Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny"

Transcription

1 Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny Our chef cook f you dishes made from fresh local produce and products to better serve you and guarantee you the best quality (thus certain dishes can sometimes be missed!) Welcome to "La Gremelle" We are very pleased to welcome you and wish you a good appetite!

2 MENU OF MARKET 18 Euros (Only on the Midi Except Weekends and Holidays) With the choice Starter + Dish Dish + Dessert coffee (Supplement Starter Dessert 7 euros) A Children's menu f 10 can be proposed: Fillet Chicken with cream and two scoops of ice cream to choose from

3 MENU CAPTURE OF BURGUNDY 25 euros ** Pot 12 Burgundy snails in parsley butter Real ham Parsley Burgundy Light Cream Mustard "Fallot" Bresse chicken "House Mairet" Epoisses sauce "Berthaut" and Gratin Dauphinois Beef Bourguignon Bacon and Mushrooms Onions and Fresh Tagliatelles Pears in Wine Crumble and Pear Sbet Coteaux du Lyonnais Sheetfed of Gingerbread "Toussaint House" Foam Acacia Honey, Ice Cream Gingerbread

4 DISCOVERY MENU 36 euros ** Shredded Smoked Salmon Scotland Creams with Herbs, Beans and Capers in Queue Pot 12 Burgundy snails in garlic butter Papillote Cod Fillet Baby Vegetables and Virgin Sauce Perfumes Citrus Charolais steak "house Pugeault" 250 gr. Fresh butter and Camargue salt, potatoes Jumps Trilogy Cheeses: Epoisses "Berthaut" Delice de Pommard, Comté de Poligny Cottage cheese with Cream and sugar Sweet Herbs Flowing chocolate heart Fresh fruit grout and Vanilla Ice Cream Apple Pie Extra Puff Vanilla Ice Cream

5 GOURMET MENU 47 euros ** Seared foie gras escalope Roasted apple Fruit and Red Wine Reduction Half-fried Fillet of Sea Bass Melted Leeks and Cream Light Lemon Charolais Beef Fillet "House Pugeault" Sht juice and Gratin Dauphinois Cheese Between Tradition and Modernity Sour Soup Shtbread Marc de Bourgogne and Vanilla Ice Cream

6 STARTERS * Salad Jacques Scallops Vegetable Chips 17 Vinaigrette Hazelnut Tonnato of Beef Fillet and Parmesan Ice Cream Green asparagus crisp Chiffon Sauce 9 Green juices Herbs and Parmesan Shredded Smoked Salmon Scotland 11 Creme Fraiche Herbs, Beans and Capers in Queue Real ham Parsley Burgundy 9.5 Light Cream Mustard "Fallot" Pot 6 Burgundy Snails with Garlic Butter 7 Pot 12 Burgundy Snails with Garlic Butter 14 Seared foie gras escalope 16 Roasted apple Fruit and Red Wine Reduction

7 FISH * Canadian Lobster Served Whole 29 Vegetables and Saffron Butter Ices Papillote Cod Fillet 19 Baby Vegetables and Virgin Sauce Perfumes Citrus Scallops Seared 25 Chiffon Celery Salt Smoked Asparagus and Truffle Oil Seared Fillet of Sea Bass 21 Melted Leeks and Cream Light Lemon MEAT * Bresse chicken "House Mairet" 15 Epoisses sauce "Berthaut" and Gratin Dauphinois Beef Bourguignon 15 Bacon and Mushrooms Onions and Fresh Tagliatelles Veal Kidneys in Dijon 20 Fresh Tagliatelles Heart Sweetbreads Braised 32 Oyster mushrooms, mels and Small Vegetables Charolais Beef Fillet "House Pugeault" 220 gr. 32 Sht juice and Gratin Dauphinois Charolais steak "house Pugeault" 300 gr. Fresh butter and Camargue salt, Potatoes Jumps 28

