Carte – Auberge des Trois Coqs à Chambésy (Genève)

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Group Information | Important !

Only one Menu per Groups chosen and confirmed in advance
Here is the best choice:

1 Starter for the whole group
*****
1 or 2 Main Courses chosen and confirmed in advance
*****
1 Dessert for the whole group

Every week a new menu is available on our web site on Fridays.
You may choose it here, or make your own menu and we will recalculate it.
Thank you to make your choice below (order 5 days in advance min.)
or ask for our Menu proposals for Groups here.

Prepare your Seating Plans here.

For groups, events, or banquets, we do not serve tap water (carafe of water).
Corkage is charged CHF 23.- per bottle and Gluten-free Bread are CHF 1.50 per roll.
Anyone missing during the event will be charged.
Call us if there is a change.

Starters

Pastinaca Gallica and her Granola
Salad of organic Carrots with mixed Seeds and Goji Berries

14.–

Pastinaca Gallica Palmata and her Granola
Salad of organic Carrots with mixed Seeds and Goji Berries with warm Foie Gras

24.–

Salad « Haracato » | Half portion
Salad leaves accompanied by various Crudités | Thousand Herbs Vinaigrette

12.–

Salad « Haracato »
Salad leaves accompanied by various Crudités | Thousand Herbs Vinaigrette

22.–

L'Oeuf du Coq (Rooster's Egg)
Poached Egg on a bed of Panicaut Oyster Mushrooms with Parsley Pesto

15.–

L'Oeuf du Coq (Rooster's Egg) | Whole portion
Poached Eggs on a bed of Panicaut Oyster Mushrooms with Parsley Pesto

24.–

Feicajou Kalamata
Light Soup of Fennel with Wasabi and Cashew Nuts and a Pesto of Olives from Kalamata

12.–

Origine :
Swiss

Specialties

Smoky
Chicken roasted with smoked Barbecue sauce served with a Humus of Lime and Curcuma | Vegetables

33.-

Bitter Sweet
Chicken in a sweet-and-sour sauce with Orange served with organic Basmati Rice flavored with three Spices and Vegetables

33.-

Chicken Curry
served with organic Basmati Rice flavored with three Spices and Vegetables

33.-

Curry with Shrimps tails from Vietnam’s Mangroves
served with organic Basmati Rice flavored with three Spices and Vegetables

36.-

Vegetarian Curry
served with organic Basmati Rice flavored with three Spices and Vegetables

30.–

Origine:
Swiss, Vietnam, boneless and peeled.

Catch the Fish

Perch fillets "Meunières" Style | Half portion
raised with Wallis Mountains water or from the Lake of Geneva | roasted with lemon butter and steamed potatoes

39.-

Perch fillets "Meunières" Style | Whole portion
raised with Wallis Mountains water or from the Lake of Geneva | roasted with lemon butter and steamed potatoes

47.-

Salmon Fillet with Coconut
Swiss Alpine raised | Served with our Venere Rice & Vegetables

29.–

Origine :
Swiss, depending on arrival or season | May contain bones

Meet the Meat

Beef Tartar (raw and cold)
served with Toast

35.–

Cheek to Cheek
Beef Cheek in Red Wine simmered for 3 hours served with our Mashed Potatoes

29.–

Lamb Hock with Honey
stewed 3 hours with Honey and Spices until stock
and served with a Humus with Curcuma and Lime | Ras El Hanout Granola

37.–

Sweet Pork
Caramelized Pork Cheek (sweet) | Basmati rice with 3 spices & Vegetables

29.–

The Mediterranean
Chicken stewed in a upgraded Ratatouille with Curcuma and Lime

29.–

Origine :
Depending on arrival : Swiss, Ireland, New Zealand or Australia

29.–

Menu | this week & next week

Next week
under preparation

Cream of Bolets with the last Swiss chard from the Garden
and its small Sauté | This week only

Pastinaca Gallica Salad and her Granola
Salad of organic Carrots with mixed Seeds and Goji berries

Feicajou Kalamata
Light Soup of Fennel with Wasabi and Cashew Nuts and Pesto of Kalamata Olives

Salad « Haracato »
Salad leaves accompanied by various Crudités | Thousand Herbs Vinaigrette

Roast Pork from the Alpages of Etivaz with Fellenberg Prunes
Mashed Sweet Potatoes | This week only

Swiss Red wine Beef Cheek
stewed 3 hours, served with our Mashed Potatoes and Vegetables

Salmon Fillet with Coconut
Swiss Alpine raised | Served with our Venere Rice & Vegetables

The Mediterranean
Chicken stewed in a upgraded Ratatouille with Curcuma and Lime

Dessert of the Moment
Ask for it | This week only

Pineapple Carpaccio
caramelized and served with a scoop of Sorbet surprise

Rosemary
Crumble of Apple and Pear flavoured with rosemary and Pecan Nuts

Crème brulé
with a Provincial touch

Full Menu

40.-

Main course with Starter or Dessert | Lunch only

30.–

Main course only - menu portion | Lunch only

22.–

Origine :
Depending on arrival or season : Swiss

Desserts

Mignardises (best-seller)
Coffee or Tea served with home-made Sweets

15.–

Chocolate Moelleux “Purple-Black “
and a Poppy Crumble with a Ruby Chocolate-Mousse

15.–

Pineapple Carpaccio
caramelized and served with a scoop of Sorbet surprise

10.–

Crème brulé
with a Provincial touch

10.–

Rosemary
Crumble of Apple and Pear flavoured with rosemary and Pecan Nuts, Salidou Ice Cream

13.-

Snow Rock
Giant home-made Meringue, Fior di Latte and Salidou Ice cream with a flow of Pears Caramel and double Cream from Gruyère

15.–

Lime Cake
our Cake with Lime and a Cream of white Cheese | Coulis of Berries

12.–

The Muffin
the must-have Rhubarb Muffin with white Chocolate | Strawberry Sorbet

14.–

No whip Cream

Sorbets

William Pear
Price per scoop

4.50

Mango
Price per scoop

4.50

Mango Jasmin green tea
Price per scoop

4.50

Strawberry
Price per scoop

4.50

Lemon
Price per scoop

4.50

No whip Cream

Ice cream

Chocolate
Price per scoop

4.50

Fior di Latte
Price per scoop

4.50

Salted Caramel
Price per scoop

4.50

Earl Grey tea
Price per scoop

4.50

Pistachio
Price per scoop

4.50

No whip Cream