Tropical Dinner

Appetizer

Main course

Meat: Appenzeller Riebel corn-fed duck breast with fig jus served with red cabbage and potato baumkuchen

Fish:   Souffléed Frutiger sturgeon fillet garnished with Oona caviar on champagne cabbage, served with nut butter potatoes and Pommery mustard sauce

Vegetarian: Mille feuille of aubergine piccatta and saffron polenta with sautéed morels and vegetable jus

***

Dessert

Crème brûlée tartlets with wild berries and sour cream ice cream

Appetizer

Asparagus and strawberry salad with truffle scented Beluga lentils and baked egg yolk with a light wild garlic vinaigrette

***

Main course

Meat: Local beef entrecôte steak with Café de Paris crust, served with turnip and potato mousseline, braised chicory and Burgundy jus

Fish: Confit Swiss Alpine salmon fillet with potato scales on caramelised rhubarb with lime foam

Vegetarian: Stuffed Peretti tomatoes garnished with sautéed radishes, saffron bulgur, pea shoots and a summery herb foam

***

Dessert

Raspberry crème brûlée served with chocolate cream ice cream and mint foam

***

Appetizer

Creamy burrata served on a watermelon and tomato salad with pomegranate accompanied by warm ciabatta croutons and basil vinaigrette

***

Main course

Meat: Seared Swiss beef tenderloin
with Stroganoff-style vegetables, herb potato fritters and port wine jus

Fish: Swiss alpine pike-perch fillet with variations of cauliflower, Ticino corn polenta, light herb sauce and pepper foam

Vegetarian: Round zucchini and zucchini blossom filled with ratatouille and feta
served with saffron linguine and parmesan crisps

***

Dessert

Caramel crunch tartlet with salted butter served with fresh strawberries and yogurt ice cream

Appetizer

Three Ways of Pumpkin: Pumpkin panna cotta, spicy pumpkin ragout and pumpkin soup
on pea purée, served with lamb’s lettuce and herb vinaigrette

Main course

Meat: Two Cuts of Local Veal Sirloin and Crispy Sweetbreads
with sautéed chanterelles, creamy savoy cabbage croquettes, potato gratin and balsamic jus

Fish: Swiss Farmed Char Fillet topped with crispy bacon served with pineapple leek vegetables, grilled pineapple
and sweet potato purée with coconut and ginger

Vegetarian: Poached Egg on Riebel Corn Polenta
with sautéed porcini mushrooms, marinated baby spinach, toasted pine nuts and parmesan crisps

Dessert

Raspberry Mousse Tartlet served with pistachio brittle and walnut ice cream

Appetizer

Goat cheese gratinated with rosemary honey on beetroot tartare with pomegranate seeds, served with caramelised apple slices, roasted almonds and avocado cream

***

Main course

Meat: Duo of locally sourced beef tenderloin and braised oxtail confit with celeriac mousseline, served with sautéed Brussels sprouts, black truffle and port wine jus

Fish: Pan fried Swiss pike perch fillet on the skin with wild broccoli, hazelnut potatoes, served with citrus beurre blanc and herb oil

Vegetarian: Baked cauliflower florets with saffron risotto served with marinated winter purslane, shaved Sbrinz cheese and walnut gremolata

***

Dessert

Warm chocolate soufflé, served with rum plums and dulce de leche ice cream