FESTIVE MENU
CHALET AU LAC
01.12.18 - 30.12.18
AT THE BAUR AU LAC PARK

***
Monday through Saturday, 18:00-23:00
***
Starters
SELECTION OF SWISS COLD-CUTS
Farmhouse bread with butter

LAMB’S LETTUCE MIMOSA
***
Main courses
AUSTRALIAN BEEF FILLET, MALABAR PEPPER SAUCE
French fries, vegetable bouquet

RACLETTE WITH CHEESE FROM BAGNES
(at will)
Potatoes, pickles
***
For 2 or more people:

FONDUE CHINOISE
Beef and veal from Switzerland
home-made sauces, French fries

FONDUE WITH VACHERIN FRIBOURGEOIS & GRUYÈRE
(at will)
also available with truffles

CHEESE FONDUE WITH MUSHROOMS
(at will)
***
Desserts
FELLENBERG PLUMS WITH CINNAMON ICE CREAM
VACHERIN «CHALET AU LAC»
***

CHF 115.00 per person, 3-course menu à-la carte

CHRISTMAS EVE DINNER & LUNCH
24.12.18 - 25.12.18
RESTAURANT PAVILLON

***
Christmas Eve Dinner 24.12.18 from 19:00
Christmas, 25.12.18
Lunch from 12:00, Dinner from 19:00
***
POTAGER DU MOMENT
MOUSSE INFUSION
OSCIÈTRE CAVIAR FROM BELGIUM
***
DUCK LIVER
TERRINE - QUINCE - CACAO
Château La Tour Blanche, Premier Cru Classé
Sauternes, France
***
PARSLEY
RAVIOLO - POP ART
Louro do Bolo, Godello, Rafael Palacios, Val do Bibei
Valdeorras, Galicia, Spain
***
SCALLOP
JERUSALEM ARTICHOKE - TRUFFLE
Grüner Veltliner Smaragd, Liebenberg, F.X. Pichler
Wachau, Austria
***
SEA BASS FROM NOIRMOUTIER
TAPIOCA - BEURRE BLANC
Chardonnay Silhouette, Merryvale, Napa Valley, California, USA
***
OXTAIL
EN CONSOMMÉ – ROOT VEGETABLES
***
SWISS VEAL
FILET - LOBSTER PATTES BLEUES
Pinot Noir l’Intégrale, Domaine Les Hutins, Dardagny, Switzerland
***
PINEAPPLE - CORIANDER
MANDARIN - WHITE CHOCOLATE - CARDAMOM
Veuve Clicquot Ponsardin, demi-sec, Champagne, France
***

Lunch or Dinner as a 9-course menu: CHF 390.00 per person (without wine)
Lunch as a 5-course menu: CHF 230.00 per person (including mineral water and coffee)
Lunch or Dinner as a 9-course menu: CHF 530.00 per person (including recommended wines)

NEW YEAR’S EVE
31.12.18
Restaurant pavillon

***
From 19:00
Dress code: Festive attire
***
OSCÈTRE KAVIAR FROM BELGIUM
PASTRY – MIMOSA
Palmes d'Or, Nicolas Feuillatte, Champagne, France
***
SPECIAL OYSTER GILLARDEAU
FRESH WASABI - YUZU FROM JAPAN
***
MELANOSPORUM TRUFFLE - CHARLOTTE POTATO SALAD
Viognier, Domaine le Grand Clos, Novelle, Geneva, Switzerland
***
JERUSALEM ARTICHOKE - SMOKED FISH MOUSSE INFUSION
Gewürztraminer, Marcel Deiss, Alsace, France
***
DUCK LIVER TERRINE - QUINCE - CACAO
Château La Tour Blanche, Premier Cru Classé Sauternes, France
***
DUBLIN BAY PRAWN FROM SOUTH AFRICA
BEURRE BLANC - EUCALYPTUS
Saboteur White, Luddite, Bot River, Walker Bay, South Africa
***
SOLE PETIT BATEAU ROULADE - SAUCE NORMANDY
Les Chaumées, Chassagne-Montrachet Premier Cru Bruno Colin, Burgundy, France
***
VEAL SHANK CONSOMMÉ
ROOT VEGETABLES
***
BEEF FROM AUSTRALIA – FILET WELLINGTON
The Relic, Shiraz, Standish, Barossa Valley, Australia from the 3 liter bottle
***
LEMON FROM MENTON
VANILLA FROM TAHITI
HAZEL NUT PIEDMONT - CARAMEL
Uhlen Rothlay, Riesling Goldkapsel Auslese Heymann-Löwenstein, Moselle, Germany
***

Dinner: CHF 790.00 per person (incl.wine pairing, mineral water and coffee)

NEW YEAR’S EVE
31.12.18
Le Petit Palais & Les Salons

***
Aperitif: from 19:00
Dinner: from 20:00
Dress code: Festive attire
***
TUNA TARTARE WITH GINGER
Vegetable carpaccio and barley vinaigrette
***
LOBSTER MOUSSELINE WITH BALIK SALMON TSAR NIKOLAY
Osciètre caviar, yuzu, wasabi and toast
***
GUINEA FOWL VELOUTÉ WITH ARMAGNAC
Ravioli of duck liver and artichoke
***
REDFISH FILLET FENNEL-CITRUS CONFIT
Mussel jus perfumed with star aniseed
***
OVEN-ROASTED VEAL FILLET
PÉRIGORD TRUFFLE SAUCE
Potato - Gruyère flan and winter vegetables
***
VARIATION OF PEAR
APPLE AND CHAMPAGNE
***
MIGNIARDIES
from the Chef Pâtissier
***

Dinner: CHF 490.00 per person (incl. 1 glass of Champagne)

New Year’s Eve
31.12.18
Rive Gauche Bar

***
Rive Gauche Bar: from 19:00
Dinner: from 20:00
From 20:00 in the restaurant: DJ
Dress code: Festive attire
***
SEA BASS TARTARE
Finger limes
***
DUCK LIVER ROYAL
Cauliflower mousseline
***
RAVIOLO AL BRASATO WITH SAUTED DUBLIN BAY PRAWN
Osciètre caviar
***
VEAL FILLET WITH TRUFFLE CRUST
Japanese artichoke, winter vegetable lasagne
***
NEW YEAR’S APPLE TARTE TATIN
***
MIGNARDISES
from the chef Pâtissier
***

Dinner: CHF 295.00 per person
Dinner: CHF 390.00 per person (incl.wine to accompany the meal)

New Year’s Eve
31.12.18
Chalet au Lac

***
Aperitif: from 19:00
Dinner: from 20:00
Dress code: Festive attire
***
FILLET OF CHAR
with Osciètre caviar
***
LIGHTLY COOKED RED MULLET
Artichoke cream and citrus mousseline
***
FONDUE CHINOISE
Veal and beef
or
CHEESE FONDUE
VACHERIN FRIBOURGEOISE & GRUYÈRE
also available with truffles
***
DESSERT VARIATION
from the Chef Pâtissier
***

Dinner: CHF 195.00 per person