Carte – Auberge des Trois Coqs à Chambésy (Genève)

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.

Staters

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

26.–

Verte (Green Salad)
Green salad sprinkled with carrots with our thousand herbs dressing

7.–

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 egg 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 Squash with Curcuma | Popcorn

33.-

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

33.-

Curry leaves
Chicken stewed in our Curry served with organic Basmati Rice flavored with three Spices and mixed Vegetables

33.-

Origine: Swiss and Boneless

Curry with Shrimps tails from Vietnam’s Mangroves
served with our 3 Spices Basmati Rice and home-made Sambal on demand

36.-

Vegetarian Curry
served with our 3 Spices Basmati Rice and home-made Sambal on demand

30.–

Catch the Fish

Lake of Geneva Perch fillets from the fishery of Versoix | Half portion
roasted with lemon butter and served with home-made French fries or steamed potatoes
NEW

39.-

Lake of Geneva Perch fillets from the fishery of Versoix | Whole portion
roasted with lemon butter and served with home-made French fries or steamed potatoes
NEW

47.-

Perch fillets from Wallis (Swiss) | Half portion
Roasted with lemon butter raised with Mountains Alps water and served with home-made French fries or steamed potatoes

39.–

Perch fillets from Wallis (Swiss) | Whole portion
Roasted with lemon butter raised with Mountains Alps water and served with home-made French fries or steamed potatoes

47.–

Swiss Alpine Salmon Fillet “Green-Green”
served with a tuberous Parsley Mousse and steamed blue Potatoes
NEW

27.–

Duet of Swiss Pikeperch and Trout "Choulette"
with a Chive Pesto served with Mashed Cabbage-Potatoes and Almond roasted with Butter
NEW

37.-

Zürisee * | Whole portion
Roach Fish & Chips from the Lake of Zürich

27.00

Zürisee * | Half portion
Roach Fish & Chips from the Lake of Zürich (kids portion only)

15.00

Additional Portion of French Fries

6.-

Origine : Swiss – depending on arrival or season | May contein bonses
* The asterisk (*) means that the dish does not meet the requirements of the Homemade label

Meet the Meat

Beef Tartar (raw and cold)
served with Toast or home-made French fries

35.–

Lamb Hock with Honey and Spices
stewed 3 hours served with a Humus of Squash with Curcuma and a Ras El Hanout Granola

37.–

Red Wine Beef Cheek
stewed 3 hours, served our Mashed Potatoes and Vegetable Mousse

29.–

Beef Cheek "Earthly fantasy"
3 hours stewed in Red Wine perfumed with Truffle mushrooms
served with a tuberous Parsley Mousse and steamed blue Potatoes

39.-

Additional Home-made French Fries

6.–

Origine : Swiss – New Zealand or Australia, depending on arrival

Menu | this week & next week

Next week
Marjorie's Salat
with Spinach Sprouts, Sweet Potato and Red Beets Fritters
*******
Codfish Cheeks with Scallops
Fondue of Endives with Lemons and Red Pesto
Basmatti Rice
*******
Dessert of the moment
ask us for it

Schrimp Salad with Lemon fruits and Peanuts
Lime Dressing
This week only

or

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

or

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

Swiss Pork Ramen Soup
Egg, Noodles and Vegetables
This week only

or

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

or

Swiss Alpine Salmon Fillet “Green-Green”
served with a tuberous Parsley Mousse and steamed blue Potatoes

Dessert of the Moment
Ask for it
This week only

or

Pineapple Carpaccio
caramelized and served with a scoop of Sorbet surprise

or

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

Full Menu

40.-

Main course with Starter or Dessert | Lunch only

30.–

Main course only - menu portion | Lunch only

22.–

Origine : Swiss – depending on arrival or season

Menu | "Rooster's Song" NEW

Pastinaca Gallica Palmata and Granola
Salad of organic Carrots with Goji berries and Granola with warm Foie Gras

Beef Cheek "Earthly fantasy"
3 hours stewed in Red Wine perfumed with Truffle mushrooms
served with a tuberous Parsley Mousse and steamed blue Potatoes

or

Duet of Swiss Pikeperch and Trout "Choulette"
with a Chive Pesto served with Mashed Cabbage-Potatoes and Almond roasted with Butter

Warmhearted Lime
A scoop of Fior de Latte Ice Cream melting slowly on a Risotto of Lime with Chilies

with Limoncello
Lemon liquor

+4.-

or

Chocolate Moelleux “Purple-Black “
and a Poppy-Beetroot Crumble

Full Menu

72.-

Starter with Main course

60.-

Main course an Dessert

48.-

Origine : Swiss – depending on arrival or season | May contein bonses

Desserts

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

15.–

Chocolate Moelleux “Purple-Black “
and a Poppy-Beetroot Crumble
NEW

13.-

Pineapple Carpaccio
caramelized and served with a scoop of Sorbet surprise

10.–

Crème brulé
with a Bergamot Touch

10.–

Warmhearted Lime
A scoop of Fior de Latte Ice Cream melting slowly on a Risotto of Lime with Chilies

13.–

with Limoncello
Lemon liquor

+4.-

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

13.-

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

15.–

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

Aveline Chocolate (Chocolate from the Fabric from Versoix, Geneva)
Price per scoop

4.50

Fior di Latte
Price per scoop

4.50

Salty Caramel
Price per scoop

4.50

Earl Grey tea
Price per scoop

4.50

Pistachio
Price per scoop

4.50

No whip Cream

+41 22 758 12 15 | Welcome. Here how to come

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