From Our Butchery Fresh Draught Delicious Swiss Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

From Our Butchery Fresh Draught Delicious Swiss Cuisine

Delicious Swiss Cuisine small / large “Lucerne Style” Wedding soup ............................. 9.50 Vegetable soup with cream Brasserie Burger from Schrofen farm 27.50 Beefburger with raclette cheese and Züri fries Schrofen Farm beefsteak tartar 21.00 / 29.00 Cordon Bleu from Napf region ............................ 29.80 with homemade crusty bread with Toggenburger cheese and Züri fries Schnipo from Napf region ....................................27.50 Caesar Salat “Helvetia” ............................ 14.50 / 19.50 Breaded pork escalope with Züri fries with romaine lettuce, bacon and shaved cheese with chicken stripes ..............................................................+5.00 Calf’s liver ........................................................... 29.90 sautéed in butter with herbs and onions “Swiss Style” Sausage-Cheese Salad ................... 22.00 served with swiss potato rösti with onions and lettuce Beer battered perch ............................................ 24.50 with boiled potatoes and tartare sauce Moutathaler cold cut selection ............... 16.00 / 25.00 with forest ham, air-dried meat, bacon and mountain cheese Zurich Style sliced veal 34.50 Farmer’s Sandwich ...............................................9.00 in a creamy champignon sauce with swiss potato rösti with salami, ham or mountain cheese Braised minced beef with maccaroni ...................19.80 Mountain cheese and apple sauce Heidi Röschti vegetarian .....................................20.00 with swiss chard, champignons, fried egg, cream and cheese Sides: From our butchery Züri fries ...............................................................6.00 Menu salad ........................................................... 5.80 Crispy bacon ......................................................... 2.00 Granny’s homemade meatloaf .............................. 23.80 with onion sauce and maccaroni Farm egg sunny side up ........................................ 2.00 Butcher’s liver cheese ......................................... 24.50 with regional fries and egg sunny side up Zurich Sausage ................................................... 23.00 Fresh draught on onion sauce with swiss potato rösti Spicy pork & beef chili sausage .......................... 23.00 25cl 30cl 40cl 50cl with swiss potato rösti Zurich or chili sausage .........................................12.80 Calanda Lager hell 4.60 6.50 with fresh farmer’s bread and Emmentaler mustard Ittinger Klosterbräu 4.80 6.80 Calanda Radler 4.60 6.50 For allergies and intolerances, please contact our service staff. Beef and Pork is exclusively raised on Swiss Farms Chicken is raised in Hungary after Swiss Standards MONDAY TO FRIDAY 11.00 - 23.00 SUNDAY AND PUBLIC HOLIDAYS CLOSED SATURDAY 11.00 - 18.00 11.00 - 22.30 KITCHEN OPENING TIME .

Copy Link

Recommended publications

The Best Restaurants and Hotels
★★★ THE BEST RESTAURANTS AND HOTELS EDITION ★★★ Robbe & Berking Restaurant Guide 2017 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This 10th anniversary edition of our restaurant guide is bursting with 234 culinary hotspots featuring 143 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 Alta Alta is a veritable classic amongst the Moderns. Despite its somewhat austere appearance, this range of cutlery conveys an almost sensuous feeling of pure pleasure for the eye and also for the hands. The reason is that its chiselled fi nish allows us to experience the beauty of the silver, there is no unneces- sary ornamentation to distract our gaze away from the clarity of the lines. With its simplistic beauty and its taut silhouette, Alta makes us feel that this is the one and only shape that is justifi ed in providing the basic pattern for every contemporary style of cutlery today.
[Show full text]
Pazzo Cookery Catalog 3 C'est Arrivé! Pazzo Cookery Catalog 3 Features a Wide Range of Food Related Books from the 16Th to the 20Th Century
Pazzo Cookery Catalog 3 C'est arrivé! Pazzo Cookery Catalog 3 features a wide range of food related books from the 16th to the 20th century. Our focus, sort of, is on France including an array of less expensive regional cook books, though once again the largest section is Mexico with another selection of the books of the incomparable Josefina Velázquez de León, as well as a group of manuscript cookbooks. Rounding out the catalog is a likable group of Italian books including a number of books of secrets and some interesting mid 20th century items, as well as a smattering of English, American, Spanish, and other books. Noteworthy in this final section are a few collections of menus including chef signed, cruiseship and various restaurant and dinner party collections, and a small group of handcolored 16th century views of food related scenes. France 1-44 Mexico 45-93 Italy 94-106 Elsewhere 107-142 Ordering: Books may be ordered by email to [email protected], or phone at 617-323-2919. As soon as the catalog is distributed the books will also be available at pazzobooks.com (but at no other websites for quite some time). Terms: All books are guaranteed as described and are returnable for any reason within 30 days of purchase. Payment by check, money order, credit card, bank wire or Paypal. Institutions billed according to their requirements. Reciprocal discounts to the trade. Postage is $5 in the U.S. and at cost abroad, Massachusetts residents please add 6.25%. France 1: Louis XIV: Declaration du Roy Concernant la Vente du Caffé Thé & Chocolat Jacques Mongiron-Millangis, Bordeaux, 1692.
