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

 

Special salad with toasted croutons

 

13.50  

 

Mixed summer leaf salad with champagne dressing

and radish sprouts

 

12.00

 

 

Special ravioli with a light goat cheese filling, Belgian endive salad with honey and pesto-pine nut vinaigrette

 

 21.00

 

 

 

Burrata with cherry tomato comfit, balsamic vinegar, Pago Baldios olive oil and fresh basil

 

 23.00

 

 

Cevice with avocado, tomato, lime, coriander, red onions and chili

     optional garnish of sauteed tiger prawns, sea scallops and tuna

 

 

 22.00

38.00

 

 

 

 

Potato-Cucumber salad with mini-meatballs and a white wine shallot sauce

 

20.00  

 

Carpaccio of beef filet in lemon olive oil, cipriani sauce and aragula in a Parmesan basket

 

36.00  

 

Soups

 

Portion

 

Soup of the day

 

12.00

 

Chanterelle mushroom cream soup

 

13.50

 

Beef double consommé with chanterelle mushrooms

and crepes julienne

 

14.00

 

 

Chanterelle Mushroom Specialities

 

Smaller Portion

Portion

 

"Tajarin" finely cut noodles with chanterelle mushrooms, Provençale herbs and Pago Baldios olive oil

 

28.00

36.00

 

Sautéed foie gras on spinach with chanterelle mushrooms and spicy passion fruit sauce

 

34.00 46.00

 

Crispy springroll pastry "pocket" filled with pike perch, salmon, Bouchot mussel and prawns on a chanterelle mushroom-asparagus-pea salad and Taggiasca olives

 

 

38.00

 

Bread dumpglings with chanterelle mushroom sauce

and fresh herbs

 

  32.00

 

Saku tuna sashimi with orange pepper, chanterelle mushroom-glass noodle salad with coriander, ginger and radishes

 

38.00 46.00

 

Tender veal "cheek" with chanterelle mushroom sauce, Spätzli and crisp-fried leek in tempura batter

 

  52.00

 

Tasting menu

Burrata with cherry tomato comfit, balsamic vinegar, Pago Baldios olive oil and fresh basil  
***  
LSaku tuna sashimi with orange pepper, chanterelle mushroom-glass noodle salad with coriander, ginger and radishes
***  
Pink-sautéed corn-fed duck breast glazed with honey, coriander and Szechuan pepper, steamed Asian rice, sweet pepper and curry eggplant

***

Carefully selected raw milk cheese from our trolley

or

Coupe Romanoff "newly imagined"

Strawberries, vanilla ice cream, strawberry coulis

cream and meringue topping

CHF 96.00

The tasting menu is served only per table and until 9 p.m.

Fish

     

 

Smaller

Portion

Portion

 

Trilogy of lake Zug whitefish filets

- crisp-fried and fried in butter with potato-radish salad

and Ticino polenta

- Zug style poached with young spinach in puff pastry

 

  47.00

 

Pike pearch fillet prepared as you liek: peached, sautéed or crisp-deep fried

 

36.00

48.00

 

Dover Sole sautéed in herb crust, potato puree with truffels

"Leipziger" vegetable medley with crayfish and shellfish foam

 

 

54.00

 

Meat

 

Smaller Portion

Portion

 

Pink-sautéed corn-fed duck breast glazed with honey, coriander and Szechuan pepper, steamed Asian rice, sweet pepper and curry eggplant

 

 

46.00

 

Finely slivered calves' liver with fresh herbs,

shallots and crisp Rösti potatoes 

 

32.00

40.00

 

Finely slivered young veal with cream sauce

and crisp Rösti potatoes

 

37.00

45.00

 

Medaillon of Rot valley beef filet 'a la Rossini' with sautéed foie gras, finger potato noodles and young spinach

 

140gr. p. P.

180gr. p. P.

 68.00

76.00

 

For two or more

 

Smaller Portion

Portion

 

Chateaubriand of Rot valley beef with Bearnaise sauce 

sautéed rosemary potatoes and summer 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

 

 

12.00

 

"Kaiserscharrn" Sweet caramelized Austrian Pancake

with plum ragout

 

 

 15.50

 

Frosted white chocolate cherry cream coated in dark chocolate of Felchlin Grand Cru chocolate with cherry ragout

and almond foam sauce

 
 

16.00

 

Coupe Romanoff "newly imagined"

Strawberries, vanilla ice cream, strawberry coulis

cream and meringue topping

 

 

17.00

 

"Ochsen speciality"

Creamy vanilla ice cream lavished

with warm Grand Cru chocolate Sauce

(15 minutes)

 
 

18.00

Das City-Hotel Ochsen bleibt den ganzen Sommer über geöffnet!

Das heutige Mittagsmenü

im Restaurant au premier!

Weiter

"Sommerpause"

Wir freuen uns, Sie ab Montag, 21. August wieder bei uns begrüssen zu dürfen!

Das heutige Tagesmenü

in der le Bar du Boeuf!

Weiter 

"Sommerpause"

Wir freuen uns, Sie ab Montag, 21. August wieder bei uns begrüssen zu dürfen!

 

 

 

 

 

 

Unsere Freude ist gross. Wir gehören wieder zu den freundlichsten Hotels der Schweiz!

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

360 ° Rundgang. 

Ein Besuch lohnt sich!

360° Tour. It's worth a try.