NRT-ZRH F menu. Aug 08, 2006
Gourmet menu
First Courses
Selection of hors d'oeuvres
Seafood platter, selection of cold meats and vegetarian choices
Roast veal sirloin, creamy green mustard sauce and mixed julienne*
Main Courses
Fillet of beef
spicy anticucho sauce, deep fried leeks, broad beans and sweet potatoes
Duck breast
demi-glace, white radish, burdock, carrot, taro, turrip and leek julienne*
Sautéed scallop
carrot and garlic vinaigrette and pak choy
Tortellini
creamy tomato sauce and mixed vegetables
Choice of vegetables
Cheeses
Selection of Swiss cheeses
Desserts
Peppermint-flavored mango mousse*
Cherry cake
with cherry sauce
Swiss chocolates
Espresso and a selection of coffees and teas
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Arrival service
Salad
Green curry beef eggplant and jasmine rice
Mushroom quiche with Gruyére cheese*
Light, sweet and savoury favourites
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Supplementary choices
Selection of soups (Cream of tomato, Oxtail clair, Miso)
Seasonal salads
Swiss cheeses
Fresh fruits
* created by featured chef Kiyomi Mikuni, "Hotel De Mikuni", Yotsuya, Tokyo
Side note:
I was offered and tried almost everything on the menu. Green curry beef was unbearable spicy but everything else very good. FA offered me a wine tasting and I tried alle the reds and whites. The Sauternes was my favourite. :-*
Last edited by daysleeper; Aug 9, 2006 at 10:13 am