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.- |
