À LA CARTE

À LA CARTE


STARTERS

Goose liver structure with jelly of peppered strawberries, peas and basil

64

|

Lobster salad on vinaigrette of beans, lentils and apple

Pointism of spring flavours

78

|

“Mille Feuilles“ of Label Rouge salmon

Mixed pickles, fig chutney, mustard horseradish crème and crab chips

42

|

RICO’S Tafelspitz “Surf & Turf” with Alpstein chicken and langoustine

Crustacean tarragon mayonnaise

48

|

Cassoulet of morels and green asparagus

Onsen egg and potato brown butter foam

38

|

“Sandwich” of Yellowfin tuna with pan fried goose liver and quail egg

Shrimp praline and mango coriander sauce

68

 

MAINCOURSES

RICO‘S Lasagnetta of langoustines with zucchini, pomegranate and lemon sabayon
66

|

Limousin lamb with fermented garlic and spring onions

Crispy cauliflower and yoghurt-dip

74

|

Sea bass with La Ratte potato crust on fennel-leek ragout

Champagne sauce with pink pepper and lime

72

|

Duo of spring chicken and Bresse pigeon with corn bread

Shallot confit and Albufera sauce

58

|

Poached veal fillet from Emmental with sweetbread praline and oxtail ragout

Parsley root-chervil mousseline and Barolo sauce

68

|

Slightly, over whiskey wood smoked beef fillet with Périgord truffle jus

Spinach with shallots and cream cheese tortellini with truffle and pistachio

78

 

DESSERT

Chocolate tarte with salted caramel, cranberries and tonka bean ice cream
30

|

Marinated rhubarb with puff pastry touille and lemon crème

Rose lychee sorbet

28

|

Cheesecake with coconut and vanilla

Rum pineapple and lime-mint sorbet

28

|

Meyer lemon sphere with yuzu ganache and citrus crumble

Grapefruit with grenadine and star anise

32

|

Almond croquant variation with passion fruit-lemon grass foam

Apple ragout and Granny Smith sorbet    

30

|

„CH“
Assorted Suisse cheese
from 32

All prices 7.7 % VAT inclusive
Provenance: Meat: France / Switzerland / USA / Austria Fish / Seafood: France / Portugal / South Africa