Sautéed duck liver with Sauternes, homemade brioche with raisins, green bean salad with Périgord black truffle and fresh mango
Iceberg salad with marinated tandoori lobster, Thai mango, avocado, cucumber and Caesar dressing
Homemade Swiss beef consommé, baby vegetables and Sherry
Smooth and creamy lobster soup with Cognac, saffron potatoes, baby carrots, celery, mushrooms and broccoli
with sautéed wild mushrooms, toasted hazelnuts and pumpkin seeds
Pan fried scallops, fresh sautéed spinach and champagne-vanilla beurre blanc
Dumplings of ricotta and spinach, served with alpine butter, aged parmesan, sage and Périgord black truffle
Minimum preparation for two people
with slow cooked scampi, basil and orange juice
Pan fried crêpe stuffed with Gruyère cheese, warm tomato concassé, black pepper and beurre noisette
Pan fried pak choi, sautéed shiitake mushrooms with soy sauce, sweet potatoes and spring onions
Pan fried vegetables, pak choi, mushrooms, broccoli, green beans, coriander, ginger and coconut milk served with basmati rice
Sole Meunière with lemon, capers, sautéed spinach and glazed onions
Pan fried John Dory filet with lemon juice, variation of artichokes (sautéed, raw and purée) served with olive tapenade
Minimum preparation for two people
Oven baked sea bass in a sea salt crust with season vegetables, steamed potatoes, ColleMassari olive oil and lemon
Fine slices of Swiss veal tenderloin with creamy boletus sauce and mashed potatoes
Pan fried Swiss beef tenderloin, sautéed duck liver and spinach, served with Madeira sauce and Périgord black truffle
Minimum preparation for two people
Swiss beef tenderloin with Béarnaise sauce, gratin dauphinois, sautéed spinach
Poularde entière, pommes de terre sautées, légumes grillés, champignons sautés avec lard et croûtons, jus de romarin
Served with fruits chutney, honey and dried fruits
Caramelized apple pie with Calvados sauce and cinnamon ice cream
with poached pear and Marsala wine
Savoyard biscuit, coffee and mascarpone
with Bourbon vanilla sauce and ice cream
Chocolate trilogy creation by our pastry chef
Lemon, strawberry, raspberry, mango, vanilla, chocolate, pistachio
Chocolate & vanilla, pistachio, mango, green tea, lychee, passion fruit
Minimum preparation for two people
with vanilla sauce and ice-cream
with chocolate sauce and ice-cream
with orange sauce and ice-cream
Beef | Switzerland |
Pork | Switzerland |
Poultry | Switzerland |
Veal | Switzerland |
Lamb | Switzerland |
Foie Gras | France |
Bone Marrow | Switzerland |
Turbot | Spain, Aquaculture |
John Dory | Atlantic, Northwest |
Dover sole | Atlantic, Northeast |
Trout | Italie, Aquaculture |
Tuna | Pacific, Western Central |
Seabass | Greek, Aquaculture BIO Label Blau |
Sea bream | Griechisch, Aquakultur |
Cod Fish | Atlantic, Southwestern |
Salmon | Scotland, Aquaculture |
Octopus | Atlantic, Eastern Central |
Monkfish | Atlantic, Northeast |
Scallops | Atlantic, Northwestern |
Langoustines | Atlantic, Northeast |
Lobster | Atlantic, Northeast |
Prawns | Vietnam, Aquaculture |
Crab | Atlantic, Northwest |
Tobbiko | Pacific, Western Central |
Oysters | France |
Caviar | Swiss & France |
Vongole | Italie, Aquaculture |
Gambero Rosso | Mediterranean & Black sea |
Our restaurants has a sustainable seafood sourcing policy based on the WWF seafood guide.
Our Chef is at your disposal for any specific dietary requirements or allergies.
Prices in CHF, service and taxes included
© 2020 Park Gstaad. All rights reserved