cafedesbanques

The Café des Banques invites you to enjoy a fine cuisine with French and Italian influences, always using fresh products that vary upon seasonality to provide the best flavours .

Having a terrace, a separate floor and a large main room area, Café des Banques welcomes you for your business lunches, after-work dinners as well as private events. The combination of the service, food and the physical appearance of the restaurant, make it one of the best restaurants in Geneva.

 

Being located in the "bank" area of Geneva, the restaurant has a lot of experience of serving business lunches and business dinners. It also provides a possibility of group dining in the private atmosphere

 Today's special (lunch only)                          24.-

 

 

 

 

 

STARTERS

     

Young green leaves salad

          Citrus juice with fresh herbs

 

 

19.-

French peas custard and almond milk

          Verbena and ginger poached mackerel

 

 

23.-

“Terrine de foie gras” orange and carrot jelly

          Toasted ginger bread

 

 

27.-

 Shrimps Bolognese and green mango

          Potatoes spaghetti flavoured with lemongrass

 

 

29.- 

 Green asparagus soup, poached egg

          Morels and pineapple

 

21.- 

 

 

 

 

 

 

 

 

 

 

 

 

MAIN COURSE

 

        

Our Fishes

 

Red mullet and piperade sauce

        Fennel and goat cheese’s gnocchi with chorizo oil

            

 

 

 

42.- 

Seared sea bream

        Stuffed zucchini flower with shallots and black olives

 

 

35.- 

Grilled whole fish Sea bass and Sea bream for two persons

        Served with season’s vegetables (Only for diner)

 

 

96.- 

 

 

 Vegetarian Dish

 

Burnt Avocado, Asparagus with Strawberry,

         Butter sauce with “Eden Rose” Tea

 

 

 

 

 

31.-

Our Meats

 

Kefta burger with cumin and carrot yogurt sauce

        Mixed grilled vegetables

 

 

 

 

32.-

 

Veal rib with crusted roquette, and its juice

        Southern flavour Pommes dauphine

 

48.-

 

Chicken supreme with “terre et mer” sauce

        Rhubarb stick with Tonka bean

 

 

29.-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OUR CHEESES

 

Gruyère cheese

        Proposed with his « Pu-Er » tea

 

12.-

  6.-

Hay Tomme cheese

        Proposed with his « Croque-Moi » tea

 

 

 

 

 12.-

   6.-

 

 

 

 

OUR DESERTS

 

 

Strawberry “baba” infused in Hanami black tea,

        Avocado “crème brulée”

 

 14.-

 

 

Fresh herbs “feuilleté” lemon and basil cream

        Lime and mango sorbet

 

 14.-

 

 

Chocolate and spiced pineapple “portefeuille”

        Piña Colada Sorbet

 

 14.-

 

 

The or coffee with our selection of deserts

 12.-