[Show full text]
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable.
[Show full text]
A Cuisine for Every Taste
dining a cuisine for every taste s unlikely as it may seem, lil’ ol’ Monterey County can make a strong claim for a spot at the table with the world’s greatest dining regions. With A1,200 eateries, it enjoys one of the highest per capita concentrations of restaurants anywhere. Countless top-notch restaurateurs have migrated here to stake their claim, and the reason is simple: close proximity to the freshest ingredients. It all begins with the Monterey Bay home to a virtually endless variety of seafood. From spot prawns and sand dabs to abalone and halibut—not to men- tion the ubiquitous squid and countless other species of edibles—Monterey Bay is the region’s natural fish mar- ket. Both Monterey and nearby Moss Landing are home to a commercial fishing industry that acts as the feeder system for local restaurants and shops. To go along with all that delicious seafood, you’ll need some veggies and salad. Lucky for you, the fertile Salinas Valley just happens to be known as “The World’s Salad Bowl.” Practically every vegetable and type of let- tuce is grown here. And don’t forget artichokes, because just 15 miles north, in Castroville, lies the artichoke capital of the world. How about a little garlic to season it all with? Just a little further north is Gilroy, the garlic capital of the world. Ah, but you’ll need something to help wash it all down. Fortunately, Monterey County is home to approxi- mately 50 wineries, from the historic Chalone Vineyards to the intimately boutique (but still world-class) Chateau Christina.
[Show full text]
Scotland & Switzerland
Travel Resources VACCINATIONS We recommend using resources such as the Center for Disease Control as you consult with your ho me doctor or other trusted medical sources, in order to make the best possible decision regarding y our health. CLICK HERE for more information. If you reside in the Central Virginia Region, below are local medical offices that you may consider consulting. Keep in mind some vaccinations require a minimum amount of time to take effect before entering Thailand. Communicate when and where you will be traveling. Lynchburg Health Department: Phone: (434) 947-6785 Address: 1900 Thomson Dr., Lynchburg, 24501 Liberty University Health Center: Phone: (434) 338-7774 Address: Located in Commons 3 1606 Regents Pkwy Rustburg Family Pharmacy: Phone: 434‐332‐1730 Address: 925 Village Hwy Suite B. Box 1005 Rustburg, VA 24588 INTERNATIONAL TRAVEL INSURANCE International travel insurance is included within your trip costs, covering you from October 23rd, 2021 through October 3rd, 2021. The policy is comprehensive in nature and is used throughout the University for All International Travel. If you would like coverage for additional aspects of travel beyond what is highlighted in the policy, please feel free to purchase separate third party insurance as a supplement to what is already provided. For more information on your current coverage email [email protected] CURRENCY & CREDIT CARDS “WHEREVER YOU GO The Swiss Franc and the British Pound is Switzerland's and Scotland's legal tender, BECOMES A PART OF YOU respectively. All major international credit cards are accepted in large cities. Dollars can be withdrawn in cash using an ATM card, but SOMEHOW.” fees will apply.
