To ensure your comfort and enjoyment, our culinary team has designed a menu which lists dishes that may contain allergens. We trust this will assist
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1 To ensure your comfort and enjoyment, our culinary team has designed a menu which lists dishes that may contain allergens. We trust this will assist you when selecting your menu choices. In order for us to assist you further, should you suffer from any food allergies we encourage you
2 C a v i a r J o u r n e y Caviar menu perfectly paired with glass of Dom Perignon Blanc 2006 Egg in Egg Signature dish of Belmond Grand Hotel Europe Three egg shells filled with truffle flavored scrambled eggs topped with oscietra, sevruga and salmon caviar 5 g of each Venison tartar, soft poached egg oscietra caviar and albino sturgeon caviar 5 g of each Chilled gold gazpacho with albino sturgeon caviar 10 g Cucumber snow martini, marinated in ginger cucumber, topped with pressed caviar 10 g Caviar macaroon trilogy Egg white, egg yolk, parsley pressed caviar 10 g per macaroon by piece by trio Avocado & sour cream parfait, smoked salmon in smoke, oscietra caviar 10 g 2 900
3 Heritage menu HORS D OEUVRES «ROMANOV» Duo of Astrakhan hot smoked sturgeon & black oscietra caviar with marinated beetroot Olivier salad with Kamchatka crab & crayfish Studen, aspic with farm beef and pork with horseradish cream Soup Traditionally served with pirozhok of your choice: with cabbage, mushrooms or beef Сabbage soup with duck Suvorov style 750 Main Course Ladoga lake pike perch Orli with caviar sauce Timeless Dessert Sampler Lidval inspiration Smetannik with walnuts & blueberries Limonnik Crisp wafer and soft meringue Chilled sea buckthorn kissel 650
4 Spirit of Russia Caviar Bar cocktail A fine selection of Russian caviar: oscietra Imperial, sevruga, pressed, salmon and pike 15 g of each served with traditional condiments, blinis, toast, potatoes, sour cream and chopped eggs complemented with a shot of Polugar single malt or glass of Champagne Russian black sturgeon caviar with sour cream, blinis or tosts and egg, minimum portion 10 g 10 g 20 g 50 g 100 g Beluga caviar Oscietra Imperial Bester caviar Sevruga caviar Pressed caviar Oscietra Volga Albino sturgeon caviar with sour cream, blinis and egg, minimum portion 10 g 10 g 20 g 30 g Oscietra caviar Premium Premier with sour cream, blinis and egg, minimum portion 20 g 20 g 57 g Historical blend Astrahanka caviar 20 g, with sour cream, toast, chopped onion and lemon Russian red salmon caviar 25 g, served with sour cream, blinis and egg Pike caviar 25 g, served with boiled potato and smetana 1 050
5 Pure Russian experience Historical Russian vodka collection Polugar is the true legendary Russian bread wine brought back to life using the traditional technologies and recipes from the 18th and 19th centuries. It hasn t been produced for the last 120 years. It is 38.5 % alcohol strength, has a smell of rye bread and a soft pleasant taste. 50 g Polugar single malt Polugar rye Barrel 1100 Krivach 41% 990 Polugar rye 850 Polugar buckwheat 850 Polugar barley 850 Polugar wheat 750 Polugar cherry 750 Polugar 1 Rye & wheat 600 Polugar 2 Garlic & pepper 650 Polugar 3 Caraway 650 Polugar 4 Honey & pepper 650 Polugar 5 Horseradish 650 Polugar 6 Pepper 650 Polugar 10 Juniper 650 Caviar delights Degustation set of 4 Polugars (2 cl of each) served with oscietra, sevruga, salmon and pike caviar (5g of each) and condiments Russian aroma polugar variations Degustation set of 4 flavored Polugars (2 cl of each) served with traditional Russian zakouski: salo on dark bread, Russian pickles, zalivnoe with horseradish, smoked sturgeon with fresh beetroot Flavored vodka trolley Belmond Grand Hotel Europe 140th anniversary Home flavored vodka of your choice from our vodka sommelier: Fruit vodkaria, Berry vodka, Citrus vodka, Apple and honey vodka, Erofeich, Percovka, Khrenovukha, Ginger vodka, Raspberry nalivka, Pine nuts and garlic vodka, Vanilla vodka, Orange nalivka, Plum vodka, Cranberry nalivka (available on rotative basis) 650
6 Cold Appetizers Imperial cocktail A fine selection of oscietra, sevruga and salmon caviar 5 g of each served on blinis with sour cream accompanied by tasting set of premium vodkas: Beluga, Tsarskaya Gold, Russian Standard Platinum 2 cl of each Na zdorovje Variety of traditional Russian appetizers: Kamchatka crab in cucumber fillet, Baltic sea herring with potato, smoked venison and marinated mushrooms accompanied by tasting set of deluxe vodkas: Kauffman soft, Beluga Gold, Imperia (2 cl of each) Farm quail pate & foie gras with nut brioche, pine nuts sauce Sacivi, grape mousseline Sakhalin treasure Duo of Olivier salad with octopus and smoked trout Napoleon Beef tongue with horseradish velouté and marinated vegetables Baltic sea herring with boiled potato, beetroot parfait and spring onion dressing 800 Composition of smoked salmon & Kamchatka crab with lemon confit, salmon caviar parcel, chard yogurt sauce Duck rillettes Moskovia style with rhubarb textures 850 Marinated scallops and cucumber salad with sunflower oil, tomato sorbet, avocado carpaccio 1 200
