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

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

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

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

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

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

Saffron risotto cooked with Swiss beef marrow and parmesan

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

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

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

Minimum preparation for two people

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

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

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

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

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

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

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

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

Meat

Fish

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