europeOrigins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Goat – France ; Foie gras – Bulgaria ; Poultry – Switzerland/France ; Salmon –

Scotland ; Sea bream – Spain ; Tuna – Philippines ; Mackerel – France ; Shrimp – Vietnam ; Swordfish – Sri Lanka. Prices in CHF; inclusive of 7.7% VAT

NORTHERN LIGHTS CHF 16Red Label salmon smoked with olive tree leaves, dill coulis, pickled cabbage, horseradish yogurt and fresh seaweed saladAlthough this dish was inspired by the new Nordic style cuisine, it has taken a trip through the Mediterranean before making its way to our menu. First, we smoke the salmon using olive tree leaves to bring a bit of the southern sun. Then, we pair it with some staples of Scandinavian cooking: a fresh dill coulis, fresh seaweed salad, cabbage and a creamy horseradish dip. A dish to brighten your day or night.

TARTARE IN TURIN CHF 16Beef tartare seasoned with olive oil, sea salt, capers, crispy onions, “vitello tonnato” sauce, croutons and egg yolk snowTaking another twist to our tartare, we turn towards Turin. Using a classic Piemonte dish to inspire our reinvention, we’re borrowing the sauce of the famous “vitello tonnato” as the source of our transformation. Paired with capers, onions, croutons and even a light dusting of “snow” this new tartare will bring you over the Alps.

BETTER THAN BUTTER CHF 18Burrata filled with kumquat confit, Taggiasca olive tapenade, watermelon water with olive oil and basil-thyme gremolata Cream inside of mozzarella - no wonder the Italians call it “buttered.” For us, it was love at first bite and we even opened Eat Me just to put it on the menu! So while we love burrata in any form, this season we’ve added a new twist. Stuffed with a candied kumquat, topped with a tapenade, and surrounded by a sea of watermelon water, this summer-inspired treat is truly better than butter!

SOLAR EGG-CLIPSE CHF 15Molecular egg with “burnt” onion-lemon zest crumble, creamy soup of fava beans, parmesan emulsion and prosciutto chipsItaly is known for its brilliant summer sun, but for the newest rendition of our coveted molecular egg, we’ve decided to black it out. We cover our perfect egg with a “burnt” onion crumble then orbit it with an alignment of Italian ingredients – a parmesan emulsion, prosciutto chips and some olive oil (of course). A truly celestial experience.

DECADENT DUO CHF 22Duo of duck foie gras: terrine coated in 72% dark chocolate and hazelnuts; pan-seared escalope with fresh peach, verbena coulis and sangriaOver the years, we have fashioned many unique duos of our famous foie gras, but this might be the most decadent yet. The indulgence starts with a pan-seared escalope served with fresh peaches, a verbena coulis and a small taste of sangria. Then, it escalates with two superb truffles of terrine coated with 72% dark chocolate and hazelnuts. Double your pleasure.

americasOrigins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Goat – France ; Foie gras – Bulgaria ; Poultry – Switzerland/France ; Salmon –

Scotland ; Sea bream – Spain ; Tuna – Philippines ; Mackerel – France ; Shrimp – Vietnam ; Swordfish – Sri Lanka. Prices in CHF; inclusive of 7.7% VAT

LE TIGRE CHF 16Sea bream ceviche with “leche de tigre,” brunoise of fresh vegetables, mango, coriander-infused olive oil, and tapioca-konbu chipsCeviche continues to be all the rage, so we’re giving our version a fresh style for the spring. Fashioned with a cool ensemble of mango, fresh vegetables, tapioca crackers, and the coveted “leche de tigre,” this dish is setting the new trend. Whether it is Blue Steel, Magnum or Le Tigre, we love ceviche in any look!

ELECTRIC SASHIMIVICHE CHF 16Tuna sashimi prepared ceviche-style with grapefruit, lime, smoky piquillo peppers and Sichuan button flowersPrepare for a shock! This dish is mid-way between sashimi and ceviche. Tuna is covered in a light salsa of lime, grapefruit and smoky red peppers. But to eat this creation, first start with the Sichuan button flower. Give it 10 seconds before digging into the rest. It will be electrifying!

BORN IN THE USA CHF 15Cornbread waffles topped with smoked goat cheese, roasted hazelnuts, pickled butternut squash, spinach, sprouts, apples, cranberries, pomegranate, and a vinaigrette of maple syrup A vegetarian craze is rocking through the USA, inspiring us to create a new melody of our own: crispy corn waffles bring the bass, a fresh salad of spinach, sprouts and fruit provides the chorus, and crunchy hazelnuts give the tempo. You might say it’s “The Boss” of our new menu.

