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

Part of preparing for your event with us is the planning and preparation of an appropriate menu – ultimately, it 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 grand Christmas dinner.

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

An extract from our range

Finger food reception

Classic snacks

4.50 pro Häppli / per hors d’œuvre

- Beer-battered sage leaves, old Zurich style
- Vegetable puff pastry tarts
- Roast beef and horseradish cream canapés
- Salmon tartare canapés
- Savoury cream puffs filled with Gruyère double cream
- Cheese praline with rosemary-infused honey and pistachios

Small skewers

5.50 pro Häppli / per hors d’œuvre

- Seared tuna with wasabi cream
- Snow peas with truffles and dried tomatoes rolled in veal
- Home-pickled salmon with honeydew melon
- Chorizo baked in puff pastry
- Caramelized corn-fed poulard with tomatoes, mozzarella and figs

Served in glasses

6.50 pro Häppli / per hors d’œuvre

- Avocado salad with shrimp, chorizo and a bread chip
- Smoked trout tartare, wild herbs, bread chips and fried capers
- Roast loup de mer on pea purée*
- Gently poached char on sage fregola sarda with fermented tomato foam*
- Flank steak strips with mashed sweet potatoes and Romanesco broccoli*
- Beef filet stroganoff with spätzli pasta and crème fraîche
- Baked mini Wiener schnitzel served over hearty potato salad*
- Strips of veal Zurich style with mashed potatoes*
- Caramelized goat cheese on polenta and peperonata*

* Warm snacks

Sweet hors d’œuvres

5.50 pro Häppli / per hors d’œuvre

- Passionfruit panna cotta
- Crema Catalana
- Chocolate mousse with pear topping

Starts

Cream of parsnip soup

10.00

with crispy leek straw and curry foam

Cream of pumpkin and sweet chustnut soup

11.00

with pumpkin croquant and tangy pumpkin seed oil

Market-fresh lamb's lettuce

13.00

with egg, bacon, croûtons and Schmiden dressing

Beef tartar

19.00

with capers, shallots, a pinch of chilli and brioche

Main dishes

Juicy ragout of beef

35.00

refined with port wine on tagliatelle and sautéed mushrooms with savoy cabbage

In one piece cooked veal tenderloin

65.00

on an onion-thyme confit with mashed cauliflower and potatoes and market vegetables

Strudel

28.00

filled with polenta and mushrooms on parsley root-carrot vegetables

Desserts

Homemade apricot cheesecake

13.00

with vanilla cream and cinnamon ice cream

Plums tarte

13.00

with vanilla ice cream and cinnamon cream

Hazelnut mousse of white chocolate

15.00

with crumble and mandarins

Recommend