{"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":"2026-06-14T18:10:28","modified_gmt":"2026-06-14T16:10:28","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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\n \n

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

Starters<\/h3>\n\n\n\n
Zucchini\u00a0vichyssoise with\u00a0coconut\u00a0milk
Madras curry and coriander oil
or
Sardine\u00a0rillettes with\u00a0La Vache qui rit
Sweet-and-sour red onions and\u00a0dark\u00a0bread
or
Mixed\u00a0green\u00a0salad from Pierre Galay\u00a0<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main Courses<\/h3>\n\n\n\n
Pan-seared\u00a0redfish\u00a0fillet,\u00a0skin-on
Beurre blanc sauce and crushed tomatoes
Mashed potatoes and braised fennel
or
Slow-cooked\u00a0beef\u00a0cutlet\u00a0with\u00a0b\u00e9arnaise Sauce
Homemade French fries and\u00a0extra-thin\u00a0green beans
or
Oven-roasted\u00a0red\u00a0peppers with\u00a0candied\u00a0Lemon\u00a0hummus
Fresh herb salad<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Desserts<\/h3>\n\n\n\n
Coffee\u00a0panna\u00a0cotta
Dark chocolate cream and hazelnut crunch
or
Apricot\u00a0tart\u00a0flavoured with\u00a0tonka\u00a0beans<\/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
\n

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
\n
\n \"Waterzoo\u00ef <\/div>\n
\n \"Croquette <\/div>\n
\n \"Salade <\/div>\n <\/div>\n \n\n\n
\n

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 Starters Zucchini\u00a0vichyssoise with\u00a0coconut\u00a0milkMadras curry and coriander oilorSardine\u00a0rillettes with\u00a0La Vache qui ritSweet-and-sour red onions and\u00a0dark\u00a0breadorMixed\u00a0green\u00a0salad from Pierre Galay\u00a0 Main Courses Pan-seared\u00a0redfish\u00a0fillet,\u00a0skin-onBeurre blanc sauce and crushed tomatoesMashed potatoes and braised fennelorSlow-cooked\u00a0beef\u00a0cutlet\u00a0with\u00a0b\u00e9arnaise SauceHomemade French fries and\u00a0extra-thin\u00a0green beansorOven-roasted\u00a0red\u00a0peppers with\u00a0candied\u00a0Lemon\u00a0hummusFresh herb salad Desserts Coffee\u00a0panna\u00a0cottaDark chocolate cream and hazelnut crunchorApricot\u00a0tart\u00a0flavoured with\u00a0tonka\u00a0beans Menu : CHF 45.-(starter 11.- \/ main course […]<\/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":4400,"href":"https:\/\/brasserie.leplaza-cinema.ch\/en\/wp-json\/wp\/v2\/pages\/4067\/revisions\/4400"}],"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}]}}