Golden Sour 15,50 Tanqueray Gin infused with asparagus / lemon juice egg yolk / clouds sugar / salt

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Aperitif drinks Royal Angel 14,50 Licor 43 / sour rhubarb / champagne / lime juice rhubarb juice Golden Sour 15,50 Tanqueray Gin infused with asparagus / lemon juice egg yolk / clouds sugar / salt Porn

Hamburger Sun 14,50 Gin sul / Montenegro / fresh lemon juice / rosemary syrup

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Meat specialities, Special Cuts & Dry Age From ocean & rivers Fresh delicacies Salads & herbs Vegetables & fruits Italian delicacies

With the slogan: Our food. Your questions. we want to show off the quality and origin of our dishes. Therefore we would like to bring the actors behind the scenes into the spotlight. We want to introduce

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Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy

Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs

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STEAK SPECIAL. Every Tuesday 6-10pm 35 for 2 Dry-Aged Rump Steaks & a Bottle of House Wine FISH SPECIAL

EVENING MENU If you have any food allergies or intolerances, please let a member of the waiting team know and we will do our very best to accommodate. However, because all menu items are prepared in a

STARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10

STARTERS Australian Black Angus Beef Carpaccio Wafer Thin Sliced Beef, Drizzled with Aged Balsamic Dressing, Rocket Leaf Salad, Shaved Parmesan, Tomato Vinaigrette, Roasted Pine Nuts FB $40 AIP $20 Mediterranean

Menu MONDAY - SATURDAY 11:30AM - 9:30PM PIZZA SERVED UNTIL 10PM. SUNDAY 11:30AM - 8:30PM PIZZA SERVED UNTIL 9PM.

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TAPAS [small plates to be shared or eaten as a starter] Haloumi 74 fried haloumi kataifi rosemary honey lime

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Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

Spring & Summer Seasonal Menu

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S M A L L P L A T E S

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Furthering our commitment to environmental protection, we have also said goodbye to plastic drinking straws and use biodegradable ones instead.

Dear guest, Welcome to Full Moon Char Grill, Anantara Bophut s award-winning signature restaurant, located on the west-end of the charming Fisherman s Village and overlooking the pure wonder of Bophut

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Cold Counter. Cerignola Olives (v) 4.25 Giant Apulian green olives. Freshly Baked Bread (v) 3.50 Normandy butter

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We are looking forward to serving you. Please enjoy your culinary journey.

Dear guest, Welcome to Full Moon Char Grill, Anantara Bophut s award-winning signature restaurant, located on the west-end of the charming Fisherman s Village and overlooking the pure wonder of Bophut

The Full Moon menu has been created by Executive Chef Martin Kindleysides drawing from his journey through life

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Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

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

Our Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability

W o r k i n g L u n c h

Working Lunch WORKING LUNCH MENU ONE Wholewheat penne pasta, wilted tomato, basil and olive oil v Roast butternut squash, cumin and rapeseed oil v Coronation chicken salad with naan bread Samphire and

Starters /Small plates

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TREAT CATERING. Whether it be an extravagant culinary event for two, or an intimate dinner for a thousand, every meal should be a Treat

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A LA CARTE MENU. Sauces: peppercorn, béarnaise, garlic butter or blue cheese 2.50

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W I N T E R / 1 9

W I N T E R 2 0 1 8 / 1 9 STARTERS & SALADS Blood-orange, pepper and mint marinated salmon, fennel salad 22 with mustard dressing Veal fillet Carpaccio with chervil pesto, alpine cheese 23 and black cherries

Lunch is focused on balanced cuisine, with an emphasis on specialties from the hut.

Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared

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Bon Appétit. Kent Sullivan, Chef de Cuisine David Bloom, Maître d Hôtel

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Warm Olives (V) (GF) marinated in handpicked rosemary, garlic and a hint of chilli. Rustic Garlic Ciabatta Bread (V)

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You need any information to allergens or food additives? Feel free to ask for our special overview.

Dear guests, we take your nutrition seriously and want you to have a good time in our restaurant. We offer numerous vegan, vegetarian, gluten- free and lactose- free dishes, that are marked in our menu.

