Menu autumn 2018 Hotel / Taverne Schwan, Horgen A warm Welcome! We are very pleased to welcome you in the historical Hotel & Taverne Schwan, a building whose history is dated back to the 15th century. Since then the Schwan is as a place where to meet, have food or to get informed about the latest news. We live our philosophy in combining traditional and regional elements with modern attitudes. Celebration, Party, Anniversary Do you have a special event to celebrate? Would you like to invite friends or your family to a special evening? We offer up to 80 places in the Restaurant and we can host up to 40 guests in our lovely rooms. For any personal advices just let us know and we will be at your assistance. You can also send us an email to [email protected] Your hosts Nikola Mlinarevic – head chef, Simon Hörler – assistant head chef, Goran – chef de partie, Ali – Kitchen aid, Hassan – Kitchen aid Herwig Haller – Maitre d`hotel, Cristina Vargas – waitress, Milan – waiter, Patrizia –Service & Breakfast, Emilia – apprentice Refa EFZ Linda Grädel – Assistant Manager, Jana Janikova– 2nd Assistant Manager, Michaela Matschinger – Business Development Manager, Silvia Nussbaumer – Reception & Service, Jolana - housekeeping, Illaria & Noëmi – apprentice Hofa EFZ Ruedi Hintermann – General Manager Declaration of fish and meat Beef, Veal, Pork: Switzerland, Sausages: Italy, Austria, Venison: Austria, Slovenia Fish: Switzerland, France, Sea-Food: Vietnam Venison Menu Beetroot carpaccio and cured wild boar ham Beetroot carpaccio with vinaigrette and roasted tree nuts, lamb’s 22 / 30 lettuce and wafer-thin cutted cured wild boar ham Venison ravioli Homemade venison ravioli, f illed with venison meat, venison sauce and 24 / 34 brown butter with nuts and rosemary Deer medallions With deer -cream sauce, handmade spätzle, Brussel’s sprouts , 46 sweet chestnut and apple stuffed with cranberry jam Roast saddle of veniso n (for 2) – carved tableside, per person served in 2 courses With deer -cream sauce and handmade spätzle, 59 first course with Brussel’s sprouts, sweet chestnut and cranberry-apple second course with red cabbage, sweet chestnut and cranberry-pear Wine selection „by the glass“ The perfect company by the glass per dl / bottle Branco, Cortes de Cima , Alentejo ( PT ) – white , 2016 8 / 56 Alvarinho, Viognier, Sauvignon blanc We always felt attracted by Portuguese wine. It is a fantastic country with a lot of amazing , but unknow drops. The couple Carrie and Hans Kristian Jørgensen are focusing on close to nature winemaking and human craft. So the guide Wine Spectator nominated their work as “regional leader” in Alentejo. The vineyard is close to the Atlantic and the wine is shortly expanded in the Barrique. This two facts are conferring a fresh and distinctive note to this wine. Ripasso - Magnum, Tommasi Viticoltori, Veneto (I) – red , 2015 10 / 145 Corvina veronese, Rondinella, Molinara Ripasso is one of the most classic wines in Veneto and Italy. Always a bit in the shadow of his big brother, the Amarone. This Ripasso is made with a lot of attention to the small details as the shrivelling process of the grapes, which is lasting over a few months. The slow maturation of the wine in the Magnum bottle gives this wine his class and the especially good harvest of 2015 is turning the Ripasso into a real must-try, also for all sceptic. Seasonal Starters Saladbouquet with deer stripes Mixed salad with homemade Italian dressing, 26 roasted chanterelles and deer stripes Spinach Salad Spinach salad with smoked duck breast, fillets of orange, 22 Nut-vinaigrette, grapes and roasted tree nuts Pumpkin soup Homemade pumpkin soup 14 with “Steirisch” pumpkin seed oil and roasted nuts Grilled pulpo Grilled p ulpo ( octopus ) with roasted wild boar sausage , 24 / 32 green beans, sage, chili and pickled onions Beef carpaccio Thin beef carpaccio with an olive -oil and lemon