Menu suggestion - Hotel Victoria-Jungfrau
Menu suggestion - Hotel Victoria-Jungfrau
Menu suggestion - Hotel Victoria-Jungfrau
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APERITIFS & COCKTAILS IN THE VICTORIA-JUNGFRAU GRAND HOTEL & SPA<br />
Cold appetizers<br />
Tête de Moine with fig mustard<br />
on tomato bread<br />
CHF 6<br />
Grissini from the region<br />
with smoked ham from the Grisons<br />
CHF 6.50<br />
Rolled & chipped cheese<br />
stuffed with truffle cream cheese<br />
Black pepper & chive<br />
CHF 7<br />
Tatar of salmon trout<br />
with spicy "Rugen" bacon<br />
and "Belper Knolle" cheese<br />
CHF 8<br />
Cannelloni of smoked Loch Fyne salmon &<br />
its caviar, cream cheese from Meiringen<br />
CHF 8<br />
Cubes of avocado with Serrano ham<br />
CHF 7<br />
Canapés<br />
Herb focaccia with Italian antipasti vegetable<br />
CHF 5<br />
Tatar of beef on toast with fried egg of quail<br />
CHF 7<br />
Fillet of Scottish kingsalmon<br />
with green asparagus & caviar<br />
CHF 9<br />
Terrine of goose liver<br />
served with mango chutney on toast<br />
CHF 9<br />
Warm appetizers<br />
Apple puff pastry with goat cheese<br />
& smoked Barbarie duck breast<br />
smoked ham in puff pastry with cream<br />
cheese & dried tomatoes<br />
CHF 6.50<br />
Roasted chicken skewer with corianderwasabi<br />
cream<br />
CHF 7<br />
Tandoori burger of veal<br />
with cucumber-mint-raita<br />
CHF 7.50<br />
Little home made leek tart<br />
with cream cheese from Meiringen (vegi)<br />
CHF 7<br />
Crab meatballs<br />
with garlic-chilli dip<br />
CHF 7.50<br />
Prawns in potato coat<br />
with spicy peanut sauce<br />
CHF 7<br />
Choice of 4 spicy puff pastries<br />
Per person CHF 17<br />
Our home-made sushi<br />
Pressed sushi<br />
with soy sauce & marinated ginger<br />
3 pieces of each per person<br />
Thai asparagus<br />
Ama Ebi (shrimp)<br />
Orkney salmon<br />
Tuna<br />
CHF 7
Our creative appetizers<br />
for the tasteful moments of your event<br />
Praline of French "Label Rouge" goose liver &<br />
truffle with mango-chili chutney<br />
CHF 16<br />
Smoked sturgeon served with blinis,<br />
Keta caviar & crème fraîche<br />
CHF 18<br />
Fillet of salmon served with blinis<br />
and Sevruga caviar<br />
CHF 34<br />
Lobster with Sevruga caviar<br />
served with tartines<br />
CHF 38
Hors d’oeuvres<br />
Terrine of Marzano tomatoes<br />
with "Schangnau" buffalo mozzarella<br />
& king prawn skewer<br />
CHF 27<br />
Fillet of Scottish herb salmon<br />
and peppered Tataki from "Saku" tuna<br />
with Asian pesto<br />
CHF 28<br />
Dome of the Canadian snow crab<br />
and Scottish smoked salmon<br />
with lime crème fraîche & herbs salade<br />
CHF 29<br />
Galantine of goose liver "Lable Rouge"<br />
and quail breast with brioche flavour<br />
& bitter orange sauce<br />
CHF 31<br />
Terrine from orkney salmon & turbot<br />
Asian marinated Pak Choi & warm crab meat<br />
CHF 29<br />
Soups<br />
Sauerkraut cream soup<br />
with blood sausage ravioli<br />
CHF 17<br />
Winemaker foam soup with five spices<br />
light poached quail egg<br />
CHF 16<br />
Cream soup of red oignon<br />
Forest honey from Bernese Oberland<br />
with touch of chili & Patagonian scallops<br />
CHF 16<br />
Consommé from swiss free range chicken<br />
Shiitake mushrooms & Pak Choi<br />
CHF 17<br />
A FEW SUGGESTIONS FOR INDIVIDUAL<br />
NEW COMPOSITION<br />
Clear oxtail soup with sherry,<br />
its ravioli & vegetable<br />
CHF 16<br />
Fish dishes (served as an entrée or main<br />
course)<br />
Sauted perch<br />
