eating - L`O Horgen

EATING
Dear guests
Our head chef Andreas Schwerdtfeger and his team celebrate a seasonal and creative kitchen with international influence. We use fresh products only;
all sauces and juices, several spice mixes and special side dishes are produced following our own recipes.
We kindly ask for your understanding, if a dish should unexpectedly not be available.
All our meat is delivered by controlled farmers; veal & beef from Switzerland & NL, lamb from Australia, beef filet from Northern Ireland.
We use „Yellowfin Tuna“ only originating from Western Central Pacific Ocean; certified by FOS. The label Friend of the Sea (FOS) is the leading international quality label for the certification and promotion of seafood from sustainable fisheries and sustainable aquaculture.
Fish is delivered twice a day by the Bianchi Comestible company
Soups & Starters
Soup of the day14.00
Your waiter will be pleased to describe
L’OBSTER Bisque 18.50
a classic lobster bisque refined with Courvoisier Cognac and vanilla, served with a homemade lobster
“crustacés praline”
Seerestaurant, Lounge, Bar
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
Starters
Bouquet of seasonal salads13.50
with a homemade light vinaigrette of italian balsamic vinegar
open Ravioli & forest mushrooms
homemade sheets of pasta, stuffed with fresh forest mushrooms and served in a foamy sauce with
gardenfresh herbs and cranberries
18.50
Quiche L‘ORRAINE lukewarm Quiche made of forest mushrooms and creamy leeks, served with a side of homemade CranberryChutney with souer cream and a small bouquet of seasonal lamb‘s lettuce with walnuts
additional with thinly sliced exclusive airdried ham of Austrian deer
Foie Gras & oxtail & essence of game
Tranche of exquisite French „Foie Gras“, served with a homemade „oxtail praline“, accompanied by
a delicate essence of game and a stewed “Williams” red wine pear
Goat’s cream cheese Cannelloni & mousse of beetroot
crispily baked Cannelloni, with exquisite stuffing of French goat’s cream cheese, refined with thyme and
acacia honey; accompanied by a mousse of Ricotta & beetroot, served with cuts of “Pumpernickel” bread
St. Jaques & „black walnuts“ glazed scallops, served with „Black walnuts“, (walnuts pickled after a well-approved recipe with cider vinegar,
oranges, lemon, ginger and star anise) accompanied by a luscious salad of endives and oranges
“Tataki” of Yellowfin Tuna FOS
tender tranches of Yellowfin Tuna (sushi quality, Friends Of the Sea Label), marinated with sesame oil
and black ground pepper, served chilled, with a cream of pistacchio and sweet & sour pumpkin dices
with black sesame
15.50
If you’d like to enjoy your culinary evening with starters only, we will charge CHF 17.50 per person
for Service and the cost of cover. Thank you very much for your understanding.
Seerestaurant, Lounge, Bar
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
24.50
31.00
17.50
23.00
24.50
Fish
Yellowfin Tuna (FOS)
rare-roasted medallion, 180 gr, (cooked rare, Sushi quality; Friends Of the Sea Label), served with a foamy
sauce of Miso and sesame, accompanied by sautéd Shitake mushrooms, Pak-Choi and a side of steamed
jasmin rice
46.50
Filet of char „Raîfort“43.00
tenderly roasted filets, with grgated horseradish and a savoury cream sauce scented with apple and
horseradish, served with oven-seared root vegetables and „Butternut“ pumpkin, accompanied by
mashed potatoes in a crispy coat
Variation of seafood L‘O
51.00
grilled tiny lobster, scallops, Giant „Golden Shrimp“ and a crispily baked crab cake, served with braised endives
à l‘orange (braised with cinnamon, star anise, Orange juice, kardamom) accompanied by a Crème fraîche Dip
« New England » variation with crab cakes only
38.00
“Tataki” of Yellowfin Tuna FOS
44.50
tender tranches of Yellowfin Tuna (sushi quality, Friends Of the Sea Label), marinated with sesame oil and black
ground pepper, served chilled, with a cream of pistacchio and sweet & sour pumpkin dices with black sesame
We use „Yellowfin Tuna“ only originating from Western Central Pacific Ocean; certified by FOS. The label Friend of
the Sea (FOS) is the leading international quality label for the certification and promotion of seafood from sustainable
fisheries and sustainable acquaculture.
