Restaurants
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Bern
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Bezirk Saanen
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Gstaad
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LEONARD's Hotel Le Grand Bellevue
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Speisekarte
Speisekarte - LEONARD's Hotel Le Grand Bellevue in Gstaad
Die Speisekarte von LEONARD's Hotel Le Grand Bellevue in Gstaad umfasst 46 Gerichte aus den Bereichen BLACK TRUFFLE SPECIALITIES, STARTERS und SOUPS AND SALADS u. a.. Der folgende Auszug wurde aus der abgebildeten Karte erstellt; maßgeblich bleibt die Original-Speisekarte.
BLACK TRUFFLE SPECIALITIES5 STARTERS6 SOUPS AND SALADS6 SPECIALITIES FOR TWO2 PASTA AND RISOTTO4 MEAT AND POULTRY5 FISH3 CHEESE2 WARM DESSERT3 DESSERT10
BLACK TRUFFLE SPECIALITIES Vitello Tonnato Buffalo stracciatella - herbal mesclun salad 52 Pan-fried Langoustines Jerusalem artichoke purée - green asparagus 58 Tagliatelle Mushroom selection 54 Risotto Saffron pistils - silver leaf 56 Roasted Poulard from Gruyères „Old-fashioned“ style Sauce Périgourdine 156 STARTERS Caviar Selection „Le Grand Bellevue“ 50 grams, traditional garnish 245 Salmon, Tuna and Avocado Tartar Yuzu 45 Ceviche of Scallops Green apple - passion fruit - coriander sorbet 45 Lobster Salad Fennel - cirus fruits - raw vegetables marinated in lemon balm 48 Foie Gras - Warm and cold Fig - raspberry 45 Simmental Beefsteak Tartar Fried quail egg - Gstaad cheese crumble starter/ Vorspeise 38 main/ Hauptgericht 54 SOUPS AND SALADS Lamb's Lettuce Bacon - croutons - Mimosa 22 Variation of Beetroot Carpaccio Salad bouquet - cashew nuts - cottage cheese 24 Violet Artichoke Salad Tomatoes - Parmesan shavings 28 Carrot Ginger Soup Crispy prawns 24 Bresse Chicken Broth Stracciatella - Agnolotti 24 Parsnip Cream Soup Panicaut oyster mushroom - Foie gras - stewed leeks 26 SPECIALITIES FOR TWO Rack of Lamb in Herbal Crust Gratin Dauphinois 156 Sea Bass in Salt Crust Beurre-Blanc 168 PASTA AND RISOTTO Cream Cheese Ravioli Pine nuts - sage butter - Parmesan cheese, aged 30 months 38 Ricotta Gnocchi White rabbit stew 36 Paccheri Spicy seafood 48 Risotto „cacio e pepe“ Veal cheeks ragout - „Schüttelbrot“ crumble 44 MEAT AND POULTRY Poitrine de Canette Mashed celery - apples - pointed cabbage - new carrots - lingonberries 58 Tournedos Rossini Potato mousseline - spinach 72 The Absolut Tender Juicy 300g fillet steak - Bernese fries 78 Roasted Veal Steak White polenta from Ticino - morel sauce 68 Japanese-style Entrecôte of Simmental Beef Teriyaki sauce 64 FISH Roasted Turbot with Lemon and Marjoram Sautéed chard „all’aglio e olio“ - mashed potatoes with Taggiasca olive and dried tomatoes 72 Sea bass „all’acqua pazza“ Fregola with baby vegetables - broccoli-rave - green oil with herbs 68 Whole Dover Sole Spinach - potato mash - nut butter 76 CHEESE Regional Cheese Selection Fruit loaf - Honey from Gstaad 23 Robert Speth's Brie de Meaux with Truffles Pear compote - Red wine - Cumin potatoes 26 WARM DESSERT Vanilla Soufflé Butter-Caramel ice cream 42 Apple Tarte Double cream - Fior di Latte ice cream 44 Moelleux au Chocolat 48 DESSERT Tiramisu 20 Raspberry Millefeuille „Decomposé“ 22 Icepresso Mini ice coffee - crumble - mascarpone 8 Blueberry Cheesecake 20 Baba au Rhum Whipped cream - fresh fruit 20 Roasted Pineapple marinated in Mace Syrup Vanilla ice cream - tonka bean crisp 22 Honey Mousse from Gstaad Pecan - Matcha sablé 24 Composition of Red Fruits Meringue - strawberry ice cream - Double cream 22 Sorbet Selection Mango / Raspberry / Lemon / Cassis / Mandarine per scoop 8 Ice Cream Selection Fior di Latte / Strawberry / Coconut / Caffé / Chocolate / Pistacchio per scoop 8 Auszug aus der abgebildeten Speisekarte, maschinell erfasst - Angaben ohne Gewähr. Maßgeblich ist die Original-Speisekarte.
