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!

NEW MENU FROM MONDAY 11 JUNE 2018

Starters

 

Smaller Portion

Portion

 

Mixed summer leaf salad with champagne dressing and sprouts

 

12.00  

 

Special salad with toasted bread chip

 

14.00

 

 

Gratineated goat cheese with figs, marinated watercress with

honey-pine nut vinaigrette

 

22.00

 

 

 

Burrata with tomato comfit, Balsamic vinegar, Pago Baldios olive oil, fresh basil and tomato pesto

 

24.00

 

 

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

optional garnish of sautéed tiger prawns, sea scallops and tuna

 

22.00

38.00

 

 

Glazed veal sweetbreads with marinated sugar peas and sautéed chanterelle mushrooms

 

28.00  

 

Yellowfin tuna carpaccio marinated with lemon-olive oil

spring leek, spicy tomato confit and crisp-fried tuna

 

36.00  

 

Soups

 

Portion

 

Soup of the day

 

12.00

 

Chanterelle mushroom cream soup

 

13.50

Beef double consommé with chanterelle mushrooms

 

15.00

 

 

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 Amarena black cherries

 

34.00 46.00

 

Sautéed Fjord salmon trout with potato-rocket salad,

chanterelle mushroom vinaigrette and Taggiasca olives

 

 

38.00

 

Bread dumplings with chanterelle mushroom cream 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

 

Stewed beef shanks with chanterelle mushroom sauce

violet truffle-potato marmelade and artichoke-tomato ragout

 

  52.00

Tasting menu

Ceviche with sautéed scallops
***  

Beef double consommé

with chanterelle mushrooms

***  

Pink-sautéed corn-fed duck breast

glazed with honey, coriander and Szechuan pepper

Passion fruit sauce

Steamed Asian rice and curried eggplant

***

Carefully selected raw milk cheese from our trolley

or

Coupe Romanoff "Ochsen Style"

Strawberries, vanilla ice cream, strawberry coulis

Cream and meringue topping

CHF 96.00

The tasting menu is served 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

wild rice risotto

- Zug style poached with colorful papardelle and sautéed spinach

 

  47.00

 

Sautéed sea bass with flakes potato, crustaceans foam sauce and crayfish, violet truffle-potato marmelade and

artichoke-tomato ragout

 

 

58.00

 

Meat

 

Smaller Portion

Portion

 

Pink-sautéed corn-fed duck breast glazed with honey,

coriander and Szechuan pepper

passion fruit sauce, steamed Asian rice

and curreid eggplant

 

 

46.00

 

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

 

140 gr

180gr

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

 

 

14.00

 

Coupe Romanoff "Ochsen Style"

Strawberries, vanilla ice cream, strawberry coulis

cream and meringue topping

 

 

17.00

 

Schokoladenmousse von der Felchlin Grand Cru Madagascar chocolate coated in sponge cake with raspberry-mango salad and pink pepper-coconut foam

 

 

17.00

 

Woodruff parfait with Felchlin chocolate glaze

Amarena cherries and caramelized butter crumble

 

 

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!

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Das heutige Tagesmenü

in der le Bar du Boeuf!

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