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

 

Spring salad with Champagne dressing, sprouts, cress and pomegranate

 

12.00  

 

Special salad with toasted bread chip

 

14.00

 

 

Black raviolini with goat cheese, Belgian endive-honey salad and asparagus-pine nut vinaigrette

 

21.00

 

 

 

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

 

24.00

 

 

Saku tuna tartat with orange pepper on guacamole, spicy marinated radishes with soy, coriander and olive oil

 

 

32.00

 

 

 

 

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

optional garnish of sautéed tiger prawns, sea scallops and tuna

 

22.00

38.00

 

 

Carpaccio of beef filet with citrus pepper, Pago Baldios olive oil, cipriani sauce and Parmesan

 

30.00  

 

Soups

 

Portion

 

Soup of the day

 

12.00

 

Cream of asparagus soup

 

13.50

 

optional garnish of North Sea shrimp

 

19.00

Beef double consommé with asparagus and veal 'farce' roulade

 

14.00

 

 

 

Specialities

 

Smaller Portion

Portion

 

"Tajarin" finely cut noodles with asparagus, mixed mushrooms, wild herbs and Pago Baldios olive oil

 

28.00 36.00

 

Sautéed veal sweetbreads and sea scallops on a warm asparagus-spring pea salad

 

34.00  

 

White asparagus from Fläsch or Flaach with Hollandaise sauce

or drawn butter and boiled new potatoes

 

32.00

40.00

 

with spcial ham

with Norwegian smoked salmon

with Swiss 'Grand Cru' prosciutto

with Scottish salmon

with whitefish

with veal filet medaillon

with beef filet

with con-fed chicken breast

 

 

10.00

14.00

14.00

18.00

14.00

24.00

24.00

20.00

Tasting menu

Beef double consommé with asparagus

and veal 'farce' roulade

***  
Ceviche with sautéed tiger prawns
***  

Pink-sautéed lamb with gremolata sauce

Ticino polenta

and sweet pepper-onion ragout

***

Carefully selected raw milk cheese from our trolley

or

Iced white chocolate-rhubarb crème

with strawberries and almond foam

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 vegetable-red beet salad and spicy curry couscous

- Zug style poached with potato puree with truffles and sautéed spinach

 

  47.00

 

Supreme of turbot wth flaked potato, sautéed in butter with morel mushroom cream sauce, pan-fried olive potatoes and a pea-honey mousseline

 

 

58.00

 

Meat

 

Smaller Portion

Portion

 

Pink-sautéed lamb with gremolata sauce, Ticino polenta and sweet pepper-onion ragout

 

 

48.00

 

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

 

Corn-fed chicken breast 'a la Rossini' with sautéed duck foie gras served with Perigord truffle sauce, finger potato noodles and young spinach

 

  58.00

 

For two or more

 

Smaller Portion

Portion

 

Chateaubriand of Rot valley beef with Bearnaise sauce 

sautéed rosemary potatoes and spring 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

 

Souffléd orange parfait on pineapple carpaccio and almond-pistachio crisp

 

 

17.00

 

Calamondin citrus parfait with Felchlin chocolate glaze and preserved Amarena cherries

 

 

17.00

 

Banana quark pastry glazed in caramel with rhubarb ragout and sour cream ice cream

 

 

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

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