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 Ticino tomato chips

 

12.00  

 

Special salad with radish sprouts and toasted bread chip

 

14.00

 

 

Goat cheese-semolina soufflé with vegetable salad on red beet "carpaccio"

 

22.00

 

 

 

Bulgur vegetable roll poached in rice leaf with parsley-coconut sauce and roasted honey-cashews

 

29.00

 

 

Burrata with cherry tomato comfit, Balsamic vinegar, pesto and fresh basil

 

 

23.00

 

 

 

 

Tatar of whitefish, scallops and Saku tuna with orange-pepper on avocado puree, coriander lime dressing and radish

 

32.00  

 

"Tajarin" finely cut noodles with sautéed mushrooms, tomato

wild herbs and Pago Baldios oliveoil

 

28.00 36.00

 

Carpaccio of beef filet in lemon olive oil, Cipriani sauce and Parmesan

 

30.00  

 

Soups

 

Portion

 

Soup of the day

 

12.00

 

Muscat pumpkin soup with truffle-cream

 

13.50

 

optional garnish of sautéed scallops

 

18.00

 

 

Wild Game and Venison Specialities

 

Smaller Portion

Portion

 

Lambs lettuce salad with potato dressing special air-dried venison

 

18.00

 

 

Mini venison meatballs with potato-lambs lettuce salad and cranberry vinaigrette

 

24.00  

 

Venison cutlet with juniper cream sauce and buttered red wine special pear

 

 

48.00

 

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

 

50.00 58.00

 

Venison medaillon steak with wild game cream sauce, glazed apple-chestnut ragout and bacon

 

  52.00

 

FOR TWO OR MORE

Whole venison filet with classic wild game sauce (40 minutes)

buttered red wine special pear and glazed chestnuts

 

  78.00

 

with our wild game main dishes we serve spätzli, fresh Brussels sprouts or braised red cabbage

 

   

Tasting menu

Muscat pumpkin soup with truffle-cream

and sautéed scallops

***  

"Tajarin" finely cut noodles

with sautéed mushrooms, tomato

wild herbs and Pago Baldios olive oil

***  

Venison medaillon steak with wild game cream sauce

glazed apple-chestnut ragout and bacon

spätzli and brised red cabbage

***

Carefully selected raw milk cheese from our trolley

or

Crème brûlée with preserved Percoche peach

and black sesame ice cream

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 coleslaw salad and Camargue rice

- Zug style poached with young spinach and Beluga lentils

 

  47.00

 

Lake Zug perch fillet sautéed in almon butter on young spinach

with a white wine sauce and parsley potatoes

 

38.00

49.00

 

Sautéed sea bass with Provencal herb-nut butter crust in shellfish and crayfish sauce, creamy pea-potato "marmelade"

"Leipzig" vegetable medley with crayfish

 

 

59.00

 

Meat

 

Smaller Portion

Portion

 

Pheasant breast with rosemary and sautéed bacon crust

Zug spicy cherries, potato puree and sauerkraut

 

 

42.00

 

Finely slivered calves' liver with fresh herbs,

shallots and crisp Rösti potatoes 

 

34.00

42.00

 

Finely slivered young veal with cream sauce

and crisp Rösti potatoes

 

38.00

46.00

 

Medaillon of Rot valley beef filet 'a la Rossini' with sautéed foie gras, potato gnocchi 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 autumnal 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

 

Special plum dumpling with hatelnut crumbs

with white cinnamon ice cream

 

 

16.00

 

Dom-Kuppel pistachio parfait

coated in dark chocolate of Felchlin Grand Cru chocolate

with black cherries

 

 

17.00

 

Crème brûlée with preserved Percoche peach

and black sesame ice cream

 

 

17.00

 

"Ochsen speciality"

Creamy vanilla ice cream lavished

with warm Grand Cru chocolate Sauce

(15 minutes)

 
 

18.00

 

Assortment of special raw cheeses

from the trolley (evenings only)

 

 

from

12.00

Reservieren Sie noch heute für Silvester 2017!

Das heutige Mittagsmenü

im Restaurant au premier!

Weiter

Unser Restaurant au premier ist am Stephanstag geöffnet

Das heutige Tagesmenü

in der le Bar du Boeuf!

Weiter 

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

360 ° Rundgang. 

Ein Besuch lohnt sich!

360° Tour. It's worth a try.