Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»
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1 Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu»
2 Menu-carte at 57 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 69 Euros composed of a first course, a main course (fish or meat), cheese and dessert If you choose a dish with a supplement, this will be added to the price of the menu You can also choose «à la carte» Every day our Chefs and their team propose you some suggestions; do not hesitate to ask us about them. Starters FOIE GRAS wrapped up with caramel, spicy pine apple chutney 23 SEARED SCALLOPS cider butter & condiments, parsnips puree 25 (suppl. 3 ) PRAWNS CARPACCIO citrus & avocado 20 ROI ROSE PORK RILLON confit & glazed, local goat-cheese & squash risotto 19 - net prices - You are welcome to split any dish from the à la carte selection. A 4 Euros supplement will be applied to the price of the chosen dish. However none of our menu can be split.
3 Fishes STEAMED SKREÏ COD pan-fried shiitake mushrooms, asian emulsion 28 POACHED MONKFISH IN BOUILLABAISSE SOUP french toast & squash ricotta ravioli 30 Meats LAMB IN 2 WAYS yakitori caramelized sweetbread & meat juice confit leg, coated rutabaga 30 MONSIEUR REVAULT S POULTRY the breast cooked in low temperature, the thigh in white pudding and a rillettes tartine, truffle mashed potato 32 * Premium veal, not included in any menu * VEAL CHOP (350g) pan-fried mushrooms and sautéed potatoes 35 Origin of our meat: France UE - Net prices If you wish to have a main course directly, please excuse us but the cooking time will be extended
4 Cheeses SELECTION OF REFINED CHEESES by «the Raimbault family» 12 MIXED GREENS SALAD truffle dressing & Parmesan shavings 10 LOCAL GOAT S CHEESE BRUSCHETTA with dried fruits 10 Desserts GRAND-MARNIER SOUFFLÉ orange biscuit & marmelade 12 CHOCOLAT SHELL lemongrass & vanilla stewed pineapple 12 EXOTIC CRISPY PASTRY passionfruit cream, confit banana with nutmeg, rum ice cream 12 TONKA SYRUP BABA vanilla cream, dried apricot sorbet & marmelade 12
5 Menu «Dégustation» at 84 Euros (This menu has to be served to all the persons sitting around the same table. In order to contribute to respect the time schedule of our team, we inform you that this menu cannot be ordered after 1:30 pm neither after 9:15 pm and we thank you for your comprehension.) FOIE GRAS wrapped up with caramel, spicy pineapple chutney SEARED SCALLOPS cider butter & condiments, parsnips puree POACHED MONKFISH IN BOUILLABAISSE SOUP french toast & squash ricotta ravioli GRANITA LAMB IN 2 WAYS yakitori caramelized sweetbread & meat juice confit leg, coated rutabaga LOCAL GOAT S CHEESE BRUSCHETTA with dried fruits CHOCOLAT SHELL lemongrass & vanilla stewed pineapple - net prices
6 Pressoir Menu For lunch only MENU-PRESSOIR AT 36 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 42 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 31 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 37 EUROS (3 courses excluding drinks) Starters BUTTON MUSHROOM VELVET SOUP Parmesan cream & crispy bacon 12 BLACK PUDDING TARTINE apples & dried fruits, Brive wine mustard 13 SHREDDED HADDOCK dill fresh goat cheese, crunchy red onions 13 Main courses CANARD À L ORANGE celery, crumble 22 HALFCOOKED SALMON truffle oil potato cream, leeks fondue 21 SEABREAM COOKED ON ONE SIDE carrot risotto 20 Desserts EXTRABLACK BISCUIT Tropilia chocolat mousse, cocoa nibs nougatine 10 CRÊPES TATIN flavored with mango & its sorbet 10 VANILLA SOUFFLÉ pistachio ice cream 10 - net prices -
7 Children menu (up to 12 years) Main course 16 Euros Main course + dessert 19 Euros First course + main course + dessert 22 Euros Starters TERRINE OF THE MOMENT SALMON SMOKED AT THE CHÂTEAU Main Courses LINGUINI PASTA BOLOGNESE CHOPPED STEAK sautéed potatoes FISH OF THE DAY served with a risotto Desserts VANILLA PANNACOTTA CHOCOLATE CARAMEL PEANUTS CAKE THIN APPLE TART - net prices