8 CHEESE * Cheese Plate: 6.5 Epoisses "Berthaut" Delice de Pommard, County Poligny Cottage cheese with Cream and sugar Sweet Herbs 4 Between Tradition and Modernity cheese 7 THE SWEET (The desserts are dered at the beginning of service) * Flowing chocolate heart 8 Fresh fruit grout and Vanilla Ice Cream Pears in Wine 7 Crumble and Pear Sbet Coteaux du Lyonnais Sheetfed of Gingerbread "Toussaint House" 7.5 Foam Acacia Honey, Ice Cream Gingerbread Apple Pie Extra Puff 7.5 Vanilla Ice Cream Soup Mango Caramel Citrus 8 Fingers of Waffles and Orange Sbet Pressed Sour Soup 7.5 Shtbread Marc de Bourgogne and Cassis Sbet Big Macaroon Way Tart 8 Fresh raspberries and cream Pistachios, Raspberry Sbet

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

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce Hors d Oeuvres Soupe à l Oignon Of Paris-Isle, France Half 8.75 / Full 9.95 Traditional onion soup with apple cider and cream, gratinée with gruyère and émenthal cheeses Tarte à l Oignon 10.50 Alsace-style

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

Whole menu Chf Squash soup, mushrooms foam Chf And its crostini with raw ham. Service et TVA inclus

Whole menu Chf Squash soup, mushrooms foam Chf And its crostini with raw ham. Service et TVA inclus Our Gourmet Menu Crunchy fig s foot on an applesauce Vinaigrette with meat juice Pressed beef cheek with Foie Gras Small salad with calf sweetbread and ceps As a mini tart without puff paste Small slices

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

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce Hors d Oeuvres Soupe à l Oignon Of Paris-Isle, France Half 8.75 / Full 9.95 Traditional onion soup with apple cider and cream, gratinée with gruyère and émenthal cheeses Tarte à l Oignon 10.50 Alsace-style

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

Pilgrim's menu 20. Carrot soup with Normandy cream or Duo of terrines or The Farm s omelet

Pilgrim's menu 20. Carrot soup with Normandy cream or Duo of terrines or The Farm s omelet It s our pleasure to welcome you to «Saint Michel s Farm» A traditional local farm. All our team wishes you a pleasant moment in this environment of gastronomy and art. Pilgrim's menu 20 Carrot soup with

More information

Salad. Foie Gras. Appetizers

Salad. Foie Gras. Appetizers Salad Organic Salad Early Fall Garden Salad Homemade Dressing Rocket Salad Sun Dried Sweet Plum Tomato Classic French Dressing Foie Gras Pan Seared Duck Foie Gras Caramelized Green Apples Lemongrass Wild

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 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 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

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Marinated Duck Foie

More information

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Marinated Duck Foie

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

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

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

INVENTIONS 24/12/2017

INVENTIONS 24/12/2017 INVENTIONS 24/12/2017 1st Seating Starters Selection of smoked fish Mixed salad shoots with mendiants, truffle oil vinaigrette Block of foie gras Small brioche with Guérande salt Prawn salad with mango

More information

Seasonal Specials. Ask your server about our daily specials and gluten free options.

Seasonal Specials. Ask your server about our daily specials and gluten free options. Seasonal Specials Starters Lobster-Shrimp Salad $21 Garlic caramelized shrimp and oven roasted lobster tail, served with sliced fennel, Boston lettuce, fennel crème fraiche and European cocktail sauce

More information

Monday - Sunday from 5.00pm Last meal orders pm

Monday - Sunday from 5.00pm Last meal orders pm A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped

More information

CAVIAR & BULL S PREMIUM CAVIAR SELECTION

CAVIAR & BULL S PREMIUM CAVIAR SELECTION BUDAPEST MALTA MENU CAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream GOLD LABEL Baerii the Siberian river sturgeon 28 000 Ft / 50 grams OSIETRA Gueldenstaedtii

More information

Cocktails from the Gardens 14cl 4,50

Cocktails from the Gardens 14cl 4,50 MENU Our Staff will do everything they can to ensure that you enjoy a delicious meal here with our cocktails, selected wines & dishes which (we hope) will delight your taste buds. Cocktails from the Gardens

More information

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :

Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked

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

Crème de la Crème. A BBQ for all the family to enjoy

Crème de la Crème. A BBQ for all the family to enjoy Crème de la Crème A candle lit dinner around the pool A BBQ for all the family to enjoy A special occasion celebration Or simply make the most of your holiday, and have a chef come and cook for you during

More information

WE LL TAKE CARE. For small, intimate weddings we offer you a choice of other event rooms.

