BUSINESS LUNCHEONS MONDAY, 19 TH NOVEMBER 2018
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1 MONDAY, 19 TH NOVEMBER 2018 Tatar of tuna with avocado and sesame Green curry with chicken, tofu and Thai basil Tatar of sweet peppers with avocado and sesame Green curry with vegetables, tofu and Thai basil 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
2 TUESDAY, 20 TH NOVEMBER 2018 Cream soup of coconut with lemongrass, Swiss chicken and coriander Fried rice with prawns, vegetables and soya sprouts Cream soup of coconut with lemongrass, mushrooms and coriander Fried rice with tofu, vegetables and soya sprouts TRUFFLE SMOKE Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Lukewarm salad of root vegetables with artichokes, Onsen egg and autumn truffle Tajine Widder style with German wild boar, manioc and apricot Scottish salmon marinated with beetroot served in Chaplu leaves with pomelo Steamed Buns with pulled Swiss roe deer, coriander and Shiitake mushrooms Roasted diced fillet of Swiss beef, garlic, Thai basil, rice
3 WEDNESDAY, 21 ST NOVEMBER 2018 Cream soup of pumpkin with raw ham crostini Tagliolini with mushrooms, bacon and Belper Knolle cheese Cream soup of pumpkin with goat cheese crostini Tagliolini with mushrooms, spinach and Belper Knolle cheese ANIS Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss roe deer, coriander and Shiitake mushrooms Braised cheeks of Swiss veal with corn, Pimientos de Padrón and Borettana onions 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
4 THURSDAY, 22 ND NOVEMBER 2018 Lamb s lettuce with fried mushrooms, bacon and croutons Fried slice of salmon with leaf spinach, young potatoes and Ticino white wine pepper sauce Lamb s lettuce with poached egg and croutons Curry of chick peas, sweet potatoes, okra and tofu 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 Braised cheeks of Swiss veal with corn, Pimientos de Padrón and Borettana onions ANIS Fried scallops from the northwest pacific Cauliflower, lardo di Colonnata, Ticino Pepper Ravioli of Swiss veal sweetbread Mushroom essence, toasted Jerusalem artichoke, farmer s ham espuma Entrecôte of German venison selection Von Escher Brussels sprouts, black salsify, aniseed jus, sweet chestnuts, cranberries
5 FRIDAY, 23 RD NOVEMBER 2018 Cream soup of carrots with ginger, coriander and prawns Fried rice noodles with beef, chili and peanuts Cream soup of carrots with ginger and coriander Fried rice noodles with chili, tofu and peanuts LEMON Ceviche of Greek seabream, Aji Amarillo, mango and pomegranate Ravioli of Swiss veal sweetbread Mushroom essence, toasted Jerusalem artichoke, farmer s ham espuma WB&K curry with braised Swiss beef, potatoes, peanuts, onions and rice Tatar of yellow fin tuna from the Maledives with Thai basil ice-cream and cucumber pearls Dim Sum of Swiss pork and Vietnamese prawns with crustacean fond Roasted diced fillet of Swiss beef, garlic, Thai basil, rice
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More informationSeasonal Starters. Featured Starters. Seasonal Entrees. Featured Entrees. Seasonal Desserts
Sunday, September 23, 2018 Sunday, September 23, 2018 Corn Chowder Roast Turkey Breast Slow roasted lightly seasoned turkey breast. Ham Steak Over baked sliced ham steak, topped with brown sugar and mustard.
More informationLimmatquai Zürich. Menu Suggestions. Spring / Summer All prices in CHF. Menu 1. Greek salad with feta and vine tomatoes 12.
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
More informationDAY DELEGATE MENU - MONDAY
DAY DELEGATE MENU - MONDAY BREAKS ARRIVAL G² Awake Pots Goji Berries, Milk Chocolate Covered Cranberries, Yoghurt Covered Raisins Green Smoothie - Lime, Avocado, Cucumber, Spinach, Low-Fat Greek Yoghurt
More informationStaying true to the philosophy of Cantonese cuisine, Mitzo never compromises on quality and execution.
Staying true to the philosophy of Cantonese cuisine, Mitzo never compromises on quality and execution. The menu combines familiar flavours with the innovative use of ingredients to create dishes that reflect
More informationALL PRICES ARE INCLUSIVE OF 10% MUNICIPALITY FEE AND 10% SERVICE CHARGE
1 SNACKS EDAMAME 20 Steamed Sea Salt CHILI EDAMAME 20 2 3 Chili & Garlic RAW VIETNAMESE SPRING ROLL 49 SALMON SASHIMI SALAD 66 Garlic-Ponzu dressing & Spring Onion Sultan Ibrahim, Mixed Herbs in Rice Paper
More informationHoliday Season Dinner Buffets
Friday, December 22 Clam Chowder with Celery, Onion and Potatoes Kale Caesar, Croutons, Asiago Cheese, Caesar Dressing Arugula and Spinach Salad, Blueberries, Pine Nuts, Blue Cheese, Balsamic Dressing
More informationCHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY
CRANMORE SCHOOL MENU WEEK ONE - INGREDIENTS MONDAY CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY ASPARAGUS AND BARLEY RISOTTO ASPARAGUS,
More informationStarters. Salads and Soups. From the Sea. From the Land. Surf & Turf. From the Grill. Side Dishes. Platters for Two. Desserts.
Starters Salads and Soups From the Sea From the Land Surf & Turf From the Grill Side Dishes Platters for Two Desserts Congratulations Mustards BACK TO INDEX STARTERS Beef Carpaccio On Grain Mustard Dressing
More informationSpring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
More informationRoasted Roma Tomato Soup (V) 18 Bell pepper, oregano, sour cream. Pumpkin Coconut Soup (V) 18
Roasted Roma Tomato Soup (V) 18 Bell pepper, oregano, sour cream Pumpkin Coconut Soup (V) 18 Singaporean Laksa (SP) 22 Seafood, rice noodles, coconut milk Chinese Wonton Soup 22 Prawn and chicken dumplings
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationWelcome to Breeze Bar! To enhance your menu experience, we created a dedicated Menugram with pictures on Instagram. Have a look
Welcome to Breeze Bar! To enhance your menu experience, we created a dedicated Menugram with pictures on Instagram. Have a look at @breezebar_layan Appetizer 48++ Prawn cocktail with avocado, green salad,
More information