LUNCH SPECIALS
Starters
| Zucchini vichyssoise with coconut milk Madras curry and coriander oil or Sardine rillettes with La Vache qui rit Sweet-and-sour red onions and dark bread or Mixed green salad from Pierre Galay |
Main Courses
| Pan-seared redfish fillet, skin-on Beurre blanc sauce and crushed tomatoes Mashed potatoes and braised fennel or Slow-cooked beef cutlet with béarnaise Sauce Homemade French fries and extra-thin green beans or Oven-roasted red peppers with candied Lemon hummus Fresh herb salad |
Desserts
| Coffee panna cotta Dark chocolate cream and hazelnut crunch or Apricot tart flavoured with tonka beans |
Menu : CHF 45.-
(starter 11.- / main course 25.- / dessert 9.-)
Seasonal Menu
Starters
| Seasonal GRTA Salad | 11.- |
| Grey shrimp croquette curly parsley, mustard and lemon tuile | 16.- |
| Japanese-style smoked sea bream tartare sesame, miso eggplant cream, avocado and coriander | 23.- |
| Swiss beef carpaccio stracciatella, semi-dried tomato petals, basil caper leaves, Taggiasca olive tapenade and arugula | 28.- |
| Oven-gratinated crottin de Chavignol mesclun salad from Pierre Galay, citrus vinaigrette cauliflower pickles and toasted walnuts | 26.- |
| Perfect egg GRTA wild broccoli rabe, pea and savory coulis crushed hazelnuts and Parmesan foam | 24.- |
Main Courses
| Plaza Swiss beef tartare, homemade French fries, young leaf salad with vinaigrette wholegrain mustard mayonnaise | 39.- |
| Supplement bone marrow | 10.- |
| Duck fillet with candied ginger and blackcurrant, Darphin potatoes and seasonal vegetables | 37.- |
| Waterzooi of salmon trout and mussels, cardamom and yellow lemon scented pilaf rice crunchy vegetables | 44.- |
| Belgian-Swiss Burger, Swiss beef, alpine Gruyère cheese, chicory rainbow chard, homemade French fries and wholegrain mustard mayonnaise | 24.- |
| Artichoke risotto variation Castelmagno cheese, flat parsley coulis and sweet-and-sour mild chili sauce | 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 Grand Cru chocolate mousse | 17.- |
| Crème brûlée flavoured with tonka bean and Graeffe brown sugar | 14.- |
| 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.