OPEN MONDAY TO SUNDAY FROM 8 AM TO MIDNIGHT KITCHEN FROM 12 PM TO 2 PM AND 7 PM TO 11 PM COFFEE & PASTRIES SERVED ALL DAY
OPEN MONDAY TO SUNDAY FROM 8 AM TO MIDNIGHT KITCHEN FROM 12 PM TO 2 PM AND 7 PM TO 11 PM COFFEE & PASTRIES SERVED ALL DAY
LUNCH SPECIALS
Lunch, Monday to Friday
Starters
| Leek velouté with cumin, fresh goat cheese chantilly or Pan-seared baby squid, red pepper coulis sweet and sour confit eggplants or Green salad from Pierre Gallay |
Main Courses
| Hake fillet, tomato sauce with ginger and mild spices, steamed broccoli baby potatoes or Yellow chicken supreme, poulette sauce roasted radicchio with cinnamon, cranberry apple and celeriac or Porcini plin, sautéed seasonal mushrooms salted ricotta & rocket |
Desserts
| Dark chocolate tart, hazelnuts & blackberries, Maldon sea salt or Chestnut panna cotta, kumquat confit & tonka bean crumble |
Menu : CHF 45.-
(starter 11.- / main course 25.- / dessert 9.-)
SUGGESTIONS
Lunch and dinner, every day
Starter
| Pan-seared foie gras escalope, Agen prunes in red wine, dried-fruit tuile and chocolate cooking jus | 22.- |
Main Course
| A choice cut from Boucherie du Palais to share (2 or 3 people), summer truffle rösti, seasonal vegetables and a short herb jus | 90.- |
Dessert
| Two-chocolate fondant, blackcurrant, island vanilla custard and matcha tea ice cream | 17.- |
BREAKFAST
Sweets
| Croissant | 3.- |
| Chocolate bread roll | 4.- |
| Toast sourdough bread (toasted or untoasted), 100gr butter and homemade jam or sesame spread | 8.- |
| Jam or sesame spread: additional charge | 1.90.- |
| Fresh fruit salad with mint and orange blossom | 6.- |
Salted dishes
| Platter (to share or not) dried Ticino ham, Gruyère AOP sourdough bread and lightly salted whipped butter | 17.- |
| Savory assortment GRA egg salad with homemade mayonnaise beet hummus and sourdough bread | 9.- |
ThE DAY
Salted dishes
| Bari-style vegetable focaccia to share artichokes in oil, cherry tomatoes, Taggiasca olives dried oregano and olive oil | 12.- |
| Semi-cured duck foie gras terrine with Rodenbach beer, red wine onion confit and toasted brioche | 26.- |
| Appetizer platter herb-crusted pork loin, Longeole de Genève Gruyère AOP, pickles, and Plaza sauce | 35.- |
| Spreads Hake rillettes, beet hummus Sicilian-style red onions | 19.- |
Salted Dishes
| Tart of the Day | 9.- |
| Plaza Tiramisu (made to order) house-made ladyfingers soaked in amaretto and Arabica coffee mascarpone cream with citrus zest | 16.- |
| Mousse au chocolat noir grand cru Marcolini olive oil, Maldon salt, and cocoa nib tuile | 15.- |
Seasonal Menu
Starters
| Seasonal GRTA Salad | 11.- |
| Grey shrimp croquette curly parsley, mustard and lemon tuile | 16.- |
| Japanese-style sea bream tartare sesame, miso eggplant cream, avocado and coriander | 24.- |
| Half-cooked duck foie gras terrine with Rodenbach beer, red wine poached onions and toasted brioche | 26.- |
| Vegetarian Pâté en Croûte vegetable pickles, Botzi pear, and fig confit | 18.- |
| Perfect egg GRTA leek fondue with cumin, creamy pumpkin purée fried kale, puffed buckwheat, and mousseline sauce | 24.- |
Main Courses
| Plaza Swiss beef tartare, homemade French fries, young leaf salad with vinaigrette wholegrain mustard mayonnaise | 39.- |
| Supplement bone marrow | 10.- |
| Confit Dombes duck Burger, red onion marmalade with blackcurrant, Reblochon cheese, smoked paprika mayonnaise arugula and homemade French fries | 34.- |
| Waterzooi of salmon trout and mussels, cardamom and yellow lemon scented pilaf rice crunchy vegetables | 44.- |
| Jussy Chicken Vol-au-vent with grey shrimp, small meatballs button mushrooms, mousseline sauce and buttered mashed potatoes | 34.- |
| Supplement for vol-au-vent with sweetbreads | 12.- |
| Castelmagno Risotto spiced butternut squash with tandoori spices and sage pumpkin seeds | 27.- |
Desserts
| Regional cheese platter Liège syrup and walnut bread | 19.- |
| Pear Belle-Hélène revisited pears poached with mild spices, vanilla ice cream Williamine pear jelly, almond nougatine cocoa nibs and warm Altara 62% dark chocolate mousse | 16.- |
| Marcolini Grand Cru Dark Chocolate Mousse, olive oil, Maldon salt, and cocoa nib tuile | 15.- |
| Plaza minute tiramisu homemade biscuits soaked in amaretto and Arabica coffee mascarpone cream with citrus | 16.- |
| Cuberdon cheesecake revisited raspberry textures (sorbet, coulis and fresh fruit) speculoos crumble | 14.- |
A GOURMET PALETTE
Both festive and approachable, our dishes evolve with the seasons. Nature takes center stage on a menu designed like a musical score, where each of the three acts—starter, main course, and dessert—offers five distinct variations. Depending on the daily market, seasonal produce also inspires “suggestions of the moment” to enrich the existing selection. At lunchtime, this culinary vitality is distilled into a weekly three-course menu, perfect for a business lunch or a reunion with friends.
At the helm of the kitchen, Chef Jean-Jacques Danthine brings a personal, contemporary, and festive touch. The signature hand-cut beef tartare is elevated with an optional roasted bone marrow to complete the dish. Another highlight is the waterzooi—a creamy, traditional stew—which the Chef locally reimagines with freshwater fish and crunchy seasonal vegetables.