Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny
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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
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
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
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
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
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
Signature Kitchens Fabulicious Lunch Menu
EXECUTIVE CHEF ~ CHRIS SMYTHE 'Using the finest local and regional ingredients' Signature Kitchens Fabulicious Lunch Menu *Please Choose 2 Courses for $25 or Add a 3 rd Course for a $7 Supplement Appetizer:
Dear client, Enjoy your meal! As an aperitif we recommend: Kir Royal 4.50 Crème de cassis with sparkling wine
Dear client, At Anno Domini s we purchase only the best ingredients and cook professionally, with the greatest care. You will find a selection of Spanish, Italian and French wines, as well as famous aperitifs,
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
Canapés. 3 rochester park singapore phone
Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with
Scallop put pastry with girolle mushrooms Salad with gizzard, fillet of duck breast and foie gras)
. Starters : Fricassee of sweetbread with girolle mushrooms..13.00 Salmon rillettes.. 7.50 «Ficelle Picarde» au gratin (crepe composed of ham, mushrooms duxelle and grated emmenthal)..7,50 Scallop put
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
Spanish ham «Jabugo» Bellota, wonderful to share 36
STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Stuffed vegetables, 24 sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables, squid and tuna,
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
Spanish ham «Jabugo» Bellota, ideal for sharing 36. Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil
STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil Duck foie gras, 25 cooked with peach liqu, peach in syrup with verbena
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,
Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce
New York 24/12/2017 Starters Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck
PRACTICAL INFORMATION
PRACTICAL INFORMATION menus are available from 15 people Menu prices offer a reduction of around 15% compared with à la carte prices. We offer multiple-choice formulas and ask you to select the same menu
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
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
Group Seminar Incentive
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GOURMAND AND AUTHENTIC EMOTIONS
THE TRUFFLE GOURMAND AND AUTHENTIC EMOTIONS TO SHARE Cured ham from the Valais region 23 dried fruit chutney Osetra caviar 10gr / 30gr 42 / 125 blinis and sour cream STARTERS The perfect duck egg from
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
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
1,980 THE 5 SENSI MENU. Sensi Caprese. Pan Roasted Mediterranean Sea Bass. Beef Carpaccio. Like a 'Rossini' Beef Tenderloin.
THE 5 SENSI MENU 1,980 ++ Sensi Caprese Stracciatella Veloute,tomato Mousse, Tomato Sponge, Balsamic Pearls, Basil Foam Beef Carpaccio Truffle Mayonnaise, Parmesan, Mustard Cress Pickled Mushroom, Truffle
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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
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
Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
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W E D D I N G M E N U O P T I O N S S I N C E
WEDDING MENU OPTIONS S I N C E 1992 HODSONBAYHOTEL.COM I 090 644 2000 Starters Duo of Galia & Cantaloupe Melon, Seasonal Fruits, Fresh Berry Coulis, Raspberry Sorbet 1, 3, 4, 7, 10 Classic Caesar Salad
Menu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
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(3 course menu - lunch only except Sunday and Bank Holiday)
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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,
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
SEASONAL SET MENU AMUSE BOUCHE STARTER SOUP
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Canapés. 3 rochester park singapore phone
Canapés Vegetarian Tomato arancini di riso (v, contains dairy) Pizza al taglio and cheese focaccia (v, contains dairy) Grilled green zucchini rolls with ricotta cheese (v, contains dairy) Button mushroom
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
All prices are subject tto10% to VAT Palace Gate Hotel French Cuisine Starter 1-CAESAR SALAD anchovies, parmesan cheese and Caesar dressing. $ 7.00 2-SALADE NIÇOISE Tossed mixed lettuce with tomatoes,
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
A LA CARTE IDEAS Hors Doeuvres
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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
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
2018 Surf and Turf options are available in the following price range. Price Range: $75, $85, $95 & $100 (see hors d oeuvres and notes on last page)
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The Big Tasting Menu
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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,
Luncheon Event Menu (A)
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THE WINTER. Bon appétit!» Marc Haeberlin
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A Hearty Welcome in Restaurant Riepe
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Something to whet your appetite. Appetizers Tapitas
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Hare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis
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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
Monday - Sunday from 5.00pm Last meal orders pm
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The Big Tasting Menu
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2 Dishes to be chosen Cheese Dessert 75 euros 2 Dishes to be chosen Dessert 65 euros
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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
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
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
*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
CHRISTMAS MENUS 3 Courses
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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.
COLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
COLD STARTERS Steak Tartare 95 Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste Tuna Tartare 95 Freshly chopped Raw
Royal King Crab Legs From the Barents Sea
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Dinner menu DISCOVERY MENU MAD 950 STARTER OYSTERS FROM DAKHLA BAY, CHAMPAGNE ZABAGLIONE ENTRÉE FOIS GRAS RAVIOLI, CHOPPED MUSHROOMS AND SHALLOTS
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Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»
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Crème de la Crème. A BBQ for all the family to enjoy
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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
CAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream
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
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
* * * * * * 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
Net prices - Including service
All our dishes are likely to contain allergens. A menu is at your disposal at the entrance of the restaurant. Our team is available for any information. Net prices - Including service THE CHEF S CARTE
Italien salad, Olive oil, old Parmesan, grilled courgettes 14,00
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
Menu Cancale bay N 3 creuses oysters. Big seafood platter. Grilled scampis with vanilla and orange. Carpaccio of scallops caviar powder
Menu 52 12 Cancale bay N 3 creuses oysters Big seafood platter Grilled scampis with vanilla and orange Carpaccio of scallops caviar powder Duet Home-made duck foi gras Salad scallops and foie gras John
INVENTIONS 24/12/2017
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Fromages. Desserts. Sélection de Pots de Crème pas Brûlée Vanilla, Chocolate or Coffee Cream Pot
Fromages Cheese Trolley Jacques Selection of the Finest AOC French Cheeses Desserts Baba au Rhum Freshly Poached Pastry in Aged French Island Rum Charlotte Cécile Valrhona Chocolate and Vanilla Lady Finger
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
Desserts. Large choice of Jean-Michel Llorca s pastry Or Passion fruit gratin / exotic fruit sorbet* *Please order at the beginning of your meal
MENU DU MARCHE Menu available for lunch only Starters Oysters fine de Claire N 2 marinated with Yuzu and olive oil / Green apple granité / Oyster s water mousse Venison terrine / quinces cooked with saffron
CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert
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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
Menu-A la carte served from Tuesday to Saturday
L Opéra Menu-A la carte served from Tuesday to Saturday Starters A sphere of lightly cooked foie gras with Jurançon wine, grapefruit jelly, mango chutney and a spiced tuile 29 Golden browned frog legs
_Tradition Menu_. Tonnato. Slow-cooked round of Fassona veal, the new tuna sauce, sweet and sour Tropea onion. Traditional Plin
_Tradition Menu_ Tonnato Slow-cooked round of Fassona veal, the new tuna sauce, sweet and sour Tropea onion Traditional Plin Classic handmade agnolotti filled with three roasts and slightly smoked herb
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
Avocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16. Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18
Dinner Menu First Course Tuna Salmon Tartare Avocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16 De la Mer From the Sea Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18 Parisian Gnocchi
BUFFET WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M.
Laurentians flavors WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M. Cream of parsnip with apple syrup Tray of smoked fish (trout, mackerel and salmon) Cooked shrimp, cocktail sauce, lemon, lime Assortment
Plated Lunch and Dinner Menu Selector Package inc VAT
Plated Lunch and Dinner Menu Selector Package Price @ 49.00 inc VAT Combine and play with our various Chefs suggestions to shape you food experience exactly to your needs. How to build your perfect menu?
Truffle. I wish you many pleasant culinary discoveries. Bon appétit.» Marc Haeberlin
Truffle «The culinary compositions on this menu are based on simplicity and generosity. My wish is to promote products from the region to highlight the work of all the excellent local artisans whilst adding
Oysters. Shellfish. Fines For 6. Les Creuses For 6. Les Spéciales Par 6. Flats Par 6. Fines de Claire Marennes Oléron... N 3 17,40
Oysters Fines For 6 Fines de Claire Marennes Oléron... N 3 17,40... N 2 21,60 Les Creuses For 6 Normandy Huîtres de pleine mer... N 3 16,80 Brittany Pascal Magné... N 3 16,50 Laurence Mahéo «La Maison
Lindsay Room. Chef s Table. Kitchen Library. Poet s Corner
Spring / Summer 2015 Welcome to the finest private dining rooms in London, enjoy any occassion with us and we will ensure our menus and service will surpass any expectations. These menus can be adapted
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
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
Cauliflower Soup with Sautéed French Morels RM Black Truffle Oil
At the outset Cauliflower Soup with Sautéed French Morels RM 29.90 Black Truffle Oil French Petite Pois Soup with Hokkaido Scallop RM 35.00 Beef Bacon, sautéed peas. Lobster Bisque Soup RM 39.90 Lobster
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
Clafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine
MENU DU MARCHE Menu available for lunch only Starters Ceviche of daily fish from le Cros de Cagnes /passion fruits dressing/ roasted pineapple/coriander oil. Pan fried foie gras /local roasted figs/ porto
Seasonal Greetings Reservation at the Café Bellagio T Av. Claude Nobs Montreux royalplaza.ch
Seasonal Greetings 2015 Christmas menu 24 December 2015 CHF 95.00 Amuse-bouche Duck foie gras & seasonal chutney tasters Rivesaltes Muscat jelly & crispy tuile biscuit Open ravioli with fillets of John
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,
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
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,
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
SteaksDiscover our menu
SteaksDiscover our menu PRIME STEAKS 8 OZ. FILET MIGNON Seared and Roasted to perfection and is topped with our Chef s Burgundy Shallot Sauce$31.89 12 OZ. FILET MIGNON Seared and Roasted to perfection