The Autumn Menu *** 189
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1 The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont hazelnuts Breton turbot with glazed beetroot Chioggia root and horseradish Fried goose foie gras with quince, black chanterelle and pumpkin chutney Roe deer from the Bareiss hunting grounds Saddle of roe deer fried in wild aromatics with glazed game and braised Brussels sprouts Compote of shoulder of roe deer with Brussels sprouts purée and crustini Assorted cheese from the trolley Valrhona chocolate with pineapple in the Creole style and tonka bean ice-cream Friandises Confiserie & pralines from the trolley 235
2 The Autumn Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Atlantic angler fish with smoked sweetcorn cream sour cream and organic egg yolk Cod poached in grapeseed oil on white onion risotto and star anise sauce Nantes duck Fried breast with caramelized savoy cabbage and rose hip Braised leg of creamed savoy cabbage and five-spice powder Assorted cheese from the trolley Boskoop apple with praline sallow thorn and saffron stock Friandises Confiserie & pralines from the trolley 189
3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Atlantic angler fish with smoked sweetcorn cream sour cream and organic egg yolk Nantes duck Fried breast with caramelized savoy cabbage and rose hip Braised leg of creamed savoy cabbage and five-spice powder Boskoop apple with praline sallow thorn and saffron stock Friandises Confiserie & pralines from the trolley 115 including three glasses of corresponding wines 148
4 The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Souffléed brioche with smoked sweetcorn cream and sour cream Braised white salsify with blini and Piedmont hazelnuts Variation of beetroot and horseradish Silken tofu with quince black chanterelle and pumpkin chutney Truffle risoni with white Alba truffle Assorted cheese from the trolley Valrhona chocolate with pineapple in the Creole style and tonka bean ice-cream Friandises Confiserie & pralines from the trolley 185
5 Caviar Selected Caviar and Balik salmon Tsar Nikolaj Balik salmon fillet Tsar Nikolaj with crème fraîche, blinis and, at your choice, with an exclusive selected caviar tin: Imperial caviar 30 gr 100 large, firm grain, balanced aroma with tender and mild flavour Beluga caviar 30 gr 180 The king of caviars, large pearls, buttery, very fine aroma and unique consistence Prunier St. James caviar 75 gr 280 Our highlight - served in the original tin Strong, characterful and distinct flavour with a creamy and long-lasting taste Starters Cod Cod poached in grapeseed oil with preserved pumpkin 82 quince and sweet chestnut Tartare of cod with caramelized hazelnut and parsley Sautéed cod with pumpkin ragout and white Alba truffle Goose foie gras Terrine of marbled goose liver 98 with salted caramel and port Tartlets of burnt goose liver cream and hazelnuts Goose liver praline with sesam and fried goose liver Goose liver rice with cocoa bean crumbles Lobster Warm Breton lobster 116 with cauliflower cream, nut butter and organic egg yolk Gratinated lobster ragout with roasted cauliflower and tarragon Lobster tartare with chicory, orange and a small lobster soup Soups Fish soup in the Provence style Fish soup with saffron, pastis and fried fennel 48 Raw marinated scallops with fennel salad and rouille sauce Partridge Essence of partridge with Madeira 38 Fried breast of partridge and compote of confit leg of partridge with fragola grape sauce and parsley root
6 Fish - Caught off Breton - Sole Fillet of sole fried with five-spice powder 92 on caramelized savoy cabbage and star anise sauce Sole fried in croutons with truffle savoy cabbage Strips of sole with chestnuts, quinces and raw marinated red cabbage Bass Crisp fried bass 96 with smoked sweetcorn cream and popcorn Sautéed bass with creamy lemon polenta Fillet of bass with sour cream and parsley sauce Turbot and white truffle Poeléed Breton turbot with brandade 125 and white Alba truffle Fried turbot cubes with truffled risoni and celery Turbot poached in olive oil with creamed spinach and white truffle sauce Meat Lamb grown on the Swabian Alb juniper moorland Fried saddle of lamb with braised pointed cabbage, sweet potatoes 92 and lamb glaze with summer savoury Lamb sweetbreads, liver and tongue on white onion risotto Braised belly of lamb with chickpeas and Garam Masala Alsatian pigeon Fried breast of pigeon with celeriac 94 date cream and preserved figs Braised heart of lettuce with pigeon giblets and preserved cedro lemon Leg of pigeon ragout with rose hip and caramelized hazelnuts Ox Black Angus Fried fillet of ox with braised root vegetables 98 and red wine and pepper glaze Pot au feu of ox Braised cheek of ox with smoked potato purée and sour cream Kidney of milk-fed veal to serve two Kidney of milk-fed veal cooked in grease 135 with sautéed leaf spinach and shallot-and-balsamico glaze
7 Dessert by our Chef Pâtissiers Stefan Leitner Citrus fruit Yuzu Chantilly with mandarin granita and verbena 34 The Lemon White chocolate with lemon and pomelo Marzipan sponge with praline, orange, lime and cherry blossom honey Apple Apple tart with caramel parfait 34 Braised apple with yoghurt cream and Granny Smith apple Baked apple on hazelnut sponge and preserved apple Our soufflé Curd soufflé with exotic fruit 36 Pineapple-and-tamarind sorbet and Tahiti vanilla ice-cream
