HKG-ZRH in F this week:
First course:
Fillet of Balik salmon with blinis and sour cream
Herb-poached lobster medallions with caviar, Cauliflower mousse, sourdough slice*
Selection of air-dried meat specialities
Pumpkin ravioli with brandy sauce and sautéed mushrooms (Can also ordered as main course)
Cream of asparagus soup
Seasonal salad with artichoke heart and cherry tomatoes
Main course:
Roasted veal filet mignon with morel cream sauce, Potato purée with mustard and sage, sautéed vegetables*
Grilled chicken breast, black bean sauce, steamed rice, sugar snap peas, baby corn, carrots
Pan-fried halibut and sautéed prawns, champagne cream sauce, squid ink pasta, asparagus
Cheese:
Selection of Swiss artisan cheese
Dessert:
Roulade with cream and raspberry sauce*
Cheesecake with mixed berries, caramelized hazelnuts
Breakfast: A varied selection of hot and cold breakfast items will be served before landing
*by Florian Trento, Group Executive Chef, The Peninsula Hotels
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Cheese:
Tête de Moine Rosetten AOP
Erguel Jura
Chaux-d'Abel
Gruyère AOC - Selection Rolf Beeler
Tomme fraîche chèvre
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Champagne:
Laurent-Perrier Grand Siècle
White wine:
Viognier Les Guillembergs 2014 (CH)
Chablis Premier Cru Montée de Tonnerre 2013 (F)
Catena Alta Chardonnay 2013 (ARG)
Red wine:
Château d'Auvernier Pinot Noir Barrique 2014 (CH)
Château Rauzan-Ségla 2006 2ème Cru Classé (F)
Single Vineyard Malbec 2011 (ARG)
Dessert wine:
Château Guiraud 1er Grand Cru Classé 2008 (F)
Port:
Graham's Tawny 20 years