Menu proposals

Prices of our menu suggestions apply to 10 or more guests with the same menu.  We would be pleased to advise you about simpler menus for less money.  In case you have a special menu in mind, we must be informed at least four days before our general menu planning discussion so that our chef can research recipes from various sources.

 

We would be delighted to present a tempting dessert buffet instead of the listed desserts for your family festivity or company event. 

 

 

CHF     

 

Menu 1

 

Curried cream of fennel soup with

Diced Norwegian smoked salmon

 

Crisp-fired chicken leg

with cranberry relish

Warm potato-cucumber salad

 

Apricot-Gugelhupf parfait

with ginger-chocolate sauce

 

52.00

 

 

 

Menu 2

 

Clear oxtail consomme

with oxtail ravioli

 

"Fischknusperli"

Whitefish crisp-fried in beer batter

with remoulade sauce

Tomato rice with peas

 

or

 

Finely slivered veal with sautéed mushrooms

and creamy shallot-Cognacc sauce

Buttered Kernser noodles

Seasonal vegetables

 

Iced curd "Kaiserscharrn"

with raisins, toasted almond flakes

Vanilla sauce and Fellenberg pulm compote

 

70.00

 

Menu 3

 

Seasonal leaf salad

with champagne dressing

Roased pumpkin seeds and orange filets

 

Rustic "Gourmet Plate"

with meatballs, special Swiss meat "loaf",

farmer bratwurst and onion sauce

with mashed potatoes and braised red cabbage

 

Cherry mini cake

Schwarzwald style

 

58.00

 

Menu 4

 

Vegetable antipasti

with seared octopus marinated with orange-pepper olive oil

Giglio blue cheese on tomato crostini

Taggiasca olives

 

Swiss beef Medaillon

with veal-porcini crust

Red wine sauce

Potato-spinach roulade

Red cauliflower puree

 

Chocolate terrine of Felchlin Maracaibo Criolait

Couverture coated in cake spindle

with homemade cherry ragout and pistachio ice cream

 

90.00

 

Menu 5

 

Muscat pumpkin cream soup

with Bündnerfleisch and roasted pumpkin seeds

 

Dover sole filet sautéed in an herb crust

Tajarin noodles with truffle cream sauce

and Sakura cress

 

Glazed shoulder of veal

with Assam "long pepper" braising sauce

Potato-zucchini gratin

Glazed red cabbage

 

Lemon meringue tart

with a praline ice cream pavé

and strawberry-cassic rum-fruits

 

98.00

 

Menu 6

 

Norwegian smoked salmon:

Slice and tartar on beet "carpaccio"

with squid-ink sauce

Fried quail egg and Wasabi mousse

 

Grilled langoustine on a minted pea puree

Shellfish-Korean lemon (Yuzo) sauce

Crispy Enokitake mushrooms

 

Pink-sautéed duck breast

Glazed with honey and Szechuan pepper with passion fruit sauce

Thai noodles with coriander

Glazed pak choi with light soy sauce

 

Asian Pandan Kaya layer cake

with black sesame ice cream

and preserved Percoche peach sections

 

105.00

 

Menu 7

 

Duck foie gras terrine

with freshly backed brioche and cherry gelee

 

Grilled scallops

with shellfish cream sauce

Spinach-Carnaroli risotto

Crisp red beets and broccoli

 

Supreme of New Zealand John Dory

in herb-crepe

with a saffron foam sauce

Bean-Vegetable cassoulet

 

or

 

Sautéeed beef entreôte

with Béarnaise sauce

Potato of your choice

Provencal Ratatouille

 

Goat cheese-sour cream sorbet

with truffle honey and fruit bread

 

Coconut parfait with caramelized pineapple

Green tea sauce

and a chili-sesame cracker

 

3 courses (without foie gras & cheese) CHF  92.00

 

120.00

 

Menu 8 vegetarian

 

Muscat pumpkin cream soup

with toasted pumpkin seeds

and pumpkin seed oil

 

Crisp-fried spring rolls

with vegatable, sprout and assorted mushroom filling

Steamed Basmati rice

Crisp broccoli in light Asian chili sauce

 

Apricot-Gugelhupf parfait

with ginger-chocolate sauce

 

50.00

 

Menu 9 vegetarian

 

Caprese salad

Buffalo mozzarella

with tomato comfit and 13-year-aged Balsamico

 

Penne rigate

with truffle cream

Glazed cauliflower

and red beet chips

 

Cherry mini cake

Schwarzwald style

 

 

Menu 10 vegetarian

 

Avocado-vegetable tartar

with little corn cakes

Mexican lime dressing

 

Porcini mushroom cream soup

with toasted croutons

 

Saffron-Carnaroli risotto

with young spinach

Smoked salat shallots

 

Coconut parfait

with caramelized pineapple

Green tea sauce

and a chili-sesame cracker

 

65.00

 

Autumn/winter menu 11

 

Mixed leaf salad

with sautéed oyster mushrooms

and spicy corn-sweet pepper dressing

 

Beef filet Stroganoff

with sweet peppers, cucumbers and mushrooms

Mixed wild rice with toasted cashews

 

Almond 'Financier' mini-cake

with preserved apricot ragout

and cheesecake ice cream

 

72.00

 

Autumn/winter Menu 12

 

Ratatouille soup

with Zug lake char filet

 

Smoked special ham

with mustard-beer sauce

Potato-herb puree

and seasonal vegetable

 

Special Zug cake

with Kirsch

 

68.00

 

Wild game and venison menu 13

(September - November)

 

Porcini mushroom cream soup

with wild game meatballs

or

Field lettuce salad

with chopped egg

Potato dressing

and venison 'ham'

 

Sautéed venison cutlet

Zug cherry sauce with forest herbs

Glazed chestnut

Egg spätzli

Braised red cabbage

or

Finely slivered venison

with juniper cream sauce

Cranberry pear on a chestnut puree

Glazed Brussels sprouts

with bacon egg spätzli

 

Baba au rum

with preserved rum fruits

and almond-caramel ice cream

 

78.00

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