Grand Hotel Zermatterhof

Aperitif Regional - white and red wine Beer, orange juice, tomato juice Mineral water and soft drinks Crisps and nuts, 3 canapés, ¼ Valasian platter. Your aperitifs will be served to you over a time period of 1.5 hours. ****Dinner - You will be served a delicious seasonal four-course meal, created by our chefs. As a highlight of the evening, we will serve you a glass of Champagne together with the wedding cake which our pastry chef will have created especially for you. ****Drinks during Dinner - Regional white and red wine (½ bottle per person), beer, mineral water and soft drinks Coffee and tea ****Room and Table - Decorations • One floral decoration per table • Five-armed candle holder or two candle holders each with a long white candle per table • Printing of your menu on our standard menus (engraved illustration of the Matterhorn) • White covers for the chairs in the banqueting hall • No surcharges after midnight • Landauer horse-drawn carriage (not decorated) • Bridal Suite. PRICE PER PERSON

Dinner - You will be served a delicious seasonal three-course meal, created by our chefs. As a highlight of the evening, we will serve you a glass of Champagne together with the wedding cake which our pastry chef will have created especially for you. ****Drinks during Dinner - Regional white and red wine (½ bottle per person), beer, mineral water and soft drinks, coffee and tea ****Room and Table - Decorations • One floral decoration per table • Five-armed candle holder or two candle holders each with a long white candle per table • Printing of your menu on our standard menus (engraved illustration of the Matterhorn) • White covers for the chairs in the banqueting hall • No surcharges after midnight • Landauer horse-drawn carriage (not decorated) • Bridal Suite. PRICE PER PERSON

Aperitif Regional - white and red wine, sparkling wine Beer, orange juice, tomato juice Mineral water and soft drinks. *Crisps and nuts, 3 cold canapés 3 warm canapés, ¼ Valasian platter Your aperitifs will be served to you over a time period of 1.5 hours. ****Dinner - You will be served a delicious seasonal five-course meal, created by our chefs. As a highlight of the evening, we will serve you a glass of Champagne together with the wedding cake which our pastry chef will have created especially for you. ****Drinks during Dinner - Regional white and red wine (½ bottle per person), beer, mineral water and soft drinks Coffee and tea ****Room and Table - Decorations • One floral decoration per table • Five-armed candle holder or two candle holders each with a long white candle per table • Printing of your menu on our standard menus (engraved illustration of the Matterhorn) • White covers for the chairs in the banqueting hall • No surcharges after midnight • Landauer horse-drawn carriage (not decorated) • Bridal Suite PRICE PER PERSON.

Local red and white wine, orange juice, mineral water Crisps and nuts *small Aperitif 621CZK

French red and white wine, mineral water Quiche Lorraine Canapés with salmon *small Aperitif 919CZK

Local red and white wine, beer, mineral water Canapés with smoked ham and salami Puff pastries *small Aperitif 869CZK

Italian red and white wine, mineral water Tomato-mozzarella sticks with basil Parma ham with Cavaillon melon *small Aperitif 869CZK

Champagne, Crème de Cassis, Freshly squeezed orange juice, mineral water Red king crab with avocado and tomato Terrine of duck liver with spiced apple *small Aperitif 1217CZK

Local red and white wine, orange juice, mineral water Valaisan specialities (Hobelkäse, jerky, smoked ham, homemade sausage, bacon jerky, rye bread) Crisps and nuts *small Aperitif 1069CZK

Vitello tonnato Juicy slices of Swiss veal fillet with a tuna sauce Oven-cooked rump of lamb Pommery mustard sauce, Roman-style gnocchi, peperonata vegetables Panna cotta with mango

San Marzano tomatoes with Buffalo mozzarella and sautéed scallops Leek and potato soup with lamb jerky Saddle of Emmental veal porcini sauce, potatoes with rosemary, glazed vegetables Pumpkin brittle parfait with marinated plums

Green salad with cherry tomatoes, walnuts, pumpkin seeds, cress and giant prawns Pink-roasted sirloin of beef pepper sauce, potato gratin, mixed vegetables Dark chocolate mousse with preserved forest berries

Summer leaf salad with forest mushrooms and smoked duckling Carrot and passion fruit soup with roasted scallops Gently cooked saddle of lamb, thyme-apricot chutney, polenta «Tessin-style» Mediterranean vegetables Elderflower soup with yoghurt ice cream and fresh berries

Andalusian gazpacho with red king crab’s leg meat Creamy chervil soup with veal sweetbreads Risotto Carnaroli with saffron and green asparagus Saddle of veal from Emmental Chanterelle sauce, potato mousseline with rosemary, summer vegetables White chocolate mousse with tonka beans and strawberries

Brisket of beef with marinated brook trout, apple foam Fendant white wine soup from the Valais with dried lamb Oven-roasted saddle of Valaisan veal, mountain thyme jus, cholera potato tart, glazed vegetables Chocolate cherry ganache with preserved cherries

Dried meat tartar from the Valais, red cabbage salad, apricot chutney Creamy saffron soup with marinated perch from Raron Hérens roast beef, Pinot Noir sauce, potato gratin, glazed vegetables Valaisan apricot strudel with a vanilla foam

Smoked Loch Fyne salad with courgettes, aubergines and apple-horseradish Yellow hot pepper soup with fried watermelon Fillet of Pata Negra pig with its ham, sage butter, mashed potatoes with olives, sautéed spinach Honey mousse with yoghurt and rosemary

Marinated yellow-finned tuna with avocado and mango Cream of herb soup with sautéed mushrooms Roasted fillet of sea bass on lemon risotto, pulpo vinaigrette Simmental fillet of beef sauce Bearnaise, potato gratin, Kenyan beans with tomatoes Lukewarm chocolate cake with vanilla foam

Lamb’s lettuce (Nüsslisalat) with sautéed veal sweetbreads, bacon, croutons and a potato dressing Pumpkin soup with pumpkin seeds and their oil Roast guinea fowl breast, mountain honey sauce, glazed grapes, potato gnocchi, creamy cabbage Chestnut spice cake with mandarins

Roast duck liver on Beluga lentils with mature balsamic vinegar Creamy cauliflower soup with caramelised seeds and smoked salmon Sautéed lake zander on truffled potato mousseline Whole roasted saddle of venison, spice sauce, pear with cranberry, Knöpfle (type of Spätzle), red cabbage and Brussels sprouts Chocolate tart with cardamom ice-cream and calamansi