{"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":"2026-09-25T15:47:57","modified_gmt":"2026-09-25T13:47:57","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
Leek velout\u00e9 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<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Courses<\/h3>\n\n\n\n
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\u00a0
or
Porcini plin, saut\u00e9ed seasonal mushrooms salted ricotta & rocket<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Desserts<\/h3>\n\n\n\n
Dark chocolate tart, hazelnuts & blackberries, Maldon sea salt\u00a0
or
Chestnut panna cotta, kumquat confit & tonka bean crumble<\/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
Pan-seared foie gras escalope, Agen prunes in red wine, dried-fruit tuile and chocolate cooking jus<\/td>22.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Course<\/h3>\n\n\n\n
A choice cut from Boucherie du Palais to share (2 or 3 people), summer truffle r\u00f6sti, seasonal vegetables and a short herb jus<\/td>90.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dessert<\/h3>\n\n\n\n
Two-chocolate fondant, blackcurrant, island vanilla custard and matcha tea ice cream<\/td>17.-<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n
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BREAKFAST<\/h2>\n\n\n\n


Sweets<\/h3>\n\n\n\n
Croissant<\/td>3.-<\/td><\/tr>
Chocolate bread roll<\/td>4.-<\/td><\/tr>
Toast
sourdough bread (toasted or untoasted), 100gr<\/em>
butter and homemade jam or sesame spread<\/td>		8.-<\/td><\/tr>
Jam or sesame spread: additional charge<\/td>1.90.-<\/td><\/tr>
Fresh fruit salad with mint and orange blossom<\/td>6.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Salted dishes<\/h3>\n\n\n\n
Platter (to share or not)
dried Ticino ham, Gruy\u00e8re AOP
sourdough bread and lightly salted whipped butter<\/td>		17.-<\/td><\/tr>
Savory assortment
GRA egg salad with homemade mayonnaise
beet hummus and sourdough bread<\/td>		9.-<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n
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ThE DAY<\/h2>\n\n\n\n


Salted dishes<\/h3>\n\n\n\n
Bari-style vegetable focaccia to share
artichokes in oil, cherry tomatoes,
Taggiasca olives dried oregano and olive oil<\/td>		12.-<\/td><\/tr>
Semi-cured duck foie gras terrine
with Rodenbach beer, red wine onion confit
and toasted brioche<\/td>		26.-<\/td><\/tr>
Appetizer platter
herb-crusted pork loin, Longeole de Gen\u00e8ve
Gruy\u00e8re AOP, pickles, and Plaza sauce<\/td>		35.-<\/td><\/tr>
Spreads
Hake rillettes, beet hummus
Sicilian-style red onions<\/td>		19.-<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Salted Dishes<\/h3>\n\n\n\n
Tart of the Day<\/td>9.-<\/td><\/tr>
Plaza Tiramisu (made to order)
house-made ladyfingers soaked in amaretto and Arabica coffee
mascarpone cream with citrus zest<\/td>		16.-<\/td><\/tr>
Mousse au chocolat noir grand cru Marcolini<\/em>
olive oil, Maldon salt, and cocoa nib tuile<\/td>		15.-<\/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 sea bream tartare
sesame, miso eggplant cream, avocado and coriander<\/td>		24.-<\/td><\/tr>
Half-cooked duck foie gras terrine
with Rodenbach beer, red wine poached onions
and toasted brioche<\/td>		26.-<\/td><\/tr>
Vegetarian P\u00e2t\u00e9 en Cro\u00fbte
vegetable pickles, Botzi pear, and fig confit<\/td>		18.-<\/td><\/tr>
Perfect egg GRTA
leek fondue with cumin, creamy pumpkin pur\u00e9e
fried kale, puffed buckwheat, and mousseline sauce<\/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>
Confit Dombes duck Burger,
red onion marmalade with blackcurrant, Reblochon cheese, smoked paprika mayonnaise
arugula and homemade French fries<\/td>		34.-<\/td><\/tr>
Waterzooi of salmon trout and mussels,
cardamom and yellow lemon scented pilaf rice
crunchy vegetables<\/td>		44.-<\/td><\/tr>
Jussy Chicken Vol-au-vent with grey shrimp, small meatballs
button mushrooms, mousseline sauce and buttered mashed potatoes<\/td>		34.-


<\/td><\/tr>
Supplement for vol-au-vent with sweetbreads<\/td>12.-<\/td><\/tr>
Castelmagno Risotto
spiced butternut squash with tandoori spices and sage
pumpkin seeds<\/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 Altara 62% dark chocolate mousse<\/td>		16.-<\/td><\/tr>
Marcolini Grand Cru Dark Chocolate Mousse, olive oil, Maldon salt, and cocoa nib tuile<\/td>15.-<\/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 \"Salade <\/div>\n
\n \"Salmorejo <\/div>\n
\n \"Supr\u00eame <\/div>\n
\n \"Soupe <\/div>\n
\n \"Tarte <\/div>\n
\n \"Gros <\/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 Leek velout\u00e9 with cumin, fresh goat cheese chantillyorPan-seared baby squid, red pepper coulis sweet and sour confit eggplantsorGreen salad from Pierre Gallay Main Courses Hake fillet, tomato sauce with ginger and mild spices, steamed broccolibaby potatoesorYellow chicken supreme, poulette sauce roasted radicchio with cinnamon, cranberry apple and celeriac\u00a0orPorcini […]<\/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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t