[This is the same menu that was posted by
hilltopper in post #195 but for the record...]
F-160-Cyc2 03/13-05/13
Menu
* Designed by our guest chef Martin Göschel, Hotel Paradies, Ftan, Switzerland
H Designed by Hiltl in Zurich - first vegetarian restaurant in the world since 1898
Amuse-bouche
(Sushi served before the first course was not on the menu)
First Course
Fillet of Balik Salmon
* Crayfish, rouille sauce
Lobster French toast, herbal tea jelly
Selection of air-dried meat specialties from the Canton of Grisons
* Tomato mousse with Ftan buffalo mozzarella
Artichoke salad
* Schoppa Sütta – Traditional Engadine soup with cheese, bread and veal bacon
Seasonal salad with vegetable pappardelle
Main course
* Lamb ragoűt and seared lamb loin with focaccia
Sweet corn purée, rhubarb
Chicken breast with morel mushroom cream sauce
Rocket timbale, ginger glazed carrots
* Roast fillet of char with Arven pine nut crust
Bramata polenta, artichoke
H Asparagus with mascarpone sauce
Fried potatoes with spring onion, datterini tomatoes
Cheese
Selection of Swiss artisan cheese
Dessert
* Felchlin chocolate tart, strawberry coulis
Bircher muesli ice cream
Raspberry and rhubarb mousse
Yoghurt croquant and caramelised almonds
----------
Breakfast
A varied selection of hot and cold breakfast items will be served before landing.