Seerestaurant, Lounge, Bar
Pasta / Vegetarian
open Ravioli & forest mushrooms
homemade sheets of pasta, stuffed with fresh forest mushrooms and served in a foamy sauce with
gardenfresh herbs and cranberries
34.00
„Sinfonie d‘hîver“
luscious Risotto scented with pickled, black walnuts, baked potato cakes stuffed with mushrooms,
served with braised red cabbage and oven-seared root vegetables
38.50
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
Irish Angus Beef
„high quality Aberdeen Angus Beef“ from Northern Ireland
For Gourmets is beef from Northern Ireland, Aberdeen Angus Beef probably the best in the world. There Cattle farming has a long tradition and is controlled rigorously.
Aberdeen Angus Beef stands for a high demand on quality with decades of experience and is well-known for extraordinary meat. These cattle are roaming in free nature and the selected brand (Aberdeen Angus) is bred without the use
of antibiotic and hormons.
„Les Médaillons“
„Ladies cut“ (160 gr. gross weight)
„Le Médaillon“ (220 gr. gross weight)
„Le Médaillon XL“ (300 gr. gross weight)
46.50
59.00
78.00
all medallions are served with oven-seared root vegetables and Piment d‘Espelette or a sauce of your choice
savoury gravy, scented with Barolo
Jus „Pèrigord“, perfumed with black truffles
Piment d‘Espelette «Piment d’Espelette», Fleur du Sel & Extra Vergine olive oil
Risotto «Parmiggiano»
Taglierini noodles „De Cecco“
New roast potatoes with fresh rosemary
homemade «Frisette» Spätzle
oven-seared root vegetables
Seerestaurant, Lounge, Bar
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
sauces
side dishes at your choice
Portion à 7.50
Meat
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Meatloaf L‘O
homemade, juicy meatloaf of veal, accompanied by a delicate gravy with seasonal fresh pearl onions ,
served with oven-seared root vegetables and potato mash in a crispy coat
43.00
Steak of veal « Zimmerberg »
steak of local veal, pink-roasted and served with a reduction of balsamic vinegar & gravy (reduction made
of caramelized sugar, apple juice, „di Modena“ balsamic vinegar and delicate gravy), accompanied by an
oven-seared „baby apple“ and Taglierni noodles with stripes of root vegetables
48.50
Sirloin of lamb „Ambassador“ pink-roasted sirloin of Australian lamb, with Pesto of fresh mint and glazed portwine shallots, accompanied
by grilled courgettes in Extra Vergine olive oil and creamy risotto scented wit hblack walnuts
„Teriyaki“ filet of beef
pink roasted dices of filet of beef, (180 gr. gross weight) in savoury Teriyaki Sauce, homemade after an
original and well-approved recipe with sautéd Shitake mushrooms, Pak Choi and steamed Jasmin rice
Brasato „al Barolo“
tranches of braised roast of beef, tenderly braised in red wine and gravy, accompanied by stewed red
cabbage scented with fine apple dices and a side of homemade “Frisette” Spätzle
49.00
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
53.50
42.50
Desserts
Crèma Catalana spanish caramel custard, with a nutmeg & flamed brown sugar top
14.00
Symphonie du chocolat „L’O“
lukewarm, semi-baked small chocolate cake with a liquid “heart”; dice of „Chocolat Royale“ made of „Lindt“
milk chocolate; dark mousse of „Lindt“ chocolate (70% cacao) in a shot glass and a small scoop of „Lipps“
Valrhona chocolate ice cream
27.50
with this dessert we recommend
Château Rieussec 2008, 1er Grand Cru Classé, Sauternes, France, 375ml, CHF 93.00
