WINES BY THE GLASS

 

WHITE WINES

École de Changins, Sauvignon, PDO Geneva, (Switzerland)

8.30/dl

Giuseppe & Luigi, Pinot grigio, Italy

6.80/dl

Cellier du Pic, Viognier, Pays d'Oc PGI, France

6.90/dl

Di Lenardo, Chardonnay, Italy

5.60/dl

 

Rovenaz, Chasselas, PDO La Côte, Switzerland

6.70/dl

 

 

RED WINES

Château de Vincy, JJ Steiner, Pinot Noir, PDO La Côte, (Switzerland)

8.50/dl

Gàbal, Nero d'Avola, Italy

6.90/dl

Trapiche, Malbec, Argentina

6.30/dl

 

Jalousie Beaulieu, Bordeau, Merlot, France

7.60/dl  

 

ROSÉ WINES

Cave la Rose d'Or, Oeil de Perdrix, POD La Côte, (Switzerland)

7.00/dl

L'Escarelle, June 21st, Côte de Provence, France

7.00/dl

 

 

WINE LIST

Download our full wine list

BURGERS

100% PURE BEEF, ARTISANAL BREAD

 

Simple Burger

Caramelized onions, pickles, salad, french fries

26.—

Cheddar Burger

Caramelized onions, pickles, salad, cheddar cheese, french fries

28.—

O' Burger

Caramelized onions, pickles, salad, cheddar cheese, bacon, french fries

30.— 

 

BURGERS

100% VEGAN, ARTISANAL BREAD

 

Veggie Burger

Vegan bulgur, caramelized onions, pickles, French fries

26.— 

NOS PLATS SIGNATURES

 

Perch fillets from Lake Geneva

(from fishery « Deli » in Nyon)

French fries, spinach in branches, homemade tartar sauce

48.—

Fera from Lake Geneva (from fishery « Deli » in Nyon)

Grilled « à la plancha », sauteed vegetables & quinoa

42.—

Lamb shank

Provençal herbs, creamy polenta, O’ style juice

43.—

Entrecote steak « Café de Paris » 

Swiss premium entrecote, butter Café de Paris, french fries, salade, served on a stovetop

46.—

O'RESTAURANT & O'BORD DU LAC

For sharing with two (or three!) people

 

 

 

TAPAS

Bresaola board, Gruyère, bacon of Begnins

26.—

Homemade Guacamole, corn chips

13.—

 

STARTERS

 

Mixed salad

Raw vegetables, homemade salad dressing

12.—

Thai soup

Coconut milk, black Fungus mushrooms, shrimps

15.—

Pottage of the week

Chef variation

14.—

Warm goat cheese salad (starter)

Salad, phyllo dough, apple slices, walnuts

17.—

Marrowbone

Gratinated, fleur de sel, garlic puree

19.—

Ceviche (starter)

Cubed sea bass tartare, lime marinade, Espelette pepper, red onions, coriander

23.—

Duck Foie Gras

Semi-preserved Foie Gras, Guérande salt, toasts, fig jam

30.—

SUGGESTIONS

 

Sailor-Style Mussels

Bouchot, white wine, french fries, lemon, parsley

28.—

Curry Mussels

Bouchot, white wine, french fries, curry cream

29.—

Half and half Fondue

Half and half mix from our cheesemaker “Le Gîte” in Nyon

27.— p.p. (minimum 2 people)

Half and half truffle Fondue

Half and half mix from our cheesemaker “Le Gîte” in Nyon, 

truffle flavored

28.— p.p. (minimum 2 people)

Quesadillas " Latino Cafe "

Chicken or cheese (your choice), homemade Guacamole, mesclun salad

27.—/

Sesame seed tuna Tataki

Sauteed vegetables, quinoa, wasabi, Poke sauce

41.—

Chicken Tagine

Oriental spices, raisins, semolina

30.—

O’ Salad

Smoked duck breast, foie gras, oranges, pine nuts, walnuts, hazelnut oil, balsamic cream

34.—

Burrata

Pesto, rocket salad, basil leaves, parmesan pieces, tomatoes, croutons

25.

 THE CLASSICS

 

Black truffle half-moon

Summer truffle cream (stuffed pasta)

32.—

Swiss beef tagliata

Parmesan cheese, rocket salad, french fries, vegetables of the season

43.—

Warm goat cheese salad (main course)

Raw vegetables, phyllo dough, apple slices, walnuts

29.— 

 THE TARTARS

 

O’ Classic beef tartare

« Knife cut », salad

37.—

Italian style beef tartare

Salad, dried tomatoes, rocket salad, parmesan, pine nuts, truffle flavored

39.—

Ceviche (main course)

Cubed sea bass tartare, lime marinade, Espelette pepper, red onions, coriander

38.—

 

All our tartars are served with french fries and toasts

(except Ceviche)

OUR PRODUCT ORIGINS 

 

Beef & Chicken: Switzerland • Lamb: New Zealand/Australia • Perch fillets & Féra: Lake Geneva • Duck foie gras: France • Bass: Depending on arrivals • Prawns: Vietnam