{"id":4067,"date":"2026-02-26T16:05:25","date_gmt":"2026-02-26T15:05:25","guid":{"rendered":"https:\/\/brasserie.leplaza-cinema.ch\/la-carte\/"},"modified":"2026-08-11T16:01:38","modified_gmt":"2026-08-11T14:01:38","slug":"the-menu","status":"publish","type":"page","link":"https:\/\/brasserie.leplaza-cinema.ch\/en\/the-menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\n <\/div>\n
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\n \"Assiettes
federal.li<\/div>\n \n
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MENU<\/h1>\n \n \n Book a table <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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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  <\/span><\/div>\n
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  <\/span><\/div>\n <\/div>\n <\/div>\n\n\n\n
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LUNCH SPECIALS<\/h2>\n\n\n\n

Lunch, Monday to Friday<\/h3>\n\n\n\n


Starters<\/h3>\n\n\n\n
Broccoli Vichyssoise
red onion pickles, croutons
or
Corn croquette, \u2018extra mild\u2019 smoked salmon
gorgonzola sauce
or
Green salad from Pierre Gallay<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Courses<\/h3>\n\n\n\n
Sea bass fillet, exotic sauce vierge
cassava pancake and roasted peppers
or
Proven\u00e7al stew with Taggiasca olives
\u201ccreamy\u201d mashed potatoes, fried onions
or
Miso-marinated aubergines, cherry tomato salad
and bulgur wheat, yuzu vinaigrette and summer truffle<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Desserts<\/h3>\n\n\n\n
Artisanal ricotta, watermelon jam and toasted almonds
or
\u201cGrand Cru\u201d dark chocolate mousse, olive oil,
maldon sea salt<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Menu : CHF 45.-
(starter 11.- \/ main course 25.- \/ dessert 9.-)<\/p>\n\n\n\n

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Book a table<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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SUGGESTIONS<\/h2>\n\n\n\n

Lunch and dinner, every day<\/h3>\n\n\n\n


Starter<\/h3>\n\n\n\n
Bluefin tuna tartare with Agen prunes
Roasted pine nuts and aged balsamic vinegar<\/td>		17.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Course<\/h3>\n\n\n\n
Lamb chops, grilled \u00e0 la plancha
green beans, feta and tomato compote with cumin and dill
roasted baby potatoes<\/td>		52.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dessert<\/h3>\n\n\n\n
Rice pudding flavoured with orange zest and island vanilla
red berry salad<\/td>		17.-<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n
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Seasonal Menu<\/h2>\n\n\n\n

Starters<\/h3>\n\n\n\n
Seasonal GRTA Salad<\/td>11.-<\/td><\/tr>
Grey shrimp croquette
curly parsley, mustard and lemon tuile<\/td>		16.-<\/td><\/tr>
Japanese-style smoked sea bream tartare
sesame, miso eggplant cream, avocado and coriander<\/td>		23.-<\/td><\/tr>
Swiss beef carpaccio
stracciatella, semi-dried tomato petals, basil
caper leaves, Taggiasca olive tapenade and arugula<\/td>		28.-<\/td><\/tr>
Oven-gratinated crottin de Chavignol
mesclun salad from Pierre Galay, citrus vinaigrette
cauliflower pickles and toasted walnuts<\/td>		26.-<\/td><\/tr>
Perfect egg GRTA
wild broccoli rabe, pea and savory coulis
crushed hazelnuts and Parmesan foam<\/td>		24.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Courses<\/h3>\n\n\n\n
Plaza Swiss beef tartare,
homemade French fries, young leaf salad with vinaigrette
wholegrain mustard mayonnaise<\/td>		39.-<\/td><\/tr>
Supplement bone marrow<\/td>10.-<\/td><\/tr>
Duck fillet with candied ginger and blackcurrant,
Darphin potatoes and seasonal vegetables<\/td>		37.-<\/td><\/tr>
Waterzooi of salmon trout and mussels,
cardamom and yellow lemon scented pilaf rice
crunchy vegetables<\/td>		44.-<\/td><\/tr>
Belgian-Swiss Burger,
Swiss beef, alpine Gruy\u00e8re cheese, chicory
rainbow chard, homemade French fries
and wholegrain mustard mayonnaise<\/td>		24.-<\/td><\/tr>
Artichoke risotto variation
Castelmagno cheese, flat parsley coulis
and sweet-and-sour mild chili sauce<\/td>		27.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Desserts<\/h3>\n\n\n\n
Regional cheese platter
Li\u00e8ge syrup and walnut bread<\/td>		19.-<\/td><\/tr>
Pear Belle-H\u00e9l\u00e8ne revisited
pears poached with mild spices, vanilla ice cream
Williamine pear jelly, almond nougatine
cocoa nibs and warm Grand Cru chocolate mousse<\/td>		17.-<\/td><\/tr>
Cr\u00e8me br\u00fbl\u00e9e flavoured with tonka bean
and Graeffe brown sugar<\/td>		14.-<\/td><\/tr>
Plaza minute tiramisu
homemade biscuits soaked in amaretto and Arabica coffee
mascarpone cream with citrus<\/td>		16.-<\/td><\/tr>
Cuberdon cheesecake revisited
raspberry textures (sorbet, coulis and fresh fruit)
speculoos crumble<\/td>		14.-<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n
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\n \"Waterzoo\u00ef <\/div>\n
\n \"Croquette <\/div>\n
\n \"Salade <\/div>\n <\/div>\n \n\n\n
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A GOURMET PALETTE<\/h2>\n\n\n\n

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\u2014starter, main course, and dessert\u2014offers 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.<\/p>\n\n\n\n

At the helm of the kitchen, Chef Jean-Jacques Danthine <\/strong>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<\/em>\u2014a creamy, traditional stew\u2014which the Chef locally reimagines with freshwater fish and crunchy seasonal vegetables.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

LUNCH SPECIALS Lunch, Monday to Friday Starters Broccoli Vichyssoisered onion pickles, croutons orCorn croquette, \u2018extra mild\u2019 smoked salmongorgonzola sauceorGreen salad from Pierre Gallay Main Courses Sea bass fillet, exotic sauce viergecassava pancake and roasted peppersorProven\u00e7al stew with Taggiasca olives\u201ccreamy\u201d mashed potatoes, fried onionsorMiso-marinated aubergines, cherry tomato saladand bulgur wheat, yuzu vinaigrette and summer truffle Desserts […]<\/p>\n","protected":false},"author":1,"featured_media":918,"parent":0,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":"[]"},"class_list":["post-4067","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/pages\/4067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/comments?post=4067"}],"version-history":[{"count":10,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/pages\/4067\/revisions"}],"predecessor-version":[{"id":4534,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/pages\/4067\/revisions\/4534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/media\/918"}],"wp:attachment":[{"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/media?parent=4067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}