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 |
|---|---|
| Ceviche of slightly spicy scallops
with corn waffle |
24.- |
| Artichokes salad
with green apple, pomegranate, walnuts and Castelmagno cheese |
22.- |
| Foie Gras escalopes
with poached pear in red wine and sautéed pumpkin |
33.- |
| Cuttlefish “Tagliatelle”
on a tomato and lime cream |
26.- |
| Octopus on the plank
with sautéed artichokes and basil cream |
28.- |
| Breaded and fried anchovies
with mixed salad and currant mayonnaise |
18.- |
| Confit lobster
on a black bean cream and with bacon chips |
28.- |
| FIRST COURSES | CHF |
| Risotto with Mazara red prawns,
stracciatella cheese and Roman cauliflower |
28.- |
| Seafood black paccheri pasta,
served on a chickling pea cream |
28.- |
| Orecchiette pasta with turnip tops,
served with desalted anchovies and fresh chili |
26.- |
| Durum wheat spaghetti
with black garlic, mullet roe and lemon zest |
26.- |
| FISH | CHF |
| Baby octopus stew
with white polenta |
24.- |
| Tempura of sole, prawns, pumpkin and sage
served with Ponzu sauce |
42.- |
| “Al Faro” fish soup – min. 2 pers.
with homemade garlic bread croutons |
p.p. 54.- |
| MEAT | CHF |
| Barberie duck breast
with its foie gras and mashed potatoes |
36.- |
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 |
|---|---|
| Vanilla Crème Brûlée
(gluten and lactose free) |
15.- |
| Hazelnut Blancmange with liqueur wine reduction and crispy corn
with liqueur wine reduction and crispy corn (gluten-free) |
15.- |
| Sweet Autumn
with seasonal fruit, chocolate and Marron Glacés ice cream |
15.- |
| Millefeuille of dark chocolate
with chestnuts, rum jelly and raspberries |
15.- |
| Almond shortbread
with apples, raisins, cinnamon and vanilla sauce (gluten-free) |
15.- |
