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
“Sua Maestà” Caviar Beluga Malosol 50 gr.

served with buckwheat blinis, sour cream, potatoes, boiled egg mimosa

P.G.
Sardinian artichoke salad

Oranges, mullet roe and slivers of mature Pecorino cheese

25.-
Norway lobster tail, foie gras and green apple 44.-
Raw amberjack

Finger Lime, Negroni Jelly and Pea Shoots

28.-
Planing octopus

with artichokes sautéed in thyme and spring cress

28.-
Seared swordfish chunks

with a fantasy of winter flavours

22.-
Scallops on creamed pumpkin

with beetroot chips and olive pâté

22.-
FIRST COURSES CHF
Sea Bass Ravioli

turnip tops, colatura di alici di Cetara and Burrata cheese

26.-
Tangerine potato gnocchi

with monkfish ragu and tangerine potato prawn tails

26.-
Spaghett’oro Verrigni

Black garlic, broccoli and red prawn tartare

26.-
Risotto with foie gras

 scallops and redcurrant drops

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

with homemade bread croutons

p.p. 54.-
Cod fillet

in Amatriciana sauce with puffed black paccheri

43.-
Red mullet fillets

in a soup of Jerusalem artichokes, cardoons, mussels and squid

38.-
MEAT CHF
Magré de Canarde de Barberie

with its foie gras, pumpkin and mixed mushrooms

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
Traditional Crème brûlé 12.-
Cheese cake

almond crumble, fig jam and candied pear

15.-
Nougat Semifreddo

chocolate sauce

15.-
Chestnut cream

strawberry grape and hazelnut biscuit

15.-
Pears cooked in chocolate

with toasted almond flakes and candied orange peel

12.-

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