sauce , 25 / 33 pumpkin cubes, rocket and parmesan chippings Schwan Classics - Starters Crostini misti Roasted bread slices with Parma ham, marinated porcini and flavored 16 tomato cubes Insalata di Formentino Lamb’s lettuce with egg / and bacon 16 / 18 Carpaccio Fantasia Nikola Beef carpaccio combined with porcini mushrooms and king prawns 31 Crema di Pomodoro The classic tomato basil soup with cream topping 11 Seasonal - Pasta Venison ravioli Homemade venison ravioli, f illed with venison meat, 24 / 34 venison sauce and brown butter with nuts and rosemary Gnocchi Homemade potato gnocchi, with Mediterranean vegetables, 22 / 26 cherry tomatoes, rocket, olives and roasted garlic Tagliatelle tartufo Homemade tagliatelle with a cream sauce, 26 / 34 fresh sautéed chanterelles and black truffle served at the table Schwan Classics - Pasta These dishes can be ordered as small portion (off CHF 4.00) Ravioli Nikola Very thin homemade veal ravioli with sage butter, cherry tomatoes 32 and fresh grated Parmesan Tagliatelle Calabrese Tagliatelle made after a Calabrian recipe with beef and veal cubes, 36 tomatoes, cream, fresh mushrooms and red peppers Taglierini con Gamberoni Homemade Taglierini with king prawns, tomatoes, garlic and fresh 37 garden herbs Malfatti Poached light gnocchi creation from spinach and ricotta on a smooth 28 tomato sauce, refined with brown butter and parmesan Our pasta is daily homemade by our kitchen team Seasonal Main Courses Salmon fillet Salmon fillet fried on the skin 43 with a warm salad of fennel, oranges and olives Sogliola Roasted sole from the grill, topped with brown butter and herbs, 54 served with mushroom risotto Tagliata di Manzo Tagliata of beef entrecôte (willow cow) 45 with sweet potato puree, accompanied by a warm salad of Trevisano chicorée, orange fillets and olive oil Beef fillet tartufo Grilled beef fillet with sautéed chanterelles , 62 served with homemade taglierini with a creamy truffle sauce* Schwan Classics – Main Courses Gamberoni alla Livornese with tomato cubes, white wine, fresh herbs and DONVITO olive oil 49 aglio e pepperoncino, served with spinach* Medaglioni di Vitello al Limone Veal medaillons with a lemon sauce, 43 served with homemade taglierini* Fegato di Vitello alla Veneziana Veal liver strips roasted in butter with onion and sage, 39 served with fresh rösti* Züri Gschnätzlets Veal sliced Zurich style , served with a fresh rösti* 41 Stroganoff Beef fillet cubes with a paprika -cream sauce , 49 served with homemade taglierini* *Additional side dishes / side dishes of your choice Homemade taglierini, Mediterranean vegetables, spinach, 6 mushroom risotto, Rösti, Spätzle, red cabbage, Brussel’s sprouts Seasonal - Desserts Coupe Nesselrode Vermicelles with vanilla ice, meringue and whipped cream 14 Cinnamon Parfait 11 Homemade cinnamon parfait, marinated quince and elder-sauce Apricot tarte 15 Homemade apricot tarte, with plum sorbet and whipped cream Schwan Classics - Desserts Tiramisu The number one - with mascarpone cream and ladyfinger 13 Zuccotto – the Schwan specialty Parfait with a sweet stuffing, Amarena cherries and Amaretto – try it! 15 Chocolate cake (warm), 12 served with a scoop of stracciatella ice cream and whipped cream Ice Cream Ice cream and sorbet flavors Strawberry, vanilla, chocolate, stracciatella, pistachio, caramel, mocha, per scoop 3.50 mango, lemon, passion fruit, plum with cream 1.50 with a shot (for example Vodka, Amaretto or Prosecco) 6 Cheese Cheese plate (3 or 5 cheese) Cheese selection from Bannwart Oberrieden (regional) 12 / 18 Brillat Savarin double cream cheese Camembert soft cheese made of raw milk, nippy Montagnard soft cheese made of mountain milk, flavourful Grigiotto medium hard grey mould cheese with natural rind, gentle Chällerhocker matured hard cheese made of raw milk, strong and tasty All prices are in Swiss francs and include 7.7% service and taxes .