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 |
|---|---|
| Marinated oysters
with coconut milk, lime and pink pepper |
18.- |
| Red prawn tartare
with avocado and herring caviar |
28.- |
| Puntarelle’s salad
with lukewarm cod and desalted anchovies |
21.- |
| Squid stuffed with lemon sheep ricotta
served with a tomato confit cream, a basil sauce and “Filippo Cea” almond |
26.- |
| Roasted octopus
with sautéed artichokes and basil cream |
28.- |
| Crispy red mullet with Panko breading,
vegetable salad and raspberry sauce |
28.- |
| Pumpkin cream, planked scallops, foie-gras
and seafood black tapioca chips |
23.- |
| FIRST COURSES | CHF |
| Risotto cooked in scampi broth
with fresh spinach, pepper essence and raw scampi |
28.- |
| Seafood black paccheri pasta
with Tub gurnard ragout and pistachio cream |
28.- |
| Burnt wheat Cavatelli pasta
with squilla mantis shrimps, lime and salted ricotta cheese |
26.- |
| Tortelloni stuffed with burrata and prawns,
on a turnip greens cream with Cetara anchovy sauce |
26.- |
| FISH | CHF |
| Seared amberjack
with Cardoncelli mushrooms, rosemary pumpkin and Romanesco broccoli |
46.- |
| “Mi-cuit” salmon morsels
with vanilla cauliflower puree and beetroot chips |
38.- |
| “Al Faro” fish soup – min. 2 pers.
with homemade garlic bread croutons |
p.p. 54.- |
| MEAT | CHF |
| Lamb chops
in hazelnut crust, with vegetable caponata and Vitelotte potatoes |
32.- |
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 |
|---|---|
| Mandarin Crème Caramel
(gluten and lactose free) |
15.- |
| Green apple panna cotta
with caramel, hazelnut crumble and chocolate (gluten-free) |
15.- |
| Semifreddo parfait with ricotta cheese, pears and cinnamon,
served with a caramel sauce and chocolate wafer |
15.- |
| Almond and cocoa “sponge cake”
with coconut cream and dark chocolate ganache (gluten-free) |
15.- |
