À la carte Menu
11:30 to 22:30
G = gluten-free / L = lactose-free / V = vegetarian / V+ = vegan
Starters
LAMB‘S LETTUCE SALAD G/V 16
with egg and parmesan shavings
• bacon +2
MARKET FISH TARTARE L 26/36
sesame-hoisin vinaigrette, yuzukoshō,
avocado mousse, served with lavosh crackers
ROASTED SCALLOPS G/L 22
on avocado mango salad
BOURBON‘S TAPAS G/L 26
beef filet sashimi, roasted Letzi sausage and scallop
SHARING BOARD 19/p
(shared for 2 persons, price per person)
charcuterie, local cheese, marinated olives,
grilled vegetables and house bread
• roasted Letzi sausage +7
BEEF TARTARE 26/36
two textures egg yolk, served with lavosh crackers
BEEF FILET SASHIMI G/L 24
on herb salad with sweet soy sauce
BOURBON‘S EGGPLANT G/L/V+ 16
crispy fried leek, cashew cream
CHICKEN WAFFLES 14/21
24h marinated fried chicken filets,
Belgian waffles and maple syrup
TOMATO AND COCONUT CREAM SOUP L/V+ 12
SOUP OF THE DAY 12
seasonal
Mains
RED SNAPPER FILET G 32/43
on champagne sauce with glasswort
SHRIMPS PIRI PIRI G/L 27/43
sautéed with garlic and chilli pepper
MISTKRATZERLI G 42
whole roasted poussin, garlic, oil and chilli pepper
SLOW COOKED DUCK L 41
24h sous vide braised duck with shallots and shiitake mushrooms
NAPFPLATZ CORDON BLEU 47
breaded veal escalope filled with local Üetliberg farmer‘s ham and
three different cheeses (Gruyère, raclette und alpine cheese)
POLENTA TICINESE V 16/25
gratinated polenta slice with mushroom ragout
SAUTÉED CAULIFLOWER G/L/V+ 16/25
on sweet potato and pea puree
ROASTED BUTTERNUT SQUASH G/L/V+ 24
tomato chutney, saffron soy yogurt
and herb salad
Grill
RIB EYE STEAK G 49/59/79
200G/300G/500G
from veal or beef
with chimichurri and bourbon‘s herb butter
BEEF FILET G 52
GRATINATED WITH CAFÉ DE PARIS SAUCE
HOT DOG IN PARIS 27
toasted brioche, spicy salsiccia, herb mayo,
cucumber and pepper-relish, crispy onions
VEGETARIAN IN PARIS V 23
toasted brioche, carrot sausage, herb mayo,
cucumber and pepper-relish, crispy onions
LAMB RACK 43
grilled with chimichurri and bourbon‘s herb butter
SURF AND TURF G 75
beef filet with lobster tail
FLANK STEAK SANDWICH 24
flank steak, toasted ciabatta, cherry tomatoes,
dijonnaise and herb salad
• filet +12
• chicken -3
Sides
HOUSE SALAD G/L/V+ 9
TAGLIARINI V 9
FRENCH FRIES G/L/V+ 9
ROSEMARY POTATOES G/L/V+ 9
SWEET POTATO MASH G/L/V+ 9
POLENTA SLICE G 9
RATATOUILLE G/L/V+ 9
SPINACH G/V 9
with cherry tomatoes and herbs
Desserts
BEIGNET CAFÉ DU MONDE V 13
served warm with caramel sauce
NUTTY CHOCOLATE BROWNIE G/L/V+ 14
with raspberry sorbet and pistachios
BELGIAN WAFFLES V 15
with vanilla ice cream and chocolate sauce
BOURBON‘s CHEESECAKE V 13
with homemade raspberry coulis and fruit garnish
CREMA CATALANA G/V 14
the traditional Spanish dessert
SELECTION of CHEESE V 18
different kinds of cheese, served with fig-chutney
CINNAMON ICE CREAM G/V 14
on hot plums
CUP of ICE CREAM 4
(per scoop of ice cream)
Vanilla G/V
Raspberry G/V+
Chocholate G/V
Mango G/V+
Lemon G/V+
Cinnamon G/V
• Whipped cream +2
KIDS CUP 3
one scoop of ice cream of your choice
with or without whipped cream
After Dinner Cocktails
ESPRESSO MARTINI 18
Koskenkorva vodka, coffee liquor, espresso
COFFEEVARDIER 18
Bourbon whiskey, Campari infused with coffee,
red Vermouth, chocolate
BANAQUIRI 18
White Rum, Crème de banane, lemon, sugar, fresh mint
NEW YORK SOUR 18
Makers Mark, Pinot Noir, lemon juice, egg whites,
sugar syrup, Angostura Bitters
* * *
G = gluten-free / L = lactose-free / V = vegetarian / V+ = vegan
If you have any allergies or intolerances, please contact our staff.
All prices are in CHF & incl 8.1% VAT