Restaurant Le Museum > Menu Card

Menu Card

Swiss specialities

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

Gourmet moments to share

Regional Charcuterie Platter

Air-dried meat, cured ham and bacon

22.- / 38.-

Air-Dried Meat Platter

25.- / 41.-

Air-Dried Venison Platter

25.- / 41.-

Game Terrine

Fig chutney

17.-

Mini-Malakoff (5 pieces)

Traditional Vaud-style fried cheese fritters

17.-

Starters

Restaurant le Museum Montreux La carte - Entrées

Green Salad

Mesclun

7.-

Mixed Salad

Mesclun and seasonal raw vegetables

9.-

Leman Lake Crayfish Bisque with Tarragon

Poached pike

22.-

Wild Mushroom Toast

With yellow wine emulsion

21.-

Shredded Roe Deer

Pumpkin espuma with hazelnuts

21.-

Red Deer Tartare

Smoked beetroot butter

24.-

Starters

Green Salad

Mesclun

7.-

Mixed Salad

Mesclun and seasonal raw vegetables

9.-

Leman Lake Crayfish Bisque with Tarragon

Poached pike

22.-

Wild Mushroom Toast

With yellow wine emulsion

21.-

Shredded Roe Deer

Pumpkin espuma with hazelnuts

21.-

Red Deer Tartare

Smoked beetroot butter

24.-

Museum Fondues

Restaurant le Museum Montreux La carte - Menu fromage

Traditional Swiss Cheese Fondue (Moitié-Moitié)

Gruyère and Vacherin cheeses, white wine

28.- / pers.

Truffle Cheese Fondue

Gruyère and Vacherin cheeses, truffle pieces, white wine

45.- / pers.

Tomato Cheese Fondue

Gruyère and Vacherin cheeses, chopped tomatoes, white wine

28.- / pers.

Espelette Pepper Cheese Fondue

Gruyère and Vacherin cheeses, Espelette pepper, white wine

32.- / pers.

Porcini Mushroom Cheese Fondue

Gruyère and Vacherin cheeses, porcini mushrooms, white wine

32.- / pers.

Museum Signature Cheese Fondue

Gruyère and Vacherin cheeses, honey, wholegrain mustard, white wine

32.- / pers.

Egg

3.-

Finely chopped shallots

3.-

Pickles & onions

3.-

Baby potatoes

3.-

Beef meatballs (10 pieces)

9.-

Kirsch (cherry brandy)

9.-

Please note: all our cheeses come from the Laiterie de Châtel-St-Denis.

Museum Fondues

Traditional Swiss Cheese Fondue (Moitié-Moitié)

Gruyère and Vacherin cheeses, white wine

28.- / pers.

Truffle Cheese Fondue

Gruyère and Vacherin cheeses, truffle pieces, white wine

45.- / pers.

Tomato Cheese Fondue

Gruyère and Vacherin cheeses, chopped tomatoes, white wine

28.- / pers.

Espelette Pepper Cheese Fondue

Gruyère and Vacherin cheeses, Espelette pepper, white wine

32.- / pers.

Porcini Mushroom Cheese Fondue

Gruyère and Vacherin cheeses, porcini mushrooms, white wine

32.- / pers.

Museum Signature Cheese Fondue

Gruyère and Vacherin cheeses, honey, wholegrain mustard, white wine

32.- / pers.

Egg

3.-

Finely chopped shallots

3.-

Pickles & onions

3.-

Baby potatoes

3.-

Beef meatballs (10 pieces)

9.-

Kirsch (cherry brandy)

9.-

Please note: all our cheeses come from the Laiterie de Châtel-St-Denis.

Restaurant le Museum Montreux La carte - Fondue à la viande

Bacchus Meat Fondue (200 g)

Minimum 2 people

Beef, spiced red wine broth

44.- / pers.

Chinese-Style Meat Fondue (200 g)

Minimum 2 people

Beef, spiced vegetable broth

44.- / pers.

Beef – 100 g

18.-

Turkey or horse meat – 100 g

16.-

Museum potato gratin

8.-

Five homemade sauces

(Aioli, curry, tartare, cocktail, Museum)

5.-

Seasonal vegetables

8.-

Please note: all meat fondues are served with a portion of gratin and Museum sauce

Bacchus Meat Fondue (200 g)

Minimum 2 people

Beef, spiced red wine broth

44.- / pers.

Chinese-Style Meat Fondue (200 g)

Minimum 2 people

Beef, spiced vegetable broth

44.- / pers.

Beef – 100 g

18.-

Turkey or horse meat – 100 g

16.-

Museum potato gratin

8.-

Five homemade sauces

(Aioli, curry, tartare, cocktail, Museum)

5.-

Seasonal vegetables

8.-

Museum Meats

Restaurant le Museum Montreux La carte - Charbonnade

Museum Mixed Meat Tabletop Grill (200 g)

Beef, turkey and horse meat

46.-

Beef Tabletop Grill (200 g)

Beef

50.-

Game Meat Tabletop Grill (Chassonnade)

100 g red deer, 100 g roe deer

54.-

Beef – 100 g

18.-

Game meat

20.-

Turkey or horse meat – 100 g

16.-

Museum potato gratin

8.-

Five homemade sauces

(Aioli, curry, tartare, cocktail, Museum)

5.-

Seasonal vegetables

8.-

Please note: all tabletop grills and meat fondues are served with a portion of gratin and Museum sauce