STARTER. Tom Yum Grilled Prawns (S) 63. Coconut emulsion I sesame tuile I spicy yuzu gel I avocado sorbet. Jakarta Fruit and Asian Salad (V)(N) 49

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Starters. SHARING STARTERS For two. SOUP DU JOUR V 4.95 Freshly made soup of the day with warm focaccia

A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson

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Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum

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Monday - Sunday from 5.00pm Last meal orders pm

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Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,

The Spring Menu. by Claus-Peter Lumpp ***

The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb

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

Poached Smoked Salmon Oak-Wood-Poached Smoked Salmon With Mixed Greens, Fresh Apple, Beetroot And Sliced Radish In Lemon-Dill Dressing.

Gambinis Omelette Your Choice Of Swiss, Mozzarella Or Goat Cheese With Crispy Bacon And Homemade Herb-Roasted Potato, Sundried Tomato Served With Buttered Artisanal Bread. SR 39.90 C&G Egg Special Our

STARTER. Classic steak tartare Mallard style Hand cut steak tartare with shallots, rocket, parmesan, egg yolk and freshly grated truffle.

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Hand-cut Wagyu tenderloin, quail yolk, shaved parmesan, arugula salad, truffle oil, and crostini

Appetizers French Onion Soup 14 Caramelized Vidalia onions, port-demi reduction, cave aged gruyère Kobe Dumplings 9 Six dumplings, Maple soy reduction, spicy aioli, Asian slaw Steak Tartar 21 Hand-cut

SPRING/SUMMER MENU 2018/2019

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Lunch is focused on balanced cuisine, with an emphasis on specialties from the hut.

Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared

2 courses courses 31.50

Set lunch menu Tuna sashimi scallop, bloody mary jelly, avocado, cucumber, wasabi ( 6supp) Crispy hen s egg duck ham, truffled asparagus salad Wild garlic risotto aged parmesan, parsley purée Cod roast

* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet

For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert

Private Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters

3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress

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Turbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50

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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

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Veal tatar / tuna Tataki / Wasabi Cucumber / Pommery mustard / brioche Lardo di Colonnata / passion fruit / hollandaise 26.

«CRAP DA FÖ» GRILL & LOUNGE APPETIZERS Interpretation of vitello tonnato Veal tatar / tuna Tataki / Wasabi 26.00 Home smoked salmon Cucumber / Pommery mustard / brioche 24.00 Fried scallops Lardo di Colonnata

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A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson

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John Henderson of Glenrothes, an award-winning Scottish butcher, supplies us with our sausages, game, black pudding, beef short rib and pork.

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Starters Crab and Prawn Cocktail Chancre Crab, Coldwater Prawns & Crevette, Lemon Mayo, Radicchio & Little Gem, Marie Rose Sauce Smoked Salmon Olive Tapenade, Rocket, Capers, Ciabatta Croute and Lemon

The DINE option serves you your usual size of starter or main course as where the TASTE option is half the size of a DINE serving.

W E L C O M E T O C I R E Our menu features only the freshest plus where possible local and organic produce. The dishes are prepared using Western cooking techniques combined with some subtle Asian touches

SALT & SZECHUAN PEPPER CRISPY SQUID 26 Sour tomato dip. STEAMED CRAB & SHRIMP DUMPLINGS 26 Roasted shallots, green onions, Szechuan chili oil

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The Spring Menu. by Claus-Peter Lumpp ***

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small plates CRISPY PORK BELLY $13 Triple-cooked pork belly, pickled daikon & pineapple, served with an Asian dip

FOOD Tess has an open-concept kitchen for our team of young, local chefs to showcase their talent. Our simple but modern menu features a combination of small, medium and large plate servings that are ideal

The lunch menu. Including three glasses of corresponding wines *** ***

The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic

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SPRING & SUMMER MENUS

MENU 1. The menus are provided as suggestions. We will be pleased do create an individual offer according to your personal preferences. 2. We kindly ask you to quote the final guest number 7 working days