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Williams ButchersTable

Zurich · Italian · €€ · 58 dishes · CHF 4 – CHF 82 · Vegetarian-friendly

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What to order here

SWISS HANDSELECTED BEEF

  • Rib Eye

    CHF 26≈ €28.16
    Hohrücken / Rib Eye

    Swiss beef, wet aged for at least 3 weeks.

    100g

  • Striploin

    CHF 26≈ €28.16
    Entrecote / Striploin

    Swiss beef, wet aged for at least 3 weeks.

    100g

  • Flat Iron

    CHF 19≈ €20.58

    Swiss beef, wet aged for at least 3 weeks.

    100g

  • Chain Steak

    CHF 18≈ €19.50

    Swiss beef, wet aged for at least 3 weeks.

    100g

  • Secret Cut

    CHF 18≈ €19.50

    Swiss beef, wet aged for at least 3 weeks.

    100g

PRIME BLACK ANGUS BEEF

  • Rib Eye

    CHF 29≈ €31.41

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Striploin

    CHF 29≈ €31.41

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Tenderloin

    CHF 41≈ €44.41

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • LUMA Rib Eye

    CHF 44≈ €47.66

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • LUMA Striploin

    CHF 44≈ €47.66

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Outside Skirt

    CHF 34≈ €36.83

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Bavette

    CHF 29≈ €31.41

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Hanging Tender

    CHF 27≈ €29.25

    Black Angus beef, wet aged for at least 6 weeks.

    100g

  • Rump Cap

    CHF 23≈ €24.91

    Black Angus beef, wet aged for at least 6 weeks.

    100g

SWISS WALLISER ERINGER OLD COW

  • Bone-in Striploin

    CHF 25≈ €27.08
    Entrecote m. K. / Bone-in Strip.

    Walliser Eringer cow, dry aged for 6 to 8 weeks.

    100g

  • Cote de Boeuf

    CHF 25≈ €27.08

    Walliser Eringer cow, dry aged for 6 to 8 weeks.

    100g

  • Striploin

    CHF 34≈ €36.83
    Entrecote / Striploin

    Walliser Eringer cow, dry aged for 6 to 8 weeks.

    100g

  • Tenderloin

    CHF 38≈ €41.16
    Filet / Tenderloin

    Walliser Eringer cow, dry aged for 6 to 8 weeks.

    100g

SWISS LUMA BEEF

  • Striploin

    CHF 39≈ €42.24
    Entrecote / Striploin

    Swiss beef, dry aged for 8 weeks.

    100g

  • Rib Eye

    CHF 38≈ €41.16
    Hohrücken / Rib Eye

    Swiss beef, dry aged for 8 weeks.

    100g

MORUCHA BEEF

  • Cote de Boeuf

    CHF 22≈ €23.83

    Morucha beef, dry aged for 3 weeks.

    100g

GALICIAN OX GALICIAN ox

IRISH BEEF FROM THE DOYLE FAMILY Irish beef von der family doyle

  • Tomahawk

    CHF 19≈ €20.58

    Irish beef, wet aged for 5 weeks.

    100g

BISON

  • Tenderloin

    CHF 41≈ €44.41
    Filet / Tenderloin

    Bison, wet aged for at least 3 weeks.

    100g

  • Striploin

    CHF 32≈ €34.66
    Entrecote / Striploin

    Bison, wet aged for at least 3 weeks.

    100g

SWISS WAGYU FROM PETER HUNKELER SWISS WAGYU VON PETER HUNKELER

  • Tenderloin

    Filet CHF 78≈ €84.49Tenderloin CHF 82≈ €88.82
    Filet / Tenderloin

    Swiss Wagyu beef, wet aged for at least 3 weeks or dry aged for 5 to 8 weeks.

  • Rib Eye

    Hohrücken CHF 58≈ €62.82Rib CHF 59≈ €63.91
    Hohrücken / Rib Eye

    Swiss Wagyu beef, wet aged for at least 3 weeks or dry aged for 5 to 8 weeks.

  • Striploin

    Entrecote CHF 58≈ €62.82Striploin CHF 59≈ €63.91
    Entrecote / Striploin

    Swiss Wagyu beef, wet aged for at least 3 weeks or dry aged for 5 to 8 weeks.

STARTERS

SPECIALS

DAILIES MONDAY

DAILIES TUESDAY

DAILIES WEDNESDAY

DAILIES THURSDAY

DAILIES FRIDAY

SIDE DISHES

DESSERTS

Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.

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