Our Menu for your event & selection of Aklin dishes - autumn 2018

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1 Our Menu for your event & selection of Aklin dishes - autumn 2018 Valid from 17 th September th November 2018 Dear Guest We are very pleased to offer you our selection of seasonal and homemade specialities. All dishes were very carefully created through Olivier Rossdeutsch and his kitchen team. We hope, you will find YOUR menu for your event. If you do have any questions, please do not hesitate to contact us. If you have a budget, we are more than happy to offer you a special menu. For Menu s of 3 courses (Entrée, Main Course, Dessert) you find the price in the A la carte Menu. You can book our lovely locations exclusive for you. Zunft Stube Minimum 45+ Aklin Stube Minimum 16+ Erker Stube Minimum 10+ Our conditions are as follows: By law, we close our restaurant at p.m. For special events we can/must get a permission from the city of Zug. Maximum until a.m. The extension surcharge from 00.00h is CHF per half-hour. Please report number of person 24hours prior the event. Reported number of person will be charged, since preparation is done and fresh items are ordered by our chicken crew. Thank you for your understanding. If you do have any questions, we are more than happy to help you any time. More informations and pictures of all the rooms you will find on our homepage We are happy to welcome you soon. Best regards from the Zuger Zytturm Gregor Walker, owner & Maitre Restaurateur Olivier Rossdeutsch, owner & Chef de Cuisine Restaurant Aklin, Walker & Rossdeutsch AG since 1999

2 Soups Riesling cream soup Aklin with leek and almonds Green-Curry soup with Beluga lentils (lactose free/gluten free) Lobster cream soup Bisque de homard Aklin with Cognac, apple caper and lobster cube All soups are Gluten free Salad s & Entrées Green leafy salad served with roasted nuts & seeds, sun dried apricots Italian or French house dressing of your choice Raw salad of red beets, apple, caramelised walnuts, fresh horseradish, Italian house dressing Lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons Italian or French house dressing of your choice Raw stripes of Scottish salmon, marinated with oranges and dill, mustard- dill sauce, apple-horseradish salad Terrine of Alsatian goose liver, puree of avocado and figs, sauce of Zuger cherries, caramelised walnuts Alsatian Goose liver sautéed, chutney of mango and onions, sauce of Glühwein, Velouté of black truffles Snails (6pieces) du Mont d Vallorbe Suisse, gratinated with herb butter Beef Tatar, elegantly garnished with a taste of Cognac, served with Toast (80 gr.) Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears Entrée Variation Aklin Beef Tatar, Alsatian goose liver terrine, raw stripes of marinated Scottish salmon, Maine lobster salad, lukewarm, salad of Beluga lentils, Velouté of black truffles, mustard dill sauce, Toast Vegetarian delicacies Half portion Full portion Noodles with Umbria Truffles, truffle oil Gocce di tartufo bianco, market vegetables Gratin of vegetables, served with a vegan- lactose free Sauce Hollandaise Rice noodles, market vegetables, sauce of oranges and carrots (vegan, lactose free, gluten free) Should you suffer from any kind of food allergy, please let us know as you order. A menu list with declaration of all ingredients is available if requested. Please be informed, that by law, we assume no liability for any inconvenience. Thank you for your understanding.

3 Aklin meat Classic s Half portion Full portion Pot roast thinly sliced, sauce of horse radish, boiled potatoes, market vegetables Calf s tongue, thinly sliced, white sauce of capers, boiled potatoes, market vegetables Poularde suprème, Filled with sun dried apricots, noodles, market vegetables, sauce of ginger and wild flower honey Quail Fribourgoise out of the oven, filled with goose liver, Portwine Risotto, Sauce of black truffles (no bones) Steak of pork from the grill, mustard sauce, creamy sauerkraut, boiled potatoes Zuger veal Cordon Bleu, filled with Zuger wine cheese, Zuger dry meat, in Kirsch brandy marinated cherries, pan-fried, market vegetables, homemade French Fries Zuger calf s liver with Rösti, market vegetables Sliced Zuger veal, served with mushroom cream sauce, Rösti, market vegetables Zuger steak of veal from the grill, Carnaroli Risotto, Sauce of Zuger Kirsch cherries, market vegetables Beef Tatar elegantly garnished with a taste of Cognac, served with Toast (80/160gr.) Beef Fillet cubes sautéed, served in a sauce of mustard, Basmati rice, market vegetables Tournedos Rossini Beef Fillet grilled with a slice of Alsatian goose liver, sauce of black Umbria truffles, gratinated potatoes, market vegetables Chateaubriand" served with Sauce Béarnaise, vegetables, gratinated potatoes (1 st service) and French Fries (2 nd service) (min. 2 person) 2 Service We grill your meat the way you like it: Rare = bleu / Medium rare saignant / Medium à point / Medium well = légerement rosé / Well done bien cuit Meat dishes ½ Portion 150gr. Meat / Full Portion 200gr. Meat Additional side order portion 7.50 Product declaration. Switzerland Veal, pork - Butcher Aklin Perch, (swiss lakes) Bianchi Comestibles, Zimmermann Walchwil Trout and Lake char Spielhofer Fischzucht Niderwil Snails La Carcailleuse Fribourg Vegetables Hausheer Steinhausen, Bosshard Zug France Goose liver, Dorade Royal, all ocean fish, Poularde Bianchi Comestibles USA Beef maybe produced with hormones Lobster - Bianchi Comestibles Italia Perugia Black Truffles Bianchi Comestibles Scotland Wild Salmon Bianchi Comestibles