SWEET ARGENTINA CHF 24100g grilled entrecôte steak, chimichurri condiment, sweet potato puréeChimichurri is the second-best thing to ever happen to steak (second only to a pairing with a fine red wine…). Every Argentine has his favorite recipe, and we have tried dozens to perfect our rendition of this marvelous herb condiment. And, by the way, it is served with a juicy entrecôte and creamy purée of sweet potatoes.

CALIFORNIA DREAMIN’ CHF 12Mini beef burgers, guacamole, red onion confit, cheddar cheese and chorizo chipsOur burgers might be mini, but they are stuffed to the max with some of our favorite ingredients from SoCal. With homemade chunky guacamole, crispy chorizo, sweet red onions, and melted cheddar cheese, these decadent sliders are sure to have you California Dreamin’!

BARBACOA MARQUITOS CHF 14Soft-shell corn tacos of braised beef and queso fresco topped with hot chipotle salsa and sour creamYears of refinement went into Marquitos’ take on the ultimate Cali-Mex taco. Beef is slow-cooked in his special blend of herbs and spices, shredded and then piled onto soft, authentic corn tortillas. Served with queso fresco, sour cream and the best chipotle salsa in town.

asiaOrigins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Goat – France ; Foie gras – Bulgaria ; Poultry – Switzerland/France ; Salmon –

Scotland ; Sea bream – Spain ; Tuna – Philippines ; Mackerel – France ; Shrimp – Vietnam ; Swordfish – Sri Lanka. Prices in CHF; inclusive of 7.7% VAT

TRANSPAREN’SEA CHF 16Teriyaki-glazed mackerel, black & white sesame seeds, almond milk, matcha tea mayonnaise, and transparent cucumber Japanese cooking is renowned for using a vast array of high-quality ingredients. We have chosen a few of our favorites to open a window into this effervescent cuisine. With teriyaki sauce, matcha tea, sesame seeds, and transparent cucumber, this dish presents a clear view to the land of the rising sun.

NEW AGE GYOZA CHF 16Homemade gyozas stuffed with Asian marinated veal brisket, pineapple chutney, roasted cashews and teriyaki demi-glace The tradition of Dim Sum is believed to date back as far as the Jin Dynasty, though the modern practice came to life only more recently in Cantonese culture. Choosing from its wide variety of dumplings, rolls, and buns, we have decided to make a Jiaozi (aka gyoza) to bring you our twist on the tradition. Dim sum, yum!

SHRIMP LOLLIPOPS CHF 16Crispy shrimp lollipops served with a squid-ink infused yogurt dipOur “shrimp on a stick” is a modern interpretation of a favorite Asian street food. Covered with krupuk (Indonesian crackers) and lightly fried, they come with squid ink infused yogurt for your dipping pleasure. Go on -- pick a stick and dip.

COLOR ME TIKKA CHF 16Boneless chicken thigh marinated in Indian tikka spices, garnished with raita, tamarind and coriander chutneys, pickled red onions, and papadum chipsIndia is full of ancient culinary marvels and the colorful chicken tikka is one of our favorites. We have studied numerous recipes and techniques in order to bake up our best version for you. We have even painted it with splashes of tamarind and coriander chutneys to give a modern look to this old art.

JACK OF ALL TRADES CHF 12Vegetarian wraps of cabbage and jackfruit with red chili sambal, honey and jellified soy sauceIn Asian cooking the Jackfruit is used in a wide variety of dishes because of its robust texture, high vitamin content, and staying power. We’re using this all-purpose fruit as the center of our latest Indonesian plate. Wrapping it in cabbage and pairing it with a spicy sambal, this vegetarian dish will take you on a junket straight to Jakarta!

BONE-IN SHANGHAI CHF 18Slow-cooked pork spare ribs rubbed with our tangy Asian marinade and served with a homemade sweet-chili sauceThis dish is aptly named for its robust Asian marinade. Slow-cooked overnight, the ribs are as tender and as flavorful as any you will find. Guaranteed to leave your fingers sticky and your mouth ablaze with a delightful tang.

middle east & africaOrigins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Goat – France ; Foie gras – Bulgaria ; Poultry – Switzerland/France ; Salmon –

Scotland ; Sea bream – Spain ; Tuna – Philippines ; Mackerel – France ; Shrimp – Vietnam ; Swordfish – Sri Lanka. Prices in CHF; inclusive of 7.7% VAT

BELUGA AUBERGINE CHF 12Caviar of smoked aubergine flavored with tahini and fresh pomegranate, served with artisanal pita breadNo trip to the Middle East would be complete without an eggplant dish, and for this season we’ve taken a fresh look at what the French call Caviar d’Aubergine. We have worked endlessly to create what we believe is THE “Beluga” version – made with smoked aubergine, tahini and fresh pomegranate.

