Parkhuus
The following culinary creations are our team’s cherished favorites - refined over generations and perfected with unwavering passion. Our credo? A dish must captivate from the very moment it is plated. This dedication makes these recipes so special and keeps us coming back to them over and over again.
Starters
WINTER SALAD
Romaine Lettuce | Red Cabbage | Grape | Bimi Broccoli
PUMPKIN SOUP
Gruyère | Scallop | Flower Sprout
OXTAIL CONSOMMÉ
Gyoza | Thai Leek | Enoki
OCTOPUS MOSCARDINO
Chickpea | Tapioca | Nero di Seppia
SALMON DOMINO
Seaweed | Basil | Buttermilk | Shiso
MARCIN’S SMOKED VEAL TARTARE
Honey Egg Yolk | Shimeji | Horseradish
Interim Courses
CRISPY RAVIOLI
Prawn | Kimchi | Yuzu
ALEXANDRA’S LANGOUSTINE
Tarragon Risotto | Bottarga | Cauliflower Mushroom
Main Courses
PIGEON
Black Salsify | Bean | Grape
LAMB RACK
Parsnip | Clementine | Brussels Sprouts
FABIAN’S BRAISED VEAL CHEEK
Polenta | Mascarpone | Périgord Truffle
DRY AGED CHICKEN
Broccoli | Kumquat | Artichoke | Apple
BISON FIlLET
Pumpkin | Deconstructed Risotto | Chestnut
SUZUKI SEA BASS
Edamame | Beetroot | Wasabi
Cuts
CÔTE DE BOEUF IBERICO (500 g)
Aged on the bone and served with a fine roasted aroma, the Côte de Boeuf combines savoir-vivre and culinary sophistication in an incomparable gourmet experience.
SWISS BLACK ANGUS RIB EYE (300 g)
Premium and exquisite, the Rib Eye steak impresses with its juicy texture, and an intense, full-bodied flavor.
WAGYU ENTRECÔTE A4 (200 g)
The rich intramuscular fat delivers an unparalleled melt-in-your-mouth flavour experience.
Sides
Mixed Mushrooms
Truffle Risotto
Mashed Potatoes
Seasonal Vegetables
Spinach
Dessert
ELDERBERRY
Quince | Tonka Bean
PUMPKIN
Sage | Opus Blanc Chocolate
HORCHATA
Rice | Plum
CHEESE FROM WILLI SCHMID - STÄDTLICHÄSI LICHTENSTEIG
Fruit Bread | Fig Mustard
Let us help.
If you have allergens or dietary restrictions, please let our staff know.