MONDAY, 21 ST JANUARY 2019 Cream soup of coconut with curry, coriander and Swiss chicken Fried rice with vegetables, Shiitake mushrooms and Vietnamese prawns Cream soup of coconut with curry and coriander Fried rice with vegetables, Shiitake mushrooms and deep-fried tofu Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss oxtrail, Kimchi and coriander 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
TUESDAY, 22 ND JANUARY 2019 Essence of Alpstein chicken with vegetables and Fregola Sarda Forest mushroom risotto with roasted slices of Swiss beef, young spinach and pine nuts Essence of root vegetables with chives and Fregola Sarda Forest mushrooms risotto with marinated feta cheese, young spinach and pine nuts 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 south African langoustine with boletus mushrooms and crustacean bisque Entrecôte of German venison selection Von Escher Brussels sprouts, black salsify, aniseed jus, sweet chestnuts, cranberries
WEDNESDAY, 23 RD JANUARY 2019 Cream soup of celery and truffle with chive foam Fried fillet of seabream with Mediterranean vegetables, pesto and new potatoes Cream soup of celery and truffle with chive foam Saffron risotto with grilled sweet peppers, goat cream cheese and pine nuts 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
THURSDAY, 24 TH JANUARY 2019 Couscous salad with feta cheese, pomegranate and mint yogurt Fried French corn-fed poulard with celery, spinach and forest mushrooms Couscous salad with feta cheese, pomegranate and mint yogurt Tagliolini with spinach, mushrooms and pine nuts TRUFFLE SMOKE Sashimi of Scottish Loche Fyne salmon Shiitake mushrooms pickled in Japanese rice vinegar, radish, coriander, soya sauce Celery risotto with black Périgord truffle Tajine Widder style with Irish lamb and sweet potatoes Scottish salmon marinated with beetroot served in Chaplu leaves with pomelo Steamed Buns with pulled Swiss oxtrail, Kimchi and coriander Roasted diced fillet of Swiss beef, garlic, Thai basil, rice
FRIDAY, 25 TH JANUARY 2019 Lamb s lettuce with mushrooms, croutons and chives Risotto with fried Vietnamese prawns, lemon and chili Lamb s lettuce with mushrooms, croutons and chives Risotto with artichokes and confit tomatoes Goat cream cheese with aniseed muesli, baked pumpkin and kumquats Steamed Buns with pulled Swiss Ox tail, coriander and Kimchi 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