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 |
---|---|
Mazara red prawn beaten
rosemary peaches and spicy avocado |
44.- |
Raw sea bream
cherries, papaya, wasabi sauce and black rice chips |
28.- |
Scallops on plancha
Steamed asparagus, cinnamon ricotta, anchovies quenelle and capers |
28.- |
Roasted Octopus Tentacles
on creamed cannellini beans and bacon chips |
28.- |
Pumpkin flowers stuffed with crustaceans
with slightly spicy pea cream, lime oil |
26.- |
Pugliese Burratina
with red pepper cream and taggiasche olive crumble |
22.- |
FIRST COURSES | CHF |
Oyster Risotto
Ticinese Blue cheese and strawberries |
28.- |
Potato and rye gnocchetti
with rabbit ragout and cream of artichokes |
24.- |
Spaghetto di Gragnano “Alfieri”
Swordfish carbonara with lemon |
26.- |
Tortelloni with Stoccafisso
on potato and mussel guazzetto |
26.- |
FISH | CHF |
“Al Faro – style” fish soup – Min. 2 pers.
with homemade bread croutons |
p.p. 58.- |
Grilled Ombrina slice
cream of chickpea and Belgian endive |
42.- |
Tuna Tataki with its bottarga
black garlic sauce and pan-fried snow peas |
42.- |
MEAT | CHF |
Secreto of Iberian Pork ‘CBT’
Pack-Choi and enoki mushrooms at the wok |
39.- |
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 |
---|---|
Millefoglie
apricot cream and roasted hazelnuts |
15.- |
Mascarpone delight
with red port and raspberries |
15.- |
White chocolate cooked cream
with small berries |
15.- |
Coconut cheese cake
dark chocolate and passion fruit sauce |
15.- |
Cherry semifreddo
milk flower ice cream and pistachio sauce |
15.- |