HOTEL BELMONT - IMST - TYROL Magical days for a magical stay…

Gala dinner

Asparagus mousse

wrapped in ham with a salad bouquet

Cream of carrot soup

Centre cutlet with a shallot red wine sauce

served with chanterelle mushroom risotto and cauliflower

For dessert

Chocolate mousse

served with fresh fruit

…For our younger guests

Cream of carrot soup

Roasted chicken breast

au jus and rice with peas

Chocolate mousse

served with fresh fruit

Recipe of the week

Created by our head chef Hans Peter:

Parmesan cream soup

1 onion, peeled and chopped

200 g / 7 oz celery, diced

1/8 l / ⅛ quart white wine

1 l / 1 quart cream

1/4 l / ¼ quart chicken stock

Salt, pepper, lemon juice and parmesan

Sauté the onion and celery, then add the white wine.

Let it simmer and then add the cream. Add the chicken stock and the parmesan.

Mix well. Pour through a fine sieve and then add salt, pepper and lemon juice to taste.