Sample Menus 2012 - Elysian Collection

Sample Menus 2012
The following list is not exhaustive. We would of course be glad to cater for special dietary preferences or needs.
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
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 �Seaweed’
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 Rösti, 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
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 menus… 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 trouble…