Limmatquai Zürich. Menu Suggestions. Spring / Summer All prices in CHF. Menu 1. Greek salad with feta and vine tomatoes 12.

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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 44. Homemade peach panna cotta with raspberry coulis 11. Complete: 67. Menu 2 Crispy rocket salad with parmesan shavings and sun-ripened cherry tomatoes in a balsamic vinaigrette dressing 12. Fried sea bass fillets with lemon butter on green asparagus risotto with blue potato chips 42. Homemade mango yoghurt mousse with fresh raspberries 14. Complete: 68. Menu 3 Cold avocado soup with diced tomatoes and fresh chervil 12. Poached Lake Zurich perch fillets with a light saffron sauce on black Venere rice with glazed spring vegetables 42. Roasted pineapple with Madagascar pepper and passion fruit sauce with a scoop of coconut ice cream 15. Complete: 69. info@zunfthauszursaffran.ch. www.zunfthauszursaffran.ch 12

Menu 4 White asparagus cream soup with diced tomatoes 13. Roasted veal saltimbocca with sage jus, Ticino polenta and Mediterranean vegetables 45. Fresh berries (according to season) marinated in maraschino with a scoop of Bourbon vanilla ice cream 14. Complete: 72. Menu 5 Fried whitefish fillet strips with a crisp garden salad 15. Pan-fried breast of corn-fed poularde stuffed with wild mushrooms, homemade potato gnocchi and glazed summer vegetables 41. Fresh strawberry tiramisu with a fruit coulis and coconut tuile 14. Complete: 70. Menu 6 Small Marseille bouillabaisse with roasted garlic bread 13. Sautéed veal piccata with light saffron risotto and thyme courgettes 43. Fruit salad with exotic fruits and a scoop of raspberry sorbet 14. Complete: 70. info@zunfthauszursaffran.ch. www.zunfthauszursaffran.ch 13

Menu 7 Crisp Caesar salad with poached chicken breast 15. Pink roasted Rolls Royce rack of lamb in a walnut crust with port jus, pan-fried potatoes and spicy ratatouille 46. Classic iced Grand Marnier soufflé 13. Complete: 74. Menu 8 Pan-fried pikeperch fillet on vegetable strips with lemon-thyme foam 16. Grilled entrecôte of beef scalloped with tarragon Chantilly, duchess potatoes and broccoli with almonds 46. Vanilla saffron parfait with marinated strawberries 14. Complete: 76. Vegan Menu 9 Courgette pappardelle with carrot and lemon cream 18. Aubergines à l'italienne with peppers, chickpeas, dried tomatoes, herbs, broccoli and almond cream 34. Coconut cream with fresh raspberries and mint 14. Complete: 66. info@zunfthauszursaffran.ch. www.zunfthauszursaffran.ch 14

Regional Menu 10 Endives 'au gratin' with goat's cheese 16. Zürcher Kalbsgeschnetzeltes (pan-fried sliced veal in mushroom cream sauce) with butter-fried hash browns 47. Zurich Highland Senneflade (Swiss cheese) with fruit bread 12. French toast with Chriesiprägel (cherry compote) and honey curd 11. Complete: 86. Italien Menu 11 Vitello Tonnato 17. Lemon-ricotta ravioli with poppy seed foam 18. Roasted veal saltimbocca with sage jus, Ticino polenta and Mediterranean vegetables 45. Panna cotta with raspberry coulis and fresh fruit 14. Complete: 94. Frankreich Menu 12 Duck consommé infused with sherry 16. Pan-fried red mullet fillets with olive tapenade served on sea asparagus 18. Oven-roasted veal loin with morel sauce, served with Anna potatoes and braised artichoke hearts 49. Lukewarm Tarte Tatin with caramel and vanilla ice cream 14. Complete: 97. info@zunfthauszursaffran.ch. www.zunfthauszursaffran.ch 15

Zunfthaus Gala Menu Menu 13 Grilled scallops and king prawns on a lemongrass skewer with champagne sauce and lukewarm vegetable strips 21. Dubarry beef consommé with diced tomatoes and cauliflower florets 16. Apricot sorbet 9. Oven cooked veal rack with potatoes au gratin and glazed seasonal vegetables 54. Raw milk cheese from the Zurich Highlands 16. Complete: 116. Menu 14 Homemade hazelnut ravioli with sage butter 18. Scampi soup refined with cognac 16. Weinberg peach sorbet 9. IIrish beef filet from the grill on Barolo jus with fine Tagliarini pasta and green asparagus 56. Champagne minestrone soup with lime semolina 19. Complete: 118. info@zunfthauszursaffran.ch. www.zunfthauszursaffran.ch 16