8,50/ 0,1l - 50,--/ 0,75l
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- Priscilla Russell
- 6 years ago
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1 Aperitif recommendations 2014 Riesling Rheingauer Reserve Brut special bottling for RESTAURANT ZUR WEINSTEIGE sparkling wine manufactory Schloß Vaux Eltville, Rheingau German sparkling wine, bottle fermentation, 18 month stocked on yeast disgorgement in Okt 2016 Powerful, typical Riesling Flavours, brioche, red current complex with salty mineraly 8,50/ 0,1l - 50,--/ 0,75l Brut Rosé 2 Local wineries Aldinger & Wöhrwag Fellbach and Untertürkheim, Württemberg German sparkling wine, bottle fermentation, 24 month stocked on yeast White sparkling wine made of pinot noir grapes raspberry, dryed apricots, moderate acidity of wine 8,--/ 0,1l - 45,--/ 0,75l Champagne Duval Leroy 2006 Blanc de Blancs Brut Grand Cru Duval Leroy Vertus, Champagne 100% Chardonnay 100% Grand Cru vineyards 9 years bottle aging at Duval Leroy in Vertus R.Parker: 93 Points Brioche, white flowers, honey melon, pumpernickel, roasted nuts, fine mineral flavours by reason of the chalk soil long intense finish, big champagne 15,--/ 0,1l - 95,--/0,75l non-alkoholic Träublein sparkling wine manufactory Schloß Vaux Eltville, Rheingau juice of bio-grapes and bio-black currents with barley malt complex grape and cassis flavours with cereal and malt aroma 6,--/ 0,1l - 30,--/ 0,75l We wish a nice and delightful stay. Your hosts chef Jörg and maître d hôtel Andreas with the whole family Scherle and the staff
2 Our small Menu Creamsoup of purple carrot Ginger prawn 46,-- Braised meat of veal shank Apricot cous cous pointed cabbage salad-horseradish sauce Mocca crème brûlée raspberry sorbet peaches Our Menu Zur Weinsteige Variation of foie gras paté in pistachio and truffle Cappuccino Fried foie gras apricot raspberry chutney homemade brioche Á la carte 27,-- 99,-- With one Glas of correspondent German wine to each course: 145,-- Lobster bisque Curry lentils rabbit vanilla ravioli Á la carte 16,-- Glen Douglas salmon Cream of parsley eel cucumber foam Á la carte as entremets 25,-- Sorbet Á la carte 4,-- Saddle of venison Pepper cherries sweet celery potato soufflé Á la carte 45,-- Selection of french cheese local cheese jam Á la carte o r Guava strawberry parfait Baked strawberry pearls of guava Á la carte
3 Dear guests, if you have any allergies please contact our waiter Starters Tatar of chanterelles in strudel dough coffee oil shallot cream quail egg in herbs 17,-- Three kinds of tuna with sesame roasted carpaccio mango with peppermint tea sorbet 19,-- Carpaccio of sous vide cooked duckbreast green asparagus radicchio pesto vinegar raisins 19,-- Variation of foie gras paté in pistachio and truffle Cappuccino Fried foie gras apricot raspberry chutney homemade brioche 27,-- Soups Creamsoup of purple carrot Ginger prawn 12,-- Consommé of fresh chanterelles horseradish oxtail potato straw Lobster bisque Curry lentils rabbit vanilla ravioli 16,-- We ask you not to use your mobile phone or laptop and also not to smoke in the restaurant. You can smoke your cigarette or cigar furthermore in our air conditioned hotel bar Thank you for your understanding Your family Scherle & employees
4 Fischcourses Starter / main course Atlantic croaker panfried watermelon chanterelles risotto lobster foam 25,-- / 32,-- Starter / Main Course Breton turbot Paprika noodle breaded green asparagus coconut chili foam 28,-- / 36,-- Starter / Main Course Main Courses Our local classic: Swabian sirloin steak of German Beef dry Aged red onions homemade swabian ravioli Maultäschle handmade swabian noddles Spätzle with your choice Sauerkraut or mixed salad 30,-- Braised meat of veal shank Apricot cous cous pointed cabbage salad-horseradish sauce 28,-- Saltimbocca of spring chicken mash of peas sweetpotato pepper almond milk 29,-- Saddle of lamb panfried scallop Black beans with chorizo chervil gnocchi Zucchini eggplant tatar 32,-- Filet of dry-aged South-German beef caramelised gooseliver truffle cauliflower pancake of dryed tomatoes 40,-- vegetarian Ravioli filled with fresh chanterelles thyme shallots warm salad of blue and white potatoes 25,--
