpsteinpoularde on polenta structure with Périgord - truffle reduction

|

Roasted summer venison with juniper - Gin jus

on creamed savoy, rosehip and pollen

|

Canneloni with cream cheese, olive tapenade and rocket

|

«Baba» with strawberry, coconut and lime

|

Rose garden with melon pearls

3 course Menu 125
4 course Menu 155
5 course Menu 180
6 course Menu 195
7 course Menu 210
8 course Menu 245
9 course Menu 260

If you have questions about allergens and ingredients that cause intolerance, please contact please contact our service staff.