europeOrigins of seafood / meat: Sea bass - Mediterranean; Sea Bream – Mediterranean; Salmon – Scotland; Tuna – Pacific; Crab – Indonesia; Cod – Norway; Shrimp – Vietnam;

Octopus – Mediterranean; Foie Gras – EU; Beef - Switzerland & France; Poultry - Switzerland & France; Pork – Switzerland; Lamb - Switzerland & France. 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 crispy kaleAlthough 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, kale, cabbage and a creamy horseradish dip. A dish to brighten your day or night.

TARTARE TICINO CHF 14Beef tartare seasoned with truffle oil, olives and parmesan, served with toasted olive breadAt some point in history the tartar sauce disappeared from steak tartare. We are bucking tradition again as our Chef has made an Italian version of this misnamed yet classic dish. His tartare is not to be missed.

BETTER THAN BUTTER CHF 18Burrata filled with kumquat confit, Taggiasca olive tapenade, watermelon water with olive oil and basil-thyme gremolataCream inside of mozzarella - no wonder the Italians call it “buttered.” And, 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!

EGG-CELSIOR CHF 16Molecular egg with green asparagus, morel mushrooms, emulsion of aged pecorino cheese and vin jaune from the Jura, topped with salted almondsSpring is the season for asparagus, so for this menu we’re using the green variety to push our molecular egg to new heights. We pair this incredible egg with lightly salted almonds, roasted morel mushrooms, and an emulsion combining vin jaune and pecorino – all to elevate the subtle, nutty notes. Excelsior!

DUELING FOIE GRAS CHF 20Foie gras terrine with Bourbon vanilla, passion fruit glaze and five-spice blend; foie gras poêlé with mango chutney and toasted briocheFor our latest foie gras, we have decided to give you double the pleasure. Now, all you must do is choose your favorite: the succulent poêlé with mango chutney or the luscious terrine coated in spices and topped with a passion fruit glaze. Which will win the duel?

americasOrigins of seafood / meat: Sea bass - Mediterranean; Sea Bream – Mediterranean; Salmon – Scotland; Tuna – Pacific; Crab – Indonesia; Cod – Norway; Shrimp – Vietnam;

Octopus – Mediterranean; Foie Gras – EU; Beef - Switzerland & France; Poultry - Switzerland & France; Pork – Switzerland; Lamb - Switzerland & France. 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 chips Ceviche 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: Sea bass - Mediterranean; Sea Bream – Mediterranean; Salmon – Scotland; Tuna – Pacific; Crab – Indonesia; Cod – Norway; Shrimp – Vietnam;

Octopus – Mediterranean; Foie Gras – EU; Beef - Switzerland & France; Poultry - Switzerland & France; Pork – Switzerland; Lamb - Switzerland & France. Prices in CHF; inclusive of 7.7% VAT

THE RAINBOW & THE SEA CHF 18Delicate salad of crab and citrus fruit with spherified yuzu, accompanied by “accras” of cod and colorful radish slicesThe sea brings us a cornucopia of flavors and tastes, and for this dish we try to capture both its bounty and its beauty. Starting with a delicate crab meat salad, we add a citrusy yuzu spherification, and partner it with crispy “accras” made of cod filet. Then, we top it all off with a colorful medley of radish slices. From under the sea to over the rainbow.

POULPE FICTION CHF 18Octopus cooked in teriyaki sauce and served with guacamole and candied hazelnutsWe have gathered an A-list cast for this new attraction set on the stage of Nikkei cuisine. Juicy octopus in teriyaki sauce takes the role of Asia and plays opposite to the guacamole of Latin America. If our palates could vote, this dish would surely win an Oscar!

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.

HOT & STEAMY CHF 15Bao buns of tofu marinated in a Korean BBQ sauce, topped with fresh vegetables, candied peanuts and corianderOriginating in China, the “Gua Bao” steamed buns have spread throughout Asia and are now one of the hottest things in street food around the world. To add our own fuel to the fire, we’re spicing up our tofu filled baos with a tangy Korean BBQ sauce. Grab these buns while they’re hot!

