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 Beurre blanc – lemon eucalyptus –sturgeonCHF 86.00 Swiss veal, sliced veal fillet mignon Rösti with Bintje potatoesCHF 82.00 Veal shank, pepper crust, for two persons, 40 minutes Calf's sweetbread, green asparagus, Agria mousselineCHF 86.00 per person
