The Menu

“When you walk through the arched entrance to the temple of dreams, there, right there, is the sea…”

Cit. Luis Sepulveda

STARTERS CHF
Cereal salad

with small vegetables and squid tufts cooked on the plank with herb oil

22.-
Mazara del Vallo red prawn tartare

with avocado mousse, herring caviar and salted crumble

32.-
“Pio Tosini” raw ham

with sourish asparagus

28.-
Shi drum ceviche

with lime, chili and mint

26.-
Octopus on the plank

with potato cream and sea urchins mayonnaise

28.-
Steamed asparagus

with Parmesan cheese fondue and egg cooked at 63 °

19.-
Asparagus cream

with small cubes of seared salmon, spring cress and potato chips

22.-
FIRST COURSES CHF
Carnaroli risotto

with peas cream, fresh chili and tuna carpaccio

26.-
Purple potato gnocchi

with shrimp tails, asparagus and mullet bottarga

26.-
Sardinian Fregola

in stew of clams and glasswort

24.-
Durum wheat fusilli pasta

with razor shells, beans cream and Pecorino cheese

26.-
FISH CHF
Swordfish roll

with vegetable caponata and basil

44.-
Stuffed squid

in a tasty tomato soup

42.-
Prawns cooked in herbs

with curry vegetables

42.-
“Al Faro” fish soup min. 2 pers.

with homemade bread croutons

p.p. 54.-
MEAT CHF
Veal rump “wallet”

filled with Fontina cheese and asparagus

48.-

VAT 7,7% included

OYSTERS CHF
Fines De Claire 4.80
Belon ” la regina delle ostriche “ 8.50
Speciale De Tentation 5.-
Tsarskaya 7.50
Speciale Gillardeau 8.50
Cocollos 7.-
Speciale De Gauloise 6.-
Gorhou 5.-
CRUDITÉS CHF
Sashimi and Tartare Mix – three fish qualities 35.-
Sashimi of the day – three fish qualities 32.-
Tartare of the day – three fish qualities 32.-
Fish Sashimi -one fish quality 26.-
Fish Tartare – one fish quality 26.-
CRUSTACEANS each CHF
Langoustine 15.-
Mazara red prawns 9.50
New Caledonian blue shrimp 9.50
Purple shrimp from Gallipoli 8.50
AL FARO’S PLATEAU CHF
Shellfish Plateau p.p. 42.-
Shellfish and Crustaceans Plateau p.p. 62.-
Plateau Royale – Min. 2 pers. p.p. 72.-

VAT 7,7% included

HORS D’OEUVRES CHF
Al Faro Selection of raw and cooked hors d’œuvres – Min. 2 pers. p.p. 42.-
Anchovy fillets from the Cantabrian Sea “Jolanda de Colò Selection”,

served with salted Prosecco, butter and toasted rye bread

26.-
Catalana style King Crab salad

with cherry tomatoes, celery and Tropea red onions

44.-
Lukewarm seafood salad

with an emulsion of extra virgin olive oil

25.-
Lukewarm octopus

with cherry tomatoes, potatoes, olives and marsh samphire.

25.-
Smoked Scottish salmon,

served with horseradish sauce

26.-
Octopus soup

with homemade bread croutons

19.-
Neapolitan peppered mussels 22.-
Sautéed mussels

in a seasoned tomato sauce

28.-

VAT 7,7% included.

FIRST COURSE CHF
Paccheri pasta from Gragnano

with lobster

36.-
Seafood risotto

with Salera’s Selection of Carnaroli rice

28.-
Spaghetti with mussels 28.-
Linguine with lobster 32.-
Scialatielli pasta

with garlic, chili pepper and olive oil, seared tuna and breadcrumbs

28.-
Neapolitan style pasta

with gently spiced squid

28.-
Squid ink tagliolini pasta

with crab meat sauce

32.-
Langoustine and Cognac soup

with whipped cream and dill

21.-

VAT 7,7% included.

FISH COURSES CHF
Al Faro style seafood mixed grill – Min. 2 pers. p.p. 62.-
Fillet of salt cod “Moruà”

with a honey glaze and purée of potatoes with lime

43.-
Sliced tuna fish

with sesame seeds

45.-
Mediterranean sea bass fillets 42.-
Dover sole

either grilled or Miller’s wife style

54.-
Perch fillet

with butter and sage

42.-
DEEP-FRIED FISH CHF
Fried Squid 39.-
Fried squid and prawns 46.-
CRUSTACEANS CHF
Alaskan King Crab

Catalana style or steamed with small vegetables

54.-
Selection of crustaceans: king crab, langoustine and shrimp 69.-
Spiny lobster hg 22.-
Lobster hg 11.-

VAT 7,7% included.

HORS D’OEUVRES CHF
Parma ham “Pio Tosini” 26.-
Beef tartare

with olive oil and lemon

32.-
Buffalo mozzarella

with tomatoes, capers and olives

24.-
Seasonal steamed vegetables

with extra virgin olive oil

21.-
SALADS CHF
Green salad 10.-
Rocket and cherry tomatoes 15.-
Mixed salad 15.-
Striped tomatoes and basil 15.-
FIRST COURSE CHF
Spaghetti

with tomato and fresh basil sauce

24.-
Risotto of Salera’s selection Carnaroli rice

with Prosecco DOCG and pistachios

24.-
Vegetable-stuffed ravioli

with butter, sage and Parmesan cheese

26.-
SECOND COURSE CHF
Grilled veal paillard

with seasonal vegetables

42.-
Grilled beef fillet

with seasonal vegetables

48.-

VAT 7,7% included.

SWEET TEMPTATIONS CHF
Apple Tarte Tatin

with vanilla ice-cream

15.-
Panna cotta

with almond, apple and caramel crumble (gluten and lactose-free)

13.-
Mascarpone and coffee delight

(lactose-free)

13.-
Nougat semifreddo

with creamy dark chocolate, Tonka beans chocolate powder and raspberry sauce (gluten-free)

13.-
Mandarin cheesecake

with white chocolate, blackcurrant and crispy waffle (gluten-free)

13.-

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