Lake Geneva perch fillets

Meunière fillets, house-made tartare sauce, lemon. Our signature dish.

42.–CHF

Ingredients

Perch fillets, wheat flour, butter, lemon, parsley. House-made tartare sauce: egg, mustard, rapeseed oil, salted capers, chives.

Contains: Gluten, Eggs, Fish, Milk, Mustard.

Some options bring their own allergens: they are listed under each choice.

Our kitchen works with all 14 allergens, so traces cannot be ruled out. Tell us about any allergy when you order or book. How we handle allergens

Chef’s choice

8.50

The local white: fresh, mineral, with notes of lime blossom. Perfect with lake fish.

11.–

A native Valais grape, grapefruit and a saline finish.

From the lake

44.–

Fillet roasted on the skin, melting leeks, Chasselas beurre blanc, baby potatoes.

46.–

Pan-fried Arctic char, green lentils, crispy bacon, chicken jus.

Sold out today

39.–

Carnaroli rice, crayfish tails, candied lemon, fresh herbs.