with Dijon lentils & Rioja butter<br />
Starter: CHF 38<br />
Main course: CHF 56<br />
Monkfish marinted in Merlot<br />
spinach, safran foam & baby tomatoes<br />
Starter: CHF 38.50<br />
Main course: CHF 57<br />
Hailbu with Malaysian sultan curry<br />
peas & mascarpone risotto with fennel<br />
Starter: CHF 39<br />
Main course: CHF 58<br />
Fillet of confited salmon trout<br />
olive oil, marinated in dry flowers<br />
puree of fennel with wasabi-cucumber coulis<br />
Starter: CHF 37<br />
Main course: CHF 54<br />
Meat dishes<br />
Chicken breast from Aargau<br />
with lemon-thyme jus<br />
gratinated polenta & broccoli<br />
CHF 43<br />
"A duet of veal"<br />
Veal crépinette (fillet) & involtini (saddle)<br />
with cherry vinegar jus, gratinated rösti tart,<br />
market vegetable<br />
CHF 61<br />
Filled lamb Entrecôte green asparagus<br />
with Spanish vegetable tortilla<br />
& confided tomato<br />
CHF 57
Australian black angus beef fillet<br />
duo of carrots<br />
pepper béarnaise sauce & port wine ice<br />
CHF 65<br />
Whole roasted saddle of veal from<br />
Emmental, duo of port wine sauces<br />
potato tart & market vegetable<br />
CHF 59<br />
Vegetarian dishes<br />
Tofu, backed in pommery moustard batter<br />
puree of parsley root & beans cassolette<br />
CHF 37<br />
Aquarello risotto with mascarpone<br />
and garden rocket, served with confided<br />
cherry tomatoes & market vegetable<br />
CHF 38<br />
Cheese<br />
Cheese specialities from the "Jumi" dairy &<br />
master cheese maker Rolf Beeler, served<br />
with fig mustard, grapes & fruit bread<br />
CHF 20 per plate<br />
Desserts<br />
Tower from raspberry & mascarpone<br />
bitter chocolate<br />
double cream orange ice cream<br />
CHF 23<br />
Strawberry Dome in chocolate coat<br />
served on a foundation from iced sour cream<br />
CHF 24<br />
Argan Crème Brûlée<br />
with strawberry sherbet & chocolate<br />
parchment<br />
CHF 20.<br />
Variation of "Felchlin" chocolate<br />
CHF 22<br />
Panna Cotta with lemon verbena jelly<br />
iced & fresh strawberries<br />
garnished with black nuts<br />
CHF 16<br />
Mousse from roasted chocolate with Crème<br />
Brûlée drops from Bolivian wild cacao<br />
raspberry sherbet & breeze of gold<br />
CHF 24
As a prelude<br />
Cavallion melon sticks<br />
with smoked ham<br />
Rose of smoked salmon<br />
with a horseradish Panna Cotta<br />
Tataki of tuna with sesame, avocado puree<br />
and Asian vinaigrette of radish<br />
"Oberland" vitello cubes with "Salsa Verde"<br />
Small Niçoise salad<br />
with fine beans & olives<br />
A Asian Intermezzo<br />
Tom Ka Gay with coriander and vegetable<br />
Warm & tasty treats from around the<br />
world<br />
Seasonal home made cannelloni<br />
with creamed leek<br />
Tandoori salmon on Indian leaf spinach with<br />
cucumber raita<br />
Sea bass cheeks sautéed zucchini,<br />
dried tomatoes & little potatoes<br />
Chicken breast curry with perfume rice<br />
Cubes of sirloin beef Stroganoff style<br />
with beans wrapped in smoked bacon &<br />
herb "spätzle" (tiny dumplings)<br />
STAND-UP LUNCH – FLYING<br />
BUFFETS<br />
perfected with a sweet temptation from<br />
our patisserie<br />
Wood berries<br />
with whipped vanilla cream<br />
Two colored chocolate Crème Brûlée<br />
Mango panna cotta<br />
with peppered mango salad<br />
Seasonal fruit shooter<br />
Mini cup cake<br />
"Schwarzwälder Style"<br />
Ice cream trolley with mini cornets<br />
Per person CHF 70<br />
We are delighted to serve this<br />
stand-up lunch from 30 persons
Buffet 1<br />
Carpaccio of beef with grated Parmesan,<br />
