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Old May 1, 2007, 11:41 am
  #50  
robb
 
Join Date: Feb 2001
Location: Austin, TX
Programs: lapsed UA 1K (now a lowly 2P), HGP Platinum
Posts: 9,607
LX16 ZRH-JFK First April 30, 2007

Switzerland - North America

Gourmet Menu

*Amuse bouche

First Courses
*Selection of hors d'oeuvres

Fillet of veal poached in olive and thyme oil
artichokes, white balsamic vinegar and Parmesan-chilli crisp

Salad
Selection from the salad trolley

Main Courses
*Filet mignon
jus with truffle and olive tapenade, carrots and spinach risotto

*Corn-fed chicken gigot
filled with morel mushrooms
jus, green asparagus and new potatoes

Asparagus lasagne
with creamy asparagus sauce, garnished with fresh white and green asparagus

Special of the day (Don't recall what it was, some kind of fish)

Choice of vegetables

Cheeses
Selection of Swiss cheeses

Dessert
*Chocolate Royale
on hazelnut crunch, with raspberry coulis, fresh raspberries and a touch of gold

Mango timbale
on a strawberry coulis with fresh strawberries

Swiss chocolates
Espresso and a selection of coffees and teas

Before landing
High tea

A selection of fine teas
accompanied by light, sweet and savoury favourites

Supplementary choices available at your request
Selection of soups (Cream of tomato, Oxtail clair, Miso)
Seasonal salads
Swiss cheeses
Fresh fruits


* = Signature dishes created by our featured chef - Manfred Roth, VICTORIA-JUNGFRAU Grand Hotel & Spa, Bernese Oberland
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