WE LL TAKE CARE. For small, intimate weddings we offer you a choice of other event rooms. WE LL TAKE CARE Celebrate your wedding day in our first-class location. Radisson Blu Hotel, Bucharest offers you outstanding services and an elegant venue to create a beautiful and memorable wedding in

More information

CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert

CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert MENU 4 SERVICES Starter Fish Meat Dessert 37 WEEKDAYS ONLY (excluding public holidays) Starter & Main or Main & Dessert CHILDREN S MENU (4-11 ) Starter Egg mayonnaise or Tomato salad Main with fries or

More information

Orchid Gourmet Hors d oeuvres. Artichoke Franchaise (Classic Franchaise, Lemon Beurre Blanc)

Orchid Gourmet Hors d oeuvres. Artichoke Franchaise (Classic Franchaise, Lemon Beurre Blanc) 2018 Hors d oeuvres Artichoke Franchaise (Classic Franchaise, Lemon Beurre Blanc) Asian Grilled Chicken or Beef Satay (Ginger, Scallion, Sesame, Peanut Sauce) Beef Tenderloin Carpaccio (Arugula, Parmesan,

More information

We prefer to miss one temporarily them with the chart, rather than to be used a product as lower quality.

We prefer to miss one temporarily them with the chart, rather than to be used a product as lower quality. Livre des Mets Dear customer, As you will be able to notice it, all our menus were primarily based on products of season, selected with care and for their qualities. We prefer to miss one temporarily them

More information

Boulangerie n Nibbles

Boulangerie n Nibbles AFTERNOON MENU FROM 14:00 TILL 17:30 Fruits De Mer market price when available Whole lobster, chancre crab, oysters, prawns, mussels, calamari, clams garlic mayo, new potatoes and seasonal salad. Antipasto

More information

The Mira Hong Kong Christmas Package Dinner Buffet Menu (I)

The Mira Hong Kong Christmas Package Dinner Buffet Menu (I) Dinner Buffet Menu (I) Homemade bread selection with butter SOUP Butternut squash velouté with cinnamon croutons APPETIZERS Fresh seasonal oysters with cocktail sauce and shallot red wine vinaigrette King

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

FESTIVE AFTERNOON TEA MENU. Hot Savoury Truffle Croque Monsieur

FESTIVE AFTERNOON TEA MENU. Hot Savoury Truffle Croque Monsieur 1-23 12 FESTIVE AFTERNOON TEA MENU Sandwiches Smoked Salmon, Rye Bread Mille Feuille Turkey, Cranberry and Honey Mustard Roast Rib Eye Beef, Hseradish Cream, Rocket Leaves, Soda bread Egg Salad, Cucumber,

More information

À LA CARTE H O T & C O L D

À LA CARTE H O T & C O L D À LA CARTE H O T & C O L D H OT CHICKEN Roasted chili chicken leg 14$ Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade 15$ Chicken stuffed with spinach, prosciutto, sun

More information

W E L C O M E T O C I R E

W E L C O M E T O C I R E W E L C O M E T O C I R E Our menu features only the freshest plus where possible local and organic produce. The dishes are prepared by using French and Western cooking techniques combined with some subtle

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

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 Pommes Soufflées & sauce

More information

Italian salad, Olive oil, old Parmesan, grilled, zucchini 14,00. Tuna tartare 17,00 Scallop tartare 17,00

Italian salad, Olive oil, old Parmesan, grilled, zucchini 14,00. Tuna tartare 17,00 Scallop tartare 17,00 Cold starters Italian salad, Olive oil, old Parmesan, grilled, zucchini 14,00 Crunchy salad in the breton lobster, of ours fishpond 29,00 Tuna tartare 17,00 Scallop tartare 17,00 Carpacio of aged beef

More information

Private Dining. Reston Democracy Drive MONAMIGABI.COM

Private Dining. Reston Democracy Drive MONAMIGABI.COM Private Dining Reston 11950 Democracy Drive MONAMIGABI.COM Thank you for considering hosting your next event with us. Our cozy French Bistro provides an intimate setting for celebrating the joie de vivre!

