Carfield

Swiss Menus
March to May 2008
First Class
Zurich to Hong Kong
Wine List
Champagne
Cuvee Allegra 1999

White Wines
Heida Valais AOC, Grand Metral, Provins 2006
Chablis AC 1er Cru Les Florets Vieillies Vignes, Domaine Vocoret & Fils 2005
Chardonnay, Private Selection, Robert Mondavi 2005

Red Wines
Garnaret d’Entremont, J-R Germanier AOC Vuege 2005
Chateau d’Armailhac AC Pauillac 5eme Cru Classe, Bordeau 2004
Hahn Estates Mertigate 2006

Dessert Wine
Amigne du Valais AOC Mitis Grain Noble

Dinner
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

Main Courses
Fillet steak with Parmesan crust, Asian-style vegetable salad with shiitake mushrooms and a black bean risotto
Or
Roast Pike perch fillet with saffron fennel, vine tomatoes, sliced potatoes poached in vegetable bouillon and olive butter
Or
Special of the Day

Cheeses
Selection of Swiss Cheeses by Rolf Beeler
Seebodnealp Cheese, Stanser Roteli, Sheep’s Milk Reblochon, Luzerne Cream Tilsit, Emmental

Desserts
Warm rhubarb cake with marinated strawberry salad and honey and ginger ice cream

Swiss chocolate
Espresso and a selection of coffees and teas

Supplemetary Choices
Selection of soups
Seasonal salads
Swiss Cheese
Fresh Fruit

Before Landing
Assortment of breakfast breads, preserves and honey, fresh fruits, yogurts, muesli and cereals
Egg Dish
Selection of coffees, teas, and juices

F-138-C2 03/08=05/08 (138)