Offer

An event only becomes a success with the right culinary accompaniment. With us, experience catering at the very highest level. Prepared with attention to detail and matched to your wishes.

Das passende Essen zu Ihrem Event im Zunfthaus zur Schmiden in Zürich

Your event should also leave a lasting culinary impression with you and your guests. We serve seasonal specialities and classic dishes. Catch a second wind during your workshop with a reception; enjoy an elegant dinner at your wedding or spoil your employees with a Tavolata.

We are pleased to put together a customised proposal for your event.

An extract from our range

Finger food reception

Classic snacks

6.00 pro Häppli / per hors d’œuvre

Mini sandwiches I smoked salmon I honey-mustard sauce I cress
Mini tartelettes I Tuna tartare
Mini beef burger
Savory cream puffs I herb quark
Mini tartelettes I beetroot cream
Puff pastry I Spinach, mushroom or bacon filling

Small skewers

6.00 pro Häppli / per hors d’œuvre

Baked Brie cubes I cranberries
Tortilla cubes I pepperoni I herb dip
Giant prawn I coriander I lime
Melon cubes I Parma ham
Wrap I rocket salad I feta cheese
Wrap I smoked salmon I lemon cream I parsley
Chicken I port wine jus I herbs
Marinated salmon cubes I blossoms
Tuna cubes I herbs
Salsiccia I filo pastry
Cheese lollipop

Served in glasses

8.00 pro Häppli / per hors d’œuvre

Loup de mer I sweet potato puree I sugar peas *
Red mullet I fennel I spinach I lemon foam *
Beef ragout I corn muffin I broccoli *
Veal meatballs I mashed potatoes I seasonal vegetables *
Beef fillet cubes I stroganoff I spaetzli I crème fraîche *
Chicken picata I Mediterranean vegetables *
Zurich veal cutlet I mashed potatoes I mushroom cream sauce*
Minced veal I Hörnli I grated cheese I apple sauce
Couscous salad I Falafel I Tahini-yoghurt sauce
Barley I green asparagus I Edamame I herb vinaigrette*
Lemon ricotta ravioli | lime butter | cherry tomatoes | rocket *
Beluga lentils I pepperoni I spring onions I curry foam*

* Warm snacks

Sweet hors d’œuvres

7.00 pro Häppli / per hors d’œuvre

Coconut cream I crumble I strawberries
Pistachio panna cotta I strawberries I mint
White coffee mousse I cacao nibs
Semolina flummery I raspberries I mint
Wild berries I sour cream glacé
Caramel cream I currants I cream
Chocolate mousse I fresh berries I cacao nibs

Starters

Nasturtium soup

13.00

with salmon stripes and pink pepper

Mushroom cream soup

16.00

with fried batter pearls and herbs

Market-fresh salad variation

17.00

from cicorino rosso, frisée and lamb's lettuce with filet of oranges, roasted walnuts, raisins and a honey-orange dressing

Home-stained trout

17.00

on a appel-fennel salad with a horseradish cream

Confit of duck breast

23.00

on a pumpkin purée and sautéed leaves of sprouts with pine nut-caramel crunch

Market-fresh green salad

22.00

on a honey-lime dressing with fluffy cottage cheese mousse

Wild garlic gnocchi

23.00

with jellied tomatoes and marinated watercress

Main dishes

Deer strips

52.00

with a wild cream sauce, homemade curd "spätzli" and winter vegetables

Corn poulard from "Alpstein"

62.00

with red polenta, black salsify-plum ragout and a pungent thyme jus

Veal roulade

42.00

filled with sausage meat, along with spinach and pine nuts, "Schupfnudeln", apple-red cabbage and a cream jus

Beef filet

34.00

with sautéed leek mushrooms, potato gratin, tomato confit and a cognac-cream jus

Homemade pumpkin gnocchi

36.00

with walnuts, thyme spume and shaved parmesan

Beef flank steak

47.00

with a herb-butter sauce, tagliatelle and steamed spring vegetable with pine nuts

Desserts

Homemade curd strudel

16.00

with a rosemary-apricot ragout

Moist poppy-seed cake

15.00

with a quark-vanilla cream on caramelised plums

Hazelnut mousse of light chocolate

13.00

with crumble and mandarins

Sweet chestnut crème brûlée

16.00

with a blob of cream and mint

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