| Oxtail soup a la Grandmother Cecile |
18.00 |
| One half Canadian lobster bisque and scallops |
36.00 |
| Boletus mushroom cream soup with safran swirls |
16.00 |
| Homemade potato truffle ravioli with black truffles from Perigord region |
24.00 |
| Organic scrambled eggs with black Perigord truffles and goose livers |
35.00 |
| Zermatt air cured meat terrine with chanterelles pickled in white wine vinegar |
30.00 |
| Foie gras terrine with quince and rosehip coulis |
35.00 |
| Salmon, sea bass, turbot, royal sea bream und Black Tiger shrimp, grilled in olive oil served on a tomato-garlic-herb fondue, with polenta gratin |
42.00 |
| Wild Atlantic ’Mille-feuilles’ turbot served on a leaf of savoy cabbage with a Chardonnay Emulsion with puried potatoes and truffles |
48.00 |
| Sauted Black Tiger shrimp from Thailand served on Aquarello-Risotto with boletus mushrooms |
40.00 |
| Atlantic sea bass grilled with blossom salt and dried herbs from our garden, served with vegetables Meli-Melo and shoestring potatoes. Complete for 2 persons. |
100.00 |
| Chateaubriand served in two services, with potato- boletus gratin and Sauce Bearnaise |
58.00 p.p. |
| Grilled Tournedos served with marrow, port sauce and almond potatoes |
55.00 |
| Veal chop roasted with herbs and red berries, served with safran noodles |
50.00 |
| Irish rack of lamb slow-cooked in a hay-salt crust with rosemary sauce, potato gnocchi and sundried tomato pesto. Please allow 30 minutes! |
54.00 |
| Lamb entrecote in a goat cheese crust and coriander sauce with polenta croquettes |
48.00 |
| Charcoal grill specialties each Monday, Wednesday, Friday and Saturday |
|
| Surprise Alex Dessert Special |
20.00 |
| Trio of caramel creme with pineapple ragout and lavender ice cream |
16.00 |
| Japonaise with raspberries and sorbet |
15.00 |
| Chocolate Dom with blood orange sorbet |
18.00 |
| Marble Quark Souffle with chocolate sorbet and chili |
20.00 |
| Tomato cream soup with basil butter |
12.00 |
| Mushroom cream soup |
14.00 |
| Oxtail soup with cubed vegetables and a cream puff |
14.00 |
| Green salad |
8.00 |
| Small or large mixed salad |
9.00/16.00 |
| Lamb’s lettuce with shrimp and mushrooms with balsamico dressing |
30.00 |
| Tossed green salad with roasted lamb chops and rosemary dressing |
28.00 |
| Warm goat cheese croutons on rucola lettuce with balsamico dressing |
26.00 |
| Spaghetti (tomato sauce or Bolognaise sauce) |
18.00/22.00 |
| Ravioli filled with Perigord truffles topped with Parmesan cheese |
33.00 |
| Rosti 'Alex' with quince and encrusted with cheese, served with cranberry jam |
22.00 |
| “Trockenfleisch” (specially air cured meat) |
28.00 |
| Walliser “Hobelkase” (paper thin sliced aged cheese) with nuts |
24.00 |
| Zermatter Jausen plate with “Trockenfleisch”, “Hobelkase“ and house sausage |
28.00 |
| Raclette Turtmann garnished |
8.00 |
| Cheese fondue (plain, with herbs or with tomatoes) minimum 2 persons |
22.00 p.p. |
| Cheese fondue with black Perigord truffles and boletus mushrooms served with potatoes, minimum 2 persons |
38.00 p.p. |
| St. Galler veal bratwurst with onion sauce and rosti |
22.00 |
| Fish, mixed grill, with herbs and salt potatoes |
38.00 |
| Spaghetti with roasted shrimp and creamed spinach |
38.00 |
| Beef entrecote Swiss Prim with green pepper sauce and potato gratin |
40.00 |
| Zurich Geschnetzeltes (minced veal) with rosti |
38.00 |
| Vanilla ice cream with hot berries |
16.00 |
| Dark chocolate mousse Felchlin with aloe-vera sorbet |
16.00 |
| ‚Gebrannte Creme’ (caramel cream) with marbled strawberry ice cream |
14.00 |
| Japonaise with raspberries and our own sorbet |
15.00 |
