LX F ex ZRH March - May
F 180-288 Cyc2 03/14-05/14
first course
Filet of Balik salmon with blinis and sour cream
Grilled scallop, couscous and crayfish salad, carrot jelly
Tumeric and cumin dip
Spiced Prussien
A selection of air-dried meat specialties from the canton of Appenzell
Puff pastry with white and green asparagus ragout
Cherry tomato and mascarpone sauce
(can also be enjoyed as a main course)
Wild garlic soup with veal sweetbreads
Seasonal salad with chicken and canola seeds, croutons and pine nuts
Raspberry dressing
main course
Seared loin and braised cheek of veal
Pea and mint puree, glazed carrots and celery
Corn-fed chicken, jus
Schupfnudeln, Swiss chard with Belper Knolle
Grilled Frutigen sturgeon
Lemongrass risotto with fruit salsa
cheese
Selection of Appenzeller cheese
dessert
Blueberry slice with chocolate crumble
Appenzeller beer ice cream
White chocolate mousse with strawberry sorbet and macademia nuts
Strawberry and candied fennel tartare