4 Lake & Ocean Fish half portion full portion Fillets of lake char; sautéed in cold pressed olive oil, market vegetables or Zug Style, poached in a white wine- herb sauce, market vegetables Fillets of Perch Egli, sautéed in cold pressed olive oil, served with a sauce of lime, market vegetables Duet of sautéed Zuger lake char and Zuger perch, Alsatian Cremant Sauerkraut, reduction of Pinot Blanc Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables Side dish of your choice: Basmati rice, mixed wild rice or boiled potatoes Maine Lobster Specialities Lasagne with Maine Lobster and Dorade Royal, Lobster sauce Lobster noodles, ragout of Maine lobster, lobster sauce Maine Lobster (without shell), Sauce Hollandaise, mixed wild rice, market vegetables Surf & Turf, Maine Lobster (without shell) served with a grilled US Beef Fillet, mustard sauce, mixed wild rice, market vegetables Lobster Menu Amuse Bouche, Lobster cream soup Bisque de homard Aklin, lobster salad lukewarm, tasty Surf&Turf, followed by a fruity variation of sherbets Market Menu Amuse Bouche Aklin little chef s surprise Raw stripes of Scottish salmon, marinated with oranges and dill, mustard- dill sauce, apple-horseradish salad Riesling cream soup Aklin with leek and almonds Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables, mixed wild rice Quail Fribourgoise out of the oven, filled with goose liver, Carnaroli Risotto, Sauce of black truffles (no bones) Bûche Caprifeuille de la Loire goat cheese, lukewarm compote of Zug cherries, caramelized puff pastry Parfait of caramelised walnuts, sauce of Baileys Irish cream With cheese Menu Degustation 7 tasty dishes, created by Olivier Rossdeutsch and his kitchen team seasonal and creative. Surprise yourself. Menu s to be ordered until 12.30h/20.30h

5 Game Specialities Pumpkin cream soup with a taste of vanilla, glazed chestnut Carpaccio of deer with black Umbria truffle, truffle oil Gocce di tartufo bianco, Parmesan Grana Padano Vegetarian Half Portion Full Portion Autumn variation of red cabbage, Spätzli, apple & pear, chestnuts, cranberries, sauce of Cremini mushrooms Game Sliced venison, garnished, with Cremini mushroom sauce, apple & pear, red cabbage, cranberries chestnuts and Spätzli Escallops of venison, apple & pear, red cabbage, cranberries, chestnuts and Spätzli, Gin cream sauce Fillet of deer grilled, Carnaroli Risotto, pepper sauce, cranberries Venison saddle, apple & pear, red cabbage, cranberries, chestnuts and Spätzli, Sauce of Gin & sauce of black pepper on the side (from 2 person) 2 Service price per Person We grill your meat the way you like it: Rare = bleu / Medium rare saignant / Medium à point / Medium well = légerement rosé / Well done bien cuit Dessert Vermicelli with Merinque and whipped cream (with vanilla ice cream + Fr. 4.00) Autumn Menu Amuse Bouche Aklin little chef s surprise Lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons Italian house dressing Pumpkin cream soup with a taste of vanilla, glazed chestnut Escallops of venison, apple & pear, red cabbage, cranberries, chestnuts and Spätzli, Gin cream sauce Walchwil mountain cheese, red wine mustard, ragout of grapes - (optional) Vermicelli with Meringue and whipped cream with cheese igin: Venison Switzerland/Austria, Deer New Zealand

