F-160-C2 03/11-05/11
Gourmet menu
* Created by our featured chef Stefan Meier, Rathauskeller, Zug
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898
(Amuse bouche and sushi served before the first course - not on the menu)
First Courses
Fillet of Balik Salmon
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* Langoustine cocktail with ratatouille
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Selection of air-dried meat specialities
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* Aubergine tartare with fresh herbs on roast Nicola potato
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* Mediterranean cream of vegetable soup with chervil
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Seasonal salad with grilled artichokes and confied tomatoes
Main Courses
* Roast fillet of beef
Grated belper knolle cheese, brown butter risotto with green asparagus
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* Roast corn-fed chicken breast, morel sauce
Timbale of potato with vegetables, sautéed spinach
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* Pike and prawn terrine, lemongrass sauce
Sepia linguine , baked spring onions in sesame tempura
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H Rocket ravioli with tomatoes and olives
Cheese
Selection of Swiss artisan cheese
Desserts
* Panna cotta timbale with turmeric, biscuit ice cream
Rhubarb compote with strawberry sauce
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Warm quark soufflé with black cherries
Hazelnut nougat cream
(not sure whether the dessert I had was the soufflé mentioned above!)
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Sprüngli chocolates and pralines
Espresso and a selection of coffees and teas