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