6 Autumn Menu 1 Pumpkin cream soup with a taste of vanilla, glazed chestnut Green leafy salad served with roasted nuts & seeds, sun dried apricots, Italian house dressing Hünenberger steak of pork from the grill, mustard sauce, creamy sauerkraut, boiled potatoes Vegetarian - Noodles with Umbria Truffles, truffle oil Gocce di tartufo bianco, market vegetables Cheese optional Bûche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry Crema Catalana burnt with brown sugar Menuprice Fr / Vegetarian Main Fr Cheese Fr Autumn Menu 3 Green leafy salad served with roasted nuts & seeds, sun dried apricots - Italian house dressing Lobster cream soup Bisque de homard Aklin with Cognac, caper and lobster cube Zuger steak of veal from the grill, Carnaroli Risotto, Sauce of Zuger cherries marinated in Kirsch, market vegetables Vegetarian - Noodles with Umbria Truffles, truffle oil Gocce di tartufo bianco, market vegetables Cheese optional Walchwiler mountain cheese, red wine mustard, Calvados grapes Light variation of sherbets garnished with fresh fruits and fruit sauce Autumn Menu 2 Riesling cream soup Aklin with leek and almonds Poulard suprème, Filled with sun dried apricots, noodles, market vegetables, sauce of ginger and wild flower honey Vegetarian - Gratin of vegetables, served with a vegan- lactose free Sauce Hollandaise Cheese optional Variation Suisse Emmentaler, Greyerzer, Appenzeller, Port wine pears, nuts Variation of light and dark chocolate mousse Menuprice Fr / Vegetarian Main Fr Cheese Fr Autumn Menu 4 Lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons - Italian house dressing Zuger veal Cordon Bleu, filled with Walchwil mountain cheese, Zuger dry meat, in Kirsch brandy marinated cherries, pan-fried, market vegetables, French Fries Vegetarian - Gratin of vegetables, served with a vegan- lactose free Sauce Hollandaise Variation of light and dark chocolate mousse Menuprice Fr / Vegetarian Main Fr Cheese Fr Menuprice Fr / Vegetarian Main Fr

7 Zytturm Menu Lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons - Italian house dressing Fillets of lake char; sautéed in cold pressed olive oil, julienne of vegetables Zuger steak of veal from the grill, Carnaroli Risotto, Sauce of Zuger cherries marinated in Kirsch, market vegetables Cheese optional Walchwiler mountain cheese, red wine mustard, Calvados grapes Zuger Kirsch cake Zuger Ice coffee Aklin style with Kirsch Lobster r Menu Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears Lobster cream soup Bisque de homard Aklin with Cognac Surf & Turf, Maine Lobster (without shell) served with a grilled Beef Fillet, mustard sauce, mixed wild rice, market vegetables Cheese optional Brie de Meaux Ille de France, black Umbria truffle, chutney of apple and pumpkin Light variation of sherbets garnished with fresh fruits and fruit sauce Menuprice Fr / Cheese Fr Aklin Menu Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables Tournedos Rossini Beef Fillet grilled with a slice of Alsatian goose liver, sauce of black Umbria truffles, gratinated potatoes, market vegetables Cheese optional Buche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry Sabayon of Marsala wine, vanilla ice cream, chocolate Menuprice Fr / Cheese Fr Menu Degustation 7 tasty dishes, created by Olivier Rossdeutsch and his kitchen team seasonal and creative, composed just for you. Surprise yourself. Menuprice Fr / Cheese Fr Menuprice Fr

8 Our Sweets Half Portion Full Portion Parfait of caramelised walnuts, sauce of Baileys Ice coffee Aklin style (with Kirsch + Fr. 4.--) Kirsch Cake Zug Crema Catalana burnt with brown sugar Variation of light and dark chocolate mousse Panna Cotta with mango sauce Light variation of sherbets garnished with fresh fruits and fruit sauce Sabayon of Marsala wine, vanilla ice cream, chocolate Dessert Variation Aklin, fruity sherbets, chocolate mousse, parfait, kirsch cake Zug, fresh fruits and fruits sauce Our cheese Switzerland Walchwiler mountain cheese, half soft, cow milk Emmentaler, aged 12 month, raw cow milk Greyerzer, aged 12 month, raw cow milk Appenzeller, mild, raw cow milk Entlebucher Schafmutschli, raw sheep milk Jersey blue (blue cheese), mild, raw Jersey cow milk France Reblochon fermier, soft, mild, raw cow milk Brie de Meaux, Ille de France, soft, mild, raw cow milk Roche Baron (blue cheese), soft, mild, pasteurised cow milk Buche Caprifeuille de la Loire, raw goat milk Cheese Variation Walchwiler mountain cheese, red wine mustard, Calvados grapes Brie de Meaux Ille de France, with black Umbria truffle, chutney of apple and pumpkin Buche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry Variation France Roche Baron, Reblochon, Brie de Meaux, caramelized apple & cinnamon Variation Suisse Emmentaler, Greyerzer, Appenzeller, Port wine pears, nuts Variation goat, sheep, cow Buche Caprifeuille de la Loire goat cheese, Entlebucher sheep cheese, Jersey Blue