{"id":4603,"date":"2017-12-05T16:13:24","date_gmt":"2017-12-05T15:13:24","guid":{"rendered":"http:\/\/www.lecardinal-brasserie.ch\/la-carte\/"},"modified":"2025-11-10T19:49:38","modified_gmt":"2025-11-10T18:49:38","slug":"the-menu","status":"publish","type":"page","link":"https:\/\/www.lecardinal-brasserie.ch\/en\/the-menu\/","title":{"rendered":"The Menu"},"content":{"rendered":"
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The<\/span>menu<\/h2>\n
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\"\"At the Cardinal, we favour organically grown lettuce and vegetables. The dishes that are marked with a <\/i> are gluten free.<\/p>\n

Book your table calling +41 32 725 12 86<\/strong> or clicking on below button ( if on the same day booking, we accept email bookings till 11:00 for lunch <\/strong> and 17:30 for dinner<\/strong>)<\/p>\n

Book a table<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Starters<\/h2>\n


<\/p>\n

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\n\t\t\t\t \tHerring in a fur coat<\/span>
\n\t\t\t\t \t<\/span> 18.-<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tApple and black pudding spring rolls<\/span>
\n\t\t\t\t \t<\/span> 21.-<\/span><\/h5>\n
Saladine of the moment<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tHome made Foie Gras terrine<\/span>
\n\t\t\t\t \t<\/span> 26.-<\/span><\/h5>\n
Chutney of the moment <\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tCasserole egg with Vacherin Mont d’or cheese<\/span>
\n\t\t\t\t \t<\/span> 19.-<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tOld-fashioned head cheese<\/span>
\n\t\t\t\t \t<\/span> 14.-<\/span><\/h5>\n
Gribiche sauce<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tMarrowbone with fleur de sel<\/span>
\n\t\t\t\t \t<\/span> 18.-<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tSmall mixed salad<\/span>
\n\t\t\t\t \t<\/span>9.\u2013<\/span><\/h5>\n
<\/div>\n
<\/i><\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tTraditional onion soup \u201cau gratin\u201d<\/span>
\n\t\t\t\t \t<\/span>15.\u2013<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tLarge mixed salad<\/span>
\n\t\t\t\t \t<\/span>16.\u2013<\/span><\/h5>\n
<\/div>\n
<\/i><\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tHandmade dried beef<\/span>
\n\t\t\t\t \t<\/span> 18.-<\/span><\/h5>\n
from the Neuch\u00e2tel mountains<\/div>\n
<\/i><\/div>\n


<\/div>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n

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ENJOY THE SEA AIR<\/h2>\n


<\/p>\n

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\n\t\t\t\t \tMarini\u00e8re-style Bouchot mussels<\/span>
\n\t\t\t\t \t<\/span>27.\u2013<\/span><\/h5>\n
<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tAsian-style grilled mackerel<\/span>
\n\t\t\t\t \t<\/span> 35.-<\/span><\/h5>\n
Noodles with vegetables <\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tScallops with chorizo sauce<\/span>
\n\t\t\t\t \t<\/span> 42.-<\/span><\/h5>\n
Risotto venere<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tCorsica Meagre fillet with sea urchin emulsion<\/span>
\n\t\t\t\t \t<\/span> 44.-<\/span><\/h5>\n
<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tBouchot mussels with a\u00efoli<\/span>
\n\t\t\t\t \t<\/span> 28.-<\/span><\/h5>\n
<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tHu\u00eetres Marennes-Oleron<\/span>
\n\t\t\t\t \t<\/span><\/h5>\n
A la pi\u00e8ce ou en formule avec Entre-2-Mers<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \t\u00bd Tourteau et mayonnaise maison<\/span>
\n\t\t\t\t \t<\/span> 18.-<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tFORMULE Crevettes roses & 1 dl d\u2019Entre-Deux-Mers<\/span>
\n\t\t\t\t \t<\/span>15.\u2013<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tFish sauerkraut<\/span>
\n\t\t\t\t \t<\/span> 46.- <\/span><\/h5>\n
(Haddock, salmon, sea bass, scallops, prawns, mussels)<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tFisherman\u2019s platter<\/span>
\n\t\t\t\t \t<\/span> 46.- <\/span><\/h5>\n
(oysters, meadows, scampis, prawn, clams, whelks…)<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tFormule bulots (FR) et 1 dl d\u2019Entre-deux-mers<\/span>
\n\t\t\t\t \t<\/span>12.-<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \t\u00bd Lobster (US) & homemade mayonnaise<\/span>
\n\t\t\t\t \t<\/span>32.-<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tPlateau de l\u2019Oc\u00e9an (FR)<\/span>
\n\t\t\t\t \t<\/span> 85.-<\/span><\/h5>\n
\u00bd crab, 9 assorted oysters, 2 prawns, 3 whelks, 3 clams, bunch of prawns, 2 langoustines, shrimps<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tPlateau du Cardinal (FR-US)<\/span>
\n\t\t\t\t \t<\/span> 115.-<\/span><\/h5>\n
\u00bd lobster, \u00bd crab, 9 assorted oysters, 2 prawns, 3 whelks, 3 clams, periwinkles, bunch of prawns, 2 langoustines, shrimps<\/div>\n