More information

WORLD CULINARY ARTS: Paris. Unilever Food Solutions Recipes. Adapting Traditions for American Menus

WORLD CULINARY ARTS: Paris. Unilever Food Solutions Recipes. Adapting Traditions for American Menus WORLD CULINARY ARTS: Paris Unilever Food Solutions Recipes Adapting Traditions for American Menus Adapting Traditions 1 Unilever Food Solutions Copyright 2016 SEAFOOD CASSOULET Yield: 6 portions Bass fillets,

More information

Canapés. Starters. Soup Roasted Pumpkin and Sage Soup. Salads

Canapés. Starters. Soup Roasted Pumpkin and Sage Soup. Salads Holiday Menu Canapés Salmon Mousse Macaroons Foie Gras, Gingerbread and Mango Pops Mini Yorkshire Puddings with Roast Beef and Mustard Crème Fraîche Cheese Mousse Vol-au-vent & Asparagus Tip Shimmering

More information

Bistrot Chez Rémy. Adult Menu 1st sitting. Appetiser. Smoked salmon filet on a bed of preserved artichokes, caviar cream

Bistrot Chez Rémy. Adult Menu 1st sitting. Appetiser. Smoked salmon filet on a bed of preserved artichokes, caviar cream Bistrot Chez Rémy Adult Menu 1st sitting Smoked salmon filet on a bed of preserved artichokes, caviar cream Free-range chicken supreme with morel mushroom stuffing, morel cream sauce, truffled dauphine

More information

Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)

Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest) 3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast

More information

MENUS AND À LA CARTE

MENUS AND À LA CARTE MENUS AND À LA CARTE MENU EMOTION Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly or Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel

More information

THE SPRING. I wish you a beautiful discovery of our new culinary delights. Bon appétit!» Marc Haeberlin

THE SPRING. I wish you a beautiful discovery of our new culinary delights. Bon appétit!» Marc Haeberlin THE SPRING «This menu offers you a generous cuisine made with simplicity. It highlights the products of the Swiss terroir, in order to showcase the work of all the excellent local producers as well as

More information

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce

Hors d Oeuvres. Boudin Noir Traditional blood sausage and caramelized onions served with apple sauce Hors d Oeuvres Soupe à l Oignon Of Paris-Isle, France Half 8.75 / Full 9.95 Traditional onion soup with apple cider and cream, gratinée with gruyère and émenthal cheeses Tarte à l Oignon 9.95 Alsace-style

More information

California Grill 24/12/2017

California Grill 24/12/2017 California Grill 24/12/2017 Creamed squash and pan-fried scallops with shaved truffles and chestnuts Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee 2nd Seating - Adults Creamed

More information

Cold starters. Soups

Cold starters. Soups Cold starters St Jacques scallops, gazpacho of green apple and seaweed caviar ( A 14 ) 289,- Beef tartar, beetroot, horseradish, edamame and anchovy chips ( A 4,6) 279,- Salad with smoked tofu cheese,

More information

VIP HOT TRAYS HOT TRAY N 1 : HOT TRAY N 4 :

VIP HOT TRAYS HOT TRAY N 1 : HOT TRAY N 4 : VIP HOT TRAYS HOT TRAY N 1 : Salad caprese mozzarella di Buffala Sea bream fillet with candied lemons Grilled vegetables from the South Chocolate crisp HOT TRAY N 2 : Niçoise salad with smoked tuna Fillet

More information

Business Menu. Starters. Main courses. desserts

Business 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 information

A La Carte. Marinated Artichokes with Crayfish Tails and Soya Vinaigrette. Duck Foie Gras par-cooked in Muslin, Accompanied by Home Made Bread

A La Carte. Marinated Artichokes with Crayfish Tails and Soya Vinaigrette. Duck Foie Gras par-cooked in Muslin, Accompanied by Home Made Bread A La Carte Starters 9 Andalusian Gazpacho with Mini-Mozzarellas Marinated Artichokes with Crayfish Tails and Soya Vinaigrette Basque Bruschetta with Sheep's Cheese Smoked Scottish Salmon with Hseradish

More information

HARBOUR 60 SEAFOOD TOWER MARKET PRICE. Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters

HARBOUR 60 SEAFOOD TOWER MARKET PRICE. Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters ICED SHELLFISH & RAWBAR HARBOUR 60 SEAFOOD TOWER MARKET PRICE Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters SHRIMP COCKTAIL MARKET PRICE Jumbo black tiger shrimp, house made cocktail

