Offer

- 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

- 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

- 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

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

with crispy leek straw and curry foam

with pumpkin croquant and tangy pumpkin seed oil

with egg, bacon, croûtons and Schmiden dressing

with capers, shallots, a pinch of chilli and brioche

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

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

filled with polenta and mushrooms on parsley root-carrot vegetables

with vanilla cream and cinnamon ice cream

with vanilla ice cream and cinnamon cream

with crumble and mandarins