Scallop put pastry with girolle mushrooms Salad with gizzard, fillet of duck breast and foie gras)
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- Rachel Banks
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1 . Starters : Fricassee of sweetbread with girolle mushrooms Salmon rillettes «Ficelle Picarde» au gratin (crepe composed of ham, mushrooms duxelle and grated emmenthal)..7,50 Scallop put pastry with girolle mushrooms Hot goat s cheese salad Salad with gizzard, fillet of duck breast and foie gras) Smoked salmon (bømlo) Our mi-cuit Foie-gras, red onion candied pumpkin soup.; snails («à la bourguignonne») snails («à la bourguignonne») Terrine of chicken liver
2 Our Fish : Filet of cod, herbs butter with garlic Thick slice of salmon, simmer tomatoes, pastas Cod and scallops bouillabaisse Scallops risotto,citrus fruit sauce Fish sauerkraut Skate wings with herbs butter Seafood paella (reservation only) Our Meat : Rib steak (250 grams) Rump steack filet, bearnaise sauce Beef filet, toast, foie gras escalope, pto sauce Prime cut of beef, candied shallots Carbonnade flammande (pieces of cheek beef with beer sauce) Classic steak tartare (200 grams) Pk filet mignon, stuffed with chizo and apricots Fillet of duck breast, spice sauce Calf's head, gribiche sauce and potatoes Veal kidney (whole) Sauté of veal kidney, traditional wholegrain mustard Andouillette 5AAAAA, pepper sauce Side dish : French fries, Vegetables, Risotto, Pastas, Potatoes, Mashed potatoes
3 Our Couscous : Chicken couscous (chicken, dumpling, spicy merguez sausage) Sheep couscous (sheep, dumpling, spicy merguez sausage) Royal couscous (chicken, sheep,dumpling, spicy merguez sausage) Brasserie Menu: Moules marinières, french fries Cream moules, french fries Curry moules, french fries French ground beef Double «ficelle picarde», salads Our Salads : Salade Estival des Marronniers (artichokes, scallops, king prawn, tomatoes and crusts, citrus fruit vinaigrette) Salade du Pays Gascon (gizzards, fillet of duck breast, foie-gras, walnut, crusts) Salade du Val de Loire (goat s cheese log, tomatoes, crusts and raspberry vinaigrette) Children s Menu : French ground beef Salmon Escalope Chicken Couscous drink included 2 scoops of ice-cream chocolate mousse Plate of french cheeses
4 Our Desserts : Gourmet coffee Apple tart with cinamon cream Speculoos tiramisu Vanilla crème brûlée Rum baba Chocolate mousse Chocolate mi-cuit, custard and vanilla cream Fresh pineapple Iced nougat Pineapple au gratin with sabayon Floating island Ice Cream coupes: Antillaise (2 of malaga ici-cream and 4cl of rum) Iceberg (2 of mint ice-cream and 1 of chocolat + hot chocolate + peperminf) Royal Poire (2 of pear ice-cream, 4cl of pear alcohol) Chocolate liégeois ou Coffee Liégeois.7.O0 Ice Cream Sundae (3 of Vanilla,hot chocolate and chantilly) Colonel (2 of lemon ice-cream, 4 cl of vodka) 7.00 Profiteroles (3 choux buns) scoops of ice cream scoops of ice cream Flavours : salted caramel, coffee, chocolate, vanilla, pistachio, strawberry, pear.