More information

Passionata Menu Sfr Spring Egg Dandelion scramble egg, snail and wild garlic

Passionata Menu Sfr Spring Egg Dandelion scramble egg, snail and wild garlic Passionata Menu Sfr. 180.- 120.- Spring Egg Dandelion scramble egg, snail and wild garlic Lo octudy Crab and Norwegian Langoustine Coral geometry and Aquitaine Oscietra caviar Green asparagus, morels and

More information

Festive MOMENTS. Holidays Take-Home Menu OPEN DAILY AS OF 8 A.M. INFORMATION : MOMENTSQEH.COM

Festive MOMENTS. Holidays Take-Home Menu OPEN DAILY AS OF 8 A.M. INFORMATION : MOMENTSQEH.COM Festive MOMENTS Holidays Take-Home Menu OPEN DAILY AS OF 8 A.M. INFORMATION : 514 954 2243 MOMENTSQEH.COM HOLIDAYS MENU 2015 All prices are before taxes................................................................................

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

RESTAURANT LA VERANDA

RESTAURANT LA VERANDA RESTAURANT LA VERANDA rue des Alpes 20 1201 Genève TEL 022 906 97 77 FAX 022 906 97 78 contact@international-terminus.ch MENU 45.50 CHF Terrine de foie gras «maison», chutney d oignons rouge Terrine of

More information

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

Cocktail Proposals. Cocktail 3 pieces p.p. Cocktail 4 pieces p.p. Cocktail 5 pieces p.p. Cocktail 6 pieces p.p. Cocktail Proposals Cocktail 3 pieces p.p. Sole roulade on apple purée and green celery Mignon with lukewarm veal rose Mignon with grilled vegetables and fresh herbs Cocktail 4 pieces p.p. Mignon with shredded

More information

First Course. Hawaiian Ahi Tuna Poke. Mixed greens, onions, carrots, sprouts, seaweed, avocado and citrus ponzu. Wild Tiger Shrimp Fennel Citrus Salad

First Course. Hawaiian Ahi Tuna Poke. Mixed greens, onions, carrots, sprouts, seaweed, avocado and citrus ponzu. Wild Tiger Shrimp Fennel Citrus Salad 1 Platinum Menu Gourmet Lovers fusion cuisine & cakes First Course Hawaiian Ahi Tuna Poke Mixed greens, onions, carrots, sprouts, seaweed, avocado and citrus ponzu Wild Tiger Shrimp Fennel Citrus Salad

More information

Plated Dinners Appetizers

Plated Dinners Appetizers Plated Dinners Appetizers Please select an appetizer to begin composing your plated meal. First Course: Appetizers Select One Fresh Cut Fruit in Parfait Glass with Mint Garnish Fresh Cut Fruit with Sorbet

More information

Mr & Mrs SET MENUS. 638 RMB Per Guest

Mr & Mrs SET MENUS. 638 RMB Per Guest Mr & Mrs SET MENUS A choice of balanced menus for 2 guests to share. (Do not hesitate to ask your waiter suggestions for a 3rd guest) To be used as such, or as a guideline to compose your own balanced

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

CUSTOM LUNCH MENU SELECTIONS

CUSTOM LUNCH MENU SELECTIONS CUSTOM LUNCH MENU SELECTIONS Birk s serves hardwood grilled steaks, chops and seafood. The classic American cuisine served at Birk s is complimented by our chef s daily creations, which are influenced

More information

All Weddings in Finnstown Castle Hotel will receive the following with our compliments

All Weddings in Finnstown Castle Hotel will receive the following with our compliments A Proud Tradition All Weddings in Finnstown Castle Hotel will receive the following with our compliments Red Carpet Welcome Choice of Chiavari Chairs or Elegant Chair Covers Draped Backdrop and Mood Lighting

More information

CELEBRATE with St Martins Lane & Sanderson

CELEBRATE with St Martins Lane & Sanderson CELEBRATE with St Martins Lane & Sanderson Join us at St Martins Lane or Sanderson for a magical Christmas and enjoy a selection of dining offerings as well as bespoke packages to cater for all your party

More information

Package Guided tour with aperitif or meal. 2 Aperitifs 36 Menus to choose from. All year round upon reservation

Package Guided tour with aperitif or meal. 2 Aperitifs 36 Menus to choose from. All year round upon reservation Package Guided tour with aperitif or meal All year round upon reservation 2 Aperitifs 36 Menus to choose from @photo-genic.ch A 1:30 guided tour of the old town of Sion followed by an aperitif in a historical

