Index. Restaurant Le Pirate Brasserie. Tel : Fax :

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1 Index Terms and conditions 2 Aperitifs propositions 3 Spring suggestions 4 Summer suggestions 5 Autumn suggestions 6 Winter suggestions 7 Aulac Buffet 8 Switzerland Buffet 9 Suggestions of our wine list 10 Plan of our banquet rooms 11 Join us on Facebook 12 Restaurant Le Pirate Brasserie 2 Place de la Navigation Lausanne-Ouchy Tel : Fax :

2 Compose your own menu according to the seasons. Please choose one menu for all participants. We accept exceptions as vegetarians and allergies. Our menus are planned for minimum 20 people Please confirm the number of people 3 working days in advance. We accept a cancellation margin of 5% the same day. Service and taxes included 2

3 COCKTAIL RIVIERA 1 small ham croissant 1 grissini with raw ham 1 small tomato mozzarella skewer (another skewer depending on the season) 1 sandwich with brie and ham 1 avocado and shrimp cocktail verrine 2 dl white or red wine of Lavaux 2 dl orange juice or mineral water CHF 22.- per person COCKTAIL VAUDOIS 1 grissini with raw ham 1 small tomato mozzarella skewer (another skewer depending on the season) 1 small spring roll with chicken and vegetables 1 sandwich with brie and ham 1 avocado and shrimp cocktail verrine 2 chicken sticks with curry sauce 1 small tartlet with fresh fruit 2 dl white or red wine of Lavaux 2 dl orange juice or mineral water CHF 30.- per person COCKTAIL AULAC 1 grissini with raw ham 1 small tomato mozzarella skewer (another skewer depending on the season) 1 small spring roll with chicken and vegetables 1 sandwich with brie and ham 1 avocado and shrimp cocktail verrine 1 risotto with mushrooms verrine Surprise bread Selection of vegetables and sauces 1 tartlet with fresh fruits 1 tartlet with lemon 2 dl white or red wine of Lavaux 2 dl orange juice or mineral water CHF 36.- per person Minimum order of 10 people 3

4 Starters Duck breast salad with walnuts 11.- Chicken spring rolls, sweet and sour sauce and carrot salad 8.- Shrimp and mango salad, sesame seeds 11.- Smoked fera fillet, celery remoulade and apple slices 11.- Velouté with white asparagus (VG) 8.- Spring salad (VG) 7.- Main courses Sliced chicken with green curry, basmati rice and vegetables 22.- Roasted beef, shallot sauce, potato gratin, green beans with parsley 27.- Pork fillet mignon, mustard seed sauce, buttered noodles, backed tomato 26.- Rack of lamb baked in the oven, cooking juices, polenta, ratatouille 26.- Poached cod steak in bouillabaisse style, rouille and croutons 25.- Pan-fried trout fillet, white wine and shallot sauce, pilaf rice, carrot sticks 25.- Tagliatelle with green asparagus, snow peas and peas, truffle oil (VG) 20.- Cheese Our selection of four cheeses from here and elsewhere 7.- Desserts Fresh fruit salad 8.- Meringue with caramel ice cream and roasted almonds 10.- Classic Tiramisu, coffee sauce 9.- Chocolate fondant, pistachio custard 9.- Cheese cake, compote of blueberry 9.- Pistachio dessert trilogy (crème brûlée, panna cotta and ice cream)

5 Starters Melon salad and raw ham 10.- Andalusian gaspacho and grilled shrimps 7.- Marinated salmon and shrimp cocktail, lemon cream 11.- Salad of tomato, mozzarella and raw ham, rucola leaves, olive oil with basil 10.- Plate of antipasti vegetables, olive oil and old balsamic (VG) 10.- Main courses Roasted chicken breast, mustard seeds sauce, potato croquettes, glazed carrots 22.- Grilled lamb fillet with spices, wheat semolina with dried fruits and almonds, tomato with thyme 28.- Roasted rack of veal with porcini mushrooms, duchess potatoes, summer vegetables 33.- Fillet of beef with chanterelles, potato muslin with truffle, selection of vegetables 32.- Steamed pollack loin, white butter sauce with lemon, pilaf rice, spinach 25.- Grilled bream fillet, tomato vinaigrette, steamed potato, rucola salad 25.- Samosa with vegetables, tabbouleh, yogurt sauce with cucumber and fresh mint (VG) 20.- Cheese Our selection of four cheeses from here and elsewhere 7.- Desserts Panna cotta with cherry 8.- Meringue with vanilla and strawberry ice cream and red berries 10.- Pear charlotte with chocolate sauce 9.- Chocolate fondant and raspberry sauce 9.- Iced Limoncello parfait 9.- 5

6 Starters Chicken salad, goat cheese and lettuce heart with mustard seeds vinaigrette 11.- Pumpkin cream, grilled bacon and toasted almonds 8.- Shrimp salad flavoured with lemongrass and fresh coriander 11.- Fricassee of chanterelles with cream, garlic and parsley (VG) 9.- Rucola salad, red cabbage, apple and almond, orange vinaigrette (VG) 10.- Main courses Roasted chicken breast with wald mushrooms, fresh tagliatelle, pumpkin mousseline 22.- Venison stew, butter spätzli and hunting garnish (only from to 15-11) 21.- Pan-fried duck breast with cherries, potato croquettes, spinach 22.- Roasted beef fillet with morels, potato mousseline with truffle, autumn vegetables 32.- Steamed pollack loin, saffron sauce, polenta, steamed green cabbage 25.- Pan-fried char fillet, chanterelle sauce, creole rice, carrot sticks 27.- Risotto with wald mushrooms, truffle oil and parmesan shavings (VG) 20.- Cheese Our selection of four cheeses from here and elsewhere 7.- Desserts Poached pear with red wine 9.- Meringue with chestnuts vermicelli, whipped cream and kirsch sauce 10.- Pear charlotte and chocolate sauce 9.- Iced nougat with dried fruits, caramel sauce 8.- Chocolate fondant, caramelized chestnuts 9.- Cheese cake and sautéed plums

