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Home , Steak tartare, Veal

ART OF THE CHF 16 STRANGERS IN THE NIGHT CHF 15 Olive & thyme crusted veal, seared à la plancha, served with Asparagus spears topped with a molecular egg cooked at 64°, roasted tomato and stuffed potatoes creamy hollandaise, morel mushrooms, served with a parmesan For the veal lovers, we’ve got the real deal for you! Tender veal rump shortbread is coated with an olive and thyme crust before being expertly seared à la For those that like to read between-the-lines on our menu, we’ll let your mind plancha and served with a roasted tomato filled with a tomato / basil jam and run wild on this one. Fresh spears of asparagus, a perfectly-cooked egg, and stuffed potatoes. One might say that we have perfected the art of the veal! creamy hollandaise sauce – innocently delicious or guilty pleasure?

MÉNAGE À TROIS CHF 20 BETTER THAN BUTTER CHF 15 Trio of duck: sandwich of pan-seared & salt-cured duck Italian burrata “mozzarella” seasoned with sea salt and olive oil, breast served with a side of foie gras terrine topped with a griotte served with toasted olive bread and a homemade compote of cherry jam glaze strawberries, basil and vanilla For this lively threesome, we have sandwiched a sultry duck breast with a Cream inside of mozzarella - no wonder the Italians call it “buttered.” For us, succulent pan-seared foie gras between two sheets of hot brioche. Then we’ve this was love at first bite and we opened a restaurant just to put it on the menu! added a cherry-on-top foie gras terrine to complete the union. Triply decadent! And while we love burrata in any form, we decided to pair it with a side of a refreshing strawberry / basil / vanilla compote. We would argue that it does not get any better. TARTARE TICINO CHF 12 tartare seasoned with truffle oil, olives and parmesan, served with toasted olive bread At some point in history the disappeared from . 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.

europe Origins of our : Beef - Switzerland; - Switzerland; Veal - Switzerland; Duck - ; Chicken - Hungary; Lamb - Ireland; Foie Gras - Hongary & EU; - France; - South Korea; Salmon - Scotland; - India; Cabillaud - Iceland & Denmark. Prices in CHF; inclusive of 7.7% VAT ELECTRIC SASHIMIVICHE CHF 16 STEAK CHI-ME-CHURRI CHF 22 Tuna prepared ceviche-style with grapefruit, lime, smoky 100g grilled entrecôte steak, served with creamy mashed potatoes piquillo peppers and Sichuan button flowers and chimichurri sauce Prepare for a shock! This dish is mid-way between sashimi and ceviche. Red Chimichurri is the second best thing to ever happen to steak (second only to a tuna is covered in a light salsa of lime, grapefruit and smoky red peppers. But pairing with a fine red wine…). Every Argentine has his favorite recipe, and we to eat this creation, first start with the Sichuan button flower. Give it 10 seconds have tried dozens to perfect our rendition of this marvelous herb condiment. before digging into the rest. It will be electrifying! And, by the way, it is served with a juicy entrecôte and creamy mashed potatoes. NIKKEI MARKET CHF 22 Ceviche of lobster with fresh avocado, mango, samphire, purée of EAT ME SPICY BABY BURGERS CHF 10 lime & vanilla-infused olive oil Two mini cheddar cheeseburgers with spicy ‘nduja , crispy The melding of Japanese and Peruvian cultures gave birth to the amazing and caramelized onions “Nikkei” cuisine (not to be confused with the Tokyo Stock Index of the same Our menu would not be complete without our take on the . We name). With the artistic elegance of Japan and the exotic flavors of the new serve them with crispy bacon, cheddar , caramelized onions, and world, this rising style inspired the newest stop on our culinary journey. Try it – it’s ‘nduja salumi piccante from Italy. This perfect pair is the hottest in town! worth the investment.

ONCE UPON A TIME IN MEXICO… CHF 12 Two soft-shell corn tacos of spicy braised pork topped with chipotle salsa, pickled onions and queso fresco …the Mayans built one of their most impressive cities, Chichén Itzá, on the Yucatan Peninsula. Because it was relatively isolated, it developed a unique cuisine that eventually produced the amazing Puerco Pibil. With spicy, shredded pork and zesty pickled red onions, these tacos are legendary even on the big screen. americas Origins of our meats: Beef - Switzerland; Pork - Switzerland; Veal - Switzerland; Duck - France; Chicken - Hungary; Lamb - Ireland; Foie Gras - Hongary & EU; Lobster - France; Tuna - South Korea; Salmon - Scotland; Shrimp - India; Cabillaud - Iceland & Denmark. Prices in CHF; inclusive of 7.7% VAT BONE-IN SHANGHAI CHF 18 THE IMMORTAL DUCK CHF 16 Slow-cooked pork rubbed with our tangy Asian Tataki of duck breast marinated in Asian spices and Porto, served marinade and served with a homemade sweet-chili sauce with shimeji mushrooms marinated in coffee and an aïoli of This dish is aptly named for its robust Asian marinade. Slow-cooked overnight, black the ribs are as tender and as flavorful as any you will find. Guaranteed to leave Combining and folklore, we have created a dish to last. Succulent duck your fingers sticky and your mouth ablaze with a delightful tang. breast is cooked in the modern Tataki method and served with two special ingredients: shimeji mushrooms, which unleash the umami, and black garlic, which is fabled to grant immortality. Who knows, eat this dish and you may live SHRIMP LOLLIPOPS CHF 15 forever! Crispy shrimp lollipops served with a squid-ink infused yogurt dip Our “shrimp on a stick” is a modern interpretation of a favorite Asian street food. HIBISCUS HAIKU CHF 15 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. Filet of sesame-crusted salmon, delicately seared and served in a light broth of hibiscus, shiso leaves and starflowers Japanese cuisine is known for being fresh and simple. In this philosophy, we C’EST FOU LE TOFU! CHF 12 start with a centerpiece of salmon crusted with light and dark sesame seeds. We then sear it lightly to keep it pink in the middle. Finally, the salmon is set in Indonesian coconut curry of tofu, bamboo shoots, sprouts, green a delicate hibiscus broth that lifts but does not compete with the flavor. The beans and macadamia nuts, served with jasmine rice resulting combination is truly poetic. Although tofu originated during the Han Dynasty in China over 2,000 years ago and is a staple in Asian cooking, we only recently discovered our taste for this vegetarian delight. We have thus made an Indonesian-inspired coconut curry that even the non-vegetarians will go crazy for.