or
a glass of Portwine, 4 cl, Niepoort Junior, 10 years oder 20 years;
a glass of sweet wine, Moscatel Blanco from E. Mendoza, Spain
« Noël » fresh pineapple dices of fresh pineapple, braised with orange juice, madagascar-vanilla, kardamom, cinnamon and star anise,
served with a scoop of « Lipps » coconut ice cream in a crispy « brandy Snaps »
14.50
with this dessert we recommenda glass of sweet wine, Moscatel Blanco from E. Mendoza, Spain
Cheesecake “Philadelphia” & “Williams” pear
after a well-approved recipe, accompanied by a homemade stew, savoury stew of „Williams“ pears scented
with ginger
16.00
with this dessert we recommend
Müller-Catoir , 2005er Haardter Mandelring, Scheurebe Auslese, Pfalz, Germany, 375ml, CHF 86.00;
or
a glass of Portwine, 4 cl, Niepoort Junior, 10 years oder 20 years;
a glass of sweet wine, Moscatel Blanco from E. Mendoza, Spain
„Le petit douceur“
a sweet but little temptation; your waiter will be happy to inform you
Sorbet „Impérial“
Eiscrème „Impérial“
„Lipp Artisanales“
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Lemon, Mango, Raspberry
Vanilla-Bourbon, Chocolate
sour cream Ice cream Valrhona chocolate Ice cream
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
12.00
per scoop 5.50
per scoop 6.00
Dessert wine by the glass 1 dl
Moscatel Blanco, Bodegas E. Mendoza Alicante
Moscatel
senses of balsamic flavours and honey
Spanien
Seerestaurant, Lounge, Bar
13.50
Special coffees
Cappuccino L’O
perfumed with South-African «Amarula-Liqueur»
Irish Coffee
ILLY Café with Tullamore Irish Whisky, 4cl, and whipped cream
16.00
Baileys Coffee ILLY Café with Baileys Irish Cream, and whipped cream
14.00
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
9.50
Les fromages
We obtain our cheese selection from the renowned swiss cheese dairy JUMI from Emmental. JUMI stands for exquisite cheese specialities produced by Mike Glauser and Jürg Wyss after their motto: „the Good ripens close by “
Après soleil
Steinen in Emmental, hard cheese made of cow’s milk from Simmental, from 11 months; firm with floral note,
aroma of buttery dairy, taste of roasted hazelnuts
Summerhimu
Gantrisch, Voralpenregion, medium hard cheese made of cow’s milk with edible mould, 4 weeks; typical, young
blue cheese, creamy, aroma of porcini mushrooms
Schneeflöckli
Rougemont, Waadtland, soft cheese made of cow’s milk, up to 14 weeks of ripening in a special sandstone cellar;
tastes perfect with heavy, or sweet wines
Porte du soleil
Champoussin, Unterwallis medium hard cheese made of goat’s milk, from 3 months, melting creamy, wide
aromatic, strong and savoury
La Bouse
Steinen in Emmental soft cheese made of cow’s milk, from 10 days; creamy, softly melting, broad aroma of fresh
cream and whey
Schlossberger
Steinen in Emmental hard cheese made of cow’s milk from Simmental, from 17 months;firm but crumbly, salty savour, buttery with a floral note
„Le petit fromage“11.50
finish your dinner with one tranche of the cheese of your choice
Käsevariation JUMI
six different varieties with figs mustard, spicy redcurrants & chili jelly with a slice of exquisite homemade
fruit cake
WITH YOUR CHOICE OF CHEESE WE RECOMMEND:
a glass of „Dirk Niepoorts“ port wine selection
Niepoort Junior, 10 years, 20 years or Niepoort white
Seerestaurant, Lounge, Bar
L’O, Bahnhofstrasse 29, CH-8810 Horgen
+41 44 725 25 25, restaurant@lo-horgen.ch, www.lo-horgen.ch
21.00