The Big Tasting Menu

Size: px
Start display at page:

Download "The Big Tasting Menu"

Transcription

1 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 and beetroot stock Cod poached in olive oil on black Lombardic rice and orange blossom sauce Light smoked calf sweetbreads with lamb s lettuce and potato vinaigrette Black feather Mieral chicken Fried breast with braised celeriac Madeira and black truffle glaze Braised leg with celeriac foam and black Périgord truffle Assorted cheese from the trolley Praline tartlets and Tahiti vanilla with exotic sorbet, mango and green tea granite Friandises Confiserie & pralines from the trolley 235

2 The Winter Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Carpaccio of Norway lobster with sour cream quinoa and preserved ginger Crisp fried bass with caramelized savoy cabbage and red wine butter sauce Milk-fed calf Fried saddle of milk-fed calf with black salsify, Piedmont hazelnuts and old Balsamico Braised breast of milk-fed calf with potato mousseline and chives Assorted cheese from the trolley Espresso mousse with dark chocolate and citrus fruit Friandises Confiserie & pralines from the trolley 189

3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Crisp fried bass with caramelized savoy cabbage and red wine butter sauce Milk-fed calf Fried saddle of milk-fed calf with black salsify Piemont hazelnuts and old Balsamico Braised breast of milk-fed calf with potato mousseline and chives Espresso mousse with dark chocolate and citrus fruit 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 Glazed silken tofu with quince sauce sweet chestnuts and pumpkin chutney Gratinated goat cheese with marinated beetroot sour cream and beetroot stock Braised chicory and black Lombardic rice and orange blossom sauce Braised black salsify with Piedmond hazelnuts, lamb s lettuce rose hip and potato vinaigrette Poached organic farm egg with celeriac and black Périgord truffle Assorted cheese from the trolley Praline tartlets and Tahiti vanilla with exotic sorbet, mango and green tea granita Friandises Confiserie & pralines from the trolley 189

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 to serve two, 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 Black salsify and Périgord truffle Truffled black salsify soup with scallops and Périgord truffle 48 Truffle crostini with fleur de sel 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 Bareiss charr from the Buhlbach valley Charr poached in grapeseed oil 86 on black Lombardic rice with chicory and orange blossom sauce Fried liver of charr with Brussels sprouts, pearl barley and pomegranate Warm, smoked fillet of charr with lamb s lettuce and potato vinaigrette 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 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 sauce 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 black truffle 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 Tasting Menu in the Advent

The Tasting Menu in the Advent 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

More information

The Autumn Menu *** 189

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

More information

The Big Tasting Menu

The Big Tasting Menu 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 information

The Autumn Menu *** 189

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

More information

The Autumn Menu *** 189

The 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

More information

The Spring Menu. by Claus-Peter Lumpp ***

The 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 information

The Lunch Menu. including three glasses of corresponding wines *** ***

The 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 information

The Spring Menu. by Claus-Peter Lumpp ***

The 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 information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The 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 information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The 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 information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The 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 information

The lunch menu. Including three glasses of corresponding wines *** ***

The 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

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The 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

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The 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 information

The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell

The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette

More information

The lunch menu. Including three glasses of corresponding wines *** *** 138

The lunch menu. Including three glasses of corresponding wines *** *** 138 The tasting menu Variation of goose foie gras with cherries and old balsamic vinegar Sautéed carabinero shrimps with avocado, lemon and sour cream Breton turbot with fennel pastis and bouillabaisse sauce

More information

Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings

Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots

More information

Diamond Club Menu. Autumn/Winter

Diamond Club Menu. Autumn/Winter Diamond Club Menu Autumn/Winter 1 Canapés Autumn/Winter 2 Canapés 5 Canapés 17.00 Additional canapés charged at 2.75 Meat Selection Roast beef Yorkshire pudding Beef carpaccio parmesan Chicken liver parfait

More information

THE LANESBOROUGH WINTER MENU

THE LANESBOROUGH WINTER MENU COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle

More information

Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090

Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves

More information

Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B

Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon

More information

Executive Chef, Marcus G. Lindner

Executive Chef, Marcus G. Lindner The art of cooking is to enhance traditional, organic ingredients with modern technique for a harmonious effect. The union of hearty, humble flavour with subtle zest, spice, and aroma results in a nourishing

