BUSINESS LUNCHEONS MONDAY, 19 TH NOVEMBER 2018

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1 MONDAY, 19 TH NOVEMBER 2018 Tatar of tuna with avocado and sesame Green curry with chicken, tofu and Thai basil Tatar of sweet peppers with avocado and sesame Green curry with vegetables, tofu and Thai basil TRUFFLE Mushroom tatar with Swiss duck by Patrick Marxer served two ways Butter brioche, truffle, parsley Spicy nuggets of Swiss chicken with lime mayonnaise WB&K curry with braised Swiss beef, potatoes, peanuts, onions and rice Lukewarm Thai-beef salad Widder style Pink roasted entrecôte of Swiss beef, chili, glass noodles Vietnamese prawns with yellow curry foam, carrots and banana Roasted diced fillet of Swiss beef, garlic, Thai basil, rice

2 TUESDAY, 20 TH NOVEMBER 2018 Cream soup of coconut with lemongrass, Swiss chicken and coriander Fried rice with prawns, vegetables and soya sprouts Cream soup of coconut with lemongrass, mushrooms and coriander Fried rice with tofu, vegetables and soya sprouts TRUFFLE SMOKE Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Lukewarm salad of root vegetables with artichokes, Onsen egg and autumn truffle Tajine Widder style with German wild boar, manioc and apricot Scottish salmon marinated with beetroot served in Chaplu leaves with pomelo Steamed Buns with pulled Swiss roe deer, coriander and Shiitake mushrooms Roasted diced fillet of Swiss beef, garlic, Thai basil, rice

3 WEDNESDAY, 21 ST NOVEMBER 2018 Cream soup of pumpkin with raw ham crostini Tagliolini with mushrooms, bacon and Belper Knolle cheese Cream soup of pumpkin with goat cheese crostini Tagliolini with mushrooms, spinach and Belper Knolle cheese ANIS Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss roe deer, coriander and Shiitake mushrooms Braised cheeks of Swiss veal with corn, Pimientos de Padrón and Borettana onions Tatar of yellow fin tuna from the Maledives with Thai basil ice-cream and cucumber pearls Fried Vietnamese king prawns, black Cambodian pepper Entrecôte of Swiss beef gratinated with chili flavoured Café de Paris Baby spinach, shoe string potatoes

4 THURSDAY, 22 ND NOVEMBER 2018 Lamb s lettuce with fried mushrooms, bacon and croutons Fried slice of salmon with leaf spinach, young potatoes and Ticino white wine pepper sauce Lamb s lettuce with poached egg and croutons Curry of chick peas, sweet potatoes, okra and tofu Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Curry with sweet potato, yellow lentils and okra Braised cheeks of Swiss veal with corn, Pimientos de Padrón and Borettana onions ANIS Fried scallops from the northwest pacific Cauliflower, lardo di Colonnata, Ticino Pepper Ravioli of Swiss veal sweetbread Mushroom essence, toasted Jerusalem artichoke, farmer s ham espuma Entrecôte of German venison selection Von Escher Brussels sprouts, black salsify, aniseed jus, sweet chestnuts, cranberries

5 FRIDAY, 23 RD NOVEMBER 2018 Cream soup of carrots with ginger, coriander and prawns Fried rice noodles with beef, chili and peanuts Cream soup of carrots with ginger and coriander Fried rice noodles with chili, tofu and peanuts LEMON Ceviche of Greek seabream, Aji Amarillo, mango and pomegranate Ravioli of Swiss veal sweetbread Mushroom essence, toasted Jerusalem artichoke, farmer s ham espuma WB&K curry with braised Swiss beef, potatoes, peanuts, onions and rice Tatar of yellow fin tuna from the Maledives with Thai basil ice-cream and cucumber pearls Dim Sum of Swiss pork and Vietnamese prawns with crustacean fond Roasted diced fillet of Swiss beef, garlic, Thai basil, rice