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

BUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE

BUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE Festive Menu BUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM - 2.30PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE SEAFOOD AND SALADS Cooked Queensland and Vannamei

More information

Grilled scallop tartlets 70 Char grilled king scallops with saffron verge sauce and black olive tapenade in a crispy tartlet

Grilled scallop tartlets 70 Char grilled king scallops with saffron verge sauce and black olive tapenade in a crispy tartlet Appetizers Caesar salad 45 Romaine lettuce with Caesar dressing, croutons and your choice of Grilled chicken breast 50 Grilled gulf prawns 60 Grilled beef tenderloin 60 Grilled scallop tartlets 70 Char

More information

PRIVATE EVENT MENUS. Ph (702) Fax (702) ~ Regatta Dr. #106 - Las Vegas, NV-89128

PRIVATE EVENT MENUS. Ph (702) Fax (702) ~ Regatta Dr. #106 - Las Vegas, NV-89128 PRIVATE EVENT MENUS 2017 2620 Regatta Dr. #106 - Las Vegas, NV-89128 Ph (702) 804 8008 - Fax (702) 804 6216 ~ www.marchebacchus.com TERRACE MENU Private event 2 COURSE Lunch Appetizer & Entrée OR Entrée

More information

105 per person. Otukan black chocolate tart, cocoa cream Lemon meringue éclair Red fruit salad with raspberry sorbet and thyme biscuit

105 per person. Otukan black chocolate tart, cocoa cream Lemon meringue éclair Red fruit salad with raspberry sorbet and thyme biscuit 105 per person - 4 canapes at your choice per person accompanied by a glass of champagne (or a soft drink) Crunchy vegetables tabbouleh, king prawns flavored with mango, basil oil dressing Bresaola and

More information

CHOICE OF (SELECT 5 TO OFFER YOUR GUESTS A CHOICE OF ONE) QUICHE LORRAINE Bacon, Comté, Salade Verte

CHOICE OF (SELECT 5 TO OFFER YOUR GUESTS A CHOICE OF ONE) QUICHE LORRAINE Bacon, Comté, Salade Verte EVA - BRUNCH Basket of Assorted Pastries (SELECT 5 TO OFFER YOUR GUESTS A CHOICE OF ONE) QUICHE LORRAINE Bacon, Comté, Salade Verte QUICHE aux LÉGUMES Seasonal Vegetable, Chèvre, Parmesan, Salade Verte

More information

Premium Open Bar Package. Non- Premium Open Bar Package. Beer & Wine Open Bar Package. Coffee & Tea Service

Premium Open Bar Package. Non- Premium Open Bar Package. Beer & Wine Open Bar Package. Coffee & Tea Service BEVERAGE MENU Page 1/5 Premium Open Bar Package (Selection of our Premium Liquors, Import & Domestic Beers, Premium Wines & Soft Drinks) $ 18 per person $ 36 per person $ 48 per person Non- Premium Open

More information

MAIN COURSE DESSERT ENTRÉE SIDES

MAIN COURSE DESSERT ENTRÉE SIDES ENTRÉE MAIN COURSE DESSERT Cured ocean trout, with a baby beetroot salad, cumin yoghurt, hazelnuts Ceviche of kingfish & salmon with a lime, sesame and mild chilli salad King prawns, roasted eggplant &

More information

Aperitivi Drinks Menu

Aperitivi Drinks Menu Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Buvoli Metodo Classico 10,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Cocktails Bellini Cocktail 9,00

More information

www.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire

More information

Wedding Sample Menus. Tailor made menus available on request.

