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2 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 Chef de Cuisine Directeur du Restaurant Directeur Adjoint Pierre Gagnaire Frédéric Don Carlo Cannuscio Jenna Boyer
3 LUCKY NUMBER 7 A DEGUSTATION DESIGNED WITH THE WINE FIRST. Our Wine Team and our Chef de Cuisine Frederic Don create a unique menu inspired by the world s finest wines. Chef Don then tastes and listens to the wine s description and creates a dish which would pair perfectly. The wines included are always top notch examples of the world s finest wines. Didier Dagueneau, Château Haut-Brion, Angelo Gaja, Château Leoville Las Cases, Château d Yquem, Kongsgaard The Judge Chardonnay and Domaine Huet Vouvray are all examples of current or previous wines. The menu is designed around seven courses which epitomize the season and are always changing based upon Chef s best ingredients. If you are interested, we could always tell you about tonight s wines but the menu is always a surprise! Chef Frédéric Don SEVEN COURSE TASTING MENU WITH SEVEN WINES $777 To enjoy and engage in the full experience of the 777 Menu, we require that each guest at the table orders the 777 Menu.
4 GRAND TASTING MENU HUDSON VALLEY FOIE GRAS PARFAIT* Iberico Shoulder, Walnut Crumble, Baby Vegetables from Farmer Lee Jones Chef Garden, Vin Jaune Gelée STELLAR BAY OYSTERS Razor Clams, Alaskan King Crab Meat, Celery Brunoise, Citrus Beurre Blanc GRILLED FENNEL Green Spinach Velouté, Brown Butter, Otti Sauce and Black Olives Taggiasca Sorbet MEDITERRANEAN LINE CAUGHT SEABASS Endive and Grapefruit Fondue, Mixed Wild Mushrooms, Mussels, and Saffron Velouté CANADIAN VENISON SADDLE WITH JUNIPER BERRY* Red Cabbage and Huckleberry Marmalade, Braised Turnips SIDE DISHES (SERVED WITH THE MAIN COURSE) Game Pie with Blackberry Jam Autumn Salad Red Beet and Tamarind Ice Cream PIERRE GAGNAIRE DESSERT Selection of Five Creative Desserts FIVE COURSE TASTING MENU 170. Discovery Wine Pairing additional 95. Grand Pairing additional 145. SIX COURSE TASTING MENU 185. Discovery Wine Pairing additional 105. Grand Pairing additional 160.
5 A LA CARTE APPETIZERS ROYAL OSSETRA CAVIAR* 150. Toasts of Ossetra Caviar and Bone Marrow Vodka Granité and Gazpacho Mimosa Egg, Mache Salad, Fresh Horseradish, Anchovy Purée BEIGNET OF LANGOUSTINE* 54. Caramelized Onions, SWA Spice Pascaline of Raisins, Beurre Fondue and Cauliflower Sommites Bisque: Green Lentils from Puy en Velais, Heart of Palms Spicy Tartare, Savoy Cabbage and Mango PIERRE S SALAD 31. Bouquet of Fresh Herbs and Salad, Tartare of Fruits and Vegetables Seasonal Dressing Three Slices of Artisanal Cheese HALF DOZEN OYSTERS, STELLAR BAY FROM CANADA* 36. Seaweed infusion, Broccoli Velouté, Beaufort Cheese and Julienne of Red Beets Black Toast and Jacob Cream, Broccoli and Anchovy Ice Cream
6 A LA CARTE APPETIZERS ZEZETTE BOUILLON 32. Mushroom Bouillon, Coconut, Fresh Herbs, Pear, Spring Onions, Baby Carrots, Trilogy of Gnocchi Mushroom Cocotte with Sautéed Fennel Bitter Salad with Dried Figs HUDSON VALLEY FOIE GRAS, TWO WAYS* 48. Natural Terrine, Dulcey Chocolate, Fig Paste, Beetroot Syrup and Cabbage Gelée Seared Foie with Red Marmalade Butter Brioche and Red Tuille MAYFAIR SOUFFLÉ 49. Smoked Haddock and Scallop Soufflé, Homemade Sauerkraut Beurre Doux of Grain Mustard Fromage Blanc Ice Cream, Crispy White Cabbage and Mortadella
7 A LA CARTE MAIN COURSE THE SEA / LA MER DOVER SOLE FROM BRITTANY 69. Breaded Sole Saint Germain Spinach Cream, Shiitake Duxelle, Chorizo, Grated Aged Gouda, Crispy Capers and Quinoa Cauliflower and Mousseline Sauce WILD EUROPEAN TURBOT 76. Roasted and Finished in a Beurre Nantais, Globe Artichoke Purée and Dry Grapes Carrot and Coconut Foam Fregola Pasta and Prawns SCALLOPS FROM THE BAY OF BOSTON* 62. Shelled Scallops Poached in a Dashi Infusion Endive Leaves, Avocado, Tatsoi, Green Apples and Grated Horseradish Tapioca and Dashi Bouillon, Kale and Tofu Salad LOBSTER 68. Maine Lobster with Nacre and Red Currant Lime, Spinach and Spicy Lobster Oil Mousseline, Pop Corn Sweet Potato Galette and Lobster Knuckles