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: Sea bass - Mediterranean; Sea Bream – Mediterranean; Salmon – Scotland; Tuna – Pacific; Crab – Indonesia; Cod – Norway; Shrimp – Vietnam;

Octopus – Mediterranean; Foie Gras – EU; Beef - Switzerland & France; Poultry - Switzerland & France; Pork – Switzerland; Lamb - Switzerland & France. Prices in CHF; inclusive of 7.7% VAT

HMMMMUS CHF 12Purée of chickpeas topped with fresh herbs, pine nuts and olive oil, served with artisanal pita breadOur favorite hummus recipe in the world! We have borrowed ideas from many different sources to create the ultimate purée of chickpeas. We make it with a drizzle of olive oil and fresh herbs, then serve it alongside artisanal pita bread... hmmmm...

SCENES FROM MARRAKESH CHF 12Celebration of cauliflower prepared five-ways: raw, roasted, pickled, vanilla-flavored, and turmeric-seasoned; served with cashews and dried fruitsInspired by the diversity of North African cuisine, we’ve created a cauliflower couscous using an array of flavors and preparation methods, ranging from raw to roasted to pickled and from sweet vanilla to savory turmeric. Each comes with its own impressive scene that when combined make for a truly picturesque dish.

A GIFT FROM THE BEDOUIN CHF 16Spicy lamb and vegetable tajine with lemon confit, cashews, raisins and green olivesThe tajine dates back centuries but is still a staple form of cooking for the nomadic peoples of Northern Africa. Legend has it that it was the Bedouins who began adding the dried fruits and nuts that we cherish in tajine today. Keeping with tradition, we use lamb to make our rendition of this time-tested treasure. The gift that keeps on giving.

HARISSA CHOP HOUSE CHF 20Harissa-marinated lamb chops, caviar d’ aubergine, coriander extraction, and a condiment of dried fruits and almonds The simplicity of a chop house combined with the 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 condiments of aubergine, almonds and dried fruits. Rack it up!

SAILING TO ALGIERS CHF 16Filet of seared sea bass flavored with chermoula relish, served with a purée of parsnip fragranced with caraway and cardamom seedsChermoula is a relish from North African kitchens that combines garlic, cumin, coriander and a few other special ingredients. We pair this flotilla of flavors with seared sea bass and a creamy purée of fragrant parsnip. Guaranteed to put the wind in your sails.

Prices in CHF, inclusive of 7.7% VAT

desserts

breadsBREAD ASSORTMENT CHF 5

ARTISANAL PITA CHF 5

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

dessertsCHOCOLATE & FLOWERS CHF 12A surprise discovery of chocolate, hibiscus and cacao nibsLooking for something to sweep you off your feet? Or just want a little more mystery in your life? We’ve got just the thing. We won’t ruin the surprise of this secret discovery, but we think it’s as good as getting both chocolate and flowers.

L’OR DU JURA CHF 12Crème brûlée of vin jaune from the Jura, walnut ice cream and baked almond waferVin jaune is famous in the wine world for its distinct yellow color and bold nutty flavors -- as well as its six-year production process! We have used the aptly named “Gold of the Jura” to create an inspired crème brûlée. Paired with walnut ice cream and an almond crisp, this dessert is pure gold.

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.

GRUYÈRES TO GENEVA CHF 12Double-cream, raspberry meringue, apple-rosemary confiture and red fruits, served with Alpine yogurt ice creamIt is only a short journey from Geneva to Gruyères, but once you arrive in the old, medieval town, you feel like you are a million light-years from the stresses of city life. We can’t transport you there, but we can bring a bit of the countryside to you with our adaptation of the famed “Crème Double.” Sometimes the simplest things in life are the best.

dessert cocktailsBLUEBERRY CHEESECAKE [14cl] CHF 18Absolut Vanilla Vodka, Crème De Cassis, Mascarpone, Blueberries

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