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
Raw Parma ham “Pio Tosini” 24 months

with two consistencies of melon

28.-
Luckewarm shellfish salad,

with extra virgin olive oil, lemon and rocket

28.-
Red prawn tartare

with burrata stracciatella cheese, oyster leaf and spicy watermelon

32.-
Octopus on the plank

with sautéed porcini mushrooms and parsley foam

29.-
Zucchini flowers stuffed with shellfish,

served with spicy tomato and basil oil

26.-
Traditional gazpacho

with seared scallops, black bread chips and sprouts

24.-
Raw salmon and avocado in buffalo caprese salad

28.-
FIRST COURSES CHF
Oyster risotto

with green apple, sour cream and Valle Maggia pepper

26.-
Purple potato gnocchi

with baby squids, courgetes and their flower

26.-
Aubergine and buffalo mozzarella “sunflower”

with fresh tomato and basil

26.-
Luckewarm wholemeal spaghetti

with cucumbers, raw salmon and salmon roe

26.-
FISH CHF
“Al Faro – style” fish soup – Min. 2 pers.

with homemade bread croutons

p.p. 54.-
Caramote prawn’s “cutlet” breaded with panko

served with mixed salad, cherry tomatoes and sea urchin mayonnaise

42.-
Mixed fried fish “Paranza-style”

with spicy pepper sauce and baby spinach salad

46.-
MEAT CHF
Sliced sirloin of beef

with porcini mushrooms and new potatoes

42.-

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
Mango infusion

with passion fruit cream and Greek yogurt Bavarian cream

15.-
Hazelnut semifreddo

with cherry compote in white port wine

15.-
Panna cotta

with apricot pulp and a sugar and almond crunchy wafer

15.-
Soft shortcrust pastry “Ovis molis”

white chocolate, raspberries and pistachio grains

15.-

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