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 ham “Pio Tosini”

with homemade fig mustard

28.-
Tuna tartare

with avocado e red currant

26.-
Amberjack ceviche

with red onion, lime, chili and chervil

26.-
Breaded and fried anchovies from Lampara

served with a passion fruit mayonnaise

22.-
Octopus on the plank

with porcini mushrooms and black corn chips

28.-
Porcini mushroom soup

with mussels, scallops and smooth clams

24.-
Cuttlefish julienne-style

with vegetables’ crudités, capers and oranges

24.-
FIRST COURSES CHF
Porcini mushroom Risotto

with raw red prawn and trout caviar

28.-
Pappardelle pasta

with porcini mushrooms and morsels of swordfish

28.-
Chestnut flour ravioli

stuffed with Robiola cheese and porcini mushrooms

26.-
Linguine pasta “Monograno Felicetti”

with black garlic, fresh anchovies, fennel and bread crumbs

26.-
FISH CHF
Monkfish stew

with porcini mushrooms, clams and small squids

44.-
Tuna tataki

with cous cous coulis, courgettes and passion fruits

45.-
“Al Faro” fish soup min. 2 pers.

with homemade bread croutons

p.p. 56.-
MEAT CHF
Roe deer sirloin

with porcini mushrooms, chestnuts and polenta made with Bruzzella’s flour

46.-

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
Peach cream

with amaretti biscuits’ brittle and Di Saronno liqueur jelly (gluten and lactose free)

15.-
Milk chocolate cream

with mango sorbet and almond waffle (gluten-free)

15.-
Caramelized puff pastry

with chantilly cream and raspberries

15.-
Strawberries and lemon semifreddo parfait

with coconut sauce (gluten-free)

15.-
Tropical fruit gazpacho

with strawberries, kiwi and small fruits (gluten-free)

15.-

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