7 Hot Appetizers Caspian sturgeon Julienne with oscietra caviar, sour cream sauce, fresh dill, young potato Caspian sturgeon Julienne, sour cream sauce, fresh dill, young potato Country rabbit blinis with Drunk cherry sauce 900 Soups Fish Soup with sea bass flavored with lemongrass 850 Rassolnik with game meat 750 Clear Russian mushroom soup 650 Grand Hotel Europe traditional borsch Traditional Russian beetroot soup with sliced beef and smoked sausages Enjoy with smetana! 650
8 main course From the Sea Steamed sterlet with baby zucchini, fennel confit, and champagne orange velouté Slow cooked Atlantic cod fillet and crayfish tails served with cauliflower puree, mini green asparagus quinoa patty, crayfish shells cappuccino Salmon fillet with air bread, smoked potato espuma, green peas From the Land Beef Stroganoff Strips of fine beef prepared in a rich creamy sauce and accompanied by beetroot, salted cucumber, mashed potato purée Composition of tender prime beef & dry ceps pelmeni with truffle parsnip, spring vegetables, Massandra sauce Guinea fowl Marechal stuffed with forest morels with perfumed potato & parsley purée, young leek 2 400
9 Very important pleasures Our caviar and vodka Master recommends the following pairings Orange marmalade, sesame seed crisp, chocolate orange mousse 450 Perfectly paired with Homemade orange liqueur based on vodka 650 Vine tomato & red currant sorbet, Mascarpone textures, strawberry & green basil 500 Perfectly paired with Home infused vodka with basil and strawberry 650 Pistachio crème brûlée, raspberry sorbet, baby rucola leaves 600 Perfectly paired with Homemade Raspberry nalivka 650 Caviar Bar candy bar Chocolate & passion fruit mousse, flourless sponge, chocolate sauce 450 Perfectly paired with Port wine Taylors Tawny 10yo 900 Berry parfait with lychee, grapefruit sorbet 500 Perfectly paired with homemade Cherry liqueur based on vodka 650 Russian classic honey cake Medovik 550 Perfectly paired with Chateau d Yquem 1er Cru Superieur Sauternes Anna Pavlova cake A meringue cloud with strawberry and vanilla sauce 550 Perfectly paired with Beluga hunting berries 500 Selection of ice creams and fruit sorbets 190 per 1 scoop Perfectly paired with Vodka trolley from the Caviar Bar Collection 650
To ensure your comfort and enjoyment, our culinary team has designed a menu which lists dishes that may contain allergens. We trust this will assist
To ensure your comfort and enjoyment, our culinary team has designed a menu which lists dishes that may contain allergens. We trust this will assist you when selecting your menu choices. In order for us
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The tasting menu Variation of goose foie gras with wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly
More informationwww.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
More informationWedding Menus. Bespoke Menu. Canapé Selection
Wedding Menus Our wedding menus are priced at 45.00 per person. All menus include coffee and chocolate truffles We would ask that you to select one set menu for all your guests. Dietary requirements will
More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Sydney Rock, Merimbula, NSW. 4. each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia
Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Sydney Rock, Merimbula, NSW 4. each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES, DILL & MAYONNAISE Pacific Oysters, Coffin Bay, South Australia 4.5
More informationTO START. DUCK FOIE GRAS PARFAIT Slow Cooked Duck Legs, Gizzards, Mandarin Jelly, Sweet and Sour Mini Fruit Salad and Homemade Mini Brioche
At Earth & Vine, our philosophy is simple. We want our dishes to be the best expression of the wonderful ingredients that we find right here on this Island. We ve forged great relationships with some of
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SMOKEHOUSE FRESH FISH GROWN IN OUR SPECIAL POND AT ZOLOTOY SAZAN CLUB IS WHAT MAKES US UNIQUE AND PROUD. WE CATCH FISH EVERY MORNING TO COOK FRESH DISHES AT YOUR CHOICE: BE IT GRILLED OR SMOKED OVER A
More informationPRIVATE EVENT MENUS. Ph (702) Fax (702) ~ Regatta Dr. #106 - Las Vegas, NV-89128
PRIVATE EVENT MENUS 2017 2620 Regatta Dr. #106 - Las Vegas, NV-89128 Ph (702) 804 8008 - Fax (702) 804 6216 ~ www.marchebacchus.com TERRACE MENU Private event 2 COURSE Lunch Appetizer & Entrée OR Entrée
More informationORRERY A la carte Menu
A la carte Menu Start H Forman smoked salmon, fromage blanc, orange, dill Madeira consommé, confit duck raviolo Cured seabass, cucumber, horseradish, kumquat Seafood raviolo, lobster bisque Dorset crab,
More informationHbmb!Nfovt. Nfov!71! Consommé with custard royale. Leaf salad with balsamic dressing, stripss of bacon and bread croutons
HbmbN HbmbNfovt fovt The prices shown are for groups of 10 or more. 1 menu per group please. Nfov71 Consommé with custard royale Leaf salad with balsamic dressing, stripss of bacon and bread croutons Salmon
More informationPortoFino. Oven baked eggplant with Stracciatella cheese and tomatoes Eur 11,50. White asparagus with poached egg and Hollandaise sauce Eur 14,00
Oven baked eggplant with Stracciatella cheese and tomatoes Eur 11,50 White asparagus with poached egg and Hollandaise sauce Eur 14,00 Gazpacho cold tomato and vegatable soup with Stracciatella cheese Eur
More informationSTARTERS & SALADS. Enjoy New Vietnamese Specialities in Vino&Voda Restaurant!
