Our Menu for your event & selection of Aklin dishes - Winter 2017 Valid from 13 th November 2017 March 2018 Winter decoration 13.11.-31.12.2017 31.12.2017 Enjoy a traditional Zug ambiance with gastronomy of the highest quality since 1787 Dear Guest We are very pleased to offer you our selection of seasonal and homemade specialities. All dishes were very carefully created through Olivier Rossdeutsch and his kitchen team. We hope, you will find YOUR menu for your event. If you do have any questions, please do not hesitate to contact us. If you have a budget, we are more than happy to offer you a special menu. For Menu s of 3 courses (Entrée, Main Course, Dessert) you find the price in the A la carte Menu. You can book our lovely locations exclusive for you. Zunft Stube Minimum 45+ Aklin Stube Minimum 16+ Erker Stube Minimum 10+ Our conditions are as follows: By law, we close our restaurant at 12.00 p.m. For special events we can/must get a permission from the city of Zug. Maximum until 02.00 a.m. The extension surcharge from 00.00h is CHF 100.00 per half-hour. Please report number of person 24hours prior the event. Reported number of person will be charged, since preparation is done and fresh items are ordered by our chicken crew. Thank you for your understanding. If you do have any questions, we are more than happy to help you any time. More informations and pictures of all the rooms you will find on our homepage www.restaurantaklin.ch We are happy to welcome you soon. Best regards from the Zuger Zytturm Gregor Walker, owner & Maitre Restaurateur Olivier Rossdeutsch, owner & Chef de Cuisine Restaurant Aklin, Walker & Rossdeutsch AG since 1999
Soups Sauerkraut soup Aklin with sautéed cubes of bacon and bread croutons 16.50 Coconut- lemon grass soup with marinated Scottish salmon, apple caper (lactose free/gluten free) 18.50 Lobster cream soup Bisque de homard Aklin with Cognac, apple caper and lobster cube 20.50 All soups are Gluten free Salad s & Entrées Green leafy salad served with roasted nuts & seeds, sun dried apricots Italian or French house dressing 15.50 Raw salad of red beets, apple, caramelised walnuts, fresh horseraddish, Italian house dressing 17.50 Steinhauser lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons Italian or French house dressing 19.50 Raw stripes of Scottish salmon, marinated with oranges and dill, served with mustard- dill sauce, bouquet of salad 26.50 Terrine of Alsatian goose liver, puree of avocado and figs, sauce of Zuger cherries, caramelised walnuts 34.50 Alsatian Goose liver sautéed, chutney of mango and onions, sauce of Glühwein, Velouté of black truffles 36.50 Snails (6pieces) du Mont d Vallorbe Suisse, gratinated with herb butter 20.50 Beef Tatar, elegantly garnished with a taste of Cognac, served with Toast (80 gr. Greater Omaha Nebraska Beef) 29.50 Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears 36.50 Entreé Variation Aklin Beef Tatar, Alsatian goose liver terrine, raw stripes of marinated Scottish salmon, Maine lobster salad, lukewarm, salad of Beluga lentils, Velouté of black truffles, mustard dill sauce, Toast 38.50 Vegetarian delicacies Half portion Full portion Noodles with Umbria Truffles, truffle oil Gocce di tartufo bianco, market vegetables 25.50 37.50 Gratin of vegetables, served with a vegan- lactose free Sauce Hollandaise 22.50 30.50 Rice noodles, market vegetables, sauce of oranges and carrots (vegan, lactose free, gluten free) 17.50 25.50
Lake & Ocean Fish Niederwiler fillets of lake char; sautéed in cold pressed olive oil, market vegetables or Zug Style, poached in a white wine- herb sauce, market vegetables half portion full portion 37.50 49.50 Fillets of Perch Egli, sautéed in cold pressed olive oil, served with a sauce of lime, market vegetables 37.50 49.50 Duet of sautéed Zuger lake char and Zuger perch, Alsatian Cremant Sauerkraut, reduction of Pinot Blanc 37.50 49.50 Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables 34.50 46.50 Side dish of your choice: Basmati rice, mixed wild rice or boiled potatoes Maine Lobster Specialities Lobster noodles, ragout of Maine lobster, lobster sauce 47.50 67.50 Maine Lobster (without shell), Sauce Hollandaise, mixed wild rice, market vegetables 57.50 69.50 Surf & Turf, Maine Lobster (without shell) served with a grilled US Beef Fillet, Greater Omaha Nebraska Beef mustard sauce, mixed wild rice, market vegetables 64.50 74.50 Lobster Menu Amuse Bouche, Lobster cream soup Bisque de homard Aklin, lobster salad lukewarm, tasty Surf&Turf, followed by a fruity variation of sherbets 115.50 Market Menu Amuse Bouche Aklin little chef s surprise Raw stripes of Scottish salmon, marinated with oranges and dill, served with mustard- dill sauce, bouquet of salad Sauerkraut soup Aklin with sautéed cubes of bacon and bread croutons Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables, mixed wild rice Quail Fribourgoise out of the oven, filled with goose liver, Carnaroli Risotto, Sauce of black truffles (no bones) Bûche Caprifeuille de la Loire goat cheese, lukewarm compote of Zug cherries, caramelized puff pastry Parfait of caramelised walnuts, sauce of Baileys Irish cream 88.50 +14.50 With cheese
