LX40 ZRH-LAX, May 2008 (First Class)
LX40 ZRH-LAX, May 2008 (First Class)
Lunch
Switzerland – North America
Gourmet Menu
Created by our featured chef Renee Rischmeyer at the Park Hotel Weggis
First Course
Balik Salmon, duck breast terrine, seafood and vegetarian platter
Salad
Selection from the salad trolley
Main Courses
Fillet steak with Parmesan crust, Asian-style vegetable
salad with shiitake mushrooms and a black bean risotto
_
Roast pike perch fillet with saffron fennel,
vine tomatoes, sliced potatoes poached in vegetable
bouillon and olive butter
_
Chard and ricotta cannelloni with creamy morel
mushroom sauce
_
Special of the day
_
Choice of vegetables
Cheeses
Selection of Swiss Cheeses
Seebodenalp Cheese
Stanser Roteli
Sheep’s-Milk Reblochon
Luzerne Cream Tilsit
Emmental
Desserts
Champagne and elderberry timbale with raspberry coulis
and fresh raspberries
_
Warm rhubarb cake with marinated strawberry salad and
honey and ginger ice cream
_
Swiss chocolates
Espresso and a selection of coffees and teas
Supplementary Choices
Selection of Soups
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Seasonal Salads
_
Swiss Cheeses
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Fresh Fruits
Before Landing
Quiche with spring onions and cream chees
_
Grilled veal kebab with Barolo sauce, potato
and asparagus patties
_
Light, Sweet and savoury favourites
F-8-40-C2 03/08-05/08 (8, 40)