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  • Menu - FEb - March - 2012

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    Jamie Anderson
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    The menu offers a selection of Korean beef tartare, duck salad, crab tian, and goat cheese appetizers. For mains, choices include veal rump, seabass, lamb, tuna, cod, and beef filet. Dessert options are an orange tart, apple tart, chocolate tart, and cheese plate. The three course meal costs 85 Swiss francs per person.

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    The menu offers a selection of Korean beef tartare, duck salad, crab tian, and goat cheese appetizers. For mains, choices include veal rump, seabass, lamb, tuna, cod, and beef filet. Dessert options are an orange tart, apple tart, chocolate tart, and cheese plate. The three course meal costs 85 Swiss francs per person.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
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    Download as odt, pdf, or txt
    63 views1 page

    Menu - FEb - March - 2012

    Uploaded by

    Jamie Anderson
    The menu offers a selection of Korean beef tartare, duck salad, crab tian, and goat cheese appetizers. For mains, choices include veal rump, seabass, lamb, tuna, cod, and beef filet. Dessert options are an orange tart, apple tart, chocolate tart, and cheese plate. The three course meal costs 85 Swiss francs per person.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
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    Download as odt, pdf, or txt
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    MENU Feb/ March 2012

    Entrees Korean Tartare of lac leman Fera , Beetroot and Cucumber and Yuzu. Chaing Mai Salad Of Duck Breast. Tian of Crab with Crme Fraiche and Chives , Avacado and mache salad. Baked Val De Bagne Goats Cheese with Bruson Honey and brioche Crust. Roasted Pumpkin Soup with pumpkin seed oil and Chive Mascapone. ***************************** Mains Roast Rump of Veal , Veal Sweetbreads , Fondant Potatoes and Girolle. Roasted line Caught Seabass with Confit Fennel , Ligurian Olives and Boulangere Potatoes. Rump of Lamb with Celeriac and Chestnut Gratin , Spinach , Baby Carrots and Thyme Jus. Seared Yellow Fin Tuna , Roast peppers , Olives ,Confit Tomatoes. Tranche of Cod with Sabayon of Mustard Pommery. Filet Of Beef with Bearnaise , Fondant Potatoes, Confit Shallots. ******************************** Dessert Tarte al a Tarocco Orange , Orange Sorbet. Fine Apple Tart with Caramel Sel du Guerande. Tarte au Chocolate with Vanilla Ice Cream. Selection of cheese from Valais. With Membrillo a la maision.

    Costs 85 sfr per person

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