Museum Restaurant > Menu Card

Menu Card

Swiss specialities

We welcome you with the best of Swiss specialties
in a unique and friendly setting

STARTERS

Restaurant le Museum Montreux La carte - Entrées

STARTERS / MAIN COURSE

Green salad

7.00

Mixed salad

10.00 / 19.00

Chef’s salad
Mescaline salad with backed goat cheese

18.00 / 24.00

Air dried beef and country ham

16.00 / 23.00

Beef carpaccio with parmiggiano and rucola

19.00 / 36.00

Vegetable soup

10.00

Prawn salad

19.00
Restaurant le Museum Montreux La carte - Entrées

STARTERS

STARTERS / MAIN COURSE

Green salad

7.00

Mixed salad

10.00 / 19.00

Chef’s salad
Mescaline salad with backed goat cheese

18.00 / 24.00

Air dried beef and country ham

16.00 / 23.00

Beef carpaccio with parmiggiano and rucola

19.00 / 36.00

Vegetable soup

10.00

Prawn salad

19.00

TYPICAL PLATES

Restaurant le Museum Montreux La carte - Plats typiques

Farmer rösti (Ham and gruyère cheese)

24.00

+ egg

2.00

Home made rösti and baked tomme cheese

26.00
39.00

TYPICAL PLATES

Farmer rösti (Ham and gruyère cheese)

24.00

+ egg

2.00

Home made rösti and baked tomme cheese

26.00
39.00
Restaurant le Museum Montreux La carte - Plats typiques

BBQ Grill

Restaurant le Museum Montreux La carte - Charbonnade
49.00
14.00
46.00
11.00

or lamb instead of horse meat

+4.00

SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU»

Restaurant le Museum Montreux La carte - Charbonnade

BBQ Grill

49.00
14.00
46.00
11.00

or lamb instead of horse meat

+4.00

SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU»

Meat Fondue «coeur de filet de bœuf»

Restaurant le Museum Montreux La carte - Fondue à la viande
49.00
49.00
49.00
14.00
FONDUE CHINOISE (BEEF, TURKEY, HORSE) SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» THIN SLICES OF BEEF FILLET TO BE COOKED IN A FINE BROTH OF YOUR CHOICE.
THE «CŒUR DE FILET DE BŒUF» IS THE CENTRAL PIECE OF THE FILLET AND IS THE MOST TENDER AND BEST PIECE OF THE BEEF. APPROX. 250G PER PERSON

Meat Fondue «coeur de filet de bœuf»

49.00
49.00
49.00
14.00
FONDUE CHINOISE (BEEF, TURKEY, HORSE) SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» THIN SLICES OF BEEF FILLET TO BE COOKED IN A FINE BROTH OF YOUR CHOICE.
THE «CŒUR DE FILET DE BŒUF» IS THE CENTRAL PIECE OF THE FILLET AND IS THE MOST TENDER AND BEST PIECE OF THE BEEF. APPROX. 250G PER PERSON
Restaurant le Museum Montreux La carte - Fondue à la viande

Steaks

Restaurant le Museum Montreux La carte - Steaks

Entrecôte
Premium cut of rib area (200g)
… for a healthy appetite (300g)
… for a large appetite (400g)
… for professionals (500g)

0
36.00
50.00
60.00
68.00

32.00

Fillet Steak
the center part of tenderloin (200g)

42.00

Choose a sauce:
Shallots
Home-made butter
Green pepper
Morels

0
5.00
5.00
7.00
9.00

OUR STEAKS ARE SERVED WITH THE POTATO GRATIN «DU CAVEAU» OR A PORTION OF RICE.

Restaurant le Museum Montreux La carte - Steaks

Steaks

Entrecôte
Premium cut of rib area (200g)
… for a healthy appetite (300g)
… for a large appetite (400g)
… for professionals (500g)

0
36.00
50.00
60.00
68.00

32.00

Fillet Steak
the center part of tenderloin (200g)

42.00

Choose a sauce:
Shallots
Home-made butter
Green pepper
Morels

0
5.00
5.00
7.00
9.00

OUR STEAKS ARE SERVED WITH THE POTATO GRATIN «DU CAVEAU» OR A PORTION OF RICE.

Cheese Menu

Restaurant le Museum Montreux La carte - Menu fromage

La fribourgeoise half-half (Gruyère – Vacherin)

28.00

La valaisanne with tomatoes served with potatoes

29.00

La genevoise with boletus

32.00

Suggestions : soak your bread in Kirsch (2cl, 41%alc)

8.00

Raclette

Served with prickles, potatoes and tomatoes

32.00

Cheese Menu

La fribourgeoise half-half (Gruyère – Vacherin)

28.00

La valaisanne with tomatoes served with potatoes

29.00

La genevoise with boletus

32.00

Suggestions : soak your bread in Kirsch (2cl, 41%alc)

8.00

Raclette

Served with prickles, potatoes and tomatoes

32.00

Restaurant le Museum Montreux La carte - Menu fromage

Fish

Restaurant le Museum Montreux La carte - Poissons

Salmon trout with almonds

39.00

Fish pot
Various sea food and shellfish to be cooked in a fine fine broth with fresh vegetables. Please ask to know the provenance

49.00

SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» OR RICE.

Restaurant le Museum Montreux La carte - Poissons

Fish

Salmon trout with almonds

39.00

Fish pot
Various sea food and shellfish to be cooked in a fine fine broth with fresh vegetables. Please ask to know the provenance

49.00

SERVED WITH FIVE HOME-MADE SAUCES AND POTATO GRATIN «DU CAVEAU» OR RICE.

Desserts

Restaurant le Museum Montreux La carte - Desserts

Meringue with ice cream and double cream

14.00

Chocolate fondue with fruits

14.00
14.00

Scoop of ice cream of your choice
(vanilla, coffee, chocolate, caramel, strawberry, raspberry, blackcurrant, apricot, lemon, apple, pear, mango)

4.00

Desserts

Meringue with ice cream and double cream

14.00

Chocolate fondue with fruits

14.00
14.00

Scoop of ice cream of your choice
(vanilla, coffee, chocolate, caramel, strawberry, raspberry, blackcurrant, apricot, lemon, apple, pear, mango)

4.00
Restaurant le Museum Montreux La carte - Desserts

ICE-CREAM AND SORBET DESSERT

CHF 14.00

Restaurant le Museum Montreux La carte - Desserts à la crème glacée et sorbet

Abricot
Abricot with the liqueur

Amore moi
Mocca Ice cream with amaretto

Calvados
Apple with calvados

Cassis
Blackcurrant with the liqueur

Colonel
Lemon with vodka

Fraises
Strawberry with the liqueur

Framboise
Raspberry with the liqueur

General
Vanille Ice cream with whisky

Irish dream
Vanilla Ice cream with Baileys

Mangue
Mango with Passoa liqueur

Museum
Lemon with prosecco

William’s
Pear with liqueur williamine

Restaurant le Museum Montreux La carte - Desserts à la crème glacée et sorbet

ICE-CREAM AND SORBET DESSERT

CHF 14.00

Abricot
Abricot with the liqueur

Amore moi
Mocca Ice cream with amaretto

Calvados
Apple with calvados

Cassis
Blackcurrant with the liqueur

Colonel
Lemon with vodka

Fraises
Strawberry with the liqueur

Framboise
Raspberry with the liqueur

General
Vanille Ice cream with whisky

Irish dream
Vanilla Ice cream with Baileys

Mangue
Mango with Passoa liqueur

Museum
Lemon with prosecco

William’s
Pear with liqueur williamine

All prices stated are in Swiss francs and include 7.7% VAT and service charges.

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