Fine Dining Menu April 2021 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 April 2021 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 Asparagus Lunch 5 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
Champignons cream soup with thyme and roasted bacon
Cremesuppe von frischen Steinchampignons mit Thymian und kross gebratenen Speck
or
Early summer leaf lettuce in white balsamic dressing with sautéed asparagus and sautéed fillet of char in pesto
Früh-Sommerlicher Blattsalat im weissen Balsamico Dressing mit sautierten Spargeln und sautierten
Saiblingsfilet in Pesto
or
Starter surprise
Vorspeise Surprise
Main Courses
Roasted veal schnitzel in lemon-butter foam with basil-vegetables and gnocchi
Gebratene Kalbsschnitzel in Zitronen-Butterschaum mit Basilikumgemüse und Gnocchi
or
Roasted salmon slice in herbs butter on artichoke-vegetables and basmati rice with green tea
Gebratene Lachstranche in Kräuterbutter auf Artischockengemüse und Basmatireis mit Green-Tee
or
Main Course surprise
Hauptgang Surprise
Desserts
Fruit plate” DELOITTE” with homemade sorbet of the season
Früchteteller ”DELOITTE” mit hausgemachtem Sorbet der Saison
or
Caramel köpfli scented with lavender and lemon balm
Karamell-Köpfli mit Lavendel parfümiert dazu Zitronenmelisse
4Fine Dining Menu
Client Season’s asparagus 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
Asparagus – Lunch
Asparagus cream soup with curd dumplings and basil
Cremesuppe von Spargeln mit Quarknocken und Basilikum
*
Grilled veal fillet with green asparagus and morels served on tagliatelle
Kalbsfilet vom Grill mit grünen Spargeln und Morcheln, dazu Tagliatelle
*
Roasted pineapple with cardamom on homemade lemon sorbet and lemon balm
Gebratene Ananas mit Kardamom dazu hausgemachten Zitronensorbet und Melisse
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
Morels cream soup with Calvados and apples
Cremesuppe von Morcheln mit Calvados und Äpfeln
or
Salad of fennel and baby spinach in lemon oil with sautéed turbot and lobster medallions
Salat von Fenchel und jungen Blattspinat in Zitronenöl an sautierten Steinbutt- und Hummermedaillons
or
Starter surprise
Vorspeise Surprise
Main Courses
Black Angus rib eye with herbs crust in strong red wine jus served with baby spinach and creamed potatoes
Rib-Eye vom Black-Angus in kräftiger Rotweinjus unter der Kräuterkruste auf jungen Spinat mit Rahmkartoffeln
or
Sliced guinea fowl in a light chervil sauce served with canadian wild rice and seasonal vegetables
Geschnetzeltes vom Perlhuhn in leichter Kerbelsauce an Kanadischen Wildreis und Gemüse der Saison
or
Main Course surprise
Hauptgang Surprise
Desserts
Gratin of fresh seasonal berries with almond cream and homemade strawberry sorbet
Gratin von frischen Beeren der Saison mit Mandelmasse und hausgemachten Erdbeer-Sorbet
or
Caramel cream with Valrhona chocolate
Creme von Karamell mit Valrhona Schokolade
or
Dessert surprise
Dessert Surprise
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
Iceberg lettuce in fine Pommery mustard dressing with crispy fried bacon and sautéed chicken strips
Eisbergsalat in feinem Pommery-Senfdressing mit kross gebratenem Speck und sautierten Pouletstreifen
or
Charentais melon with Parma ham on antipasti and spicy early summer lettuce with balsamic dressing
Charentais Melone mit Parmaschinken an Antipasti und pikanten Früh-Sommersalat in Balsamicodressing
or
Buffalo mozzarella in light basil pesto with Swiss organic tomatoes and roasted pine nuts
Mozzarella vom Wasserbüffel in leichter Basilikum Pesto mit schweizer Bio-Tomaten und gerösteten
Pinienkernen
or
Lukewarm marinated seafood salad with cucumbers and peppers on rocket salad with crème fraîche
Lauwarm marinierter Meeresfrüchtensalat mit Gurken und Peperoni auf Rucola mit Crème-Fraîche
or
Light tartare of beef tenderloin spicy seasoned on early summer leaf lettuce with toast
Leichter Tatar vom Rinderfilet pikant angemacht an Früh-sommerlichen Salatbeet mit Toastbrot
or
Andalusian "Gazpacho" with kefir and olive crostini
Andalusische ”Gazpacho” mit Kefir und Oliven-Crostini
or
Champignons cream soup with thyme and cream
Cremesuppe von frischen Steinchampignons mit Thymian und Rahm
or
Starter surprise
Vorspeise Surprise
7Fine Dining Menu
Main Courses
Black-Angus beef fillet on strong Barolo sauce served with glazed spinach leaves and pommes risolées
Black Angus-Rinderfilet unter der Ochsenmarkkruste an kräftiger Barolojus mit glacierten Blattspinat und
Risolée-Kartoffeln
or
Piccata milanese with Grana Padano on lime-butter sauce served with saffron risotto and artichoke vegetables
Piccata milanese mit Grana Padano an Limettenbuttersauce, dazu Safran-Risotto und Artischokengemüse
or
Poached veal fillet in herbs vinaigrette with pommes mousseline and broccoli vegetables
Pochiertes Kalbsfilet in Kräuter-Vinaigrette auf Pommes-Mousseline und Broccoligemüse
or
Pink roasted rack of Sisteron-lamb in mint sauce with Mediterranean vegetables and potato gratin
Rosa gebratenes Sisteron-Lammrack in Minzsauce mit mediterranen Gemüsen und Kartoffelgratin
or
Fillet of monkfish on tomato-fennel sauce with artichokes ragout and basmati rice
Filet vom Seeteufel auf Tomaten-Fenchel
-Sauce mit Artischockenragout und Basmatireis
or
Main Course surprise
Hauptgang Surprise
Vegetarian
Risotto alla Milanese with vegetables and morels of the season, in addition Parmesan
Risotto alla Milanese mit Gemüsen und Morcheln der Saison, dazu Parmesan
8Fine Dining Menu
Desserts
Raspberry cream with puff pastry and lemon balm foam
Himbeer-Crème mit Blätterteig und Zitronenmelisse-Schaum
or
Sorbet plate” DELOITTE“with seasonal fruits and berries
Sorbetteller ”DELOITTE” mit Früchten und Beeren der Saison
or
Sautéed pineapple with cardamom and homemade coconut ice cream
Sautierte Ananas mit Kardamom und hausgemachter Kokos-Glace
or
Homemade rhubarb cake with amaretto foam and vanilla ice cream
Hausgemachter Rhabarberkuchen mit Amarettoschaum und Vanilleglace
or
Fruits salpicon macerated with caramel liqueur served with homemade chocolate cream
Früchte-Salpicon mazeriert mit Karamell Likör dazu hausgemachter Schokoladencreme
or
Small cheese variation from selected regions of Switzerland, Italy and France served with fresh fruit 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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