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Menu March 2011 (The Alpine Chef)

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Jamie Anderson

This document is a menu from Mars restaurant in March 2011. It offers 3 courses for 75 CHF or 2 courses for 60 CHF per person. The first course options include Korean tartare of mackerel, Chaing Mai duck salad, crab tian, and goat cheese with honey. Main courses consist of veal, seabass, lamb, tuna, and beef. Dessert options are orange tarte, apple tart, chocolate tart, and cheese. Canapes are also available for 12 CHF per person.

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Menu March 2011 (The Alpine Chef)

Uploaded by

Jamie Anderson
42 views1 page
This document is a menu from Mars restaurant in March 2011. It offers 3 courses for 75 CHF or 2 courses for 60 CHF per person. The first course options include Korean tartare of mackerel, Chaing Mai duck salad, crab tian, and goat cheese with honey. Main courses consist of veal, seabass, lamb, tuna, and beef. Dessert options are orange tarte, apple tart, chocolate tart, and cheese. Canapes are also available for 12 CHF per person.

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Menu March 2011 ( The Alpine Chef )

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This document is a menu from Mars restaurant in March 2011. It offers 3 courses for 75 CHF or 2 courses for 60 CHF per person. The first course options include Korean tartare of mackerel, Chaing Mai duck salad, crab tian, and goat cheese with honey. Main courses consist of veal, seabass, lamb, tuna, and beef. Dessert options are orange tarte, apple tart, chocolate tart, and cheese. Canapes are also available for 12 CHF per person.

Copyright:

Attribution Non-Commercial (BY-NC)
Download as PDF, TXT or read online from Scribd
Download as pdf or txt
42 views1 page

Menu March 2011 (The Alpine Chef)

Uploaded by

Jamie Anderson
This document is a menu from Mars restaurant in March 2011. It offers 3 courses for 75 CHF or 2 courses for 60 CHF per person. The first course options include Korean tartare of mackerel, Chaing Mai duck salad, crab tian, and goat cheese with honey. Main courses consist of veal, seabass, lamb, tuna, and beef. Dessert options are orange tarte, apple tart, chocolate tart, and cheese. Canapes are also available for 12 CHF per person.

Copyright:

Attribution Non-Commercial (BY-NC)
Download as PDF, TXT or read online from Scribd
Download as pdf or txt
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MENU Mars / March 2011

Korean Tartare of Atlantic Mackerel , Beetroot and Cucumber.


Chaing Mai Salad Of Duck Breast.
Tian of Crab with Crème Fraiche and Chives , Walnut and Mache Salad. ( Min 4 Persons )
Baked Val De Bagne Goats Cheese with Bruson Honey and brioche Crust.
Roasted Pumpkin Soup with pumpkin seed oil and Mascapone.

…..............................................................................

Mains

Roast Rump of Veal , Veal Sweetbreads , Fondant Potatoes and Girolle. ( 10 sfr supplement )**
Roasted line Caught Seabass with Confit Fennel , Olives and Boulangere Potatoes.
Rump of Lamb with Rosti Potato , Spinach , Baby Carrots and Thyme Jus.
Seared Yellow Fin Tuna Nicose , Roast peppers , Olives ,Confit Tomatoes.
Tranche of Cod with Sabayon of Mustard “Pommery”.
Filet Of Beef with Bearnaise , Fondant Potatoes, Confit Shallots.

….................................................................................

Dessert

Tarte al a Tarocco Orange , Orange Sorbet.


Fine Apple Tart with Caramel Sel du Guerande.
Tarte au Chocolate with Vanilla Ice Cream.
Selection of cheese from the Valais.

75 sfr per person , 3 Courses


60 Sfr per person , 2 Courses

Pick one of each item from Menu

Canapes also available @ 12 SFR per Person.

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