Menu
First course
Fillet of Balik salmon
* Smoked prawn with vegetable and couscous salad
Lime and ginger sauce
A selection of air-dried meat specialities from the canton of Glarus
* Ziger cheese terrine with nuts
Dried apricot chutney and flatbread
Seasonal salad with Mostbröckli dried meat, figs and caramelised walnuts
* Apple soup with herbed Alpine bacon
Main course
* Seared veal tenderloin and braised veal cheek in Piot Noir
Purple potato purée, green beans
Herb-crusted chicken fillets
Alpler ravioli with cheese, potatoes, fried onions and apple sauce
* Pikeperch with stinging nettle crust, Espelette pepper sauce
Pumpkin risotto and kale
H Gratinated polenta slice with mushroom ragoût and Marsala wine sauce
Chanterelles, porcini mushrooms and datterini tomato
[In Swiss First they usually serve a Swiss dish which is not on the printed menu. None of the main courses appealed to me particularly so I decided to try some boiled veal sausage with spinach spätzle]
Cheese
Selection of cheese from the canton of Glarus and Switzerland
Dessert
* Alpine dream with hay mousse, blueberry sorbet and coulis
Glarus plum pastry with pear compote and cinnamon ice cream
[All I could manage was fruit though I wished I had a dessert from the menu]
Arrival meal
A selection of sweet and savoury delights will be served for you to enjoy before arrival.
Tomato quiche
What was on offer was a more elaborate salad but I asked for a plain green salad.
* Designed by Beat Schittenhelm, Boutique Chalet Hotel Ahorn, Glarus, Switzerland
H Designed by Hiltl in Zurich - first vegetarian restaurant in the world since 1898
Approaching San Francisco