Summer Menu Suggestions
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- Irene Maxwell
- 5 years ago
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1 Summer 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.
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, basil mousse Tuna fish carpaccio, enoki mushrooms, ginger, tobiko roe Quail and chanterelle roulade Boiled fillet of veal, vegetable vinaigrette Organic sea salted ham, artichokes, olives Lamb filet, duck liver, fig-nut bread Buffalo mozzarella, cherry tomatoes, basil Main course Veal filet prepared in olive oil with a chanterelle cream 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, artichokes, Avocado and dried tomatoes over a summer salad Grilled Swiss chicken breasts with thyme jus over Mediterranean vegetables, homemade potato dumplings with basil Toblerone mousse with with blackberry and peach sorbet CHF 75. Menu Suggestion II Lettuce salad with artichokes, dried beef strips, radishes, sprouts Central Swiss Veal filet Braised veal cheek with truffle jus Cannelloni filled chanterlles, 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 apricot compote and vanilla ice cream CHF 99.
4 Menu Suggestion IV Organic sea salted ham from Ueli s Farm over a summer salad with olives, dried tomatoes and parmesan petals 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, spring onions, tomatoes, dill Chilled Spanish vegetable soup Central Swiss filet of veal variation Rack of lamb with an herb crust and red wine jus Roast potatoes with spring onions, vegetables from the market Tonka bean creme brûlée, mini raspberry tart CHF 95. Menu Suggestion VI Trio of tuna fish tartare, South African scampi with passionfruit Spiny lobster medallion with cucumber balls Cream of chanterelle soup with Basil Rack of suckling pig with marjoram jus Tagliatelle and vegetables from the market Mini fruit cakes, creme brûlée, apricot sorbet CHF 96.
5 Appetizers Pan fried jumbo shrimp, chili peppers, artichokes, Avocado and dried tomato over summer salad CHF 21. Lettuce with artichokes, dried meat slices, radishes, 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 summer salad with olives, dried tomatoes and parmesan petals CHF 19. Tagliatelle with Canadian lobster, cream, spring onions, 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, chanterelles, spring onions CHF 15.. Thai curry soup with Canadian lobster over pineapple chutney CHF 15. Cream of chanterelle soup with basil espuma CHF 13. Chilled Spanish vegetable soup CHF 13. Cream of duck liver soup with apricot creme brûlée CHF 13. Trio of consommé, cream of chanterelle and chilled vegetable soups CHF 15.
6 Main Courses Grilled Swiss chicken breasts with thyme jus over Mediterranean vegetables, CHF 39. homemade potato dumplings with wild basil 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. Tagliatelle 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 chanterelles, 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. Baked potatoes with spring onions, 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 chanterelles risotto, baked zucchetti 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 Thin crusted pies baked with a spinach mushroom filling and hollandaise sauce CHF 27. Chanterelle risotto with baked eggplant, arugula and parmesan CHF 27. Tomato ravioli filled with mozzarella, olive oil, spring onions, artichokes and parmesan 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, apricot sorbet CHF 15. Tonka bean creme brûlée, mini raspberry tart CHF 15. Almond raspberry slice with yogurt- lime sorbet CHF 15. Toblerone Mousse with marinated blackberry and peach 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 apricot compote with vanilla ice cream CHF 15. Tiramisu with raspberries and peach sorbet 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
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More informationSTARTERS. Fried tiger king prawns with Sauce of White Chocolate and Green Pepper Tops of rocket Salad and Exotic Fruit- Karamelle Candies 13,50
STARTERS Starter Plate with Assorted Appetizers Please ask our Service Employees for the dayly rotating starters. Normal portion 11,90 Small portion 8,90 Fried tiger king prawns with Sauce of White Chocolate
More informationRESTAURANT BANKETTE MEETINGS CATERING EVENTS SEEBLICK
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More informationwww.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
More informationDinner Prices Include Soup, Salad, Entrée, Dessert, Rolls and Butter Freshly Brewed Coffee, Decaffeinated Coffee, Hot and Iced Tea
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S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
More informationOPTION A. All Items Served with Associated Dipping Sauces. Choice of 3 items: $10pp Choice of 5 items: $15pp OPTION B.
Events Menu Finger Food OPTION A Mixed Party Pies Party Sausage Rolls Italian Meatballs Curry Samosas Vegetarian Spring Rolls Marinated Satay Chicken Skewers Capress Skewer Salt & Pepper Squid All Items
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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
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COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
More informationTuna tartare Cucumber, coriander, pistachio, citrus vinaigrette 22. Veal tartare Figs, hazelnuts, anchovy butter, crispy bread 26
ARTEMIS DINNER MENU This inspiring menu subtly combines the tastes of the Far East and the Mediterranean. Prepare your taste buds for a very wonderful surprise and enjoy this selection of seafood, meats
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More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More informationCOLD APPETIZERS WARM APPETIZERS
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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
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