[Show full text]
From Our Butchery Fresh Draught Delicious Swiss Cuisine
Delicious Swiss Cuisine small / large “Lucerne Style” Wedding soup ............................. 9.50 Vegetable soup with cream Brasserie Burger from Schrofen farm 27.00 Beefburger with raclette cheese and regional fries Brasserie Salad ....................................................12.50 with lettuce, red radish, tomatoes, cabbage and egg Cordon Bleu from Wandeler farm .......................29.50 Pork escalope filled with Toggenburger cheese and regional fries Schrofen Farm beefsteak tartar 21.00 / 29.00 Schnipo from Wandeler farm...............................27.00 with homemade crusty bread Breaded pork escalope with regional fries Calf’s liver ............................................................29.50 Caesar Salat “Helvetia” ............................ 13.50 / 19.50 sautéed in butter with herbs and onions with romaine lettuce, bacon and shaved cheese served with swiss potato rösti “Swiss Style” Sausage-Cheese Salad ................... 22.00 Beer battered perch ............................................ 24.50 with boiled potatoes and tartare sauce with onions and lettuce 1-2 PERSONS 4 PERSONS Moutathaler cold cut selection ............... 16.00 / 25.00 Zurich Style sliced veal 34.00 in a creamy champignon sauce with swiss potato rösti with forest ham, air-dried meat, bacon and mountain cheese Farmer’s Sandwich ...............................................9.00 Braised minced beef with maccaroni ...................19.50 with salami, ham or mountain cheese Mountain cheese and apple sauce Heidi Röschti vegetarian ......................................19.50
[Show full text]
1. Chefs YESTERDAY and TODAY
BAC•01•Chefs•Final 8/12/03 11:17 AM Page xxxiv 1. Chefs YESTERDAY AND TODAY “A country without a past has no future.” In a culinary sense, we have to reaffirm our past because we have one. And if we have any future, it is our past. We have to understand who we are and where we are. MARK MILLER BAC•01•Chefs•Final 8/12/03 11:17 AM Page 1 Rick Bayless’s life is not atypical of the lives of America’s other foremost chefs who, like Rick, alternately wear the hats of chef, restaurateur, businessperson, author, television host, activist, and/or sometimes even celebrity. Bayless runs two successful restaurants—Frontera Grill and Topolobampo—in Chicago, but he crisscrosses the United States to participate in various benefits with other chefs, and regularly travels the globe for business and pleasure. He’s an active leader of the Chefs Collaborative, a not-for-profit organization of chefs concerned about the quality of food in America. Rick is also a spouse and a parent—and, even more impressive in this demanding profession, he has found a way to balance all of these professional and personal roles admirably. BAC•01•Chefs•Final 8/12/03 11:17 AM Page 2 Before even having a shot at reaching this level of success, however, working cooks—as I was for ten years—are known to experience “rites of passage” not unlike those one might encounter in boot camp. Our hours are long, the work is physically demanding, and the conditions are, well, hot.
[Show full text]
Contribution of Violaxanthin, Neoxanthin, Phytoene and Phytofluene to Total
G Model YJFCA-2158; No. of Pages 10 Journal of Food Composition and Analysis xxx (2011) xxx–xxx Contents lists available at ScienceDirect Journal of Food Composition and Analysis jo urnal homepage: www.elsevier.com/locate/jfca Original Article Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg a,d b a d c Eric Biehler , Ala’a Alkerwi , Lucien Hoffmann , Elmar Krause , Miche`le Guillaume , b a, Marie-Lise Lair , Torsten Bohn * a Department Environment and Agrobiotechnologies, Centre de Recherche Public - Gabriel Lippmann, Belvaux, Luxembourg b Centre for Health Studies, Centre de Recherche Public Sante´, Strassen, Luxembourg c School of Public Health, University of Lie`ge, Belgium d Saarland University, Physiology Department, Homburg, Germany A R T I C L E I N F O A B S T R A C T Article history: Dietary carotenoid intake has been associated with a low incidence of several chronic diseases, including Received 1 April 2011 cardiovascular complications, cancer, and macular degeneration. While food composition and intake of Received in revised form 27 July 2011 some carotenoids such as b-carotene and lycopene is frequently available, information on the Accepted 29 July 2011 contribution of less studied epoxycarotenoids such as neoxanthin, violaxanthin, and phytoene/ phytofluene, is scant. The present study describes the assessment of ten individual carotenoids in Keywords: frequently consumed food items and estimates their contribution to total carotenoid intake in Carotenoid profiles Luxembourg. For this purpose, 50 frequently consumed food items were collected from local groceries, Epoxycarotenoids and combined with food consumption data obtained from the first epidemiological Luxembourgish HPLC cardio-vascular risk factor study (ORISCAV-LUX).
[Show full text]
Read Travel Planning Guide
GCCL TRAVEL PLANNING GUIDE Romance of the Rhine & Mosel 2021 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Romance of the Rhine & Mosel River Cruise, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Get a glimpse of everyday German life when you join a family for a Home-Hosted Visit in Speyer, enjoying an afternoon of homemade treats and friendly conversation; and learn about the love and pride poured into Germany’s fine vintages during a behind-the-scenes tour of a winery in Bernkastel, followed by a tasting.
