F-139-C3 06/10 - 08/10
GOURMET MENU
Created by our featured chef Florian Trento, The Peninsula Hong Kong
First Course
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Lobster filled pancake
Smoked salmon confit, cucumber salad and crème fraîche
Grisons barley and air-dried beef quiche
Avocado jelly with balsamic vinegar
Fillet of Balik salmon
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Main Courses
Slow-cooked veal shank slices
Sherry vinegar and chive sauce
Potato mousseline and mixed vegetabes
Roast Barbary duck breast, duck sausage, herb jus
Braised Puy lentils, glazed pear and roasted fig
Pan-fried sea bass with chilli and coriander sauce
Shanghai white noodles with vegetables
Blanched choy sum
Vegetable cannelloni with tomato sauch
Roasted roma tomatoes
Choice of vegetables
Special for today: Züri-Gschnätzlets
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Cheese
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Dessert
Red wine poached pear with pear jelly
White chocolate ice cream
Sprüngli chocolates and pralines
Espresso and a selection of coffees and teas
IN THE MORNING, SWISS BREAKFAST
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, muesli and cereals
Egg dish, cold cuts, and cheese
Coffee, tea and juices
WINE LIST
Champagne:
Laurent-Perrier Grand Siècle
White Wine:
Sissacher Sauvignon Blanc (Siebe Dupf)
Chablis 1er Cru Les Vaillons Vieilles Vignes, Burgundy Chardonnay
Chenin Blanc Kleine Zalze, Stellenbosch South Africa
Red Wine:
Baselbieter Primus "B" Deux Noirs
Château La Tour Haut-Brion, Bordeaux
Z de Toren Stellenbosch, South Africa
Dessert Wine:
Rieslaner BA, Germany
Port:
Grahams Tawny, 10 years, Douro, Portugal
A more detailed trip report is in the works.