Soul Food to Start

Veal Tartar
42

Swiss veal tartar, covered with an Etivaz-potato espuma and Oona caviar

Foie Gras
52

Sautéed duck liver with Sauternes, homemade brioche with raisins, green bean salad with Périgord black truffle and fresh mango

Lobster Salad
55

Iceberg salad with marinated tandoori lobster, Thai mango, avocado, cucumber and Caesar dressing

Seabream Carpaccio
44

Fresh sea bream sashimi with artichoke salad and peels of Sardinian Bottarga

Soups

Clear Oxtail
22

Homemade Swiss beef consommé, baby vegetables and Sherry

Lobster Bisque
25

Smooth and creamy lobster soup with Cognac, saffron potatoes, baby carrots, celery, mushrooms and broccoli

Pumpkin and Ginger Cream
20

with sautéed wild mushrooms, toasted hazelnuts and pumpkin seeds

Homemade Pasta and Risotto

Open Ravioli
36

Pan fried scallops, fresh sautéed spinach and champagne-vanilla beurre blanc

Artichokes Tortelli
34

Homemade tortelli stuffed with Sardinian artichokes, Swiss cheese fondue, served with crispy Guanciale and tomato tapenade

Tuscan Ricotta Gnudi
36

Dumplings of ricotta and spinach, served with alpine butter, aged parmesan, sage and Périgord black truffle

Minimum preparation for two people

Lemon Risotto
per person 48

with slow cooked scampi, basil and orange juice

Risotto Milanese
per person 35

Saffron risotto cooked with Swiss beef marrow and parmesan

No Fish, No Meat

Fennel Confit
28

Warm lentils with crunchy fennel, greek yogurt and harissa quenelle topped with a fennel consommé

Traditional "Crêpes au Gruyère"
34

Pan fried crêpe stuffed with Gruyère cheese, warm tomato concassé, black pepper and beurre noisette

Shiitake and Pak Choi
32

Pan fried pak choi, sautéed shiitake mushrooms with soy sauce, sweet potatoes and spring onions

Red Thai Curry
35

Pan fried vegetables, pak choi, mushrooms, broccoli, green beans, coriander, ginger and coconut milk served with basmati rice

Fish and Seafood

Dover Sole
79

Sole Meunière with lemon, capers, sautéed spinach and glazed onions

John Dory
45

Pan fried John Dory filet with lemon juice, variation of artichokes (sautéed, raw and purée) served with olive tapenade

Trout Zugoise Style
48

Swiss rainbow trout filet, braised leek and potato purée with herbs

Minimum preparation for two people

Atlantic Turbot
150

Whole Atlantic turbot oven baked, sun-dried tomatoes, onion, garlic, white wine sauce and Ligurian olives

Mediterranean Sea Bass
168

Oven baked sea bass in a sea salt crust with season vegetables, steamed potatoes, ColleMassari olive oil and lemon

Meat and Poultry

Veal Cutlet
81

Swiss veal chop, mushrooms fricassée with garlic and rosemary, Anna potatoes and thyme jus

Tournedos Rossini
85

Pan fried Swiss beef tenderloin, sautéed duck liver and spinach, served with Madeira sauce and Périgord black truffle

Crusted Lamb Loin
70

Lamb fillet rolled in puff pastry, stuffed with mushrooms duxelles, a cassolette of baby potatoes, artichokes, zucchini carrots and red wine sauce

Minimum preparation for two people

Châteaubriand
per person 88

Swiss beef tenderloin with Béarnaise sauce, gratin dauphinois, sautéed spinach

Roasted Chicken "Le Patte Noire" from Gruyère
156

Swiss whole chicken stuffed with mushrooms, sautéed potatoes, grilled vegetables and rosemary jus

Cheese and Desserts

Local Cheese Selection
25

Served with fruits chutney, honey and dried fruits

Tarte Tatin
21

Caramelized apple pie with Calvados sauce and cinnamon ice cream

Gratinated Sabayon
25

with poached pear and Marsala wine

Tiramisu
19

Savoyard biscuit, coffee and mascarpone

Chocolate Fondant
24

with Bourbon vanilla sauce and ice cream

Swiss Chocolate Delights
25

Chocolate trilogy creation by our pastry chef

Homemade Sorbets and Ice-Cream
per scoop 5

Lemon, strawberry, raspberry, mango, vanilla, chocolate, pistachio

Japanese Mochi Ice-Cream and Sorbets
per piece 6

Chocolate & vanilla, pistachio, mango, green tea, lychee, passion fruit

Minimum preparation for two people

Vanilla Soufflé (20mn)
per person 22

with vanilla sauce and ice-cream

Dark Chocolate Soufflé (20mn)
per person 24

with chocolate sauce and ice-cream

Grand Marnier Soufflé (20mn)
per person 25

with orange sauce and ice-cream

Meat and Fish Provenance

Meat
Beef Switzerland, USA, Argentina
Pork Switzerland
Poultry Switzerland, Spain
Veal Switzerland
Lamb Switzerland, Australia, New Zealand
Foie Gras France, Hungary
Bone Marrow Switzerland
Fish
Turbot Spain
Tuna Philippines
Black Cod Fish South America
Monkfish Island
Lobster USA, Canada
King Crab North America
Caviar Switzerland, France
Dover Sole Netherland, Atlantic, Northeast
Sea Bass Aquaculture Organic Label Mediterranean Sea
Salmon Scotland, Ireland
Scallops Canada
Prawns Vietnam
Oysters France
Gambero Rosso Mediterranean Sea, Black Sea
Sustainability

Our restaurants has a sustainable seafood sourcing policy based on the WWF seafood guide.

Diet and Allergies

Our Chef is at your disposal for any specific dietary requirements or allergies.

Legal Declaration

Prices in CHF, service and taxes included

© 2020 Park Gstaad. All rights reserved