Aklin meat Classic s Half portion Full portion Pot roast thinly sliced, sauce of horse radish, boiled potatoes, market vegetables 25.50 37.50 Calf s tongue, thinly sliced, white sauce of capers, boiled potatoes, market vegetables 23.50 35.50 Tripe from Zuger beef, tomato sauce with cumin, potatoes, market vegetables, gratinated with Parmesan Grana Padano 21.50 28.50 Poularde suprème, Filled with sun dried apricots, noodles, market vegetables, sauce of ginger and wild flower honey 38.50 Quail Fribourgoise out of the oven, filled with goose liver, Carnaroli Risotto, Sauce of black truffles (no bones) 37.50 49.50 Hünenberger steak of pork from the grill, mustard sauce, creamy sauerkraut, boiled potatoes 26.50 38.50 Zuger veal Cordon Bleu, filled with Walchwil mountain cheese, Zuger dry meat, in Kirsch brandy marinated cherries, pan-fried, market vegetables, Pommes Alumettes 49.50 Zuger calf s liver with Rösti, market vegetables 28.50 40.50 Sliced Zuger veal, served with mushroom cream sauce, Rösti, market vegetables 37.50 49.50 Zuger steak of veal Zytturm from the grill, Carnaroli Risotto, Sauce of Zuger cherries marinated in Kirsch, market vegetables 45.50 57.50 Beef Tatar elegantly garnished with a taste of Cognac, served with Toast (80/160gr. Greater Omaha Nebraska Beef) 29.50 49.50 Beef Fillet cubes sautéed, served in a sauce of mustard, Basmati rice, market vegetables Greater Omaha Nebraska Beef 41.50 53.50 Tournedos Rossini Greater Omaha Nebraska Beef Beef Fillet grilled with a slice of Alsatian goose liver, sauce of black Umbria truffles, gratinated potatoes, market vegetables 57.50 69.50 Chateaubriand"(US beef), Greater Omaha Nebraska Beef served with Sauce Bearnaise, vegetables, gratinated potatoes (1 st service) and Pommes Alumettes (2 nd service) (min. 2 person) 2 Service 76.50 We grill your meat the way you like it: Rare = bleu / Medium rare saignant / Medium à point / Medium well = légerement rosé / Well done bien cuit Menu Degustation - 7 tasty dishes, created by Olivier Rossdeutsch and his kitchen team seasonal and creative. Surprise yourself. der until 12.30h/20.30h 135.50 Product declaration. Switzerland Veal, pork - Butcher Aklin Perch, (swiss lakes) Bianchi Comestibles, Zimmermann Walchwil Trout and Lake char Spielhofer Fischzucht Niderwil Snails La Carcailleuse Fribourg Vegetables Hausheer Steinhausen, Bosshard Zug France Goose liver, Dorade Royal, all ocean fish, scallops, Poularde Bianchi Comestibles USA Greater Omaha Nebraska Beef Metzgerei Aklin / maybe produced with hormones Lobster - Bianchi Comestibles Italia Perugia Black Truffles Bianchi Comestibles Scotland Wild Salmon Bianchi Comestibles
Winter 1 Steinhauser lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons, Italian house dressing Sauerkraut soup Aklin with sautéed cubes of bacon and bread croutons Poularde suprème, Filled with sun dried apricots, noodles, market vegetables, sauce of ginger and wild flower honey Vegetarian - Gratin of vegetables, served with a veganlactose free Sauce Hollandaise Cheese optional Bûche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry Variation of light and dark chocolate mousse Winter 2 Raw salad of red beets, apple, caramelised walnuts, fresh horseraddish, Italian house dressing Coconut- lemon grass soup with marinated Scottish salmon, apple caper (lactose free/gluten free) Hünenberger steak of pork from the grill, mustard sauce, creamy sauerkraut, boiled potatoes Vegetarian - Rice noodles, market vegetables, sauce of oranges and carrots (vegan, lactose free, gluten free) Cheese optional Variation Suisse Emmentaler, Greyerzer, Appenzeller, Port wine pears, nuts Crema Catalana gratinated with brown sugar Menuprice Fr. 79.50 / Vegetarian Main Fr. 71.50 Cheese Fr. 15.50 Winter 3 Green leafy salad served with roasted nuts & seeds, sun dried apricots, Italian house dressing Lobster