Originally Posted by
hilltopper
First course
Seasonal salad with a balsamic and olive oil dressing
Main course
Veal escalope in rosemary jus served with creamy Savoy cabbage and a potato and celery puree :-:
or
Sauteed salmon in a thyme sauce served with potatoes and mixed vegetables
or
Penne Ticino - Mediterranean-style penne with pine nuts :-:
Cheese
Selection of cheeses
Dessert
Ticino-style tiramisu
Selection of bread rolls with butter
Coffee - Tea
:-: Signature dishes created by featured Chef Rolf Krapf
Just flew ZRH-CAI on the 28th April 07 in C and got this meal:
Seasonal salad with a balsamic and olive oil dressing
Main course
Glaced veal roulade filled with spinach, accompanied by by her jus and creamy polenta :-:
or
Sesame pike perch fried in nut butter and sage-glazed salmon served with ratatouille and Pommery potato puree
or
Potato gnochhi in BBQ and tomato sauce, with black olives, cherry tomatoes and Mozarella :-:
Cheese
Selection of cheeses
Dessert
Creme brulee with chocolate crunch :-:
Selection of bread rolls with butter
Coffee - Tea
:-: Signature dishes created by featured Chef Manfred Roth, Vircoria-Jungrau Grand Hotel & Spa, Bernese Oberland