menu
11:30 to 22:30
Starters
LAMB‘S LETTUCE SALAD v 16
with egg and parmesan shavings
• bacon +2
MARKET FISH TARTARE 26/36
sesame-hoisin vinaigrette, yuzukoshō,
avocado mousse, served wit lavosh crackers
BEEF TARTARE 26/36
two textures egg yolk, served with lavosh crackers
SHARING BOARD 18/p
(shared for 2 persons, price per person)
charcuterie, local cheese, marinated olives,
grilled vegetables and house bread
• letzi sausage +7
SPINACOTTA v 14
spinach-panna cotta, tomato coulis and salad bouquet
BOURBON‘S EGGPLANT v+ 14
crispy fried leek, cashew cream
CHICKEN WAFFLES 19
24h marinated fried chicken fillets,
Belgian waffles and maple syrup
SOUP OF THE DAY 12
seasonal
Mains
RED SNAPPER FILET 43
seasoned with lemon pepper on champagne sauce
SHRIMPS PIRI PIRI 27/43
sautéed with garlic and chilli pepper
MISTKRATZERLI 39
whole roasted poussin, garlic and chilli pepper
(preparation: 20 min)
SLOW COOKED DUCK 39
in wasabi stock, with shiitake mushrooms
NAPFPLATZ CORDON BLEU 46
breaded veal escalope, farmer‘s ham, three different cheese
(gruyère, raclette and mountain cheese)
NO GUILT GALETTE v+ 26
tofu patty on beluga lentils, with sweet potato puree
SAUTÉED CAULIFLOWER v+ 23
sweet potato and romanesco puree
ROASTED BUTTERNUT SQUASH v+ 24
coconut onion creme, saffron soy yogurt
and herb salad
Grill
RIB EYE STEAK 49/59/79
200G/300G/500G
chimichurri and béarnaise sauce
BEEF FILET 48
GRATINATED WITH CAFÉ DE PARIS SAUCE
HOT DOG IN PARIS 27
toasted brioche, spicy salsiccia, herb mayo,
cucumber and pepper-relish, crispy onions
VEGETARIAN IN PARIS v 19
toasted brioche, carrot sausage, herb mayo,
cucumber and pepper-relish, crispy onions
LAMB RACK 43
grilled with chimichurri and béarnaise sauce
FLANK STEAK SANDWICH 24
flank steak, toasted ciabatta, cherry tomatoes,
dijonnaise and herb salad
• filet +12
• chicken -3
Sides
HOUSE SALAD v+ 9
TAGLIARINI v 9
FRENCH FRIES v+ 9
ROSEMARY POTATOES v+ 9
RATATOUILLE v+ 9
SPINACH v 9
with cherry tomatoes and herbs
Dessert
CREMA CATALANA v 13
BELGIAN WAFFLES v 15
with vanilla ice cream and chocolate sauce
BOURBON‘S CHEESECAKE v 13
homemade raspberry coulis with mango salad
NUTTY CHOCOLATE BROWNIE v+ 14
with raspberry sorbet and pistachios
BEIGNET CAFÉ DU MONDE v 13
with homemade caramel sauce
CHEESE SELECTION v 16
served with fig-chutney, bread and lavosh crackers
After Dinner Cocktails
ESPRESSO MARTINI 16
vodka, coffee liquor, espresso
BLACK RUSSIAN 16
vodka, coffee liquor
WHITE RUSSIAN 16
vodka, coffee liquor, milk
NEW YORK SOUR 16
bourbon, pinot noir, lemon juice, egg whites,
sugar syrup, angostura bitters
DEEZ NUTS 16
hazelnut liquor, amaretto, almond syrup,
frothed milk, salted caramel
∨ = vegetarian / ∨⁺ = vegan