Wedding Sample Menus. Tailor made menus available on request. Wedding Sample Menus Tailor made menus available on request www.whitsandbay-weddings.co.uk Canapés Chorizo stuffed with Sun Dried Tomato and Mozzarella Cornish Crab Cakes topped with a Lemon and Dill Mayonnaise

More information

DINNER MENU CONTENTS. Plated Dinners 32. Buffet Dinners West Coast 33. Alpine 34. Canadiana 35. Create Your Own Buffet 36

DINNER MENU CONTENTS. Plated Dinners 32. Buffet Dinners West Coast 33. Alpine 34. Canadiana 35. Create Your Own Buffet 36 32 CONTENTS Plated Dinners 32 Buffet Dinners 33-37 West Coast 33 Alpine 34 Canadiana 35 Create Your Own Buffet 36 Create Your Own Deluxe Buffet 37 All funds quoted are in Canadian Dollar (CAD). 32 33 PLATED

More information

À LA CARTE DINNER 6:30 PM - 11 PM

À LA CARTE DINNER 6:30 PM - 11 PM À LA CARTE DINNER 6:30 PM - 11 PM Caviar Sturia caviar vintage 30 gr IDR 1,940,000 Sturia caviar primeur 30 gr IDR 2,325,000 Our caviar is accompanied by boiled egg, onions, cornichon, capers and warm

More information

Hand-cut Wagyu tenderloin, quail yolk, shaved parmesan, arugula salad, truffle oil, and crostini

Hand-cut Wagyu tenderloin, quail yolk, shaved parmesan, arugula salad, truffle oil, and crostini Appetizers French Onion Soup 14 Caramelized Vidalia onions, port-demi reduction, cave aged gruyère Kobe Dumplings 9 Six dumplings, Maple soy reduction, spicy aioli, Asian slaw Steak Tartar 21 Hand-cut

More information

Cocktail Reception Hot & Cold Hors D'oeuvres

Cocktail Reception Hot & Cold Hors D'oeuvres BANQUET MENU GRAND EVENTS Full Open Bar for Cocktail Reception All Premium Liquors A Vast Selection of California Wines Domestic Champagne Domestic & Imported Beers Fruit Juices, Assorted Soft Drinks &

More information

MENU. Meet the team. Breakfast. Coffee breaks. Lunch. Buffet. dinner. Gala dinner. Cocktails

MENU. Meet the team. Breakfast. Coffee breaks. Lunch. Buffet. dinner. Gala dinner. Cocktails CATERING MENU 2016 MENU Meet the team Breakfast Coffee breaks Lunch Buffet dinner Gala dinner Cocktails MEET THE TEAM David Hemmerle brings years of experience and a world of talent to his Four Seasons

More information

Beverages. Drinks Selection per person. Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water

Beverages. Drinks Selection per person. Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water Sample wedding menus Beverages Drinks Selection 1 16.75 per person Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water Wedding Breakfast Half a bottle of

More information

Turbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50

Turbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50 Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted

More information

Pasta The Classics. Fish & Crustacean available after 7:00 pm. Chef s Favourites. Vegetarian available after 7:00 pm.

Pasta The Classics. Fish & Crustacean available after 7:00 pm. Chef s Favourites. Vegetarian available after 7:00 pm. Pasta The Classics Aglio olio 11.50 A touch of chilli in virgin olive oil & garlic mixture Napolitana 12.50 Basil flavoured tomato sauce Pesto 12.00 Kuramathi Garden Italian basil pesto Bolognese 14.00

More information

Der Teufelhof Basel Guest and culture house

Der Teufelhof Basel Guest and culture house Der Teufelhof Basel Guest and culture house Welcome in the unique guest and culture house «Der Teufelhof Basel». In the Teufelhof Basel we unite hotellerie, gastronomy and culture. With our two hotel concepts,

More information

Event Menu. Appetizer Selections. Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa.

Event Menu. Appetizer Selections. Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa. Event Menu Appetizer Selections Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa. Wild Mushroom Risotto Cakes fresh chopped tomatoes, green onions, shaved asiago cheese. Portobello

More information

APPETIZERS. Beetroot and Coriander Cured Balik Salmon 16 pickled onions, apple jelly and dill yoghurt

APPETIZERS. Beetroot and Coriander Cured Balik Salmon 16 pickled onions, apple jelly and dill yoghurt A LA CARTE MENU APPETIZERS Beetroot and Coriander Cured Balik Salmon 16 pickled onions, apple jelly and dill yoghurt Poached Langoustine 16 squid ink orzo pasta, black garlic crispy pancetta and wilted

More information

STARTERS. with spicy mango plum chutney.