5 Desserts Mocca crème brûlée raspberry sorbet peaches 12,-- Sorbet trilogy jelly of vineyard peach fresh berries Guava strawberry parfait Baked strawberry pearls of guava Black Forest Cake - redesigned - Selection of French cheese Local cheese jam Portion Sweetwine recommendations: 2012 Heilbronner Stiftsberg Sauvignon Auslese Weingut Drautz-Able Heilbronn, Württemberg 0,05l 7, Riesling edelsüß Zur Weinsteige wine of dryed grapes Weingärtner Cleebronn, Württ. 0,05l 9,-- Kaffee, Espresso & Co: Espresso / Ristretto 2,80 Full-bodied and long-lasting Intensity: 9 Ristretto Origin India 3,-- Intensive and und spicy Intensity: 10 Espresso Leggero 2,80 Easily and refreshing Intensity: 6 Espresso Decaffeinato 2,80 Intensive and powerful Intensity: 7 Café Cortado A8 3,-- Doppelter Espresso 4,50 Kaffee Lungo Forte 3,-- Tasty and intensive Intensity: 4 Kaffee Lungo Leggero 3,-- Floral and refreshing Intensity: 2 Kaffee Lungo Decaffeinato 3,-- Velvet and aromatic Intensity: 2 Cappuccino A8 3,50 Latte Macchiato A8 3,50 Leaf tea 4,80 Jungpana Darjeeling, Japanischer Grüner Tee Fancy Sencha Früchtetee Get the Power, Assam Mokalbarie, Kräutertee Vanilla Rooibush ( ) Allergens: A8 Milk
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
SPRING & SUMMER MENUS
MENU 1. The menus are provided as suggestions. We will be pleased do create an individual offer according to your personal preferences. 2. We kindly ask you to quote the final guest number 7 working days
Seasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes
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The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
The 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
Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~
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W H AT S TO EAT & DR IN K?
W H AT S TO EAT & DR IN K? 90279560.indd 1 08/02/2013 16:21 90279560.indd 2 08/02/2013 16:21 We ve designed our menu so there is something for everyone, with plenty of healthy choices and a few tasty treats
Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~
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BREAKFAST MENU Bubbles Prosecco 8.00 Mimosa 9.00 By the Glass By the Jug Freshly squeezed orange juice 3.95 Elderflower Presse 8.50 Pressed apple juice 3.25 Homemade Lemonade 8.50 Strawberry & Banana Smoothie
Hilton Signature Recommendations
Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan
Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p.
Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces
Restaurant at The Moat House, Acton Trussell
A LA CARTE TO BEGIN RAVIOLI 7.00 Butternut squash and ricotta ravioli, roasted squash, squash velouté, chanterelles, truffled pecorino v PARFAIT 8.00 Chicken liver parfait, crispy onion, Seville orange
S T A R T E R S S O U P S
S T A R T E R S Steamed Norwegian King Crab on Avocado Mango Relish and Chili Aioli Sauce 460,- Czk Thinly Sliced Marinated Salmon with Szechuan Pepper and Lemon Zest 420,- Czk Terrine of Foie Gras Marinated
The lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
Pre-Dinner Canapés. Starter
Woodcote Park Lunch and Dinner Menu 2017 Pre-Dinner Canapés 12.00 Choose five dishes from the selection below: Cold Woodcote cure smoked salmon, horseradish on blini Tiger prawn and chorizo Quail egg and
Creamy wild garlic soup with poached regional-quail egg and homemade spicy Popcorn 6,00
Creamy wild garlic soup with poached regional-quail egg and homemade spicy Popcorn 6,00 Wild force broth with regional-quail egg-noodles, meat insert and green 5,20 Onion soup with cheese crouton without
BUSINESS LUNCHEONS MONDAY, 08 TH OCTOBER 2018
MONDAY, 08 TH OCTOBER 2018 Essence of Alpstein chicken with curry, lemongrass and prawns Fried rice noodles with beef, chili and Shiitake mushrooms Essence of root vegetables with curry, lemon grass and
BANQUET RANGE. Welcome to Bellevue Hotel and Le Jardin Restaurant!
BANQUET RANGE Welcome to Bellevue Hotel and Le Jardin Restaurant! We shall be delighted to prepare a business breakfast, buffet lunch or gala dinner according to your requirements. We will create a light
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Summer Menu» Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
The Big Tasting Menu
The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with
Starters. SHARING STARTERS For two. SOUP OF THE DAY V 3.95 Freshly made soup of the day, served with crusty bread & butter
A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson
Private Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON
RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game