Current dish board

4 July 2017

FIRST COURSE :

Cos laitue salad, farmer chicken, grilled peppers and pesto 21.-

Mixed green salad with young sprouts 13.-

Duck foie gras in cloth, toasted brioche, roasted nectarine and granite 25.-

Fresh tomato soup, basil and virgin olive oil, tapenade on bread 16.-

Tomatoes madness, grilled zucchini, spring onion, ricotta toast and dry bacon 19.-

Tartine with summer's vegetables, chanterelles vinaigrette 19.-

Carpaccio of swordfish, cucumber vinaigrette, peppers, chorizo, caviar crunchy cat fish 23.-

Cassolette of chanterelles with butter and herbs 25.-

FISH :

Perch fillets, pan fried meunières with butter 38.-

Fillet of bas à la plancha, warm Niçoise tomato vinaigrette 39.-

 

Tuna steak marinated with lemon and ginger 38.-
 

MEAT :

Cheeseburger of beef with swiss cheese, bacon onions ring and home french fries 30.-

Grilled lamb shop 39.-

Beef sirloin steak 350gr, herb's butter and chanterelles 44.-

Provençale veal sweetbreads 33.-

Farmer poultry, lemon confit and fresh coriander 35.-

Spar ribs caramelized 35.-

Vegetarian plate 25.-

Origin of meat : Veal + Beef + Porc : CH / Poultry + Foie gras: FR / Lamb : CH / 
VAT 8% included