First course

Dried beef with Parmesan and toasted pine nuts
Black olives and sun-dried tomatoes

Sautéed prawns and grilled scallop
Greek salad with black quinoa, orange mayonnaise



Served with a seasonal salad
French or Italian balsamic vinaigrette

Main course

Grilled beef tenderloin with jus lié
Potato gratin, canola blossoms, glazed carrot, red pepper

Roasted chicken with garlic sauce
Pasta with olives and fava beans, green and white asparagus

Seared salmon with yellow pepper and tomato sauce
Green pea and potato purée, roasted vegetables



Vegetable and bulgur cutlet with cheese sauce
Grilled courgette and king oyster mushrooms

Cheese
Selection of Swiss and international cheese



Dessert
Orange financier cake with berry compote



Swiss chocolates

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Arrival meal


Coleslaw
Fried chicken

or

Spinach and ricotta cannelloni with
cream and tomato sauce



Served with a fruit salad