BUSINESS LUNCHEONS MONDAY, 21 ST JANUARY 2019
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1 MONDAY, 21 ST JANUARY 2019 Cream soup of coconut with curry, coriander and Swiss chicken Fried rice with vegetables, Shiitake mushrooms and Vietnamese prawns Cream soup of coconut with curry and coriander Fried rice with vegetables, Shiitake mushrooms and deep-fried tofu Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss oxtrail, Kimchi and coriander Tatar of yellow fin tuna from the Maledives with Thai basil ice-cream and cucumber pearls Fried Vietnamese king prawns, black Cambodian pepper Entrecôte of Swiss beef gratinated with chili flavoured Café de Paris Baby spinach, shoe string potatoes
2 TUESDAY, 22 ND JANUARY 2019 Essence of Alpstein chicken with vegetables and Fregola Sarda Forest mushroom risotto with roasted slices of Swiss beef, young spinach and pine nuts Essence of root vegetables with chives and Fregola Sarda Forest mushrooms risotto with marinated feta cheese, young spinach and pine nuts Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Curry with sweet potato, yellow lentils and okra Fried scallops from the northwest pacific Cauliflower, lardo di Colonnata, Ticino Pepper Ravioli of south African langoustine with boletus mushrooms and crustacean bisque Entrecôte of German venison selection Von Escher Brussels sprouts, black salsify, aniseed jus, sweet chestnuts, cranberries
3 WEDNESDAY, 23 RD JANUARY 2019 Cream soup of celery and truffle with chive foam Fried fillet of seabream with Mediterranean vegetables, pesto and new potatoes Cream soup of celery and truffle with chive foam Saffron risotto with grilled sweet peppers, goat cream cheese and pine nuts TRUFFLE Mushroom tatar with Swiss duck by Patrick Marxer served two ways Butter brioche, truffle, parsley Spicy nuggets of Swiss chicken with lime mayonnaise WB&K curry with braised Swiss beef, potatoes, peanuts, onions and rice Lukewarm Thai-beef salad Widder style Pink roasted entrecôte of Swiss beef, chili, glass noodles Vietnamese prawns with yellow curry foam, carrots and banana Roasted diced fillet of Swiss beef, garlic, Thai basil, rice
4 THURSDAY, 24 TH JANUARY 2019 Couscous salad with feta cheese, pomegranate and mint yogurt Fried French corn-fed poulard with celery, spinach and forest mushrooms Couscous salad with feta cheese, pomegranate and mint yogurt Tagliolini with spinach, mushrooms and pine nuts TRUFFLE SMOKE Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Celery risotto with black Périgord truffle Tajine Widder style with Irish lamb and sweet potatoes Scottish salmon marinated with beetroot served in Chaplu leaves with pomelo Steamed Buns with pulled Swiss oxtrail, Kimchi and coriander Roasted diced fillet of Swiss beef, garlic, Thai basil, rice
5 FRIDAY, 25 TH JANUARY 2019 Lamb s lettuce with mushrooms, croutons and chives Risotto with fried Vietnamese prawns, lemon and chili Lamb s lettuce with mushrooms, croutons and chives Risotto with artichokes and confit tomatoes Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss Ox tail, coriander and Kimchi Tatar of yellow fin tuna from the Maledives with Thai basil ice-cream and cucumber pearls Fried Vietnamese king prawns, black Cambodian pepper Entrecôte of Swiss beef gratinated with chili flavoured Café de Paris Baby spinach, shoe string potatoes
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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
More informationGlobal Interactive Lunch Special- Waffle Bar with choice of fruit and toppings
Mercato Week 5 September 30 to October 6 2018-2019, Specials Sunday- Grill Special- Sunday- Vegan burger supreme with grilled sweet potato, guacamole, corn salsa and Vegan Ranch Dressing- served with fries
More informationDear Guest, A warm welcome to our Greenhouse Restaurant!
Dear Guest, A warm welcome to our Greenhouse Restaurant! Our à la carte menu offers a great variety of Dutch, International and Eastern inspired dishes. Next to our regular menu, we always have specialty
More informationWellington College International Shanghai Lunch Set Menu 6/11/17-10/11/17
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More informationThe Mira Hong Kong Christmas Package Dinner Buffet Menu (I)
Dinner Buffet Menu (I) Homemade bread selection with butter SOUP Butternut squash velouté with cinnamon croutons APPETIZERS Fresh seasonal oysters with cocktail sauce and shallot red wine vinaigrette King
More informationWelcome to restaurant Novum!
the MENU Welcome to restaurant Novum! On January 10, 2011 the Van der Valk family opened the doors to their location in Almere. In this hotel with 180 rooms and 17 multifunctional conference rooms, Chef
More informationMonday Tuesday Wednesday Thursday Friday
Created by The Yum Yum Food Company 1/7 Monday Tuesday Wednesday Thursday Friday Lunch main Red lentils and butter beans tagine with herby couscous Butter Beans, Carrots, Cauliflower, Cornflour, Cous Cous,
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
More informationMONDAY D FURTHERMORE Sweet potato spread (vegan) Lentil vadas - Indian lentil falafels (vegan) Avocado mayo with lime (vegan)
MONDAY D. 18-02-2019 Cauliflower dal with potatoes, tomatoes and turmeric (vegan) Topping: Spinach, spring onions and fresh chilli (vegan) Yogurt-cucumber relish with coconut Allergens: 7 Cabbage salad
More information- STONES STARTERS - GARLIC PIZZA BREAD TOPPED WITH CONFIT GARLIC, MIXED HERBS AND MOZZARELLA CHEESE (V)
omething o start BREAD GARLIC PIZZA BREAD TOPPED WITH CONFIT GARLIC, MIXED HERBS AND MOZZARELLA CHEESE (V) 8 WARM FLINDERS RANGE SOURDOUGH WILD ROCKET, TOMATOES, MOZZARELLA, BASIL, OLIVE OIL, AGED BALSAMIC
More informationLUNCH & DINNER SELECTION Serving from 11:00am 9:00pm. Types of Cheese Blue Cheese Goat Cheese Ricotta
LUNCH & DINNER SELECTION Serving from 11:00am 9:00pm SALAD CONSTRUCTION 21 Selection of any 8 items with your preferred dressing Salad Greens Mesclun Baby Spinach Arugula Romaine Lettuce Types of Cheese
More informationRESTAURANT MENU 474`
RESTAURANT MENU 474` WEEK BEGINNING 19 th November 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday.
More informationJoin us this festive season
Join us this festive season DoubleTree by Hilton Leeds To request further information on menus, availability or to make a reservation contact us on 0113 241 1000 or email leedsgranarywharf.events@hilton.com
More informationMenu 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
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