Asian Cuisine
- Poached sole fillets with champagne sauce and glass noodles
- Pork tenderloin with coconut and curry sauce
- Potage clair de volaille avec la noix de coco déchiquetée
- Prawn curry with cayenne pineapple
- Prawns and sepia, wok-fried with garlic, pepper and cilantro
- Quick-cooked chicken curry with peanuts and strips of Keffir lime leaves
- Red curry with tiger prawns, cayenne pineapple and coconut milk
- Red soy-bean sprouts soup
- Red-snapper-fillet with chilli-garlic sauce, coconut and jasmin rice
- Rice basmati with leek and king prawns
- Roast duck breast on steamed Chinese cabbage with spicy soy-cinnamon sauce
- Roasted (Gröstl) oyster mushrooms
- Saba fillet in a panko crust with green mango salad
- Salad of shallots & Thai-herb flavored chopped chicken breast
- Salmon cornets with prawns in tempura batter for deep frying on summer salad
- Sautéed vegetables a l'asian
- Savoy filled with tofu and peanuts
- Scampi with salad and avocado vinaigrette
- Seafood finger food, sushi
- Seafood soup with glass noodles, sesame and red soy spice
- Sole roulades on chinese noodles with oriental sauce
- Soybean sprouts stir-fried in the wok with Thai stalk leeks, chillies and a tangy sauce
- Spicy consommé of shrimps with mushrooms and lemongrass
- Spring rolls filled with king prawns on sauteed vegetables
- Spring rolls with pineapple-mango filling and a raspberry mousse
- Spring rolls with scampi-vegetable filling on spicy chinese noodles and papaya
- Steak of wild Scotish salmon with Shitake-mushroom-sesame-risotto, greenThai-asparagus and teriyaki sauce
- Stir-fried chicken with spring onions, tree ear mushrooms and cashews nuts
- Stir-fried jasmine rice with chicken and pineapple chunks
- Stir-fried spicy curry dish with Thai golden pumpkin and lotus seed, enhanced with coconut cream