7 Cold starters Lamb lettuce, goat cheese, walnuts and bacon 10.- Smoked salmon, wakame salad and wasabi mayonnaise 11.- Ballottine of foie gras, fig chutney, gingerbread toast 14.- Hot starters Jerusalem artichoke velouté, crushed hazelnuts (VG) 8.- Fricassee of wald mushrooms with cream, garlic and parsley (VG) 12.- Pan-fried foie gras escalopes, roasted fig, red wine sauce 14.- Main courses Roast pork with gremolata, creamy parmesan polenta, green beans with parsley 22.- Baked capon, Albuféra sauce, sautéed potatoes, parsley carrots (served only in December) 25.- Square of veal cooked at low temperature, sauce with porcini mushrooms, dauphine potatoes, braised lettuce 33.- Grilled beef tenderloin with morels, potato mousseline with truffle, winter vegetables 33.- Grilled salmon steak, parsley butter, mashed potato with olive oil, spinach 25.- Sea bass fillet à la plancha, cream sauce with Champagne, f resh tagliatelle, vegetables 25.- Fagottini with truffle and sauce, rucola leaves and parmesan shavings (VG) 20.- Cheese Our selection of four cheeses from here and elsewhere 7.- Desserts Caramel and apple cake and vanilla sauce 10.- Meringue with chocolate ice cream and crushed pistachios 10.- Tiramisu with coffee, caramel sauce 9.- Chocolate fondant, candied orange peel 9.- Cheese cake, passion fruit sauce 10.- Trilogy of desserts (crème brulée with Baileys, small poached pear with red wine and chocolate cake)

8 Appetizers Selection of smoked fish: trout, féra and salmon Marinated salmon with dill Mussels with red pepper and tomatoes Octopus provencal style Swedish herring Celery and crab tartare Pink shrimps Seafish terrine Sauces Selection of seasonal salads Sauces Tartare, calypso, horseradish Main courses Salmon in a crust, American sauce Filet of féra, white wine sauce Potatoes with dill, pilaf rice and buttered broccoli Cheese Tomme Vaudoise, Gruyere, Reblochon and Tilsit Desserts Fresh fruits salad Chocolate mousse Tart with wild berries Lemon meringue pie Panna cotta with passion fruit CHF per person Minimum order of 25 people 8

9 Appetizers Meat terrine Roasted pork Ticinese salami Raw ham from the Valais Dried meat from Graubünden Smoked fera fillets and trout Seafish terrine Salads Selection of seasonal salads Sauces Tartare, calypso, horseradish Main course Ham on the bone, Madeira sauce Vaud sausage in brioche Potato gratin Green beans Cheese Tomme Vaudoise, Gruyere, Reblochon and Tilsit Desserts Fresh fruits salad Duo of white and black chocolate mousse Cream tart Carrot cake Meringue and double cream of La Gruyère CHF per person Minimum order of 25 people 9

10 White wines La Côte 70cl 75cl Domaine de Sarraux-Dessous, Grand Cru de Luins, Bolle & Cie S.A. à Morges Champanel, AOC Morges, Henri Cruchon Lavaux Villette Grand Cru "La Combe", Béat Bujard à Aran/Villette Villette "Clos de Chamaley» Famille Peppmeier-Coderey Père & Filles Riex, Denis Fauquex à Riex Epesses "Le Replan", Union Vinicole de Cully Dézaley Grand Cru, Denis Fauquex à Riex Red wines La Côte Pinot noir "La Licorne", Bolle & Cie S.A. à Morges Lavaux Pinot Noir "Cuvée du Docteur", Union Vinicole de Cully Lutry "Pinot Noir de Belle Combe» Famille Peppmeier-Coderey Père et Filles Villette Pinot Noir "Réserve de la Cour", Béat Bujard à Aran/Villette Révélation, Pinot Noir, Gamaret, Garanoir et Merlot élevé en fût de chêne 12 mois, Vivian Gaudin à Grandvaux Villa Novara, Merlot, Cabernet, Syrah élevé en barrique bordelaise 14 mois, Béat Bujard à Aran/Villette France Bordeaux Château Citran, Haut-Médoc Cru Bourgeois Supérieur Château Rollan de By, Médoc Grand-Bateau, Association Beychevelle & Barrière Côtes du Rhône Côtes du Rhône Village "Rasteau", Domaine des Escaravailles, Famille Ferran Beaujolais Brouilly Saint-Amour Bourgogne Côte de Beaune-Villages, Bouchard Père & Fils This is an extract from our wine list, do not hesitate to ask us the main list 10

11 D Hune Côté Lac A Vaudoise B Neptune C Canonnière W x L Banquet Cocktail A = VAUDOISE 7.5 x B = NEPTUNE 3.7 x C = CANONNIÈRE 8.5 x D = HUNE 6.0 x A + B 11.2 x A + B + C 19.7 x A + B + C + D 25.7 x B + C 12.2 x C + D 14.5 x

12 Restaurant Le Pirate Brasserie Place de la Navigation Lausanne-Ouchy Tel : Fax :

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