First Class menu LX 64, ZRH-MIA, July 2013
Swiss Taste of Switzerland - Canton of Nidwalden
First course
Fillet of Balik salmon
*Grilled scallop, goat's cheese with canola seeds and watermelon
Selection of air-dried meat specialties from the canton of Nidwalden
*Moutabel, tabbouleh and red lentil patty
Pomegranate seeds
Mangospacho with wasabi yoghurt sorbet (sensational dish, great flavours ^)
Seasonal salad with grilled courgette and oven-dried tomatoes
Main course
*Beef tenderloin medallion with braised oxtail praline and spinach
Red wine jus with oyster mushrooms
Ofetori - Nidwaldner mashed potato with veal speck and cheese
*Herb-coated chicken fillets
Älpler ravioli with Nidwaldner cheese, potatoes, fried onions and apple sauce
John Dory fillet with puréed and roasted corn
Courgette, shallot confit
#Spinat tagliatelle with Provencal vegetables
(Not on the menu: A Nidwaldner Hackbraten/meat loaf with vegetables)
Cheese
Selection of Swiss artisan cheese
Dessert
*Apricot sablé with lavender creme
Sour cream ice cream, apricot compote
Greek yoghurt mousse and raspberry sorbet
Marinated lemon, pine nut crumble
Arrival meal
A selection of savoury and sweet delights will be served for you to enjoy before your arrival.
IIRC:
Lamb medallions (hot)
selection of small appetizers
mixed berry cream biscuits cake
* Designed by our guest chef Thomas Amstutz, Hotel Villa Honegg, Bürgenstock, Switzerland
# Designed by Hiltl in Zurich - first vegetarian restaurant in the world since 1898