More information

Mussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert

Mussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert Gourmet menu Mussels puff pastry, boiled leeks And fragrant foam Bar fillet with orange, roasted endive Crisp red endive, creamy potato Choice of dessert Main Dish CHF 42.00 Main dish + Dessert CHF 50.00

More information

BANQUET 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, (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 information

CELEBRATE AND ENJOY WITH RADISSON BLU

CELEBRATE AND ENJOY WITH RADISSON BLU CELEBRATE AND ENJOY WITH RADISSON BLU FOR AN UNFORGETTABLE CHRISTMAS SEASON RADISSON BLU HOTEL Karl-Liebknecht-Straße 3, D-10178 Berlin, Germany T: +49 30 238 28 38 10 F: +49 30 238 28 34 90 info.berlin@radissonblu.com

More information

Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs

Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson

More information

MENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45

MENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45 MENU WINTER VEGETABLES Winter Vegetables 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 raw Langoustines

More information

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

MENU. 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 information

Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva

Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS By Chef Osvalde Silva In Louro Restaurant, as often as possible, we use the freshest local products to prepare our dishes, our aromatic herbs

More information

39,50 Each person Vat included

39,50 Each person Vat included Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert

More information

CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON

CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game

More information

Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p.

Cocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p. Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces

More information

Dear guest, Welcome to Restaurant Savarin.

Dear guest, Welcome to Restaurant Savarin. Dear guest, Welcome to Restaurant Savarin. Besides enjoying our gourmet food, we also value the environment and organic ingredients. You will find various symbols on the menu. In this way we want to show

More information

Christmas Dining Menus

Christmas Dining Menus Christmas Dining Menus Menu 1-35 per person First Pork terrine, sauce gribiche and toasted sourdough Fresh cheese, bitter leaves, pear V Smoked salmon, black pepper, rye bread Second Pork belly, braised

More information

ORRERY A la carte Menu

ORRERY 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 information

35,50 Each person Vat included

35,50 Each person Vat included Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert

More information

THE BEACH RESTAURANT

THE BEACH RESTAURANT Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum

More information

Dinner menu DISCOVERY MENU MAD 950 STARTER OYSTERS FROM DAKHLA BAY, CHAMPAGNE ZABAGLIONE ENTRÉE FOIS GRAS RAVIOLI, CHOPPED MUSHROOMS AND SHALLOTS

Dinner menu DISCOVERY MENU MAD 950 STARTER OYSTERS FROM DAKHLA BAY, CHAMPAGNE ZABAGLIONE ENTRÉE FOIS GRAS RAVIOLI, CHOPPED MUSHROOMS AND SHALLOTS Dinner menu DISCOVERY MENU 950 STARTER OYSTERS FROM DAKHLA BAY, CHAMPAGNE ZABAGLIONE ENTRÉE FOIS GRAS RAVIOLI, CHOPPED MUSHROOMS AND SHALLOTS CHOICE OF MAIN COURSE ROYAL SEA BREAM FILLET WITH CHOPPED PARSLEY

More information

Spanish ham «Jabugo» Bellota, ideal for sharing 36. Green asparagus, 25 organic fried egg, creamy morel, crispy snacked asparagus

Spanish ham «Jabugo» Bellota, ideal for sharing 36. Green asparagus, 25 organic fried egg, creamy morel, crispy snacked asparagus STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 25 ganic fried egg, creamy mel, crispy snacked asparagus Carnaroli rice, 28 risotto with artichokes, squid with pepper and lemon Langoustine, 39

More information

Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing

Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing Starters Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing Roast Salmon Pavé Fennel, Broad Bean & Watercress Salad, Crispy Capers, Lemon Gel Caprese

More information

HILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March

HILARY 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 information

Festive Season Calendar. NH Collection Grand Hotel Krasnapolsky

Festive Season Calendar. NH Collection Grand Hotel Krasnapolsky Festive Season Calendar NH Collection Grand Hotel Krasnapolsky 24 th of December Christmas Eve Christmas dinner, 6-course menu 65,00 Arrival from 18:00 20:00 hrs 25 th of December Christmas Day Christmas

More information

P R I VA T E D I N I N G M E N U S

P R I VA T E D I N I N G M E N U S PRIVATE DINING MENUS CANAPÉ MENU Pre lunch / dinner: we recommend four canapés per person Drinks receptions: we recommend eight canapés per person 6 per canapé Cornish crab blinis, ginger & kumbawa Barbajuans

More information

STARTER. Our culinary team will be happy to cater to any of your special dietary considerations.