asia Origins of our meats: Beef - Switzerland; Pork - Switzerland; Veal - Switzerland; Duck - France; Chicken - Hungary; Lamb - Ireland; Foie Gras - Hongary & EU; Lobster - France; Tuna - South Korea; Salmon - Scotland; Shrimp - India; Cabillaud - Iceland & Denmark. Prices in CHF; inclusive of 7.7% VAT HARISSA CHOP HOUSE CHF 18 IN LIVING COLOR CHF 16 Harissa-marinated lamb chops served with a purée of chickpeas, Filet of cod poached in almond milk, served with a trio of carrots tahini & mint, and drizzled with an emulsion of coriander and lemon crumble The simplicity of a chop house combined with the festival of flavors from the If you are what you eat, then this dish will fill you full of color. A simple filet of Orient. Tender rack of lamb is marinated with spicy harissa sauce and grilled poached cod topped with a lemon crumble and surrounded by a trifecta of on the plancha. We serve these juicy chops with a purée of chickpeas, tahini colorful carrots: a purée of orange, slices of yellow and the original violet. Color & mint. Rack it up! yourself happy.

TOGO & MOGO CHF 16 HMMMMUS CHF 10 Chicken breast cooked in a spicy Togolese Scotch bonnet & Purée of chickpeas topped with herbs, olive oil, and served with tomato sauce, served with cassava fries artisanal pita bread This dish comes to us from both sides of Africa... The “Togo” in this plate refers to Our favorite hummus recipe in the world! We have borrowed ideas from many the spicy chicken made with Scotch bonnet chili pepper & tomato reduction. different sources to create the ultimate purée of chickpeas. We make it with a It is an after work staple in Togo’s capital city, Lomé. The “Mogo” refers to the drizzle of olive oil and fresh herbs, then serve it alongside artisanal pita bread... Swahili word for cassava. We serve it deep-fried as it is done on the streets of hmmmm! Mombasa. This dish is the perfect combo to explore both sides of the continent.

YALLA! CHF 12 Tart of roasted aubergines, red onion marmalade, pomegranate and marinated feta Flatbread is found in cuisines all along the Mediterranean coast. We have transformed ours into a savory tart using some of our favorite Middle Eastern ingredients – roasted aubergines, red onions, pomegranate and marinated feta. Yalla, heaven is just a bite away.

middle east & africa

Origins of our meats: Beef - Switzerland; Pork - Switzerland; Veal - Switzerland; Duck - France; Chicken - Hungary; Lamb - Ireland; Foie Gras - Hongary & EU; Lobster - France; Tuna - South Korea; Salmon - Scotland; Shrimp - India; Cabillaud - Iceland & Denmark. Prices in CHF; inclusive of 7.7% VAT breads FRANCESCANA CHF 10 Deconstructed lemon pie, marmalade, meringue and lime sorbet BREAD ASSORTMENT CHF 5 The story goes that a world-renowned Italian Chef once dropped a tart, ruining a perfect dessert. However, since it was his last piece he served it anyway. Now, ARTISANAL PITA CHF 5 this “accidently broken tart” is his top-seller. This is the kind of story we love, so in GLUTEN-FREE BREAD CHF 5 homage to Chef Bottura we have added our tangy version to the menu. Our breads are served with herb-butter and extra virgin olive oil dessert cocktails desserts LES PÈRES CHARTREUX [10cl] CHF 16 CARAMEL LOVERS IN NYC CHF 10 Chartreuse Verte, vodka Absolut Pear infused with licorice, Aztèque Vanilla cheesecake served with a side of salted-butter caramel Chocolate bitters We’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. DOLCE DI SICILIA [16cl] CHF 18 Limoncello, Nardini Acqua Di Cedro, Absolut Citron, orange, RASPBERRY CHF 10 kumquat & tonca jam, elderflower meringue 72% dark molten chocolate cake with a raspberry heart, served with a side of vanilla ice cream BABA OLD FASHIONED [12cl] CHF 19 Molten dark chocolate mixes with sweet raspberry sauce inside our secret Rhum Havana 7 infused with bourbon vanilla, pâte à choux & recipe of chocolate cake. A must try for lovers… of fondant! orange zest, simple syrup, orange blossom water, Orange bitters

STRAWBERRY HERO CHF 10 Homemade éclair filled with strawberries and pistachio We take a freshly baked éclair cut it down the middle and layer it with strawberries and our own special cream filling. It might look like a strawberry sandwich, hoagie or grinder, but this is the Hero of our summer dessert menu! desserts

Prices in CHF, inclusive of 7.7% VAT