Y O U R B A N Q U E T

YOUR BANQUET
DATE :
TIME:
NUMBER OF GUESTS:
NAME (BOOKED UNDER):
MENU (OR EVENT) TITLE:
CONTACT:
TELEPHONE NUMBER:
E-MAIL:
BILLING ADDRESS:
Information:
When selecting your menu, please take following recommendations into account:
From 10 to 20 people, please choose 1 starter, 2 main courses and 1 dessert.
From 20 to 30 people, please choose 1 starter, 1 main course and 1 dessert.
Table booking for one group: maximum 30 people. Please send us an email with your demand and
specific choice. If you wish to modify a menu or beverages, please indicate them as soon as possible
and we’ll try our best to take them into account.
For private function please contact us.
STARTERS
All year long starters
Green Gardensalad with chive
Shrimps Cocktail with Avocado
CHF 11.80
CHF 17.80


CHF 16.80
CHF 13.80
CHF 11.80



CHF 16.80
CHF 11.00


CHF 14.80
CHF 19.80
CHF 12.50
CHF 22.80




CHF 14.50

CHF 24.50
CHF 28.50
CHF 12.50
CHF 22.80
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Spring: 1 March 1 to 30April 2015
Colerfoul Datterini salad with Mozzarella di bufala
Delanos Chicorée salad, Granny smith, parmesan, Buttermilk-Limedressing
Creamy Asparagus Soup with Mint
Summer:1 May to 30 September 2015
Colerfoul Datterini salad with Mozzarella di bufala
Gazpacho verde made of Granny Smith, cucumbers and celery
Autumn:1 October to 30 November 2015
Lamb’s lettuce, boiled farmer egg and crispy bacon
Warm goat cheese, lamb’s lattuce with pears and raspberry vinaigrette
Creamy Tomato Soup with Gin „chez Max“ Style
Bisque d’homard tropézienne
Winter: 1 December 2015 to 28 February 2016
Lamb’s Lettuce with Farmer Egg and crispy Bacon
Warm Goat Cheese with Tuscany Figs, Serrano Ham
and Acacia Honey from the Ticino
Foie gras de canard poêlé, Mango Chutney and Salad bouquet
Creamy Tomato Soup with Gin „chez Max“ Style
Bisque d’homard tropézienne
MAIN DISHES (all year long)
FISH
CHF 42.80

CHF 62.00

CHF 48.00
CHF 58.00
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160gr. CHF 58.80
250gr. CHF 74.00
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CHF 36.00
CHF 38.80
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Grilled Filet of pikeperch, Artichoke Vegetable, Tomato-Orange Confit
Pan-fried meunière style Dover sole with garden herbs,
And vegetable and rosemary potatoes
MEAT
Veal Tenderloin, asparagus, rosemary potatoes and creamy morel sauce
Beef Tenderlion, «Seerose» with Herb Butter,
Deep-fried Matchstick Potatoes and Vegetables
VEGETARIAN
Handmade Ravioli with butter and parmesan
Thai Vegetable Curry with Jasminerice
ADDITIONAL SEASONAL MAIN DISHES
Spring: 1 March to 30 April 2014
Grilled Medallions of Veal Fillet with Vegetables
Homemade Tagliatelle and Creamy Terragon Sauce
CHF 58.00

CHF 52.80

CHF 44.80

CHF 52.00

CHF 9.00
CHF 7.00
CHF 11.00
CHF 800
CHF 9.00
CHF 8.00
CHF 17.80
CHF 19.80
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Summer : 1 May to 30 September 2014
Sirloinsteak “tropézienne” with Seasonal Tomatoes, Basil and Pines,
and mashed potatoes
Automn: 1 October to 30 November 201
Filet of venison with Cranberryespuma, Spätzle and Autumn Side dishes
Winter: 1 December 2014 to 28 February 2015
Sirloin Steak Rossini with foie gras, Market Vegetables Mashed Potatoes
DESSERTS (all year long)
Raspberry Tiramisù
Chocolate Mousse with whipped Cream
N.Y. cheesecake with berries
Iced Cofe with Espresso and cream
Marketfresh / Seasonal Berries (May till September)
Granny’s Chocolate Cake with whipped Cream
Sherbet Colonel with Wodka Absolut
Plattter of cheese:
Brillat Savarin, Reblochon and old Gruyère
All prices 8 % VAT included, services and lakeview
For special wishes and questions please contact us!
General terms and conditions for group bookings
We at the Restaurant Seerose thrive to make each of your visits unforgettable .We thus kindly ask you
to read through the following General terms and conditions which are part of our agreement.
All important information concerning your event such as the choice of the menu and wines, seating,
table arrangements, decorations, menu editing, etc. must be submitted to the Restaurant Seerose
latest 8 days before the event. The definite details and agenda must be confirmed latest 3 days before
your coming to the Seerose.
We kindly ask to let us know the final and binding number of participants as soon as possible but latest
48 hours before your event.
Possible changes (number of guests, menu, time of arrival, etc.) can be taken into account if they do
not exceed 10% of the original booking. More substantial change cannot be taken into consideration.
Please send us back the signed proposals (per regular mail, fax or e-mail) together with our General
terms and conditions
___________________________________________________________________________
Date/ Signature
We look forward to arranging your banquet and will do our outmost to make it an unique event.
With kind regards,
Manager
Gastrolac Resto GmbH
Restaurant Seerose
Seestrasse 493
CH-8038 Zurich
Switzerland
Tel.: + 41 (0) 44 481 63 83
Fax: + 41 (0) 44 481 63 85
Email: [email protected]