BUSINESS LUNCHEONS MONDAY, 08 TH OCTOBER 2018

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1 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 tofu Fried rice noodles with chili, Shiitake mushrooms and peanuts Goat cream cheese with aniseed muesli, baked pumpkin and kumquats 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, 09 TH OCTOBER 2018 Lamb s lettuce with fried mushrooms, bacon and croutons Fried fillet of salmon with risotto, Ticino pepper, spinach and confit lemon Lamb s lettuce with poached egg and croutons Fried autumn mushrooms with risotto, Ticino pepper and spinach 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 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

3 WEDNESDAY, 10 TH OCTOBER 2018 Salad of papaya and vegetables with prawns, asparagus beans and chili Fried rice with vegetables, Shiitake mushrooms and marinated Swiss chicken Salad of papaya and vegetables with asparagus beans and chili Fried rice with vegetables, Shiitake mushrooms and tofu 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, 11 TH OCTOBER 2018 Cous cous salad with feta cheese, pomegranate and mint yogurt Tagliolini with tomatoes, burrata and basil Cous cous salad with feta cheese, pomegranate and mint yogurt Tagliolini with tomatoes, burrata and basil 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 Roasted diced fillet of Swiss beef, garlic, Thai basil, rice

5 FRIDAY, 12 TH OCTOBER 2018 Cream soup of carrots with ginger, coriander and prawns Green curry with chicken und Thai basil Cream soup of carrots with ginger and coriander Green curry with vegetables, eggplant and Thai basil Goat cream cheese with aniseed muesli, baked pumpkin and kumquats 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