STARTER. Our culinary team will be happy to cater to any of your special dietary considerations. STARTER Yellow Fin Tuna Tartare Sandwich Caviar Tomato Jelly Avocado Parsley Dust S // 750 Terrine of Foie Gras Green Apple Jelly Madeira Wine Sauce // 950 Buffalo Mozzarella Oven-roasted Tomato Basil

More information

Our 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 information

BANQUETING MENU AUTUMN/WINTER

BANQUETING MENU AUTUMN/WINTER BANQUETING MENU AUTUMN/WINTER DIAMOND CLUB The Diamond Club encapsulates the pinnacle of luxury and exclusivity. Comprising an open-plan restaurant, private dining booths, an armchair lounge and a fabulous

More information

2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.

2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel. 2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,

More information

CHRISTMAS DINNER MENU. Amuse Bouche. Scrambled Egg, Wild Mushroom, Black Truffle. Homemade Apple Wood Smoked Salmon and Scottish Crab, Caviar

CHRISTMAS DINNER MENU. Amuse Bouche. Scrambled Egg, Wild Mushroom, Black Truffle. Homemade Apple Wood Smoked Salmon and Scottish Crab, Caviar 24-25 12 CHRISTMAS DINNER MENU Amuse Bouche Scrambled Egg, Wild Mushroom, Black Truffle Homemade Apple Wood Smoked Salmon and Scottish Crab, Caviar Olive Oil Poached Blue Lobster Vierge Roast Beef Tenderloin

More information

canapés pg /2019 Collection (Version 1)

canapés pg /2019 Collection (Version 1) canapés pg. 1 2018/2019 Collection (Version 1) canapés canapes indicated with a * are included with our compliments. we recommend -6 bites per guest and remember to cater for your guest dietary needs.

More information

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.

More information

SPRING & SUMMER MENUS

SPRING & 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 information

Unparalleled Elegance, Unforgettable Indulgence. Banqueting Menu

Unparalleled Elegance, Unforgettable Indulgence. Banqueting Menu Unparalleled Elegance, Unforgettable Indulgence Banqueting Menu Pg. 2 The Merchant Hotel / Banquets " There is no love sincerer than the love of food " George Bernard Shaw Unparalleled Elegance, Unforgettable

More information

Lunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm

Lunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm Lunch Menu Soup of the day, warm bread 6 grapefruit 8 Beetroot gnocchi, goats curd, shallot puree 7 Cider steamed mussels, pancetta & sour dough 7.50 Braised oxtail, oxtail consommé, carrot & turnip mash

More information

Christmas PRIVATE DINING

Christmas PRIVATE DINING SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast

More information

The Kings Arms Fleggburgh Dinner Menu

The Kings Arms Fleggburgh Dinner Menu The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats

More information

R E B E T S A R O C I A M E N E S T T R O F A D G A S THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE

R E B E T S A R O C I A M E N E S T T R O F A D G A S THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE F A D G A S E S T T R O R E B E T S A R O C I A M E N U L THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE CG CONTAINS GLUTEN CN CONTAINS NUTS CD CONTAINS DAIRY CONTAINS EGGS GA GLUTEN ADAPTABLE NA NUT

More information

Viennese Buffet 47,00

Viennese Buffet 47,00 Viennese Buffet 47,00 Smoked trout with horseradish cream (D, G) Roast loin of pork with horseradish and stuffed eggs (C, G) Terrine of boiled beef with red onions and pumpkin seed dressing (D) Roast pike

More information

VEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL

VEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL NON-VEGETARIAN STARTERS Fresh Oyster (Coffin Bay Sa Clay Pipe Variety) Choose one of the three following options: Natural, Fried with Garlic Parsley Butter or Kirkpatrick $6.59 each Seasonal Vegetables,

More information

CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY

CHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY RESTAURANT DINING CHRISTMAS PARTY LUNCH CHRISTMAS PARTY DINNER 25 PER PERSON MONDAY THURSDAY 29.50 PER PERSON FRIDAY & SATURDAY 29.50 PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY Creamed

More information

Christmas PRIVATE DINING

Christmas PRIVATE DINING CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch

More information

MEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.

