Gazpacho with date tomatoes and basil, burrata and rosemary crumble – CHF 20
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Carpaccio of Irish beef, drops of yogurt with parsley, black truffle and seasoned porcini mushrooms – CHF 38

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Lukewarm roast beef and its jus – CHF 30

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Cold veal with revisited tuna sauce – CHF 32

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Tuna tartare, lime avocado and cuttlefish mayonnaise   – CHF 34

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Raw red prawns marinated in Evo olive oil and Maldon salt, placed on a duet of melons pearls with mint – CHF 32

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Organic tomato beef heart, mozzarella braid and fresh spinach with raisins candied – CHF 25

Mussel soup, saffron vegetable julienne and red shrimp morsels – CHF 28
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Venetian-style cod, caramelized red onions and polenta waffle – CHF 22

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Celeriac cream, slowly cooked cuttlefish slices and purple potato chips – CHF 18

Decomposed egg lasagna with white rabbit ragout and chopped pistachios – CHF 24
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Bucatini alla Pedro (minced beef, tomato and curry) – CHF 25
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Gnocchi with nettles, aubergine cream and its crunchy – CHF 22
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Ravioli stuffed with Sicilian shrimp and lime – CHF 25

Beef fillet Chateaubriand, béarnaise sauce – CHF 48 Minimum 2 persons, waiting time 20 minutes
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The three fillets with steaming griddle and its sauces (beef, veal and bull) – CHF 62
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Zurich-style veal mince – CHF 44
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Ticino’s cordon bleu with Pioradoro raw ham and cheese from Nante – CHF42

King prawn skewers in a pastry panko crust, sweet and sour sauce on vegetable crudités with Evo Oil – CHF 40
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Perch golden fillets with almonds – CHF 38

Gnocchi with nettles, aubergine cream and its crunchy – CHF 22
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Date tomato gazpacho with basil and aubergine mousse – CHF 18

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Veggie burger and avocado mayonnaise – CHF 25