2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.
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1 2018 Autumn Menu For your special diets and intolerances, please contact the service personnel.
2 Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve, vanilla oil, potato and apple mash Silky pumpkin cream 18.- Gruyère-cheese foam & raw ham crunch Artichoke & fresh goat s milk cheese terrine V 20.- Hazelnut, orchard fruit sticks Homemade foie gras with a touch of liquorice 26.- Date bonbon & gingerbread Pressed Scottish smoked salmon with vanilla & mascarpone 26.- Sweet-corn pancake & crispy chicory Scallop sashimi 25.- Lime jell & Avruga caviar, salted butter crisp King prawns 22.- Tempura style, sweet chili emulsion Mixed salad V - G 12.- Aromatic herbs & Sakura, homemade vinaigrette Origins : Raw ham, Switzerland / Foie gras, Scallop, France / Salmon, Scotland / Prawn,Vietnam
3 From land and sea, main courses Scallops 42.- Braised scallops, Martini-flavoured broth, celeriac & artichoke Makó Whole baby monkfish 46.- Caper powder, cepe mushrooms, crispy eryngii with cashew nuts & parsnip chantilly Fillets of perch G 42.- With tumeric & fresh herbs, meunière accompaniment, Anna potatoes & dried bacon Fillet of turbot G 44.- Yuzu sabayon, Riso, artichoke emulsion & William pear Calf s cheek braised in sangria 46.- Truffle & smoked potato, grilled leeks with nutmeg Pork shank 38.- Vanilla-flavoured cider & cardamom caramel, mashed parsnip, salsify «en papillote» Breast-fillet of chicken steamed with mint & coriander G 39.- Vegetable tagine, lemon & dried fruit Beef tenderloin, matured on the bone G 52.- Poached, with forgotten vegetables, foie gras & a hint of gingerbread Beef tenderloin tartar 150 gr Mama Wong-style, large country-style French fries & fresh salad 250 gr Origins : Scallop, Monkfish, Turbot, France / Perche, Poland or Estonia / Calf, Pork, Chicken, Beef, Switzerland
4 Pure vegetarian MAIN COURSES Riso, artichoke emulsion & William pear V - G 26.- Reggiano parmesan shavings Salsify & leeks V - G 26.- Truffle-flavoured vinaigrette & New Zealand spinach FOR «TOMORROW S GOURMETS» We are happy to give your children the opportunity to discover the secrets & diversity of our cuisine! They can have a choice of any starter and any main course from our menu for the «magical» price of CHF 25.- or they can chose one main course for CHF 15.- (half portion). For children up to 12 years old, accompanied, excluding drinks.
5 Shellfish just a short season... Sea urchin tongues 32.- Cream of cauliflower, foie gras fingers & botargo N 3 Marenne oysters from Oléron, 6 pieces 28.- Shallot foam & seaweed-butter mille-feuilles CHF 2.50 per extra oyster Dog cockles roasted on coarse-grain salt 21.- Panko, sweet pepper & tomato piperade with chorizo Crispy scallops served in their shell Leek & christophine, champagne zabaglione 28.- Origins : Oyesters, Foie gras, Dog Cockles, Scallops, France / Chorizo, Spain / Sea Urchins, Iceland
6 And to end. on a sweet note Cheeses ripened in the cellars of the renowned specialist Sterchi 18.- Quince Iced mousse pastry, charcoal meringue, flambéed alcohol V 16.- Chocolate Chocolate fondant, yuzu & ginger V 18.- Pear Roasted pear, chestnut & whisky ice-cream V 16.- Lemon Macaroon, cocoa & black olive mousse V 16.- Chestnut Mandarin crème brûlée, candied chestnut & pomelos shards V 18.-
7 Ice creams Our traditionally made ice creams & sorbets, produced by a small-scale French company, contain no added flavours or colouring agents Coupe Danemark (vanilla ice cream, whipped cream, hot melted chocolate) 14.- Café glacé (espresso coffee ice-cream with croquant shards, coffee sauce, whipped cream) 14.- Sorbets & fresh fruit palette 15.- Ice cream : Sorbets : Vanilla Raspberry Arabica coffee Passion fruit Yogurt Blackcurrant Salted butterscotch, Speculaas Strawberry Chocolate Banana Pistachio, Grand Marnier Yuzu Coconut Lemon Green tea Lychee 3.- per scoop / Additional cream 2.- / Additional chocolate sauce 2.-
2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.
2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
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The Autumn Menu *** 189
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Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~
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TO START. Allergens: 5, 6, 7, 11, 13. Allergens: 1, 2, 3, 11. Allergens: 7, 8, 9, 11, 12, 13. Allergens: 5, 6, 7, 11. Allergens: 1, 2, 3, 6, 7, 9, 11
At Earth & Vine, our philosophy is simple. We want our dishes to be the best expression of the wonderful ingredients that we find right here on this Island. We ve forged great relationships with some of