MEALS 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 information

Seasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes

Seasonal 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 information

2018 PRIVATE DINING CANAPE MENUS

2018 PRIVATE DINING CANAPE MENUS 2018 PRIVATE DINING CANAPE MENUS 1 COCKTAIL RECEPTION CANAPÉ MENU 1 59 Cold Canapés Cornets of Smoked Salmon Moscovite Vietnamese Vegetable Roll Tartlet of Tunworth Cheese with Apple Compote Smoked Eel

More information

CHRISTMAS MENUS 3 Courses

CHRISTMAS MENUS 3 Courses CHRISTMAS MENUS 3 Courses Restaurants Bela Vita & Adega & Lisboa / Estoril rooms Cream of Potato Soup Mireille with Lebkuchen Foam and Balik Salmon Praline Bacalhau com Todos Fresh Codfish wrapped in a

More information

Menu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00

Menu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00 Menu Bistrot (3 course menu - lunch only except Sunday and Bank Holiday) 41,00 Marinated salmon, Gravlax sauce, raw vegetables Pk terrine, stewed onions with honey and cabbage salad Veal tartar Italian

More information

with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers

with 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 information

Wedding Menus. E: W: T:

Wedding Menus. E: W:   T: Wedding Menus E: info@makeitperfect.co.uk W: www.makeitperfect.co.uk T: 07597529357 201 1 P a g e We have a fantastic and varied menu choice that can be tailored to meet your specific requirements. With

More information

LA CARTE. Starters 13

LA CARTE. Starters 13 LA CARTE Starters 13 * Old style devilled eggs * Cream of pumpkin soup with chopped chestnuts Tartare of oysters, scallops and salmon seasoned with ginger and lemon Terrine of kakos, pressed foie gras

More information

HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL

HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL 280 Welcome reception with canapes and drinks, bu ffet dinner, live music, midnight toast and access to After-Party that includes open bar. Selected

More information

Valentine s Experience

Valentine s Experience Valentine s Experience 7 Courses menu THB 4,700 LOBSTER Lobster Lemon Grass Ginger Pomelo Shimeji OYSTER Oyster Cranberry Bone Marrow Parsley SCALLOPS Pan Seared Scallops Radish Black Garlic Citrus * SOLE

More information

FESTIVE FORMULAS ENTIRE PARTS. Aged grilled beef sirloin from Prince Edward Island, bearnaise sauce 340$

FESTIVE FORMULAS ENTIRE PARTS. Aged grilled beef sirloin from Prince Edward Island, bearnaise sauce 340$ FESTIVE FORMULAS FESTIVE MENUS: THIS IS OUR SIT-DOWN FORMULA. OUR SERVERS WILL DEPOSIT APPETIZERS, ENTRÉES AND DESSERTS TO THE CENTER OF THE TABLE. YOU ARE FREE TO HELP YOURSELF. SHARING PLATES WILL BE

More information

THE REPULSE BAY CLASSIC MENU

THE REPULSE BAY CLASSIC MENU THE REPULSE BAY CLASSIC MENU The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese

More information

Wedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course.

Wedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course. Wedding Menus Wedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course. Sample Menu A Thai Style Chicken Salad with our Own Sweet

More information

2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel.

2018 Autumn Menu. For your special diets and intolerances, please contact the service personnel. 2018 Autumn Menu For your special diets and intolerances, please contact the service personnel. Just a slight breeze, starters Woodland mushrooms & organic free-range egg V - G 24.- Banana shallot preserve,

More information

P A R K F A R M H O T E L & L E I S U R E

P A R K F A R M H O T E L & L E I S U R E PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart

More information

Spring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish

Spring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish Four seasons menus Spring menus March June Spring menu I Soup of young carrots Paillette Fr. 38.00 per person Roasted breast of corn poulard on wild garlic noodles Vegetable garnish Fruit salad with elderflowers

More information

FORMAL LUNCH & DINNER MENU

FORMAL LUNCH & DINNER MENU FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled

More information

Christmas Packages 2018

Christmas Packages 2018 Christmas Packages 2018 For more information and to Book NOW please call on 0207 932 4675 events@doubletreewestminster.com for event and group enquiries Canape Menu 18.00 (6 items) Menu 1 Duck pate and

More information

* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet

* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert

More information

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu» Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu» Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte

More information

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~ Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

More information

85 per person Preorder only Children s portion available. A Selection of Canapés and a glass of Prosecco on arrival. Champagne and Lemon Sorbet

85 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 information

TO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700

TO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700 TO START Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100 Chaspuzac snails, mashed potato, aromatic butter 700 Truffle poached egg, mushroom fricassée, asparagus (V) 500 Potted 10 hour short

