TASTING MENU. WHITE AND GREEN ASPARAGUS with vegetable vinaigrette and herb salad. FISH CREAM SOUP with saffron and vegetables Parkhotel Style
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1 TASTING MENU WHITE AND GREEN ASPARAGUS with vegetable vinaigrette and herb salad FISH CREAM SOUP with saffron and vegetables Parkhotel Style VEAL-PAILLARD WITH MOREL SAUCE with wild garlic-gnocchi and white asparagus CHEESEPLATE with fruit bread, walnuts and grapes DESSERT VARIATION Tanisha style 3-course-menu CHF (with Wineset + CHF / 3dl) 5- course -menu CHF (with Wineset + CHF / 4dl)
2 SPRING MENU SPRING SALAD with spinach, wild garlic, radishes, mushrooms, cherry-tomatoes, boiled egg and asparagus WHITE AND GREEN ASPARAGUS with a vegetable vinaigrette and herb salad with cured ham from Sigriswil CREAMY ASPARAGUS SOUP with green asparagus ragout WILD GARLIC- SPINACH SOUP with sour cream VEAL-PAILLARD WITH MOREL SAUCE with wild garlic-gnocchi and white asparagus LAMB SKEWER ON WILD GARLIC HUMMUS with red onion and green pepper Couscous with raisins, cubed tomato, asparagus and coriander BAKED CHAR IN FILO PASTRY with wild garlic and asparagus-risotto with parmesan chip WILD GARLIC-ASPARAGUS CORDON BLEU with tomato-coulis and oven baked potatoes Mediterranean style
3 SALADS LETTUCE with assorted roasted seeds and nuts ASSORTED SALAD with herbed croutons Choice of salad dressings: French, Italian or Parkhotel style dressing or olive oil and vinegar STARTERS IN-HOUSE MARINATED CHAR with its tartar and char caviar dill-mustard-sauce, sour cream and herbs GOAT CHEESE with apple chutney and crab apple balsam with special bread and salad BEEF TARTAR PARKHOTEL from the Omoso-young beef, with cognac as a main dish seasoned to your taste, mild, medium or spicy served with toast and butter SOUPS FISH CREAM SOUP with saffron and vegetables Parkhotel style SOUP OF THE DAY with herbed croutons
4 FISH DISHES OUR CHEF RECOMMENDS FISHERMAN PLATE JOHANNES Fillets of pollan from lake Thun small portion with white wine sauce boiled potatoes and spinach DEEP-FRIED FISH Fillets of pollan from lake Thun chef s style small portion marinated and deep-fried with boiled potatoes and tartar sauce PIKE-PERCH FILLET on curry coconut sauce Small portion Sweet potato spaghetti and sugar peas Jasmine rice OVEN-BAKED TROUT FILLETS on tomato sauce with herb butter with potato gnocchi
5 MEAT DISHES VEAL OSSO BUCO GREMOLATA with red Ticino style polenta and seasonal vegetables SIRLOIN STEAK OF BEEF with home-made Café de Paris butter small portion French fries and vegetables ESCALOPE VIENNESE STYLE with lime and mountain cranberries small portion French fries SIGRISWILER CORDON BLEU Pork with French fries And seasonal vegetables PORK STEAK with champignons in cream sauce small portion Tagliatelle and vegetables in season VEGETARIAN DISHES TAGLIATELLE PARKHOTEL with olives, capers, artichokes and herbs small portion in tomato sauce TOFU STEW and perfumed rice with Indian sauce
6 SPECIALITIES PREPARE YOUR OWN MEAT KEBABS Prepare your meat on a heated soapstone. Just the way you like it! GOURMET KEBAB Lamb Beef Chicken SEEPARK KEBAB Beef Veal Pork GARNISHING Salad plate Rice or French fries (of your choice) Different home-made sauces
7 SPECIALITIES (every Thursday or upon advance booking of 6 people or more) BA BOU CHI Fondue Bacchus Fondue Bourguignonne Fondue Chinoise For a minimum of 2 persons, à discrétion p.p A festive meal to seduce the senses luxurious lavish and wonderfully varied! We serve three different meat and fish fondues, richly garnished and with tasty home-made sauces. MEAT Beef Veal Chicken Lamb Pork FISH Dutch Claresse fillet Norwegian Salmon Vietnamese Shrimps GARNISHING Salad plate Rice and French fries different home-made garnishes, sauces and chutneys
