Menus & Wines > Lunch & Dinner > Main Courses Main Courses Wild Turbot from the North Sea, prepared in papillote Escabèche - caviar Prunier ParisCHF 118.00 Sea bass from l’île d’Yeu, from Laurent Eperon Kohlrabi – black truffle – fennel – pine nutsCHF 86.00 Swiss veal, sliced veal fillet mignon Rösti with Bintje potatoesCHF 82.00 Veal rib, pepper crust, for two persons, 40 minutes Sweetbread – mushrooms – green asparagusCHF 86.00 per person