8 Chocolate Guanaja chocolate with rum-soaked fruit 38 and cocoa bean crumble White chocolate mousse with espresso Baked chocolate praline with banana ice-cream Dark chocolate ice-cream with sablé and chocolate sauce with port Dessertwines We have a good selection of wines to accompany your dessert. If you wish, by the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Strasbourg, Tölzer Kasladen and Fritz Blomeyer from Berlin
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
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The Tasting Menu in the Advent by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Carabinero shrimps with black rice chicory
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The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche
More informationThe Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and
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The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with
More informationThe Lunch Menu. including three glasses of corresponding wines *** ***
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with cherries and hazelnuts Carabinero shrimps with fried fennel lettuce and crisp olives Cod
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
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
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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 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 informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
More informationThe lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
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MEETING PACKAGE THE MARRIOTT - FULL DAY (8HR MEETING) Meeting room rental Midmorning coffee break Lunch (Chef s choice of the day) Afternoon coffee break Standard AV equipment; LCD projector, Screen, 1
More informationF O O D & B E V E R A G E
F O O D & B E V E R A G E C O N T E N T S BREAKFAST COFFEE BREAKS SNACK BUFFET & MINI LUNCHEON LUNCH BOXES BUFFETS MENUS FINGER FOOD BEVERAGES Breakfast I Breakfast Coffe BreaksI Coffee Lunch Breaks &
More informationLobster Bisque 15 Chunks of Caribbean rock lobster in a light creamy bisque with chives & sour cream.
Appetizers Amuse bouche bitterballs pre starter 14 On popular demand: our home made bitterballen, 8 pcs. They are served with today s sauce. (don t spoil your appetite) Lobster Bisque 15 Chunks of Caribbean
More informationCHRISTMAS PARTY PACKAGES CHRISTMAS DINNER PACKAGES CHRISTMAS RECEPTION PACKAGES
CHRISTMAS PARTY PACKAGES 2018 CHRISTMAS DINNER PACKAGES CHRISTMAS RECEPTION PACKAGES 79 PER PERSON Welcome drink 3 course dinner Half a bottle of wine Tea & coffee with petit fours 99 PER PERSON Welcome
More informationNEW YEAR S EVE CELEBRATIONS GALA DINNER & DANCE
NEW YEAR S EVE CELEBRATIONS EARLY EVENING MENU Available 5.30-6.30pm EVENING CELEBRATION MENU Available from 8pm GALA DINNER & DANCE BOOKINGS & ENQUIRIES elise@galvinrestaurants.com 020 7299 0400 www.galvinlachapelle.com
More informationwith shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
Raakani APPETIZER PAN FRIED HOKKAIDO SCALLOP with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers SALMON AND TUNA TARTARE with avocado black caviar, capers, fresh dill, shallot,
More informationBusiness Menu. Starters. Main courses. desserts
Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
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 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 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 informationSeasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes
Cold starters Seasonal leaf salads with butter-croutons, CHF 13.00 sprouts and cherry-tomatoes Romaine lettuce salad with Caesar Dressing, CHF 14.00 garlic-bread chips and minced organic egg Salad of Ramati
More informationSPRING & SUMMER MENUS
MENU 1. The menus are provided as suggestions. We will be pleased do create an individual offer according to your personal preferences. 2. We kindly ask you to quote the final guest number 7 working days
More informationStarters. Vegetarian. Seasonal vegetables à la grecque, watercress and micro leaf salad Tomato and basil tart, parmesan, rocket and balsamic
55.00 per person which includes your selection of a starter, a main and a dessert and includes coffee/tea and petit fours. Intermediate Soup 4.95 Sorbet 4.95 Savoury 5.95 Cheese 7.95 (you may have this
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Our Gourmet Menu Hare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis Fried fillet of sole milling style Cauliflower with potato cylinder Foam perfumed with lime A dessert on
More informationTHREE COURSE SET MENU
THREE COURSE SET MENU THREE COURSE SET MENU 1 1,650 RUBLES PER PERSON Mushroom cream soup with croutons Grilled chicken breast with mashed potatoes, mushrooms and tarragon sauce Homemade apple pie THREE
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 informationMENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48
MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced
More information2013 FORMAL DINING MENU
OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
More informationSous Vide Cheat Sheet
Sous Vide Cheat Sheet Eggs Item Vacuum Level Temp. C Time Special Instructions Poached N/A 75 C 13 min. Serve immediately, or hold at 140 F Soft Boiled N/A 62.5 C 53 min. Hold at 140 F till Service or
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