LaSalle

White asparagus from Baden DE with hollandaise sauce & fried potatoes.

Coffee or espresso with a small dessert according to daily recommendation.

Pike perch ceviche with passion fruit, ajo blanco, pickled onions & herbs

Iced coffee with cream

Peas morel mushroom risotto with sour cream & thyme crumble.

Garden salad with shaved vegetables, seeds, and house dressing.

Cured salmon with Ajo blanco, cucumbers & herb vinaigrette

Pickled char served with herb vinaigrette, cucumber, and tobiko caviar.

Ice cream in vanilla, strawberry, and chocolate flavors.

Goat cheese au gratin with beetroot salad & horseradish.

Meatloaf with red wine jus, mashed potatoes & carrots.

Hand-cut beef tartar with radish, chive mayonnaise, lemon butter, and toasted bread.

Veal liver with swiss hash browns, herbs, shallots.

Salmon fillet with beurre blanc, Macaire potatoes, agretti, and tomato.

Warm apple cake with yogurt ice cream

Marinated strawberries with sour cream ice cream

Orecchiette with rocket pesto, burrata & pine nuts.

Breaded veal schnitzel with white asparagus from Baden DE, hollandaise sauce & fried potatoes.

Panzanella with eggplant, pine nuts, croutons & stracciatella basil

Risotto with bell peppers, smoked almonds, and feta cheese.

Spinach and ricotta ravioli with lemon.

Salad nicoise with tuna, lettuce, olives, onions, potatoes, beans & tomato

Chocolate cake with whipped cream and fruits.

Swiss raw milk cheese with walnuts

Swiss beef short ribs with BBQ jus, sweet potato, corn & snow peas

Sorbets in lemon and pear flavors.

Spaghetti alla chitarra with basil sauce, stracciatella, arugula & pine nuts

The restaurant offers weekly changing lunch menus with three options, seasonally adjusted and made with fresh, high-quality ingredients.

Soup of the day.

Tomato peach salad with hazelnut and tarragon vinaigrette

Vitello tonnato with capers, onions & croutons

Fresh fish or seafood main from the weekly lunch menu, paired with seasonal accompaniments.

Refined weekly lunch main: meat or poultry with seasonal vegetables and sauce. Changes every Monday.

Plant-based weekly lunch main, thoughtfully composed with seasonal vegetables and legumes.

Pike-perch fillet with beetroot buttermilk sauce, potato mousseline & zucchini.

Sliced veal Zurich-style with mushroom cream sauce, swiss hash browns & carrots