8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros Starters LEEK TARTE TATIN crispy red onions 10 PAN FRIED TOFU with sesame, miso broth 10 Main Courses CARROT RISOTTO fried tops 15 CELERI IN 2 WAYS confit & cream with truffle scent 15 Desserts SEASONAL FRUITS cereals crust 10 CRUNCHY CHOCOLATE with citrus 10 - net prices -
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
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn 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
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Summer 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
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn Menu» Menu-carte at 55 Euros Composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
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Brings culinary expertise and personalized service to your next special occasion, from corporate functions and lunches to private meals or cocktail receptions. With experienced staffs that include waiters,
Les Entrées. Huitres. Fruits de Mer. Plateau de Fruit de Mer. Seafood &Crustacean Platter
Plateau de Fruit de Mer The Seafood 2.990 Oysters Gillardeau 3 Royal 3 Marennes Oléron 3 Saint Kerber Ireland 3 Fine (n4) 6 Razor clam 6 Mussel 12 Clams 4 Almond clam 2 Whelks 12 TheCrustacean 3.990 1
Variety of regional bread Wholemeal bread Croissants Brioche rolls Mini assorted pastry Coconut coated sweet bread
Variety of regional bread Wholemeal bread Croissants Brioche rolls Mini assorted pastry Coconut coated sweet bread Jam, jelly and honey Salted and unsalted butter, low fat butter Chocolate cereals, muesli
PRIVATE DINING & EVENT MENUS
PRIVATE DINING & EVENT MENUS BREAKFAST 22 per person Selection of Homemade Pastries Fresh Fruit Skewer Filter Coffee or a Selection of Teas Glass of Fresh Juice Bacon or Sausage Breakfast Sandwich or Eggs
Dixon 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,
THE SUPPER BUFFET. min. 25 people WITH A CHOICE OF 3 APPETIZERS. WITH A CHOICE OF 2 DISHES (25-50 people)
THE SUPPER BUFFET All our dishes are homemade and can vary based on product availability. Known allergies or special requests must be mentioned at least 7 working days before the event to be addressed.
S E T D I N N E R M E N U
SET DINNER MENU set menu dinner IDR 675,000 ++ ITALIAN Farm House Salad Fresh mozzarella, goat cheese, garden vegetables, San Daniel ham, green leaves, basil, virgin olive oil, balsamic reduction & tapenade
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 Black truffle croque monsieur Beef tartare Sri Lankan
Cold starters. Soups
Cold starters Burrata from Puglia, served with sicilian caponata (A 7,8) 180,- Indonesian tuna tartar, sesame oil, sweet chilli (A 4,11) 229,- Carpaccio of smoked venison loin, mushroom tartar, cranberry
Mindful Eating Working Lunch Menu
Mindful Eating Working Lunch Menu Brown rice pasta in a rich tomato and roasted vegetable sauce with a drizzle of Basil pine-nut pesto (No added gluten) Grilled smoked local pollock fillet over spiced
Spanish ham «Jabugo» Bellota, ideal for sharing 36
STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Organic local egg, 24 barely cooked, bread and hazelnut crust, ceps and wild mushrooms purée, rosemary emulsion 26 marinated in a mulled wine and
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
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
ITALIAN THEMED BUFFET MENU
EVENTS MENU ITALIAN THEMED BUFFET MENU FROM 35 PER PERSON ITALIAN THEMED BUFFET MENU STARTERS Italian Antipasti Platter Pepperoni, Salami, Italian Hard Cheese, Roasted Peppers, Olives, Pesto Artichokes
LA RESERVE DE NICE. Long time ago, I have been overhelmed by the Provence region, which is colorful and culturally rich.
LA RESERVE DE NICE «La cuisine, c est quand les choses ont le goût de ce qu elles sont.» Curnonsky Long time ago, I have been overhelmed by the Provence region, which is colorful and culturally rich. Sincere,