Facing the lake, a magnificent dining area offers a choice of « cuisine fusion » and the chance to discover specialities prepared especially for you. Weigh the anchor and explore the delicate new tastes of dishes based on ultra-fresh products and subtle blends of flavours.
| Lake Side Restaurant +41 32 723 11 64 |  |
WINTER COLLECTION 2011/2012
« En cuisine comme dans tous les arts, la simplicité est un signe de perfection »
Curnonsky, Prince élu des gastronomes
* vegetarian dishes
STARTERS
| Miso Soup* | 10.- |
Sea-weed and Tofu
| N°2 Cancale Oyster | 20.- |
A trio: wakamé tartare-style
"Ajipon" vinaigrette with fresh ginger & pumpernickel
| Quercy foie gras | 26.- |
slightly aniseed-flavoured, in a pistachio crust, Noilly Prat aspic &
hibiscus flowers, home-made brioche
| Beetroot from the Mount Vully* | 15.- |
poached in Pinot Noir red wine, with figs, Neuchâtel blue cheese &
liquorice stick shavings
| Lamb's lettuce* | 17.- |
lamb's lettuce salad, vinaigrette with country-style bacon,
mature Jura cheese, walnuts & poached free-range egg from Chézard
| King prawns | 18.- |
tempura-style, marinated in lime & Espelette pepper, yakitori sauce
| Chalet soup | 20.- |
reinvented "by you"
AND TO FOLLOW
| Tofu* | 22.- |
Fried, with soya, ginger and garlic-flavoured vegetable consommé
| Home-made Tagliatellis | 41.- |
Black "nero di seppia" pasta and lobster, tarragon foam
| Organic Aquarello risotto* |
Starter 29.-
Main dish 49.-
with white Alba truffle shavings
as a starter 2g truffle
as a main course 4g truffle
10.- CHF per additional gram of truffle
FISH
| Thick cod steak | 39.- |
pan-fried, with onions stewed in red Merlot wine, pickled chicken "sot l'y laisse"
with lemon thyme, new baby potatoes & turnips
| Fillets of Perch | 43.- |
pan-fried, caper & lemon-flavoured butter sauce
cauliflower & broccoli
| Sea Bream | 45.- |
cooked in a salt & sesame-seed crust, fine butter-bean mousse with tahina,
braised Pakchoy, light coriander sauce
Origin of fish: Cod- France, Perch-Poland, Sea bream - France, Lobster - Canada
MEAT
| Breast fillet of farm hen | 39.- |
poached, with velvety white truffle sauce, Vitelotte potato gnocchis,
butternut flan & crisps
| Fillet of beef tenderloin | 54.- |
grilled, with lobster sauce, celeriac rings poched in stock,
ricotta & parmesan agnolotis
| Filet mignon of long-haired Hungarian pig | 48.- |
roasted with chinese hoisin sauce, sweet potatoes & curried vegetables flavoured with Thaï basil
| Mama Wong-style beef tartare | 150 g | 36.- |
| 250 g | 45.- |
Origin of meat: Farm hen and foie gras - France, Beef - Australia, Long-haired Pig - Spain
DESSERTS
| Frosted meringue-cake tangerine, Campari-flavoured jelly and tangerine curd | 15.- |
| Chocolate delight, passion-fruit, banana | 18.- |
| Pistachio soufflé with bitter-chocolate filling | 17.- |
| Figs and gingerbread crème brûlée |
14.- |
| Caramel mousse, peanut butter and perls of lime | 16.- |
| Cheese selection (3 chesses) from "Maître fromager Sterchi" | 16.- |