STARTERS. with spicy mango plum chutney. STARTERS Coconut Shrimp 13.25 Steak Tartare 19.25 coconut crusted black tiger shrimp raw, hand chopped AAA filet with spicy mango plum chutney. mignon, horseradish cream, crostini, currant onion jam and

More information

Warm Artisan Bread 8 Homemade PANE, baked to order, warm artisan bread. Fried Mozzarella 15 Breaded and fried fresh mozzarella with tomato sauce

Warm Artisan Bread 8 Homemade PANE, baked to order, warm artisan bread. Fried Mozzarella 15 Breaded and fried fresh mozzarella with tomato sauce Warm Artisan Bread 8 Homemade PANE, baked to order, warm artisan bread Fried Mozzarella 15 Breaded and fried fresh mozzarella with tomato sauce Eggplant & Mozzarella Bruschettone 14 Toasted ciabatta bread,

More information

BLEEDING HEART RESTAURANTS

BLEEDING HEART RESTAURANTS BLEEDING HEART RESTAURANTS Christmas pack 2017 Bleeding Heart Yard London EC1N 8SJ ! Bleeding Heart really knows how to do Christmas - We have been serving up Festive Fare since 1983. This year will be

More information

Passover. Minimum 10 servings No substitutions please but add-ons welcome. Pear Tree Package. (Our most popular package!)

Passover. Minimum 10 servings No substitutions please but add-ons welcome. Pear Tree Package. (Our most popular package!) Passover Minimum 10 servings No substitutions please but add-ons welcome Pear Tree Package (Our most popular package!) Choice of 1 entrée & 2 sides per guest, includes soup & gefilte fish 23.95 per person

More information

Our Menus. Our Philosophy

Our Menus. Our Philosophy Our Menus Our Menus Our Philosophy With world-class service and a dedicated culinary team, Optus Stadium s vision is to create and deliver a contemporary dining experience for all our guests. By forming

More information

This is why we carefully select our suppliers and producers and have started growing our own vegetables.

This is why we carefully select our suppliers and producers and have started growing our own vegetables. The flavour of our dishes iginates in the unprocessed produce we use; we simply arrange tastes to give you the very best the produce has to offer. This is why we carefully select our suppliers and producers

More information

LUNCH TASTING MENU DINNER TASTING MENU

LUNCH TASTING MENU DINNER TASTING MENU LUNCH TASTING MENU Foie gras terrine, Sauterns aspic, green beans salad Pink roast pigeon salad, candied endives and mix lettuce Blood orange sorbet Scottish salmon and garoupa soufflé, Bollinger rose

More information

Savini opens in the Galleria Vittorio Emanuele II. It becomes a meeting place and an icon of excellent food and hospitality in Milan.

Savini opens in the Galleria Vittorio Emanuele II. It becomes a meeting place and an icon of excellent food and hospitality in Milan. 1867 Savini opens in the Galleria Vittorio Emanuele II. It becomes a meeting place and an icon of excellent food and hospitality in Milan. After an extensive renovation of the restaurant premises, Savini

More information

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» 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

More information

We look forward to welcoming you to La Rôtisserie and treating you to an exceptional dining experience.

We look forward to welcoming you to La Rôtisserie and treating you to an exceptional dining experience. We look forward to welcoming you to La Rôtisserie and treating you to an exceptional dining experience. Our service team led by Raphael Germana will attend to all your wishes and make sure you are well

More information

PRIVATE DINING & EVENTS

PRIVATE DINING & EVENTS PRIVATE DINING & EVENTS DINNER MENUS SUMMER 2017 TRUE FLAVORS O F I T A L Y PAGE 2 CELEBRATIONS O F A L L K I N D S PRIVATE DINING ROOM Andrea s Private Dining Room adds an exclamation point to any event

More information

SERVED MEALS. SERVED MEAL MENUS (20-person minimum)

SERVED MEALS. SERVED MEAL MENUS (20-person minimum) SERVED MEALS SERVED MEAL MENUS (20-person minimum) All served meals include a choice of entrée, starter salad, one side, one vegetable, fresh La Brea Bakery dinner rolls, a dessert selection, iced water,

More information

C A N A P É S $ 3 6 p e r d o z e n

C A N A P É S $ 3 6 p e r d o z e n F E A T U R I N G O N L Y T H E F I N E S T I N G R E D I E N T S C A N A P É S $36 per dozen BABY SHRIMP curry cream cheese, crostini SMOKED SALMON MOUSSE cucumber slice, pickled shallots, lemon GARLIC

More information