Welcome to Tradition Julen it is a pleasure to be able to pamper you today!

Transcription

1 Dear guests Welcome to Tradition Julen it is a pleasure to be able to pamper you today! Our menu card will take you through our head chef Joe Lackner s world of creative specialties. You can look forward to both traditional local and internationally known and loved dishes, prepared at the highest level. Do you have any allergies? We have a specially prepared menu ready for you. You will also find a special range of Valais Prime Food at Tradition Julen top quality meat from the Valais from animals that have been reared in guaranteed species appropriate husbandry. Please don t hesitate if you have any questions about anything on the menu we are here to help. Enjoy your meal and ÄN GÜETA! Your Tradition Julen team Tradition Julen is ISO certified we guarantee a high level in all our standard procedures. STARTERS & SALADS Tuna marinated in pepper, tomatoes and sea salt served with a sprout & asparagus salad 22 Origin of fish: Philippines Veal fillet tatar with red onions, pink pepper, olive oil, cucumber and chervil 23 Goose-liver parfait coated with pumpernickel and dried plums served with calvados apples and raisins 21 Origin of meat: France Colourful leaf salad with pine seeds, dates and falafel with a tasty mango dressing starter: 18 main course: 23 Salad from the buffet 14

2 SOUPS Creamy green curry soup with chicken dumplings 14 Creamy lentil soup with chillies and bacon 14 Broth with strips of truffle flavoured omelette and sherry 13 WARM STARTERS Lamb cutlet coated with pumpernickel and dried plums served on spinach leaves 19 Origin of meat: New Zealand/Australia Samosa filled with shrimps and sunflower seeds served with spicy vegetables 18 Origin of shrimps: Vietnam Smoked salmon croquettes with red onions, dill and capers served with sour cream & horseradish mousse 18 Origin of fish: Norway Fried slices of panko coated chicken breast served with pak choi 20 Origin of meat: Hungary

3 MAIN COURSES Rare roasted bison fillet served with star aniseed sauce lemongrass noodles and vegetables 64 Origin of meat: Canada... with fillet of beef 54 Rare roasted fillet of beef, cured in Zermatt alpine hay served with herb & cheese gnocchi and vegetables 56 Ravioli fusion of veal tenderloin and veal tongue served on carrot puree with mocca olive oil and fried potatoes 55 Rare roasted elk steak served with potato & sesame patties, mushrooms & herbs 52 Origin of meat: Lapland Rare roasted wild boar fillet with bacon sauce, spinach leaves and gratin 41 Origin of meat: Argentina Lamb cutlet wrapped in bread, thyme and garlic crust served with herb & cheese gnocchi and vegetables 45 Origin of meat: New Zealand / Australia Braised lamb knuckle in red wine and herb sauce with potato gratin and vegetables 37 Origin of meat: New Zealand / Australia Lamb s tongue served with star aniseed sauce, fried potatoes and vegetables 31 Origin of meat: New Zealand / Australia

4 ONLY IN THE EVENINGS FROM OUR STÜBLI GRILL Grilled rack of lamb with potato gratin and vegetables 54 Châteaubriand with lemongrass noodles, vegetables and Béarnaise sauce (min. 2 people, price per person) 63 FROM THE LAKES & OCEANS OF THE WORLD Fillet of sole in white wine sauce with mushrooms, onions, parmesan and pan-fried bacon bits, served with fried potatoes and broccoli 49 Origin of fish: Netherlands Swordfish steak served with caramelised chilli pineapple lemongrass noodles and vegetables 46 Origin of fish: Philippines Fillet of trout wrapped in panko breadcrumbs served with tomato & curry sauce and vegetable rice 42 Origin of fish: Switzerland

5 WANT A CHANGE FROM MEAT & FISH? Potato & sesame patties with tofu ragout and melted cheese 27 Herb & cheese gnocchi with green asparagus and mascarpone 27 Falafel stuffed with dried tomatoes, figs and raisins served with carrot puree 27 MEAT & CHEESE FONDUES price per person Fondue Chinoise (broth) 45 Fondue Bourguignonne (hot oil) 45 Shepherd s lamb fondue 45 Cheese fondue with white bread, raclette potatoes, pearl onions, gherkins 29

6 OUR SWEET TEMPTATIONS Dark chocolate mousse with orange liqueur served on a dried fruit biscuit 15 Raspberry soufflé with caramelised pumpkin seeds 15 Warm chocolate cake with strawberry & mascarpone milkshake 16 Chocolate panna cotta served in a walnut ring with ginger ice cream 14 Fruit & berry gratin with curd cheese and limes served with praline ice cream 13 Fruit plate with fig sorbet 13 Caramel cream with whipped cream and fruit 11 Tradition Julen is ISO certified we guarantee a high level in all our standard procedures.