Crispy Veal Sweetbreads

Wholegrain mustard sauce, potato rösti

39.-

Locally Raised Pork Chop

Fried rice and vegetables with ponzu sauce

42.-

Museum Meats

Museum Mixed Meat Tabletop Grill (200 g)

Beef, turkey and horse meat

46.-

Beef Tabletop Grill (200 g)

Beef

50.-

Game Meat Tabletop Grill (Chassonnade)

100 g red deer, 100 g roe deer

54.-

Beef – 100 g

18.-

Game meat

20.-

Turkey or horse meat – 100 g

16.-

Museum potato gratin

8.-

Five homemade sauces

(Aioli, curry, tartare, cocktail, Museum)

5.-

Seasonal vegetables

8.-

Crispy Veal Sweetbreads

Wholegrain mustard sauce, potato rösti

39.-

Locally Raised Pork Chop

Fried rice and vegetables with ponzu sauce

42.-

Please note: all tabletop grills and meat fondues are served with a portion of gratin and Museum sauce

Game meat

Restaurant le Museum Montreux La carte - Steaks

Roe Deer Fillet

Traditional game accompaniments, homemade spätzli, sauce Grand Veneur

54.-

Three-Pepper Red Deer Stew

Traditional game accompaniments, homemade spätzli

45.-

Roasted Saddle of Roe Deer

Minimum 2 people, to be ordered 24 h in advance

Traditional game accompaniments, homemade spätzli, sauce Grand Veneur

64.- / pers.

Game Tasting Menu

Amuse-bouche: the Chef’s inspiration

Starters: shredded roe deer & red deer tartare

Mains: red deer stew with beetroot risotto & roe deer fillet, spätzle, wine-poached pear

Chef’s mignardise

Dessert: homemade vin cuit tart

97.-

Game meat

Roe Deer Fillet

Traditional game accompaniments, homemade spätzli, sauce Grand Veneur

54.-

Three-Pepper Red Deer Stew

Traditional game accompaniments, homemade spätzli

45.-

Roasted Saddle of Roe Deer

Minimum 2 people, to be ordered 24 h in advance

Traditional game accompaniments, homemade spätzli, sauce Grand Veneur

64.- / pers.

Game Tasting Menu

Amuse-bouche: the Chef’s inspiration

Starters: shredded roe deer & red deer tartare

Mains: red deer stew with beetroot risotto & roe deer fillet, spätzle, wine-poached pear

Chef’s mignardise

Dessert: homemade vin cuit tart

97.-

Garden & Lake

Restaurant le Museum Montreux La carte - Plats typiques

Beetroot Risotto

Roasted beetroot, walnuts and creamy Sérac cheese

28.-

Traditional Rösti

24.-

Mushroom Rösti

28.-

Egg

3.-

Bacon

3.-

Local sausage

6.-

Beef meatballs (10 pieces)

9.-

Garden & Lake

Beetroot Risotto

Roasted beetroot, walnuts and creamy Sérac cheese

28.-

Traditional Rösti

24.-

Mushroom Rösti

28.-

Egg

3.-

Bacon

3.-

Local sausage

6.-

Beef meatballs (10 pieces)

9.-

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Fish

Restaurant le Museum Montreux La carte - Poissons

Leman Lake Perch Fillets

Meunière-style, served with French fries and tartare sauce

48.-

Fish

Leman Lake Perch Fillets

Meunière-style, served with French fries and tartare sauce

48.-

Children’s Menu

Homemade Breaded Turkey Escalope or Beef Steak

Served with French fries and salad

Includes one scoop of ice cream of your choice

20.-

Desserts

French Toast-Style Brioche

Filled with vanilla pastry cream and served with a scoop of salted caramel ice cream

16.-

Crème Brûlée

With Tonka bean

14.-

Gruyère Double Cream & Meringues

14.-

Cookie “gourmand”

Warm cookie served with a scoop of stracciatella ice cream

16.-

Noir d’Obrist · Vaud AOC

Naturally sweet wine · 17 % vol. Notes of cherry, jasmine and vanilla

1 dl: 9.- / 5 dl: 45.-

Château Lange-Réglat · Sauternes AOC

Sémillon, Sauvignon blanc · 13.5 % vol. Notes of candied fruit, vanilla and honey

3.75 dl: 37.-

Desserts

French Toast-Style Brioche

Filled with vanilla pastry cream and served with a scoop of salted caramel ice cream

16.-

Crème Brûlée

With Tonka bean

14.-

Gruyère Double Cream & Meringues

14.-

Cookie “gourmand”

Warm cookie served with a scoop of stracciatella ice cream

16.-

Noir d’Obrist · Vaud AOC

Naturally sweet wine · 17 % vol. Notes of cherry, jasmine and vanilla

1 dl: 9.- / 5 dl: 45.-

Château Lange-Réglat · Sauternes AOC

Sémillon, Sauvignon blanc · 13.5 % vol. Notes of candied fruit, vanilla and honey

3.75 dl: 37.-

Ice cream and sorbet desserts

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

Our Current Selection of Artisan Ice Creams:

Vanilla, chocolate, salted caramel

Artisan Sorbets:

Blackcurrant, raspberry, apple, lemon, apricot

5.- per scoop

For any information regarding intolerances and allergens, our staff will be happy to assist you.

Ice cream and sorbet desserts

Our Current Selection of Artisan Ice Creams:

Vanilla, chocolate, salted caramel

Artisan Sorbets:

Blackcurrant, raspberry, apple, lemon, apricot

5.- per scoop

Our prices are listed in Swiss francs (CHF), including 8.1% VAT.

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