STARTERS & SALADS Enjoy New Vietnamese Specialities in Vino&Voda Restaurant! The Hotel Indigo St. Petersburg Tchaikovskogo and Vino&Voda restaurant are happy to invite you to an exciting gastronomic journey.
More informationStarters. RendezVous Trio 420. Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine
Starters Akami Tuna 380 Starling Black Pepper Crust Akami Tuna with ange Wasabi Miso Emulsion, Strawberry Balsamic Reduction, and Wasabi Ice Cream Nuage RendezVous Trio 420 Escargot with Parsley Butter,
More informationBANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)
BANQUET MENUS,, To eat is a necessity, but to eat intelligently is an art, d (La Rochefoucauld) Dear Guest We are pleased that you have chosen hotel Belvoir for you event. On the following pages, you will
More informationcanapé menu...is catering t dish.ae p.o. box dubai u.a.e
canapé menu...is catering Lobster tail tartelette, egg yolk drops, chervil, asparagus Mini prawn bun, kewpie mayo, lemon, chives, dill Hot smoked barramundi, apple kimchi, miso dressing, baby gem Spiced
More informationDear Guest, Made to combine together and absolutely great for it s all about creating experiences that make you want to come back!
Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationHILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March
HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday
More informationThe Spring Menu. by Claus-Peter Lumpp ***
The tasting menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Carpaccio of Norway lobster with saffron mousse, sautéed Norway lobster and tabbouleh salad Fried goose foie gras with rhubarb
More information85 per person Preorder only Children s portion available. A Selection of Canapés and a glass of Prosecco on arrival. Champagne and Lemon Sorbet
Christmas Day Menu 85 per person Preorder only Children s portion available A Selection of Canapés and a glass of Prosecco on arrival Roast Beet and Walnut Tarte Tatin Goat s curd and cress Pumpkin and
More informationLUNCH TASTING MENU DINNER TASTING MENU
LUNCH TASTING MENU Foie gras terrine, Sauterns aspic, green beans salad Pink roast pigeon salad, candied endives and mix lettuce Blood orange sorbet Scottish salmon and garoupa soufflé, Bollinger rose
More informationSPRING SUMMER 2013 RESTAURANT KASKÁDA. Menu a la Carte SPRING SUMMER All prices are in Czech crowns including VAT.
RESTAURANT KASKÁDA a la Carte SPRING SUMMER 2013 SPRING SUMMER 2013 COLD STARTERS Terrine of smoked pork knuckle and duck liver marinated in Port wine, celery and chives puree, sour cream and salad with
More informationNew Year's Eve buffet AED1,450 per person Including selected beverages and a bottle of Moët & Chandon per couple
New Year's Eve buffet AED1,450 per person Including selected beverages and a bottle of Moët & Chandon per couple COLD STARTERS Smoked trout, sweetcorn, spring onion, white beans, orange dressing Quinoa
More informationMEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
MEALS Please find here below a selection of dishes that we serve at La Nava. We try to adapt the menu to the weather and period of year so we can make the most of seasonal produce. If you have any particular
More informationSample Canapé Menu. Meat Canapés Cold. Rare Roast Beef, Yorkshire Pudding, Glazed Parsnip, Horseradish Salsa
Sample Canapé Menu Please note that this menu does not represent all of our canapés! We also have seasonal canapé menus, for example for Christmas or Thanksgiving events, and canapé menus for particular
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More informationDixon Park Surf Venue Menu Options
Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
More informationSALADS AND COLD APPETIZERS
SALADS AND COLD APPETIZERS PHYTO SALAD WITH ROASTED PEPPERS AND SPANISH OLIVES ½ portion 125 g 560 cucumbers, tomatoes, sweet peppers, fresh herbs, grilled homemade tortilla, basil dressing full portion
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