Winter Menu Suggestions

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Alan Garrison
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Winter Menu Suggestions Dear Guest These seasonal compositions were created by our master chefs, Andy Fluri and Niko Eichner, and are ideally suited for parties of 10 or more.

1 Winter Menu Suggestions Dear Guest These seasonal compositions were created by our master chefs, Andy Fluri and Niko Eichner, and are ideally suited for parties of 10 or more. You may rearrange them as you please, i.e. exchange courses or complement your menu choices with another one of the many alternatives we have on offer. On menus consisting of 4 courses or more, the main course will be smaller, and consequently the price for that course will be reduced by 20%. It would be our pleasure, of course, to put a more individual menu together for you should you so wish. And you are cordially welcome to let the market fresh cuisine on our a la carte menu in Restaurant Balances convince you, should you wish to have a Sample Meal.

Menu Suggestion (for parties of 20 or more) with an Appetizer and Dessert Buffet Appetizer Buffet Canadian lobster, mango, wasabi Ora King salmon, pickles, horseradish, dill shrimp, pea-wasabi mousse

2 Menu Suggestion (for parties of 20 or more) with an Appetizer and Dessert Buffet Appetizer Buffet Canadian lobster, mango, wasabi Ora King salmon, pickles, horseradish, dill shrimp, pea-wasabi mousse Tuna fish carpaccio, enoki mushrooms, ginger, tobiko roe Quail and mushroom roulade Boiled fillet of veal, vegetable vinaigrette Organic sea salted ham, marinated vegetables Lamb filet, duck liver, fig-nut bread Buffalo mozzarella, cherry tomatoes, basil Main course Veal filet prepared in olive oil with a creamy mushroom sauce Beef fillet with thyme jus New potatoes with spring onions Seasonal vegetables from the market Dessertbuffet Almond - raspberry slices Toblerone mousse Brownie, filled cream puffs Tonka bean panna cotta with fruit compote Passion fruit tart with meringue Creme brûlée Sorbet in assorted flavours with liqueur Fruit platter with berries Cheese platter from Maître Fromager Rolf Beeler with fruit bread CHF 115.

3 Menu Suggestion I Pan-fried jumbo shrimp, chilli peppers, marinated vegetables, avocado and sprouts on an winter salad Grilled Swiss chicken breasts with thyme jus over winter seasonal vegetables, homemade potato dumplings with truffle Toblerone mousse with pickled prunes and pear sorbet CHF 75. Menu Suggestion II Lamb s lettuce with smoked duck breast, dried figs Cranberries and sprouts Central Swiss Veal filet Braised veal cheek with truffle jus Cannelloni filled with filled with mushroom, broccoli Almond-raspberry slices and yogurt-lime sorbet CHF 85. Menu Suggestion III Duck liver terrine with apple, brioche, Challans duck breasts with honey jus, herb salad Central Swiss beef filet with lobster and mango skewers Bearnaise sauce, potato muffins, vegetables from the market Curd strudel with sour cherry compote and vanilla ice cream CHF 99.

4 Menu Suggestion IV Organic sea salted ham from Ueli s Farm an winter salad with marinated mushrooms Roasted rack of local veal with port wine jus Polenta strudel and vegetables from the market White coffee parfait with chocolate donut Mango and pistachios CHF 83. Menu Suggestion V Tagliatelle with Canadian lobster, cream, leeks, tomatoes, dill Cream of cauliflower soup with mango espuma Central Swiss filet of veal variation Rack of lamb with an herb crust and red wine jus Mashed sweet potatoes, vegetables from the market Tonka bean creme brûlée, mini mango tart CHF 95. Menu Suggestion VI Trio of tuna fish tartare, South African scampi with passionfruit Spiny lobster medallion with cucumber balls Cream of carrot and ginger soup with lemon thyme Rack of suckling pig with marjoram jus Mashed potatoes and vegetables from the market Mini fruit cakes, creme brûlée, mandarine sorbet CHF 96.

