APERITIF
Oysters
3 pieces – 14
6 pieces – 27
9 pieces – 39
Foie gras – 18.5
Brioche – Jam
Wagyu A5 Carpaccio – 23
Aged balsamico – EVOO
Burrata – 14.5
Seasonal fresh berries and greens
Charcuterie – 20
Meat and pickles preparation
À LA CARTE DINNER – STARTERS
Weekly crudo – 18.5
Weekly raw fish preparation
Tartare – 18
Herb foam – Pickeled egg yolk
Vegetarian Chowder – 17.5
Seasonal toppings
Scallops – 20
Pumpkin – Curry butter sauce
Sweetbread – 22.5
Mushroom – Spicy bell pepper glaze
À LA CARTE DINNER – MAIN COURSES
Aged beef (2 pers) – 72
Potato wedges – Roasted vegetables
Weekly fish – 26.5
Ribeye – 27.5
Beet – Jus – Salsify
Celeriac – 22
Parsnip – Onion sauce – Crispy chili
Extras
Potato wedges – 4.5
Roasted vegetables – 4
3- OR 4-COURSE FITZ MENU
Fitz menu – 53
Including wine, water and coffee – 83
Extra course: Tartare + 14.5
Tuna
Citrus – Sumac
Beef cheek
Beet – Jus – Salsify
Strawberry
Basil
3- OR 4-COURSE FITZ MENU | VEGGIE
Fitz menu | Veggie – 46
Including wine, water and coffee – 76
Extra course: Chowder + 14.5
Beet
Various beet preparations
Zuchinni
Chervil beurre blanc – Mücver – Ricotta
Strawberry
Basil
DESSERT
Chocolate triplet – 10
Preparation of three types of chocolate
Strawberry – 10
Basil
Cheese selection – 18
Bread – Jam
Weekly dessert – 10