Sablier Rooftop Restaurant & Bar

Welsh lamb loin and breast served with couscous, olives, pointed cabbage, sheep yogurt, and Jerusalem artichoke.

Braised artichoke with lettuce, tomato, herb couscous, and Provençal vegetable sauce.

Baden white asparagus with new potatoes, rosemary, brioche, and lemon hollandaise.

Grilled green asparagus with yuzu, vegan yogurt, oyster mushroom, and smoked almond.

Braised beetroot with salsify, mushrooms, hazelnuts, and vegetable jus.

Seafood fish soup with shrimp, fennel, and rouille sauce.

Duck breast with duck dumpling, celery, orange, and duck consommé.

Alpine zander served with potato, leek, pomelo, and kombucha.

Lamb loin with herb crust, cherry tomato, spring onion, morel, and Beluga lentils.

Beef fillet with duck liver, truffle, parsley root, Dauphine potatoes, shallots, and port wine jus.

Marennes oysters, per piece.

Dry-aged king mackerel with verjus, elderflower, pea, and macadamia nut.

Perfect egg with morels, white asparagus, lettuce, and nut butter.

Swiss char served with cauliflower, sorrel, bergamot, walnut, and brown butter.

Octopus with Bomba rice, Morcilla sausage, peppers, and hazelnut.

Oxtail ravioli with onion, chives, and consommé.

Creamy Comté cheese soup with cheese croutons, red onions, and bacon.

Creamy asparagus soup with rhubarb, pumpernickel, and tarragon.

Scallop tartare with Osietra caviar and tomato-herb vinaigrette.

Goose liver terrine with Granny Smith apple, white port, hazelnut, and brioche.

Turbot with barley, kohlrabi, pea, trout roe, and Vin Jaune.