Dear Guests

 

Here at the restaurant 'au premier' all our dishes are prepared fresh to order and our meals are created with the finest ingredients. We strive to maintain the highest quality of food produce.

We hope you thoroughly enjoy your time here with us and we wish you a wonderful culinary experience!

Starters

 

Smaller Portion

Portion

 

Mixed leaf salad with pomegranate-champagne Dressing and cress

 

13.00  

 

Special salad with sprouts and toasted bread chip

 

15.00

 

 

Lambs lettuce salad with potato Dressing, chopped egg and roasted bacon

 

18.00

 

 

 

Raviolone with truffle Ricotta and egg filling, red cabbage Sauce and candied chestnuts

 

28.00

 

 

Wild Rice with diced vegetables in spring roll pastry, crisp-fried with coconut-mint Sauce and toasted honey Cashew nuts

 

29.00

 

 

Octopus comfit with Canadian maple syrup, coriander and ginger,

artichoke-tomato salad with smoked salt and Burrata 'ice cream'

 

28.00  

 

Vitello Tonato "Ochsen style" with crisp-fried capers and anchovy cream

 

38.00  

 

"Tajarin" finely cut noodles with Italian fall truffle cream Sauce

 

28.00 39.00

 

Soups

 

Portion

 

Soup of the day

 

12.00

 

Muscat pumpkin soup with pumpkin seed oil and roasted pumpkin seeds

 

14.00

Muscat pumpkin soup with Italian fall truffles

 

22.00

 

 

Specialities

 

Smaller Portion

Portion

 

Lambs lettuce salad with potato dressing and air-dried wild boar ham

 

18.00  

 

Venison meatballs with Waldorf-lambs lettuce salad, candied walnuts and horseraddish-cranberry vinaigrette

 

27.00  

 

Venison cutlet with porcini mushroom cream sauce and glazed Zug spicy cherries

 

 

54.00

 

Venison entrecote with black walnut crust, gin-blueberry-wild game sauce and pea puree

 

  64.00

 

Venison steak with wild game pineapple-nectarine-rum fruits sauce, chestnut puree, oven Bacon and savory pyramid cake

 

  56.00

 

With our wild game main dishes, we serve spätzli, Fresh Brussels sprouts or braised red cabbage

 

   

Tasting menu

Muscat pumpkin soup

with pumpkin seed oil

and roasted pumpkin seeds

***  

Venison meatballs

with Waldorf-lambs lettuce salad,

candied walnuts and horseraddish-cranberry vinaigrette

***  

Venison steak with

wild game pineapple-nectarine-rum fruits sauce,

chestnut puree, oven Bacon and savory pyramid cake

spätzli and braised red cabbage

***

Carefully selected raw milk cheese from our trolley

or

Matcha green tea Tiramisu with preserved Percoche Peach

and black sesame ice cream

CHF 98.00

The tasting menu is served until 9 p.m.

Fish

     

 

Smaller

Portion

Portion

 

Trilogy of Swiss whitefish filets

- crisp-fried and fried in butter with beetroot salad and

wild rice risotto

- Zug style poached with Beluga lentils and sautéed spinach

 

  47.00

 

Swiss perch filet sautéed in Lemon-smoked salt butter on young spinach with porcini mushrooms and parslay potatoes

 

 

58.00

 

Atlantic Dover sole filet braised in olive oil with Provence herbs, shellfish butter reduction sauce, creamy pea-potato 'marmalade' and saffron fennel 'steak' with sautéed langoustines

 

 

62.00

 

Meat

 

Smaller Portion

Portion

 

Finely slivered calves' liver with fresh herbs,

shallots and crisp Rösti potatoes 

 

36.00

44.00

 

Finely slivered young veal with cream sauce

and crisp Rösti potatoes

 

39.00

48.00

 

Medaillon of beef filet 'a la Rossini' with sautéed duck foie gras served with Perigord truffle sauce, finger potato noodles and young spinach

 

140gr

180gr

68.00

76.00

 

For two or more

 

Smaller Portion

Portion

 

Chateaubriand of Rot valley beef with Bearnaise sauce 

sautéed rosemary potatoes and fall vegetable garnish

 

160gr. p. P.

200gr. p. P.

 64.00

72.00

 

Dessert

 

Special Zug cake with Kirsch

 

  8.00

 

Fresh pineapple marinated in Maraschino liquor

 

 

14.00

 

Chestnuts "Ochsen Style" with Meringue and vanilla ice cream

 

 

16.00

 

Caramelized cream strudel with preserved Percoche Peach and pistachio ice cream

 

 

17.00

 

Passion fruit-chocolate Parfait with Felchlin chocolate glaze

Amarena cherries from Zug and coconut-butter crumble topping

 

 

16.50

 

"Ochsen speciality"

Creamy vanilla ice cream lavished

with warm Grand Cru chocolate Sauce

(15 minutes)

 
 

18.50

 

Assortment of special raw cheeses

from the trolley (evenings only)

 

 

from

12.00

Das heutige Mittagsmenü

im Restaurant au premier!

Weiter

Das heutige Tagesmenü

in der le Bar du Boeuf!

Weiter 

City-Hotel Ochsen - Beliebtestes Hotel - Zug
City-Hotel Ochsen - 100% Weiterempfehlung