Fine Dining Menu November 2020 General Guisan-Quai 38, Zurich
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Fehler! Kein Text mit angegebener Formatvorlage im Dokument. | Fehler! Verwenden Sie die Registerkarte 'Start', um Section title dem Text zuzuweisen, der hier angezeigt werden soll. Fine Dining Menu November 2020 General Guisan-Quai 38, Zurich 01/10
Fine Dining Menu Contents Fine Dining 3 Internal Lunch and Dinner 4 Starters 4 Main Courses 4 Desserts 4 Client Season’s Menu 5 Venison Lunch Client Business Lunch 6 Starters 6 Main Courses 6 Desserts 6 Client Dinner Menu 7 Starters 7 Main Courses 8 Vegetarian 8 Desserts 9 2
Fine Dining Menu Fine Dining Thank you for your interest in Fine Dining. We do our utmost to offer you each month a new, delicious, varied, and seasonal menu selection. Our menu consists of internal lunch or dinner, Season’s Special, a Business Lunch, and a Dinner Menu. Please consider around 30 minutes for a 2 courses meal and around 45 minutes for 3 courses. Should you have any concerns regarding the ingredients or dietary restrictions of the dish you wish to order, please ask our Reception team for assistance. Specific menu requests must be made 48 hours prior to your booking. If the requests are not made within this timeframe, the chef’s choice will be provided. Please note that all cancellations must be made 48 hours (working days) prior to the reservation, or the full price will be charged. Any amendments to the number of people per booking should be made no less than 24 hours in advance, or non- attendees will be charged. The Reception team can be reached per telephone on +41 (0) 58 279 60 00 or per email to zurichreception@deloitte.ch. We look forward to welcoming you in our Fine Dining restaurant. Best wishes, Michael Mettal & his team Your WS&RE team 3
Fine Dining Menu
Internal Lunch & Dinner Menu
Enjoy your internal lunch and dinner with 2 or 3 courses. Please choose between a starter and a dessert.
The price per menu ranges between 36.00 CHF and 40.00 CHF
Starters
Oyster soup with curry and Noilly Prat
Aufgeschlagene Austernsuppe mit Curry und Noilly-Prat
or
Autumnal leaf lettuce in balsamic dressing with sauteed scallops and crispy fried bacon
Herbstlicher Blattsalat in Balsamico Dressing mit sautierten Jakobsmuscheln und kross gebratenen Speck
or
Starter surprise
Vorspeise Surprise
Main Courses
Saltimbocca in a basil-tomato foam with gnocchi and young glazed spinach leaves with pine nuts
Saltimbocca in Basilikum-Tomatenschaum mit Gnocchi und jungen glasierten Blattspinat mit Pinienkernen
Or
Poached halibut in white chilli sauce with basmati rice and glazed fennel
Pochierter Heilbutt in weissem Chilischaum mit Basmatireis und glasierten Fenchel
or
Main Course surprise
Hauptgang Surprise
Desserts
Homemade plum strudel with verbena and vanilla ice cream
Hausgemachter Zwetschgenstrudel mit Verbene und Vanilleglace
or
Mascarpone cream with dark biscuit on sweet cherries confit with cream
Mascarponecreme mit dunklem Biskuit an confierten Süsskirschen mit Rahm
4Fine Dining Menu
Client Season’s Menu
Enjoy a fresh and delicious seasonal menu, either as Business Lunch with 2 courses or as Dinner Menu with 3
courses. If you choose to have the Season’s Special Menu as Business Lunch, please indicate whether you
would like the starter or dessert.
The price for the menu range between 39.00 CHF and 56.00 CHF
Venison – Lunch
Savoy cabbage cream soup with dried venison ham
Cremesuppe vom Wirsing mit getrockneten Hirschschinken
*
Sliced venison fillet in chanterelles sauce with hazelnut-spätzle and broccoli
Geschnetzeltes vom Rehfilet in Pfifferlingsauce mit Haselnuss-Spätzle und Brokkoli
*
Vermicelle with cherry liqueur on meringue and whipped cream
Vermicelle mit Kirsch an Meringue und Schlagrahm
5Fine Dining Menu
Client Business Lunch Menu
Enjoy your Business Lunch with 2 courses. Please choose between Starter and Dessert.
The price of the menu is 39.00 CHF
Starters
Brussels sprouts cream soup with sautéed wild salmon, cream and croutons
Cremesuppe vom Rosenkohl und sautierten Wildlachs mit Rahm und Croutons
or
Crunchy lamb's lettuce in cream dressing with crispy fried bacon and quail egg
Knackiger Nüsslisalat in Rahm-Dressing mit kross gebratenem Speck und Wachtelei
or
Starter surprise
Vorspeise Surprise
Main Courses
Roasted quail breast on port wine jus with truffled potato puree and glazed young carrots
Gebratene Wachtelbrust an Portweinjus mit Trüffel-Stock und glasierten jungen Möhren
or
Venison schnitzel in cranberry foam with baked potatoes and Brussels sprouts
Schnitzel vom Reh in Preiselbeerschaum mit gebackenen Kartoffeln und Rosenkohl
or
Main Course surprise
Hauptgang Surprise
Desserts
Vermicelle with cherry liqueur, meringue and cream
Vermicelle mit Kirsch dazu Meringue und Rahm
or
Mousse au chocolate with cream and scented red berries
Mousse au chocolate mit Rahm und parfümierten roten Beeren
6Fine Dining Menu
Client Dinner Menu
Enjoy your Dinner Menu with 3 exquisite courses.
