Le Comptoir Canaille

Menu

Appetizers

Sea bass tartare with citrus fruits and cucumber, toasted bread

                                                        19.-

 

Artichoke salad, cream cheese, smoked duck breast

 

15.-

Clafoutis of cherry tomatoes with fresh basil

14.-

Country terrine

18.-

Poached eggs in red wine on grilled bread, lard, and mushroom

16.-

Vegetable tartare mixed with avocado, beet vinaigrette

14.-

Rosated fleur de sel bone marrow, grilled bread

18.-

Mains

Trout with white wine, tomato cream, artichoke mousseline
and steamed potatoes

38.-

Fresh perch fillets (depending on availability), lemon butter, tartar sauce and steamed potatoes

39.-

Vegetable tartare mixed with avocado, beet vinaigrette, potatoes

 
 

34.-

Slices of beef (tagliata), arugula, cherry tomatoes and parmesan shavings, fried potatoes

36.-

Parisian beef entrecôte 350.- grs. 

48.-

Our Classics

Knife Cut Beef tartar, grilled bread and hash browns

36.-

Braised beef cheek, glazed carrots, mashed potatoes

36.-

Lamb shank confit, fresh thyme reduction, potato puree

38.-

Desserts

Rum baba with sweet whipped cream

14.-

Molten chocolate cake

12.-

Rhubarb crumble

13.-

Café gourmand (a coffee with four small desserts from the menu)

14.-

Cheese assortment

14.-

Fresh pineapple salad with basil

13.-

Dishes on this menu without an asterisk (*) next to them are made entirely in house with raw and traditional kitchen produce according to the “Fait Maison” label criteria established by the Fédération romande des consommateurs (FRC), GastroSuisse, Semaine du Goût and Slow Food CH
The asterisk (*) indicates that the barbecue sauce does not satisfy the “Fait Maison” label criteria.
Origin of meat: Switzerland and France (lamb: New Zealand)
Origin of Seal: France (Corsica) and Spain
Origin of perch fillet: Ireland or Estonia

 

7,7 % VAT included