cream soup Bisque de homard Aklin with Cognac, caper and lobster cube Zuger steak of veal Zytturm from the grill, Carnaroli Risotto, Sauce of Zuger cherries marinated in Kirsch, vegetables Vegetarian - Noodles with Umbria Truffles, truffle oil Gocce di tartufo bianco, market vegetables Cheese optional Brie de Meaux Ille de France, with black Umbria truffle, chutney of apple and pumpkin Light variation of sherbets garnished with fresh fruits and fruit sauce Menuprice Fr. 88.50 / Vegetarian Main Fr. 68.50 Cheese Fr. 12.50 Menuprice Fr. 69.50 / Vegetarian Main Fr. 62.50 Cheese Fr. 14.50 Winter 4 Green leafy salad served with roasted nuts & seeds, sun dried apricots, Italian house dressing Sauerkraut soup Aklin with sautéed cubes of bacon and bread croutons Zuger veal Cordon Bleu, filled with Walchwil mountain cheese, Zuger dry meat, in Kirsch brandy marinated cherries, pan-fried, market vegetables, Pommes Alumettes Vegetarian - Gratin of vegetables, served with a vegan Sauce Hollandaise Variation of light and dark chocolate mousse Menuprice Fr. 86.50 / Vegetarian Main Fr. 65.50
Zytturm Menu Steinhauser lambs lettuce salad served with sliced egg, sautéed bacon cubes and bread croutons Italian house dressing Niderwiler fillets of lake char; sautéed in cold pressed olive oil, julienne of vegetables Zuger steak of veal Zytturm from the grill, Carnaroli Risotto, Sauce of Zuger cherries marinated in Kirsch, market vegetables Cheese optional Walchwiler mountain cheese, red wine mustard, Calvados grapes Zuger Kirsch cake Zuger Ice coffee Aklin style with Kirsch Lobster Menu Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears Lobster cream soup Bisque de homard Aklin with Cognac Surf & Turf, Maine Lobster (without shell) served with a grilled US Beef Fillet, Greater Omaha Nebraska Beef mustard sauce, mixed wild rice, market vegetables Cheese optional Brie de Meaux Ille de France, with black Umbria truffle, chutney of apple and pumpkin Light variation of sherbets garnished with fresh fruits and fruit sauce Menuprice Fr. 95.50 / Cheese Fr. 12.50 Aklin Menu Maine lobster salad, lukewarm, salad of Beluga lentils with mango, apple- pumpkin chutney, Port wine pears Fillets of Dorade Royal, sautéed in cold pressed olive oil, sauce of oranges and black pepper, market vegetables Tournedos Rossini Greater Omaha Nebraska Beef Beef Fillet grilled with a slice of Alsatian goose liver, sauce of black Umbria truffles, gratinated potatoes, market vegetables Cheese optional Buche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry Sabayon of Marsala wine, vanilla ice cream, chocolate Menuprice Fr. 115.50 / Cheese Fr. 16.50 Menu Degustation 7 tasty dishes, created by Olivier Rossdeutsch and his kitchen team seasonal and creative, composed just for you. Surprise yourself. Menuprice Fr. 119.50 / Cheese Fr. 15.50 Menuprice Fr. 135.50
Our Sweets Half Portion Full Portion Parfait of caramelised walnuts, sauce of Baileys 12.50 16.50 Ice coffee Aklin style (with Kirsch + Fr. 4.--) 9.50 13.50 Kirsch Cake Zug 12.50 Crema Catalana burnt with brown sugar 10.50 Variation of light and dark chocolate mousse 10.50 14.50 Panna Cotta with mango sauce 14.50 Light variation of sherbets garnished with fresh fruits and fruit sauce 13.50 17.50 Sabayon of Marsala wine, vanilla ice cream, chocolate 14.50 18.50 Dessert Variation Aklin, fruity sherbets, chocolate mousse, parfait, kirsch cake Zug, fresh fruits and fruits sauce 24.50 Our cheese Switzerland Walchwiler mountain cheese, half soft, cow milk Emmentaler, aged 12 month, raw cow milk Greyerzer, aged 12 month, raw cow milk Appenzeller, mild, raw cow milk Entlebucher Schafmutschli, raw sheep milk Jersey blue (blue cheese), mild, raw Jersey cow milk France Reblochon fermier, soft, mild, raw cow milk Brie de Meaux, Ille de France, soft, mild, raw cow milk Roche Baron (blue cheese), soft, mild, pasteurised cow milk Buche Caprifeuille de la Loire, raw goat milk Cheese Variation Walchwiler mountain cheese, red wine mustard, Calvados grapes 12.50 16.50 Brie de Meaux Ille de France, with black Umbria truffle, chutney of apple and pumpkin 16.50 19.50 Buche Caprifeuille de la Loire goat cheese, lukewarm compote of Zuger cherries, puff pastry 15.50 18.50 Variation France Roche Baron, Reblochon, Brie de Meaux, caramelized apple & cinnamon 13.50 17.50 Variation Suisse Emmentaler, Greyerzer, Appenzeller, Port wine pears, nuts 13.50 17.50 Variation goat, sheep, cow Buche Caprifeuille de la Loire goat cheese, Entlebucher sheep cheese, Jersey Blue 13.50 17.50