5 Appetizers Pan fried jumbo shrimp, chili peppers, marinated vegetables, avocado and sprouts over a winter salad CHF 21. Lamb s lettuce with smoked duck breast, dried figs Cranberries and sprouts CHF 17. Duck liver terrine with apple, brioche, Challans duck breasts with honey jus, herb salad CHF 25. Organic sea salted ham from Ueli s Farm over a winter salad with marinated mushrooms CHF 19. Tagliatelle with Canadian lobster, cream, leeks, tomato, dill CHF 25. Trio of tuna fish tartare, South African scampi with passion fruit Spiny lobster medallion with cucumber balls CHF 29. Soups Concentrated Consomme with poached quail egg, mushrooms, leeks CHF 15.. Thai curry soup with Canadian lobster over pineapple chutney CHF 15. Cream of carrot and ginger soup with lemon thyme CHF 13. Cream of cauliflower soup with mango espuma CHF 13. Cream of duck liver soup with duck liver creme brûlée CHF 13. Trio of ox tail, cream of celery with truffles and pumpkin soup CHF 15.

6 Main Courses Grilled Swiss chicken breasts with thyme jus over winter vegetables, CHF 39. homemade potato dumplings with truffle from 4 courses CHF 31. Roasted rack of Central Swiss veal with port wine jus CHF 49. polenta strudel and vegetables from the market from 4 courses from 4 courses CHF 39. Rack of suckling pig with marjoram jus CHF 49. Mashed potatoes and vegetables from the market from 4 courses CHF 39. Central Swiss fillet of Veal braised veal cheek with truffle jus CHF 53. Cannelloni filled with mushrooms, broccoli from 4 courses CHF 42. Variation of Central Swiss fillet of veal Rack of lamb with an herb crust in red wine jus CHF 53. Mashed sweet potatoes, vegetables from the market from 4 courses CHF 42. Central Swiss fillet of beef with lobster-mango skewers CHF 59. Bearnaise sauce, potato muffins, vegetables from the market from 4 courses CHF 47. Pan fried pike perch filet with parmesan chips CHF 47. over leek risotto with baked zucchini from 4 courses CHF 38. Grilled Black Tiger jumbo shrimp Mediterranean style CHF 39. Basmati rice with herbs and vegetables from the market from 4 courses CHF 31.

7 Vegetarian Main Courses Risotto with beets, parmesan chips and celery puree CHF 27. Finger noodles on a creamy truffle sauce with leeks and artichokes CHF 27. Ravioli filled with mushrooms on a bed of sauerkraut Cranberries and black nuts CHF 27. Herkunft unserer Produkte: Veal Rack of Lamb Beef fillet Duck Quail Duck liver Chicken Suckling Pig Pike perch Black Tiger Jumbo Shrimp Yellow-fin Tuna Lobster Shrimp Traps OK Salmon Spiny lobster Switzerland Australia / New Zealand Switzerland France France Israel Switzerland Switzerland Estonia Vietnam / Farmed Handline Phillipines / Wild catch/ Hand line Canada / Wild catch / Traps South Africa / Wild catch / Traps New Zealand / Wild catch / Hand line Brazil / Wild catch / Traps Cheese Selection from Maître Fromager Rolf Beeler from Switzerland: Seebodenalp mountain cheese, Fribourger Vacherin, Stanser Kuhfladen local soft cheese, Napf mountain cheese Alpkäse Bleiki / NW, Pragel- Bödmeren, Galliker- Grottino from Italy: Unpasturized Taleggio, Gorgonzola, Pecorino Toscano, Parmigiano Reggiano, Tuma sheep s cheese from Piemont from France: Unpasturized Saint-Maure Caprifeuille, Brie de Meaux, Brillat Savarin, Pavé d Affinois, Roquefort, Affiné au Chablis CHF 15.

8 Desserts Dessert Variety Mini fruit cakes, creme brûlée, mandarine sorbet CHF 15. Tonka bean creme brûlée, mini mango tart CHF 15. Almond raspberry slice with yogurt- lime sorbet CHF 15. Toblerone Mousse with pickled prunes and pear sorbet CHF 15. White coffee parfait with chocolate donuts mango and pistacchio CHF 15. Chocolate mousse slices with an exotic fruit salad passionfruit sorbet CHF 15. Curd strudel with sour cherry compote and vanilla ice cream CHF 15. Apple tart with vanilla espuma and wild honey ice cream CHF 15. Dessert Buffet (for 20 or more) Almond raspberry slices Toblerone mousse Brownies, filled cream puffs Tonka bean panna cotta with fruit compote Passion fruit tart with meringue Creme brûlée Assorted sorbets with liqueur Fruit platter with berries Cheese platter from Maître Fromager with fruit bread CHF 27. CHF 21. without cheese

Spring Menu Suggestions

Spring Menu Suggestions Dear Guest These seasonal compositions were created by our master chefs, Andy Fluri and Niko Eichner, and are ideally suited for parties of 10 or more. You may rearrange them as