The Menu

“When you walk through the arched entrance to the temple of dreams, there, right there, is the sea…”

Cit. Luis Sepulveda

STARTER CHF

Beef carpaccio

grilled watermelon, burrata and balsamic pearls

32.-

Amberjack cevice

with spring onion and squid ink chips

28.-

Gazpacho with cantaloupe melon

flambéed calamari, cassis coulisse and feta cheese

28.-

Red shrimp tartare

greek yogurt, honey pollen, millefiori and wakame seaweeds

34.-

Planished octopus

cream of beets, burrata cheese and thyme oil

28.-

Trio of crudités (red shrimp, blue shrimp and norway lobster)

with Bona Ticinese flour crumble, licorice ice cream and lemon

38.-
FIRST COURSES CHF

Risotto with codfish tripe

creamed with its foie gras and parsley gel

32.-

Linguine di Gragnano

butter, anchovies, lemon and mussel powder

26.-

Trofiette casarecce

with light basil and mint pesto, tuna tartare and Katsuobushi

28.-
FISH CHF

Seafood souté

with bread croutons

42.-

New Zealand “Ora King” Salmon Slice

seared, with fresh spinach cream and candied onion

44.-

Sliced swordfish

cherry tomatoes, taggiasca olives, raisins and pine nuts

42.-
MEAT CHF

Veal Chop at “Panko”

arragon, oyster mayonnaise and caramelized endive

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.

DOLCI TENTAZIONI CHF
Lemon and rosemary meringue 15.-
Dark chocolate, banana ice cream
dulce de leche and caramelised popcorn
15.-
Creamy chestnut and mascarpone cheese 15.-
Coconut panna cotta, persimmon puree

and peanut earth

15.-
White chocolate and raspberry mousse 15.-

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