More information

CHRISTMAS PARTY. Monday Saturday. Pre-order only LUNCH MENU 3 COURSES PER PERSON STARTERS

CHRISTMAS PARTY. Monday Saturday. Pre-order only LUNCH MENU 3 COURSES PER PERSON STARTERS CHRISTMAS PARTY LUNCH MENU Monday Saturday. Pre-order only 3 COURSES 27.50 PER PERSON STARTERS Hendricks Prawn Cocktail Cucumber dressed with Hendricks syrup, filled with pink prawns in cocktail sauce

More information

with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD

with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD SALADS GOAT CHEESE* SALAD 220 g 23.00 BGN with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD 250 g 26.00 BGN with cherry

More information

SEASONAL. Celebrations

SEASONAL. Celebrations SEASONAL 1 Celebrations 2 Escape the ordinary and celebrate the festive season at one of London s most desired and celebrated destinations. Be welcomed by a delightfully decorated Christmas Tree, indulge

More information

Our Autumn & Winter 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 information

Lobster Bisque 15 Chunks of Caribbean rock lobster in a light creamy bisque with chives & sour cream.

Lobster 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 information

@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)

@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 information

I m dreaming of a red Christmas

I m dreaming of a red Christmas C H R I S T M A S A N D N E W Y E A R 2 0 1 6 I m dreaming of a red Christmas Red Hall Hotel, Manchester Road, Walmersley, Bury, Lancashire BL9 5NA Tel: (01706) 822476 Fax: (01706) 828086 Email: info@red-hall.co.uk

More information

Giovanni Ferlito Head Sommelier offers a choice of classic or fine wines by the glass

Giovanni Ferlito Head Sommelier offers a choice of classic or fine wines by the glass ARTS DE LA TABLE BEEF WELLINGTON 85 Perigord Truffle and Wild Mushrooms Please allow 40 minutes preparation time Serves minimum two people SPICED BRESSE DUCK 90 Apricot and Raisin Please allow 45 minutes

More information

ABOUT THE CHEF CHEF DE CUISINE

ABOUT THE CHEF CHEF DE CUISINE ABOUT THE CHEF CHEF DE CUISINE My dishes are inspired by the Mediterranean s rich cultural heritage, which involves consistent use of premium quality ingredients and seasonal vegetables. My aesthetic is

More information

WEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables

WEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables WEDDING MENU ONE STARTERS Roasted Tomato and Red Pepper Soup Finished with Coriander Oil Ham Hock and Pigeon Terrine Soured Vegetables Goat Cheese Mousse, Walnut Crumble, Pickled Vegetables Char-grilled

More information

Starters. RendezVous Trio 420. Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine

Starters. 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 information

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~ Menu suggestions Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF 21.50 Tuna carpaccio with Asian vegetables CHF 21.50 Graved salmon carpaccio with avocado

More information

A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK

A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK M E E T U P A N D C A T C H U P DRINKS Coffee Assortment tea Soft drinks Homemade ice tea Sparkling and still water MORNING REFRESHMENTS CHOOSE FROM:

More information

SMALL GATHERING

SMALL GATHERING MENU SMALL GATHERING PLATTERS Cappuccino warm pumpkin, chestnuts and truffle honey Crispy Pani-puri, king crab, jabanese mayo, chives & zest lemon Cromesqui of snail Exotic salmon salad flavored with pineapple

More information

MENU 70 per person * * * *

MENU 70 per person * * * * For up to 12 guests you will be offered the full set menu on the day. For up to 20 we will kindly ask you to pre-order from 2 options. For 30 and above, we kindly ask you to choose one starter, one main

More information

4 course menu THB 3,000. BEEF TARTAR Simmentaler Tartar Mustard Potato sorbet Cannelloni of Bacon Tzar Caviar.

4 course menu THB 3,000. BEEF TARTAR Simmentaler Tartar Mustard Potato sorbet Cannelloni of Bacon Tzar Caviar. Savelberg Experience 4 course menu THB 3,000 BEEF TARTAR Simmentaler Tartar Mustard Potato sorbet Cannelloni of Bacon Tzar Caviar. MONKFISH Pan seared North Sea Monkfish fillet Dutch XXL white Asparagus

More information

Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25

Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25 Our Chef Stéphane HAISSANT would like to suggest : Starters 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25 CRAB MEAT ON A BED OF FENNEL Mixed grilled avocado,

More information