CABRI C’EST FINI CHF 16Slow-cooked baby goat served boneless, chickpea panisse with za’atar, green beans and glazed prunesPlayfully named after the famous 1960s French song about lost love, this dish is also a throwback to the olden days. We start our journey down memory lane with fresh vegetables and fruit. Then, we add a homemade panisse of chickpeas before finishing it off with “cabri” (baby goat) that has been slow-roasted for 12 hours. An oldie but a goodie.

TRANSCENDENT TABBOULEH CHF 12Our interpretation of a tabbouleh: semolina with turmeric, fresh herbs, tomato, green pepper, avocado, mango and cherry tomatoes stuffed with goat cheeseTabbouleh is a dish for the rich and the modest; the old and the young; everyone has their own version of this ancestral preparation. Our millennial interpretation is a refreshing parenthesis: semolina slightly spiced with turmeric, avocado, green pepper and cherry tomatoes stuffed with goat cheese. Something for every generation to love!

HARISSA CHOP HOUSE CHF 20Harissa-marinated lamb chops, roasted bell peppers and bell pepper coulisThe simplicity of a chop house combined with a festival of flavors from the Orient. Tender rack of lamb is marinated with spicy harissa sauce and grilled on the plancha. We serve these juicy chops with a colorful array of bell peppers. Rack it up!

EN GARDE ! CHF 16Pistachio-crusted swordfish with aromatic olive oil and lemon, zucchini purée with mint, sliced zucchini, “burnt’’ onions and fresh turmeric yogurt sauceThe swordfish is notorious for being the best duelist in the sea, and for his next contest we have found him a feisty match-up. Pairing him against a double bout of zucchini, “burnt’’ onions and a fresh turmeric yogurt sauce, we’ve created an épée-curian event. En garde!

Prices in CHF, inclusive of 7.7% VAT

desserts

breadsBREAD ASSORTMENT CHF 5ARTISANAL PITA CHF 5GLUTEN-FREE BREAD CHF 5Our breads are served with herb-butter and extra virgin olive oil

dessertsGÂTERIE ITALIENNE CHF 12Tiramisu revisited: homemade ladyfingers dipped in brandy, coffee ice cream, mascarpone emulsion and a crunchy chocolate Our Chef loves to flirt with undressing classic dishes only to highlight the magic of their bare essentials. For this menu, he decided to strip down the traditional tiramisu from his home country and rebuild it in true Eat Me style. Combining homemade ladyfingers soaked in brandy, coffee ice cream, mascarpone emulsion and crunchy chocolate, this treat is sure to give you a happy ending!

PEARL OF THE PACIFIC CHF 12White chocolate-passion fruit ganache, diced pineapple with Nepalese Timut pepper and pineapple-basil sorbet with an almond crumbleThe stunning island of Bora Bora has been dubbed the “pearl of the pacific” and is the perfect inspiration for a small plate. We have tried to mirror the purity of its white sand beaches with this exotic dessert. With white chocolate, tropical fruits and a touch of spicy pepper, this dessert is a true Tahitian Treat.

CARAMEL LOVERS IN NYC CHF 12Vanilla cheesecake served with a side of salted-butter caramelWe’ve taken a classic cheesecake and turned it into a caramel lover’s dream. A delicious vanilla base and your own pot of salted-butter caramel sauce to coat as you see fit. Go ahead and indulge.

CHOCOLATE HILLS CHF 12Homemade calamansi lemon sorbet, creamy chocolate, coconut-pepper truffles, “banana cake” and green crumbleOur Chef was inspired by the beauty of the Philippines to create this picturesque dessert. Named for one of the archipelago’s most scenic spots, the Chocolate Hills, this dish combines homemade calamansi lemon sorbet, creamy chocolate, coconut-pepper truffles, “banana cake”, and a lush green crumble to bring a bit of the island to you! Find your thrills on the Chocolate Hills!

dessert cocktailsHOLY WATER [8cl] CHF 21Made with over 40 ingredients, our Clarified Rum Punch combines a mix of premium spirits, fragrant spices, and fresh fruits to create a drink like no other

BOOM! CHOCAPIC [14cl] CHF 18Hennessy Cognac infused with Chocapic, White Crème de Cacao, Frangelico, Almond Milk

LES PÈRES CHARTREUX [10cl] CHF 16Absolut Pear infused with Liquorice, Green Chartreuse, Chocolate Bitters