It s going to be fall

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Jewel Beasley
5 years ago
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1 It s going to be fall Fall menu Smoked pheasant breast Pumpkin variation, lamb s lettuce, fig plum chutney Poitrine de faisan fumée Variation de courge, mâche, figue quetsche chutney Porcino cream soup with bacon foam and rosemary croutons Velouté de bolet avec mousse au lard et des croutons au romarin Duo of deer Venison entrecote and jugged deer from Holzen Spaetzli with roasted nuts, fall vegetables Duo de cerf Entrecôte de cerf et Holzen civet de cerf Spaetzli, légumes d automne / Pumpkin orange cake with vanilla and chestnuts Petit gâteau de courge et orange avec vanille et marrons courses courses (without soup) courses (without appetizer) Vegetarian menu Seasonal lettuce Blue potato chips, port wine figs, walnuts, pumpkin honey dressing Laitue saisonnière Chips bleu, figues au porto, noix, sauce de salade à la courge et au miel Pumpkin cream soup with Ras el Hanout and orange Soupe à la courge avec Ras el Hanout et orange CH Carnaroli Risotto with roasted almonds, grapes and caramelized chestnuts Risotto Carnaroli avec des amandes grillés, raisins et marrons caramélisés / Chocolate tarte with chokeberry sorbet Tarte au chocolat avec sorbet aux baies d Aronia courses courses (without soup) courses (without appetizer) 45.00

2 Guest Chef Damien Germanier The real Valaisan had been dreaming in his childhood of becoming a chef. Today he has not only been able to fulfill his dream, but is also really successful with it. With one Michelin star and decorated with 17 Gault Millau points he plays culinary in the highest league. In his restaurant in the heart of Sion, he has completely banished the menu. He wants to fulfil the wishes of his guests and creates a surprise menu together with the guest. The products used are not necessarily luxurious, but he sees this as a challenge and to express their originality and diversity. The menu is accompanied by the best Valais wines from the two wineries «Domaines Rouvinez» and «Charles Bonvin». After the opening evening on Thursday, 16. August 2018 you can enjoy the menu in our restaurants Galerie and Pavillon until Wednesday, 31. October Le Foie Gras Foie gras roulade with house made pistachio sausage Roulade au foie gras accompagnée par une saucisse de pistache Johannisberg Mont-Fleuri, Charles Bonvin Le Rouget Red mullet with carrots and ginger variation Rouge barbet, carottes et une variation de gingembre L`Oeuf Soft boiled egg with mushroom variation and vegetable broth L œuf mollet, champignons Bouillon de légumes Cornalin, Charles Bonvin Le Chevreuil Roasted saddle of roe venison with potato mousseline and fresh raspberries Selle de chevreuil rôtie Mousseline aux pommes de terre «La Ratte» et framboises Coeur de Domaine rouge, Domaines Rouvinez Le Pamplemousse Pomelo sorbet and parfait, Weiss beer ice cream Parfait et sorbet au pamplemousse, glace à la bière blanche Les Grains Nobles, Domaines Rouvinez Menu with accompanying wines Course Menu (Starter, fish or egg, main course, dessert) Course Menu (Starter, main course, dessert) 74.00

3 Appetizers The Tradition of smoking salmon from the foot of Mythens Smoked Scottish salmon with honey mustard sauce, toast and capers small portion Saumon fumé écossais avec sauce à la moutarde au miel, toast et câpres Fall Smoked pheasant breast Pumpkin variation, lamb s lettuce, fig plum chutney Poitrine de faisan fumée Variation de courge, mâche, figue quetsche chutney Beef steak tartar Classic with capers, onions and mushrooms Classique avec câpres, oignons et champignons small portion Baked with Café de Paris Cuit au four avec Café de Paris small portion With baked egg and bacon avec œuf et bacon small portion Give your tartar an upgrade with whiskey, cognac or truffel oil All tartars will be served with our home made Focaccia or toast from the Heini bakery Salad variations light and healthy Green salad Salade verte Mixed salad Salade mixte Lamb s lettuce with bacon and egg Mâche avec lard et des œuf Salad with grape and cherry tomatoes with marinated mozzarella and rocket salad small portion Salade de tomates avec mozzarella mariné et salade de roquette Caesar Salad with lettuce, parmesan, croutons and egg César salade, parmesan, croûtons et œuf Seasonal lettuce, with grapes, nuts and oranges Laitue saisonnière avec des raisins, des noix et des oranges Add your choice of topping for your personal upgrade of your salad: fried seasonal mushrooms 6.00 grilled Swiss chicken breast 8.00 five fried jumbo shrimps with herbs and garlic four fried scallops with Noilly Prat and garlic 12.00

4 Soups Hearty and clear Clear beef broth with stripes of herb pancakes and vegetables Bouillon de bœuf avec des crêpes aux herbes et des légumes Creamy and delicate Porcino cream soup with bacon foam and rosemary croutons Velouté de bolet avec mousse au lard et des croutons au romarin Pumpkin cream soup with Ras el Hanout and orange Soupe à la courge avec Ras el Hanout et orange Vegetarian and Vegan Vegetarian Potato gnocchi with mascarpone Sbrinz, seasonal mushrooms and vegetables small portion Gnocchi avec mascarpone, sbrinz, champignons et légumes Carnaroli Risotto with roasted almonds, grapes and caramelized chestnuts small portion Risotto Carnaroli avec des amandes grillés, raisins et marrons caramélisés Spaghettini with truffle cream, sautéed Brussels sprout leafs year old Aceto Balsamico from Pecoraro small portion Spaghettini à la crème de truffe, feuilles de choux de Bruxelles Aceto Balsamico 9 ans de Pecoraro Pumpkin Ravioli with orange ginger sauce and black salsify small portion Ravioli à la courge avec une sauce à l orange et au gingembre, salsifis Add your choice of topping for your personal upgrade of your dish: fried saisonal mushrooms 6.00 grilled Swiss chicken breast 8.00 five fried jumbo shrimps with herbs and garlic four fried scallops with Noilly Prat and garlic Vegan Pan fried thyme polenta with mangold and mushrooms Polenta au thym roti avec côtes de bette et champignons small portion Mezze creations Hummus, falafel, quinoa tabbouleh, fattoush salad Cacık, avocado and flatbread small portion Houmous, falafel, taboulé de quinoa, salade de fattoush Cacık, avocat et pain plat

