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• Menu the plane trees
• gourmet Menu
• A la carte menu

Menu the plane trees

first dish

• Carpaccio of salmon and sea bass

• Pan-fried mushrooms according to morning market, with pink garlic and parsley

The dish

• tenderloin of beef. Juice with miscellanous peppers

The desserts

• iced dessert - with cointreau sauce

Appetizer drink

• guilty pleasure glass

  (20.00 CHF)

• Cup of Champagne: Laurent Perrier Brut

  (18.00 CHF)

• Kir with Chasselas of the Country

  (6.00 CHF)

Recommended wine

• The Romans - Founex

The two formulas

• Menu (1 starter, main course, dessert)

  (65.00 CHF)

• Menu (2 starters, main course, dessert)

  (79.00 CHF)

gourmet Menu

Minimum 2 people: 125CHF per person

• Carpaccio of salmon and sea bass

• --------------------------

• Leman perch fillets, sauce with butter and lemon

• ------------------------------

• thick veal steak, juce with foie gras and black truffles

• -------------------------------

• mix of sweets, and homeland exotic sherbets

A la carte menu

first dishes

• Mixed salads and raw vegetables

  (14.00 CHF)

• salad mix , Italian sauce

  (10.00 CHF)

• Timbale Earth & Sea

  (26.00 CHF)

• Carpaccio of salmon and sea bass

  (28.00 CHF)

• small fireproof of snails, simmed with Champagne

  (24.00 CHF)

• small scallops of fried duck foie gras, with caramelized Xeres vine

  (34.00 CHF)

• frogs' legs

  (36.00 CHF)

• Pan-fried mushrooms according to morning market, with pink garlic and parsley

  (26.00 CHF)

The fishes: according to availability

• Leman perch fillets with lemon butter

  (44.00 CHF)

• Sautéed sole with butter sauce and lemon juice

  (69.00 CHF)

• back of sea-bass

  (45.00 CHF)

Meats

• Fillet of beef, stale on bone

  (45.00 CHF)

• thick veal steak

  (49.00 CHF)

• medallion of lamb fillet, preserved in Provence scents

  (42.00 CHF)

• side dish of your choice

Specialties of the hostel

• Steak tartare: ground beef with a knife

  (45.00 CHF)

• ------------------------------

• Head chef: "TONY-NOVAIS"

• -----------------------------

• Origin of meat

• Beef and Veal: Switzerland and Germany

• Lamb: Ireland and Australia

• Poultry: Switzerland and France

Carpaccio of salmon and sea bass

(Carpaccio de saumon et bar de ligne)

 

  (Allergen: Fishes)

Pan-fried mushrooms according to morning market, with pink garlic and parsley

(Poêlée de champignons selon le “Marché” À l’ail rose et persil)

tenderloin of beef. Juice with miscellanous peppers

(Mignons de bœuf. Jus serré aux miscellanées de poivres)

iced dessert - with cointreau sauce

(Soufflé glacé au Cointreau Coulis)

  (Allergen: Eggs, Milk)

guilty pleasure glass

(Coupe « Pêcher Mignon »)

Price :

20.00 CHF

 

Cup of Champagne: Laurent Perrier Brut

(Coupe de Champagne: Laurent Perrier Brut)

Price :

18.00 CHF

 

Kir with Chasselas of the Country

(Kir au Chasselas du Pays)

Price :

6.00 CHF

 

The Romans - Founex

(Les Romaines – Founex)

Menu (1 starter, main course, dessert)

(Menu (entrée, plat, dessert))

Menu (2 starters, main course, dessert)

(Menu (2 entrées, plat, dessert))

Carpaccio of salmon and sea bass

(Carpaccio de saumon et bar de ligne)

  (Allergen: Fishes)

--------------------------

(--------------------------)

Leman perch fillets, sauce with butter and lemon

(Filets de perches du Léman, meunière)

  (Allergen: Fishes, Milk)

------------------------------

(------------------------------)

thick veal steak, juce with foie gras and black truffles

(Pavés de veau affinés sur os Jus serré au foie gras et truffes noires)

-------------------------------

(-------------------------------)

mix of sweets, and homeland exotic sherbets

(Méli-Mélo de douceurs, et sorbets exotiques de l’Auberge)

  (Allergen: Gluten, Eggs, Milk)

Mixed salads and raw vegetables

(Méli-Mélo de salades et crudités)

Price :

14.00 CHF

 

salad mix , Italian sauce

(mesclun du maraîcher, saucé à l’Italienne)

Price :

10.00 CHF

 

Timbale Earth & Sea

(Timbale Terre & Mer)

Price :

26.00 CHF

 

  (Allergen: Crustaceans, Molluscs)

Carpaccio of salmon and sea bass

(Carpaccio de saumon et loup de mer de ligne)

  (Allergen: Fishes)

small fireproof of snails, simmed with Champagne

(Cassolette d’escargots « Mont-d’Or » Fivaz SA , Mijotée au Champagne)

Price :

24.00 CHF

 

  (Allergen: Molluscs)

small scallops of fried duck foie gras, with caramelized Xeres vine

(Escalopines de foie gras de canard poêlées, au Xérès Granny Smith caramélisées)

frogs' legs

(Cuisses de grenouilles «Fivaz SA » à la mode du Chef)

Pan-fried mushrooms according to morning market, with pink garlic and parsley

(Poêlée de champignons selon le « Marché » Au confit d’ail rose et persil)

Leman perch fillets with lemon butter

(Filets de perche du Léman, au beurre citronné)

  (Allergen: Fishes, Milk)

Sautéed sole with butter sauce and lemon juice

(Sole du Nord “Belle-Meunière”)

  (Allergen: Fishes, Milk)

back of sea-bass

(Dos de bar de ligne)

  (Allergen: Fishes)

Fillet of beef, stale on bone

(Filet de boeuf rassis sur os)

thick veal steak

(Pavé de veau)

medallion of lamb fillet, preserved in Provence scents

(Noisettes de filet d’agneau, Confit aux senteurs de la Provence)

side dish of your choice

(Garnitures au choix)

  (Allergen: Milk)

Steak tartare: ground beef with a knife

(Steak Tartare. Viande de bœuf hachée au couteau)

  (Allergen: Gluten, Milk)

------------------------------

(------------------------------)

Head chef: "TONY-NOVAIS"

(Chef de cuisine : Tony Novais)

-----------------------------

(-----------------------------)

Origin of meat

(Provenance des viandes)

Beef and Veal: Switzerland and Germany

(Bœuf et Veau: Suisse et Allemagne)

Lamb: Ireland and Australia

(Agneau: Irlande et Australie)

Poultry: Switzerland and France

(Volaille: Suisse et France)

Menu of the day

Event

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