F-160-C1 12/11-02/12
Gourmet menu
* Created by our featured chef Jan Leimbach, Lenkerhof Hotel, Lenk, Switzerland
H Designed by Hiltl, Zurich's vegetarian restaurant since 1898
(Amuse bouche and sushi served before the first course were not on the menu)
First Courses
Fillet of Balik Salmon
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* Lobster salpicon with citrus jelly, passion gruit mayonnaise
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Selection of air-dried meat specialities
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* Courgette base with red wine shallot confit, goat's cheese and cherry tomato
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Parsnip and apple soup with saffron
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Baby leaves with orange segments and caramelised pecan nuts
Main Courses
* Fillet of veal with braised veal cheek on Castelluccio lentils, potato purée with lime
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Corn-fed chicken with balsamic jus
Cottage cheese polenta and runner beans
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* Turbot fillet with lemongrass and, coconut sauce
Cauliflower and almond purée, water spinach
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H Rocket involtini with red wine sauce
Roast potatoes with rosemary
Cheese
Selection of Swiss artisan cheese
Desserts
* Warm chestnut cake with spiced fig
Rosemary and honey icecream, Lenker double cream
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Chocolate soufflé with pineapple compote
Guava sorbet
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Sprüngli pralines
Espresso and a selection of coffees and teas
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In the Morning
Swiss Breakfast
Assortment of breakfast breads, preserves and honey
Fresh fruits, yoghurts, muesli and cereals
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Choice of egg dishes, cold cuts and cheese
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Coffee, tea and juices