Limmatquai Zürich. Menu Suggestions. Spring / Summer All prices in CHF. Menu 1. Greek salad with feta and vine tomatoes 12.
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1 Menu Suggestions Spring / Summer 2017 All prices in CHF Menu 1 Greek salad with feta and vine tomatoes 12. Grilled prime veal steak with calvados sauce on a Provençal peperonata with rosemary new potatoes 44. Homemade peach panna cotta with raspberry coulis 11. Complete: 67. Menu 2 Crispy rocket salad with parmesan shavings and sun-ripened cherry tomatoes in a balsamic vinaigrette dressing 12. Fried sea bass fillets with lemon butter on green asparagus risotto with blue potato chips 42. Homemade mango yoghurt mousse with fresh raspberries 14. Complete: 68. Menu 3 Cold avocado soup with diced tomatoes and fresh chervil 12. Poached Lake Zurich perch fillets with a light saffron sauce on black Venere rice with glazed spring vegetables 42. Roasted pineapple with Madagascar pepper and passion fruit sauce with a scoop of coconut ice cream 15. Complete: 69. info@zunfthauszursaffran.ch. 12
2 Menu 4 White asparagus cream soup with diced tomatoes 13. Roasted veal saltimbocca with sage jus, Ticino polenta and Mediterranean vegetables 45. Fresh berries (according to season) marinated in maraschino with a scoop of Bourbon vanilla ice cream 14. Complete: 72. Menu 5 Fried whitefish fillet strips with a crisp garden salad 15. Pan-fried breast of corn-fed poularde stuffed with wild mushrooms, homemade potato gnocchi and glazed summer vegetables 41. Fresh strawberry tiramisu with a fruit coulis and coconut tuile 14. Complete: 70. Menu 6 Small Marseille bouillabaisse with roasted garlic bread 13. Sautéed veal piccata with light saffron risotto and thyme courgettes 43. Fruit salad with exotic fruits and a scoop of raspberry sorbet 14. Complete: 70. info@zunfthauszursaffran.ch. 13
3 Menu 7 Crisp Caesar salad with poached chicken breast 15. Pink roasted Rolls Royce rack of lamb in a walnut crust with port jus, pan-fried potatoes and spicy ratatouille 46. Classic iced Grand Marnier soufflé 13. Complete: 74. Menu 8 Pan-fried pikeperch fillet on vegetable strips with lemon-thyme foam 16. Grilled entrecôte of beef scalloped with tarragon Chantilly, duchess potatoes and broccoli with almonds 46. Vanilla saffron parfait with marinated strawberries 14. Complete: 76. Vegan Menu 9 Courgette pappardelle with carrot and lemon cream 18. Aubergines à l'italienne with peppers, chickpeas, dried tomatoes, herbs, broccoli and almond cream 34. Coconut cream with fresh raspberries and mint 14. Complete: 66. info@zunfthauszursaffran.ch. 14
4 Regional Menu 10 Endives 'au gratin' with goat's cheese 16. Zürcher Kalbsgeschnetzeltes (pan-fried sliced veal in mushroom cream sauce) with butter-fried hash browns 47. Zurich Highland Senneflade (Swiss cheese) with fruit bread 12. French toast with Chriesiprägel (cherry compote) and honey curd 11. Complete: 86. Italien Menu 11 Vitello Tonnato 17. Lemon-ricotta ravioli with poppy seed foam 18. Roasted veal saltimbocca with sage jus, Ticino polenta and Mediterranean vegetables 45. Panna cotta with raspberry coulis and fresh fruit 14. Complete: 94. Frankreich Menu 12 Duck consommé infused with sherry 16. Pan-fried red mullet fillets with olive tapenade served on sea asparagus 18. Oven-roasted veal loin with morel sauce, served with Anna potatoes and braised artichoke hearts 49. Lukewarm Tarte Tatin with caramel and vanilla ice cream 14. Complete:
5 Zunfthaus Gala Menu Menu 13 Grilled scallops and king prawns on a lemongrass skewer with champagne sauce and lukewarm vegetable strips 21. Dubarry beef consommé with diced tomatoes and cauliflower florets 16. Apricot sorbet 9. Oven cooked veal rack with potatoes au gratin and glazed seasonal vegetables 54. Raw milk cheese from the Zurich Highlands 16. Complete: 116. Menu 14 Homemade hazelnut ravioli with sage butter 18. Scampi soup refined with cognac 16. Weinberg peach sorbet 9. IIrish beef filet from the grill on Barolo jus with fine Tagliarini pasta and green asparagus 56. Champagne minestrone soup with lime semolina 19. Complete: 118. info@zunfthauszursaffran.ch. 16
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buffets You may prefer a festive buffet as an alternative to a set menu. Take a look at some of our ideas. We will also be delighted to help you create YOUR personal buffet! Festive buffet Served: Fennel
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Chef s recommendation for two Cold vegetable soup Cucumber basil sorbet / Cress oil Additional ingredients used in this dish: Bell pepper, tomato, cucumber, ginger, onion, raspberry vinegar, mustard ---
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Real Chefs Real Gourmet Catering 2 to 2000 guests Christmas Menu T is the season to be Jolly Ala Carte Entrees Beet & Goats Curd Bindles, Peppers, Tapenade, Croutons Cured Salmon, Pickled Cucumber, Tortilla,
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Dinner Menu Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday 6.30am 11.00am Lunch 11.30am 3.00pm Saturday, Sunday & Public holidays Monday to Friday Dinner 5.30pm 10.00pm Monday to Sunday
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly
More informationBUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE
Festive Menu BUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM - 2.30PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE SEAFOOD AND SALADS Cooked Queensland and Vannamei
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POWDERMILLS Thank you for considering The PowderMills Hotel for your special day. We are passionate about weddings and our romantic setting along with many years experience guarantees a truly memorable
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THREE COURSE SET MENU THREE COURSE SET MENU 1 1,650 RUBLES PER PERSON Mushroom cream soup with croutons Grilled chicken breast with mashed potatoes, mushrooms and tarragon sauce Homemade apple pie THREE
More informationExample Wedding Menu Pack
Example Wedding Menu Pack Hotel Hyfryd Narberth, Pembrokeshire Tel: 01834 869006 Email: info@plashyfrydhotel.com If you have something in mind for your menu that doesn t appear here please, we are happy
More informationHare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis
Our Gourmet Menu Hare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis Fried fillet of sole milling style Cauliflower with potato cylinder Foam perfumed with lime A dessert on
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