Sample Menus 2012 The following list is not exhaustive. We would of course be glad to cater for special dietary preferences or needs. CanapГ©s Roggenbrod with shavings of mountain cheese & wild nut & apricot chutney Smoked trout roulade stuffed with fresh cows curd & mountain herbs Veal sweetbreads & morilles mushroom ragout Smoked duck with mustard & maple dip Warm baby new potatoes stuffed with confit of pork belly & Valais spiced apple sauce Smoked venison sausage with sour myrtille marmalade Hot smoked trout on pumpernickel with horseradish cream & red onion Wild mushroom tartlets with black truffles Grilled apple scented polenta with black pudding & spicy tomato jam Veal tartare on toasted farmhouse bread with capers, shallots, parsley & crГЁme fraiche Carpaccio of beef with truffled mustard dressing & mature shaved cows cheese Warm local goats cheese & fig tartlets Inside-out sesame sushi with spicy prawns & avocado Homemade terrine of foie gras on toasted brioche with sauternes jelly Lobster tails on wild rice & citrus blini with saffron mayonnaise Crostini with lemon mascarpone, langoustine & artichokes Seared salmon skewers with crГЁme fraiche & spring onion dip Tuna carpaccio with diced mango & wasabi mayonnaise Horseradish scented seafood tempura Amuse Bouches Carpaccio of Venison with Lemon & Blackberry Beetroot Cured Salmon with Cucumber Sorbet Scallop & Morilles Mushroom Ragout with Truffled Black Olive Straws Veal Tartare Carrot & Orange Soup with Herbed Snails Starters White Asparagus Soup with Poached Egg & Black Truffle Apple & Celeriac Cream with SautГ©ed Foie Gras Porcini Mushroom ConsommГ© with Roasted Rabbit Lobster Salad with Lemon Mayonnaise & Spiced Tomato Jam Scallop Carpaccio with Crispy вЂ�SeaweedвЂ™ Goats Cheese SoufflГ© with Honey & Thyme Roasted Figs Fish Courses Pan Fried Fillet of Seabass with Saffron Cream Sauce Fillet of Red Mullet on Roasted Cherry Tomato Tartlet Scallop & Black Pudding on Goats Cheese & Basil Blinis with Perrier JouГ«t Champagne Froth Grilled Langouste with Sundried Tomato & Herb Butter Main Courses Veal Fillet on Truffle PurГ©e with Spinach & Asparagus & Morilles Mushroom Sauce Braised Rabbit from the Valais with White Wine, Onions, Capers, Celeriac PurГ©e, Courgettes & Haricot Verts Venison Fillet on Parsnip PurГ©e with Sweet Potato Dauphinoise, Spinach & Balsamic Braised Red Onion with Blackberry Jus Roasted Fillet of Beef with Swede & Carrot PurГ©e, Red Cabbage, Tartiflette Potatoes & Red Wine Jus Lamb Cutlets on a Prune & Shallot Potato RГ¶sti, Roasted Pumpkin & Curly Kale Cheese Course (Before or after desert) Selection of local cheeses from Zermatt with Homemade Chutneys Twice Baked Vacherin SoufflГ© Goats Cheese & Balsamic Strawberry Tartlet Whole Vacherin Baked in the Oven until gooey with Olive Crackers & a Fig & Apricotine PurГ©e Brie de Meux wrapped in Strudel Pastry, Pan-fried & served with a Myrtle Berry Compote Fresh Cows Cheese with Dried Apricots from the Valais Pre Dessert Local Apricot Sorbet Drowned in Apricotine Baby Pears Soaked in Local Pear Liqueur Pineapple Snow topped with Tarragon Froth Lime Marinated Mango with Ginger Sorbet Dessert Passion Fruit SoufflГ© White & Dark Chocolate Mousse Layered with Marinated Cherries Chocolate CrГЁme BrulГ©e with White Chocolate Ice Cream Classic Ile Flotant Gooey, Crunchy Meringues with Mango Sorbet, Chantilly, Raspberry & Passion Fruit Coulis Pistacchio CrГЁme BrulГ©e with Pistacchio & Apricot Baklava Homemade Chocolates, Fudge, Biscotti, etc. with Coffee With Elysian Collection there are no set menusвЂ¦ unless of course you wish for one. With a little information regarding your preferences prior to your arrival your chef will be happy to prepare meals to suit your mood, as and when you desire. Nothing is too much troubleвЂ¦