Il Lago At The Four Seasons Hotel menù, Genf
Il Lago At The Four Seasons Hotel Genf - Menu
"Forret"
"Squash velouté, buffalo ricotta and red onion"
40 F
"Roasted scampi, vegetables variation, salty finger and bisque"
65 F
"Beef carpaccio with truffle"
65 F
"Poached egg and purple potatoe with white truffle"
70 F
"Roasted scallops, Jérusalem artichoke, grenade, white truffle"
70 F
"Pasta & Risotti"
"Lobster risotto"
65 F
"Tagliatelle with vongoles, zucchini and bottarga"
55 F
"Double ravioli with eggplant and smoked mozzarella, “Piennolo” tomato sauce"
50 F
"Tagliolini au basilic, carpaccio d’espadon et calamars"
55 F
"Veal ravioli, seasonal mushroom, white truffle"
65 F
"Fish"
"Grilled tuna with capers sauce, lemon flavored potatoes and zucchini variation"
55 F
"Sole filet, chickpea variation, scarole, tomato and champagne sauce"
65 F
"Wild sea bass, crunchy fennel and spinach emulsion"
75 F
"Meat"
"Milanese-style veal chop, tomatoes variation, rocket and balsamic vinegar"
75 F
"Glazed goat kid, celeriac variation, green apple, verbena and lemon sauce"
65 F
"Beef filet marinated with mustard, eggplant chutney, olive tapenade and fried puffed potato"
80 F
"Chicken breast, chutney of yellow zucchini, sucrine, yuzu and pepper sauce"
60 F