5 Fresh fish Perch fillets Lucerne style with fried potatoes and fresh spinach Filets de perche Lucerne Art avec des pommes de terre frites et épinards Grilled seabass with champagne sauce, almond risotto with grapes, Romanesco Loup de mer grillé avec sauce au champagne Risotto aux amandes avec des raisins, Romanesco Char from Römerswil with tarragon sauce mashed potatoes with celery and truffle, vegetables Omble chevalier de Römerswil avec sauce à l estragon Purée de pommes de terre et de céleri truffé, légumes Fried giant prawns, saffron-orange sauce, tagliatelle and broccoli Crevettes grillées, safran-sauce à l'orange, tagliatelle et brocoli Meat pleasures Traditional «Wienerschnitzel» French fries, green beans, lemon, capers and anchovies Traditionnel «Wiener Schnitzel», frites, haricots verts, citron, câpres et anchois Sliced Swiss veal, served in a pan with mushroom sauce, Rösti and market vegetables Tranches de veau suisse, servi dans une casserole avec sauce aux champignons, pommes de terre rissolées et légumes du marché Lucerne`s favourite «Chügelipastetli» Stew of veal and pork with cream sauce and mushrooms filled in a puff pastry accompanied by market vegetables Ragoût de veau et de porc à la sauce à la crème et aux champignons rempli dans une pâte feuilletée, légumes du marché Beef fillet Rossini with duck liver, mashed potatoes with celery and truffle, vegetables Filet de bœuf Rossini avec foie de canard, purée de pommes de terre et de céleri truffé, légumes The Chateaubriand Hotel Schweizerhof Lucerne` s signature dish! (Min. 2 persons) served in two courses Châteaubriand with Béarnaise p.p Choose your side dishes Potato gratin, french fries, potato gnocchi, polenta, risotto, rice, mashed potatoes Because of our gentle cooking method we ask you to schedule about 45 minutes time to Gourmet. Thank you

Collaboration with the La Capriola Foundation The Hotel Schweizerhof Lucerne offers young people with handicaps the opportunity to become qualified professionals.

Perhaps you will be served by a trainee of the La Capriola foundation. Thank you for your understanding and enjoy your meal Where Lucerne eats the most beautiful, freshness and quality are guaranteed.

6 Collaboration with the La Capriola Foundation The Hotel Schweizerhof Lucerne offers young people with handicaps the opportunity to become qualified professionals. We promote the strengths of these learners, work specifically on their weaknesses and prepare them individually for social integration. Perhaps you will be served by a trainee of the La Capriola foundation. Thank you for your understanding and enjoy your meal Where Lucerne eats the most beautiful, freshness and quality are guaranteed. Where our fresh products come from: Fish and seafood Prawns: aquaculture, Vietnam, ASC certificate Smoked Salmon: aquaculture, Scotland Fresh salmon: aquaculture, Norway Anchovies: aquaculture, Spain Red mullet: wild catch, France Perch: aquaculture, Frutigen, Switzerland Char: aquaculture, Römerswil, Switzerland Seabass: wild catch, Atlantic Scallops: wild catch, Northwest Pacific, MSC Certificate Lobster: wild catch, Main USA Poultry Our chicken comes from Switzerland. Special poultry are sourced from France. Our supplier guarantees their careful processing. Veal / pork / beef We source veal and pork exclusively from companies in Central Switzerland that have committed themselves to animal welfare. Our master butcher knows all producers personally. The butchery Felder from Schwyz provides us with boned beef from Central Switzerland. Venison Our venison comes from Germany. Particularly strict import controls and our reliable suppliers guarantee clean products and the best quality. The jugged deer comes from Holzen Fleisch in Ennetbürgen, Switzerland Eggs / cheese Swiss eggs are purchased from our supplier, who is responsible for the welfare of the chickens and the careful processing of the products. For our desserts and pasta we use pasteurized egg products. Our goat, mountain and Alpine cheeses are all sourced from the Bergkäserei Doppleschwand, in the middle of the UNESCO Biosphere Entlebuch. Vegetables / fruits Farmer Sepp Muff from Schwarzenbach in the Michelsamt Lucerne, supplies us with seasonal fruits and vegetables from regional cultivation. In addition, we source products from the European area as well as international delicacies. Bread Fine baked goods such as bread rolls, croissants and breads are freshly made every day from the bakeries Heini and Wey Beck Lucerne and at the Beck Barmettler in Stans. Allergens: Our service team can advise you on food allergies. if desired, we also cook gluten and lactose free for you.

ENTRÉES / STARTERS. Panna Cotta au lait de brebis avec biscuit aux noix et légumes racines. Sheep s milk Panna Cotta Nut biscuit and root vegetables

ENTRÉES / STARTERS. Panna Cotta au lait de brebis avec biscuit aux noix et légumes racines. Sheep s milk Panna Cotta Nut biscuit and root vegetables ENTRÉES / STARTERS Panna Cotta au lait de brebis avec biscuit aux noix et légumes racines Sheep s milk Panna Cotta Nut biscuit and root vegetables 14.50 Saumon mariné hivernale avec petits pois et Wasabi