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Breakfast Continental Breakfast - $20 per person Assorted Danish pastries and croissants Assorted breads to toast with jams and preserves Cereals and bircher muesli Assorted yoghurts Muffins Fresh fruit
Conference Catering 2015/16
Price list vents Conference Catering 2015/16 Drinks Mineral water 0.3 lt. 2.90 Organic juices (apricot, current, apple) 0.2 lt. 3.10 Soft drinks (Almdudler, Coca Cola, Coca Cola light) 0.3 lt. 3.20 Coffee
Menu 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
Asparagus cream soup with asparagus stick Green-Curry soup with chips of sweet potatoes (vegan- lactose free) 16.50
Menu Spring season 2018 (Menu suggestions gestions for your Event page 6/7) Valid from 12 th March 26 th May 2018 Soups Asparagus cream soup with asparagus stick 14.50 Green-Curry soup with chips of sweet
your menu WORKING LUNCHES Create your own working lunch using the option below and add from each of the lists $28.00
WORKING LUNCHES Minimum of 20 persons for all working lunches Minimum of fifteen working days required the daily menus are available for events booked less then fifteen days out Create your own working
Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots
Seagulls Bistro Menu
Entrée Turkish Garlic Bread Add Cheese $1.00 $ 6.50 $6.00 Soup of the Day - With Toasted Garlic Turkish Bread (GF upon request) $ 10.00 $9.50 South Korean Popcorn Chicken Fried Popcorn Chicken Pieces Coated
BROCHURE BANQUET.
BROCHURE BANQUET www.shgeneva.com meetings@shgeneva.ch Swiss buffet Cold Starters Assortment of smoked fish from the lake Cervelas sausage salad with Appenzeller Dried sausage from Vaud on a bed of leeks
www.cielorestaurant.co.za Breakfast Eggs Benedict Your choice of Smoked Salmon or Parma Ham Served with Toasted English Muffin, Two Poached Eggs, Sauce Hollandaise and a Potato Rosti. Croissant Breakfast
Grill Special- Sunday- Grilled tomato sandwich with guacamole, corn salsa and Vegan Ranch Dressingserved with fries or salad
Mercato Week 5 February 11 to February 17 2018, Specials Sunday- Grill Special- Sunday- Grilled tomato sandwich with guacamole, corn salsa and Vegan Ranch Dressingserved with fries or salad Global Interactive
Daily special. Monday. Gazpacho with fried fish dices. Tuesday. Potato gnocchi with tomato, basil, lemon and ricotta cheese.
Daily special Monday Gazpacho with fried fish dices Tuesday Potato gnocchi with tomato, basil, lemon and ricotta cheese Wednesday Vitello tonnato (CH) with salad Thursday Riffelalp Lasagne (CH) Friday
APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e. SALADS C l a s s i c & C r e a t i v e
LUNCH MENU APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e Chicken & Lamb Satay (three pieces each) 95 With Balinese pickle & crackers Prawns & Garden Vegetable Cocktail 95 Fresh
Main Course: Main Course:
MONDAY I 1. Chicken soup with batter drops diet 2. Cabbage soup with sausage 1. Boiled beef, steamed green beans 7. Stewed veal with cream sauce Recommended side dish: rice Recommended side dish: pasta
A Hearty Welcome in Restaurant Riepe
A Hearty Welcome in Restaurant Riepe Apéritifs Crèmant d Alsace Brut, Sparkling Wine 0,1l 5,20 a tingly pleasure Glass of sparkling wine, own brand "Riepe s Privat Cuvée Langenbach 0,1l 3,60 Glass Prosecco