LX 139 HKG-ZRG March 2013
Taste of Switzerland, Chef Florian Trento, the Peninsula HK
First course
Green asparagus with parma ham
Main course
Roast beef tenderloin with herb crust, Pommery mustard sauce, gnocchi, glazed carrots
Cantonese egg noodles with prawns, salmon, mushrooms and fried egg tofu
Swiss spaetzle gratin with mushrooms, leek, roasted onions and Swiss Gruyere
Cheese
Selection of Swiss and international cheeses
Dessert
Chocolate pot-de-creme, caramelised orange