[Show full text]
Swiss Delight
Swiss Delight Your itinerary Start Location Visited Location Plane End Location Cruise Train Over night Ferry Day 1 Day 5 Welcome to Geneva Explore the sights of Lake Brienz Launch your love affair with Switzerland in the sophisticated lakeside city of More epic views await on the shores of Lake Brienz. If you fell in love with Jeong- Geneva, an international city with all the charm of its Swiss traditions. On arrival at hyeok and Se-ri's love story in 'Crash Landing on You', you'll get to see the city Geneva Airport, you'll be transferred to your hotel where you'll have the rest of that inspired movie magic. Make a stop in Brienz and Dive Into Culture as you gain the day to recover or go out exploring on your own. This evening, embark on an insights into its centuries-old wood carving tradition. Then, take a step straight on orientation of the city as you make your way to a Welcome Reception at a local to the set of your new favourite drama seeing the historic Giessbach Hotel, the restaurant to meet your Travel Director and fellow travellers to get a taste of the 'Music School'. Relive the romance in the village of Iseltwald, the location of the adventures to come. heart-stirring piano scene. Enjoy free time for lunch in Grindelwald and marvel at the breath-taking drama of the surrounding mountains. Spend the afternoon Hotel - Warwick living your own love story in Switzerland's enchanting surroundings. Maybe spot the Victoria Jungfrau Hotel in Interlaken or join an Optional Experience.
[Show full text]
Dear Parents, the Swiss Education Academy: Www
Summer Opportunities in Switzerland Dear Parents, the Swiss Education Academy: www.swisseducationacademy.com has been offering a range of exciting, fun-filled and educational summer camps over the years, and for Summer 2020, we are glad to share with you the following: 1. Swiss Language Club-SLC: Age: 10 to 17 years’ old Language Courses: French, German & English (All levels) Afternoon packages: Aqua venture, Fit & Fast, Creative Art Works, Swiss Culinary Delights, Into the Wild, Discover Switzerland Duration: From 1 week up to 8 weeks Location: Leysin Please watch the SLC video: https://www.youtube.com/watch?v=AcCVd89mBmk&t=5s 2. Swiss Hospitality Club- SHC: Age: 16 to 20 years’ old Courses: Leadership, Hospitality, Entrepreneurship, Hotel & Event Management, English courses & IELTS Preparation Afternoon packages: Aqua venture, Fun & Games, Discover Switzerland 1 & 2 Duration: From 1 week up to 6 weeks Location: Montreux Please watch the SHC video: https://www.youtube.com/watch?v=aMf8FQGUKZA 3. Swiss Culinary Club - SCC: Age: 16 to 20 years’ old Culinary Classes: Italian Cuisine, Swiss Cuisine, French Cuisine, Spanish Cuisine Activities: Excursions, Masters Classes & Various evening activities Duration: From 1 week up to 4 weeks Location: Montreux & Le Bouveret Please watch the SCC video: https://www.youtube.com/watch?v=NxIP1hT9Azk&t=2s All our programs are offered in a safe environment and is provided by highly-qualified staff, teachers and chefs. Our campuses provide state-of-the-art facilities, accommodation, dining halls, etc. where students can enjoy an all-inclusive and comprehensive experience and meet students from all over the world. The campuses are all easily accessible and the closest airport is Geneva airport.
[Show full text]
Curated by Insight Vacations
LUXURY TOURING CURATED BY INSIGHT VACATIONS 2017 WELCOME Luxury Gold endeavours to elevate travel beyond the ordinary, bringing you the best escorted experience for the best value. See the places you have dreamed of visiting in a way that indulges your senses and opens your mind to an astonishing journey of wonder, adventure and new learning. With specialist knowledge of luxury hotels, fine dining and exclusive VIP experiences, we are dedicated to bringing you holidays shaped by our family heritage of close to 100 years of high- end travel industry expertise and a total commitment to service. We put our heart and soul into everything we do, taking care of every detail to ensure your holiday is personalised, hassle-free and truly unforgettable. Brett Tollman, Chief Executive John Boulding, CEO The Travel Corporation (TTC) Insight Vacations EUROPE TOUR LENGTH PAGE AUSTRALASIA TOUR LENGTH PAGE Spain and Portugal in Style 13 days 24 NEW Inspiring Australia 13 days 76 Ultimate Italy 12 days 28 NEW Kakadu - Australia’s Secret 5 days 78 Majestic Switzerland 10 days 32 NEW The Long White Cloud 22 days 80 Harmony of Central Europe 13 days 35 NEW The French Connection 12 days 38 SOUTH AMERICA Luxurious London & Paris 8 days 40 Treasures of the Incas 12 days 82 Jewels of the Aegean 10 days 42 NEW Classic South America 11 days 84 Elegance of the Pharaohs 10 days 44 NEW Grand Tour of South America 22 days 86 INDIA NEW Quito & the Galapagos Islands 7 days 87 Essence of India 8 days 46 USA & CANADA Imperial Rajasthan 13 days 49 Imperial Rajasthan -
[Show full text]