Menu
First course
Air-dried venison and mushroom timbale
Chioggia beetroot carpaccio, pickled walnuts
* Char mi-cuit with apple salsa and jelly
Cucumber tapioca and black mustard
Served with a seasonal salad
French or Italian balsamic vinaigrette
Main course
* Beef tenderloin with red wine jus
Barley risotto with herbs, green beans and carrot
* Alpstein chicken with PX sauce
Truffled polenta, carrot and courgette medley
Pikeperch with champagne sauce
Parsley potatoes, sauerkraut, marinated vegetable julienne
H Courgette with saffron sauce
Mixed wild rice and toasted almonds
Swiss cheese
Chällerhocker, Fischinger Brie and Unterwasser with pear bread
Dessert
* Plum and cinnamon mousse with plum compote
Amaretti and walnut crumble
Swiss chocolates
Coffee
Espresso by Nespresso
Selection of teas by Sirocco
Flexible option
The quicker option
A cold composition of starter, salad, cheese and dessert to be enjoyed promptly after take-off, allowing you more time to work or simply relax and enjoy your flight
Movie snack
Ice cream by Mövenpick
Arrival meal
Couscous salad with sautéed chicken breast
or
Pumpkin tortelli with cream sauce and semi-dried cherry tomato
* Designed by Sebastian Zier and Moses Ceylan, Einstein St Gallen, Switzerland
H Designed by Hiltl in Zurich – first vegetarian restaurant in the world since 1898