5 18 Menu : Terrine of chicken liver pumpkin soup thick slice of salmon, simmer tomatoes, pastas Carbonnade Flamande, French Fries Chocolate mousse Floating Island 22 Menu : Salmon Rillettes Ficelle Picarde «au gratin» Skate wings with herbs butter Pk filet mignon, stuffed with chizo and apricots Apple tart with cinnamon cream Speculoos tiramisu 27 Menu : Fricassee of sweetbread with girolle mushrooms Smoked salmon (Bømlo) Cod and Scallops bouillabaisse Fillet of duck breast, spice sauce Rum Baba Chocolate mi-cuit, custard and vanilla cream 33 Menu : Scallop put pastry with girolle mushrooms Our mi-cuit Foie-Gras, red onion candied Beef filet, toast, foie-gras escalope, pto sauce Scallops risotto citrus fruit sauce Plate of french cheeses Choose au dessert a la carte ( 2 supplement : Pineapple au gratin)
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Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny 21550 03.80.26.40.56 Our chef cook f you dishes made from fresh local produce and products to better serve you and guarantee you the best quality
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Cold starters Italien salad, Olive oil, old Parmesan, grilled courgettes 14,00 Dried beef meat, by yourself or to share Toasts and butter d Echiré 15,00 TunaTartare, Bruno way 17,50 Carpacio of aged beef
More informationThe 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 informationStarters. Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
GLUTEN FREE ( GF) Starters Soup- please ask member of staff for details (GF) 5.25 Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
More information(3 course menu - lunch only except Sunday and Bank Holiday)
MENU BISTROT (3 course menu - lunch only except Sunday and Bank Holiday) 42 Peas velvety, ricotta cheese, candied lemon, Iberico ham crostini Asparagus and bacon Troffie pasta with octopus, Riviera herbs
More informationMENU ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE
BRUNCH Soup du Jour Gratinee a I oignon Terrine du Chef marmelade of onions and cornichons $9. Belgian endive, walnuts and Roquefort, Seared Ahi Tuna with a julienne of Nappa cabbage and a soy dressing
More informationChevin Inn Menu. Starters. Homemade Soup of the Day (v) Warm bread & butter Corned Beef Fritters Tomato salsa 6.25
Chevin Inn Menu Earlybird - 13.95 for two courses: 5-7pm Mon Thurs, 5-6.30pm Friday (excluding Bank Holidays, and December). Additional supplements are stated in brackets e.g. (+ 3) Starters Homemade Soup
More informationPre-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 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 informationSemi-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 informationHors d Oeuvres de la Maison
Hors d Oeuvres de la Maison Pâtes à la Truffe 35 Homemade pasta served with julienne of Summer truffles (V) Blinis au Saumon Fumé et Caviar 39 Mini Pancake topped with sour cream, peachwood smoked salmon
More informationViennese 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 informationBRASSERIE & JOHN MUIR ROOM
BRASSERIE & JOHN MUIR ROOM Available 12pm 5pm throughout December 25 per person Soup of the Day Game Terrine with Onion Jam & Vegetable Crisps Butternut Squash & Roast Tomato Tart (v) Roast Turkey with
More informationRestaurant. Lapopie. Since 1993
Restaurant Bar Lapopie Bienvenue à Saint Cirq Lapopie Since 1993 Thank you for choosing the Restaurant Lapopie. Enjoy your time here to delight your taste buds with our homemade meals. The chef Thomas
More informationEntrées. Auberge du Planet. Starters
Entrées Starters Aumonière de chèvre chaud 10,00 Salade, tomate, radis, noix, pignons de pin, chèvre frais Warm goat s cheese purse (lettuce, tomato, radish, nuts, pine nuts, goat s cheese) Salade de la
More informationCHRISTMAS MENU. three courses 32,95 Available noon to close STARTERS MAIN COURSES DESSERTS
You are invited to join us for Christmas and have our chefs prepare authentic French dishes for your party. With attention to every detail of service, from the crackers on your table to the selection of
More informationToday s menu (lunch only from Monday to Friday)
The asterisk (*) means that the dish does not meet the requirements of the homemade label Terroir Menu Starter & main dish OR Main dish & dessert: 42.00 CHF Full menu: 52.00 CHF Starters Creamy pumpkin
More information*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Goat cheese from Mr Monteiro in a provencal
More informationSOUPS AND WARM APPETIZERS SALADS, COLD APPETIZERS AND LIGHT DINNERS
SOUPS AND WARM APPETIZERS SOUP DU JOUR... Cup $4.95 Bowl $7.50 FRENCH ONION SOUP GRATINEE... Cup $5.50 Bowl $7.75 BRIE EN CROUTE served with Mixed Baby Greens... $11.95 CRAB CAKES with Whole Grain Mustard
More informationFull Dinner Menu. Dinner Buffet Service. Sweet Corn and Crab Bisque
Dinner Buffet Service Irish Channel Buffet (Minimum 25 Guests) Sweet Corn and Crab Bisque Baby Arugula & Spinach Salad with Bleu Cheese, Tomatoes, Spiced Pecans, Bacon Vinaigrette, Windsor Court Salad,
More informationCHRISTMAS 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
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