LX F ex BKK Mar-May
F 181 Cyc2 03/14-05/14
first course
Filet of Balik salmon with blinis and sour cream
Slow-cooked black cod, lemon confit, ratatouille
Potato salad with chive mayonnaise
Puff pastry sticks
Selection of air-dried meat specialties
Spinach and ricotta lasagne
(Can also be enjoyed as a main course)
Cream of tomato soup
Seasonal salad with asparagus and Kalamata olives
main course
Seared veal medallions, red wine and morel sauce
Fettucine, green asparagus
Roasted chicken breast filled with spinach, wholegrain mustard sauce
Spaetzle, seasonal vegetables
Grilled salmon, panang curry sauce
Ginger rice, kale, courgette
cheese
Selection of Swiss artisan cheese
dessert
Chocolate moelleux pudding
Pistachio ice cream, marinated raspberries
Fresh fruit with coconut sorbet