The price for the menu ranges between 52.00 CHF and 64.00 CHF
Starters
Late winter garden lettuce in honey-mustard dressing with sautéed springbok fillet on sweet chutney
Spätwinterlicher Gartensalat in Honig-Senf Dressing mit sautierten Springbockfilet an süsses Chutney
or
Marinated Scottish wild salmon, small potato rösti and crème fraîche
Hausgebeizter Schottischer Wildlachs an kleinem Kartoffelrösti und Crème fraîche
or
Homemade deer terrine with figs and oranges confit on autumnal lettuce
Hausgemachte Terrine vom Hirsch an confierten Feigen und Orangen dazu herbstliche Salate
or
Breton lobster cassoulet with wakame seaweed and beurre blanc
Cassoulet vom Bretonischen Hummer mit Wakame-Algen und Beurre Blanc
or
Wild boar ham on autumnal leaf lettuce with raspberry dressing and kumquat confit
Wildschweinschinken an herbstlichen Blattsalaten in Himbeerdressing und Kumquat-Confit
or
Oyster soup with curry and baked langoustine
Aufgeschlagene Austersuppe mit Curry und gebackenen Langostino
or
Brussels sprouts cream soup with sautéed wild salmon
Cremesuppe von Rosenkohl mit sautierten Wildlachs
or
Starter surprise
Vorspeise Surprise
7Fine Dining Menu
Main Courses
Veal fillet medallions in light truffle foam with taglierini and glazed young leaf spinach
Medaillons vom Kalbsfilet in leichten Trüffelschaum mit Taglierini und glasierten jungen Blattspinat
or
Poschiavo mountain lamb entrecôte in rosemary jus with creamed potatoes and bacon beans
Puschlaver Berglamm-Entrecôte in Rosmarinjus dazu Rahmkartoffeln und Speckbohnen
or
Roasted Black Angus beef fillet on red wine sauce with risotto and glazed kohlrabi
Gebratenes Black Angus Rinderfilet auf Rotweinsauce mit Risotto und glasierten Kohlrabi
or
Roasted guinea fowl supreme in foie gras foam with truffled potato puree and Brussels sprouts
Gebratenes Perlhuhn Supreme in Gänseleberschaum mit schwarzen Wintertrüffel-Stock und Rosenkohl
or
Sautéed turbot in Pernod foam with young vegetables of the season and Venere rice
Sautierter Steinbutt in Pernodschaum auf jungen Gemüsen der Saison und Venere Reis
or
Main Course surprise
Hauptgang Surprise
Vegetarian
Vegetable casserole with Parmesan and sautéed wild mushrooms
Gemüse-Auflauf mit Parmesan und sautierten Waldpilzen
or
Truffle raviolone in fine cream sauce with sautéed vegetables of the season
Trüffel Raviolone in feiner Rahmsauce mit sautierten Gemüsen der Saison
8Fine Dining Menu
Desserts
Vermicelle with cherry liqueur, meringue and cream
Vermicelle mit Kirsch dazu Meringue und Rahm
or
Mousse au chocolate with macerated berries
Mousse au chocolate mit mazerierten Beeren
or
Almond brittle cream with mascarpone, fruits and whipped cream
Mandelkrokant Creme mit Mascarpone dazu Früchte und Schlagrahm
or
Homemade plum strudel with hazelnut and vanilla ice cream
Hausgemachter Zwetschgenstrudel mit Haselnuss und Vanilleglace
or
Apple fritters in cinnamon sugar with caramel ice cream and cream
Apfelbeignets in Zimtzucker dazu Karamell Glace und Rahm
or
Small cheese variation from selected regions of Switzerland, Italy and France served with fresh fruits and bread
Kleine Käsevariation von ausgesuchten Regionen aus der Schweiz, Italien und Frankreich,
dazu frische Früchte und Brot
or
Dessert surprise
Dessert Surprise
9Fine Dining Menu This document is confidential and prepared solely for your information. Therefore you should not, without our prior written consent, refer to or use our name or this document for any other purpose, disclose them or refer to them in any prospectus or other document, or make them available or communicate them to any other party. No other party is entitled to rely on our document for any purpose whatsoever and thus we accept no liability to any other party who is shown or gains access to this document. Deloitte AG is a subsidiary of Deloitte LLP, which is the United Kingdom member firm of Deloitte Touche Tohmatsu Limited (“DTTL”), a UK private company limited by guarantee, whose member firms are legally separate and independent entities. Please see www.deloitte.com/ch/about for a detailed description of the legal structure of DTTL and its member firms. Deloitte AG is an audit firm recognised and supervised by the Federal Audit Oversight Authority (FAOA) and the Swiss Financial Market Supervisory Authority (FINMA). 10
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