olives & herbs vinaigrette<br />
Vitello of "Oberland" veal with tuna sauce<br />
Parma ham sliced at the buffet,<br />
with a melon variation<br />
Marinated Mediterranean vegetable<br />
Roma tomato mousse & chive sauce served<br />
in a glass<br />
Deep-sea shrimps with avocado<br />
& asian flavours served in a glass<br />
Rilette of smoked salmon & sweet potatoes<br />
with its caviar<br />
Smoked & peppered fillets of trout<br />
with horseradish foam & lemon<br />
Apple & celery salad<br />
with smoked duck breast<br />
"Fattoush"<br />
Sardinian vegetable bread salad<br />
with king prawns<br />
Assorted leaf & vegetable salads<br />
Selection of assorted bread<br />
and farmer's butter<br />
***<br />
Seasonal cream soup or consommé<br />
with garnish<br />
***<br />
Poached sole roulade on absinth fennel &<br />
parsley potatoes<br />
Local BEO Entrecôte with colourful pepper<br />
béarnaise & potato gratin, bacon beans<br />
Supreme of guinea fowl<br />
with rosemary jus,<br />
roasted vegetable & Pilav rice<br />
Penne (live station) with garden rocket,<br />
cherry & dried tomatoes, olives, garlic,<br />
cream & Parmesan<br />
***<br />
Cheese specialities from the "Jumi" dairy<br />
and master cheese maker Rolf Beeler, served<br />
with fig mustard, grapes & fruit bread<br />
***<br />
Our ice cream trolley with streusel & crisp<br />
Seasonal fruit variation<br />
Raspberry panna cotta<br />
Apple crumbles in a pot with vanilla sauce<br />
Passion fruit chocolate delice<br />
Tiramisù from "Röteli cherry"<br />
Chocolate & hazelnut royal<br />
Fruit espumas served three ways<br />
CHF 168 per person<br />
We are delighted to serve this buffet from 45<br />
persons
Buffet 2<br />
Tian of salmon & Tataki of tuna<br />
sweet & sour cucumbers<br />
Tart of smoked trout & marinated young<br />
vegetable<br />
Shrimps cocktail with pineapple<br />
& Cognac sauce<br />
Oriental cous cous<br />
king prawns & pulpo<br />
Roma tomato mousse with grilled scallop<br />
& basil sauce<br />
Duck liver terrine with<br />
pear & port wine jelly<br />
Terrine of red mullet<br />
and blue potatoes with saffron aioli<br />
King salmon fillet with needle beans & fresh<br />
grated horsradish<br />
Pulpo carpaccio with citrus fruits<br />
Hot marinated fillet of char with<br />
vegetable & mushrooms<br />
Galantine of free range chicken<br />
With morel & apple celery salad<br />
Selection of assorted bread<br />
and farmer's butter<br />
***<br />
Seasonal cream soup or consommé<br />
with garnish<br />
***<br />
MSC turbot with braised pak choi,<br />
coconut chili fumet & oriental rice<br />
Stroganoff of Swiss "Choise" beef fillet with<br />
oriental flavours & butter noodles<br />
Saddle of Oberland veal in a herb coating,<br />
with a creamy mushroom sauce, carrots &<br />
"spätzli"<br />
Arborio risotto (live station)<br />
with saffron, market vegetable<br />
and seasonal mushrooms<br />
***<br />
Cheese specialities from the "Jumi" dairy &<br />
master cheese maker Rolf Beeler, served<br />
with fig mustard, grapes & fruit bread<br />
***<br />
Frangipani apricots tart<br />
Chocolate truffle cake<br />
Cup cake with raspberries & Grand Marnier<br />
Dome of citrus fruits with marinated berries<br />
Cream custard strudel with cherry compote<br />
Chocolate fountain<br />
with strawberries & pineapple<br />
Fruit "cornettos"<br />
Our ice cream trolley with cornets<br />
CHF 187 per person<br />
We are delighted to serve this buffet from 45<br />
persons
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