<\/div>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n

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Meat dishes<\/h2>\n


<\/p>\n

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\n\t\t\t\t \tRabbit leg borscht style<\/span>
\n\t\t\t\t \t<\/span> 33.-<\/span><\/h5>\n
Sour cream with dill <\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tLamb fillet with seaweed in a bread crust<\/span>
\n\t\t\t\t \t<\/span> 44.-<\/span><\/h5>\n
<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tBraised pork cheeks with cider<\/span>
\n\t\t\t\t \t<\/span> 34.-<\/span><\/h5>\n
Squash waffle<\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tRoast quail stuffed with corn<\/span>
\n\t\t\t\t \t<\/span> 32.-<\/span><\/h5>\n
Reduced spiced gravy, risotto venere<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tBeef chuck confit Burgundy style<\/span>
\n\t\t\t\t \t<\/span> 34.-<\/span><\/h5>\n
Aveyron Aligot<\/div>\n
<\/i><\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tEntrec\u00f4te steak (CH) “Parisienne-style”<\/span>
\n\t\t\t\t \t<\/span>35.\u2013<\/span><\/h5>\n
Caf\u00e9 de Paris butter, French fries and green salad<\/div>\n
<\/i><\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tBeef tartar(CH) (180g)<\/span>
\n\t\t\t\t \t<\/span>31.\u2013<\/span><\/h5>\n
and quail egg, homemade French fries, green salad<\/div>\n


<\/div>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n

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On the Bistro side<\/h2>\n


<\/p>\n

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\n\t\t\t\t \tCardinal’s little sauerkraut<\/span>
\n\t\t\t\t \t<\/span> 28.-<\/span><\/h5>\n
(Frankfurter and Neuch\u00e2tel sausages, bacon …) <\/div>\n<\/div>\n<\/div>\n
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\n\t\t\t\t \tFour-cheese fondue<\/span>
\n\t\t\t\t \t<\/span>25.\u2013<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tLittle Goat’s Salad<\/span>
\n\t\t\t\t \t<\/span>25.\u2013<\/span><\/h5>\n
with pouches filled with fresh goat cheese (CH), honey and pinions, soft-boiled egg<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tThe \u00ab Neuch\u00e2teloise \u00bb<\/span>
\n\t\t\t\t \t<\/span>26.\u2013<\/span><\/h5>\n
Tomme cheese in a pouch, potato galette, sausage, salad<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tPair of Frankfurter sausages<\/span>
\n\t\t\t\t \t<\/span>18.\u2013<\/span><\/h5>\n
on a sauerkraut bed and boiled potatoes or French fries<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tVegetarian dish of the day<\/span>
\n\t\t\t\t \t<\/span>25.\u2013<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n

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Cheese and desserts<\/h2>\n


<\/p>\n

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\n\t\t\t\t \tOur choice of today’s desserts<\/span>
\n\t\t\t\t \t<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n

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\n\t\t\t\t \tCheese selection from Sterchi cheese house<\/span>
\n\t\t\t\t \t<\/span>16.\u2013<\/span><\/h5>\n
<\/div>\n


<\/div>\n<\/div>\n


<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Themenu At the Cardinal, we favour organically grown lettuce and vegetables. The dishes that are marked with a are gluten free. 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