8 A LA CARTE MAIN COURSE THE EARTH / LA TERRE HERITAGE GREEN CIRCLE CHICKEN A LA LYONNAISE 68. Baby Vegetables from our Market Gardener Cassolette of Capellini, Baby Spinach and Cherry Tomatoes Seasonal Chutney FREE RANGE, GRASS FED NEW ZEALAND RACK OF LAMB* 73. Roasted with Aromatics, Corn Cre pe, Ratatouille Lamb Terrine a la Provenc ale Polenta, Lemon Confit Paste Oriental Bouillon MUSCOVY DUCK FROM GRIMAUD FARM* 64. Thinly Sliced with Cassis Sauce Fall Vegetables, Savoy Cabbage Turmeric Pommes Gaufrettes, Bacon Powder STEAKS* Garnished with Pickled Onions, Pomme Dauphine and Iberico Ham Served with a side of Pomme Fondante stuffed with Braised Beef Cheek and Choice of Sauce: Vigneronne, Paloise or Champs Elyse e USDA PRIME BEEF, NEBRASKA, 14OZ RIB EYE 81. AMERICAN WAGYU, LINDSAY FARM, OREGON, 6.5OZ FILET MIGNON 84. A5 JAPANESE WAGYU, KYUSHU, JAPAN, 8OZ STRIP LOIN 180. LOBSTER TAIL SUPPLEMENTAL 35. SIDE DISHES Creamed Spinach 11. Basket of Steamed Vegetables 12. Potato Gnocchi with Green Curry 12. Pommes Fondante 13
9 VEGETARIAN TASTING MENU CHEF S GARDEN Lindenwood Gelée, Baby Vegetables Served With Lemon Sorbet, and Fromage Blanc Snow PUMPKIN AND CINNAMON ROYALE Endive, Green Apple, Celery Salad, Roasted Spiced Apple POACHED EGG Spinach Velouté, Gorgonzola and Pine Nut Croquette, Tomato Concassé, Arugula Salad, Brioche TORTELLINI Grilled Zucchini, Patty Pan, Dundee Pinky, Pitchi Sauce POTATO TUILE NAVE Artichoke Cream, Cremini Mushrooms, Sweet Onions Marmalade, Mix Wild Mushrooms PIERRE GAGNAIRE DESSERT Selection of Five Creative Desserts FIVE COURSE TASTING MENU 85. Five Course Wine Pairing additional 75. SIX COURSE TASTING MENU 100. Six Course Wine Pairing additional 95.
Sales tax is 8.25% All parties of six or more will have a 20% service charge included. www.mandarinoriental.com/lasvegas +1 888 881 9367 Cuisine does not measure itself in terms of tradition or modernity.
Sales tax is 8.25% All parties of six or more will have a 20% service charge included. www.mandarinoriental.com/lasvegas +1 888 881 9367 Cuisine does not measure itself in terms of tradition or modernity.
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
THE REPULSE BAY CLASSIC MENU
THE REPULSE BAY CLASSIC MENU The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese
All food is subject to an 18% service charge, 2% administrative charge and applicable sales tax. Due to availability, Prices and Menu Items are
Brasserie JO Stationary Display Pieces (Minimum Order is Guaranteed Guest Expectance) Grand JO Fruits de Mer Shrimp, Oysters, Clams, Crab Remoulade, Cocktail Sauce, Mignonette Market Price Pastrami Salmon
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
THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons
CHEESE TABLE. Selection of Cheese from La Fromagerie, Marylebone, London & Fromagerie Androuet, Paris, France
A LA CARTE FIRST COURSES Sea Garden Transparent Shellfish Ravioli: Almond / Verni / Clams / Leeks; Potato Cream Hand-Dived Scottish Scallop Corolla Glazed with a Mandarin Reduction / Puntarella Delica
Bai Bac, Son Tra Peninsula, Danang, Vietnam danang.intercontinental.com
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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
TO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700
TO START Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100 Chaspuzac snails, mashed potato, aromatic butter 700 Truffle poached egg, mushroom fricassée, asparagus (V) 500 Potted 10 hour short
O L O R O S O. m e n u s
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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
a Season to shine FESTIVE MENUS 2018
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Dinner Prices Include Soup, Salad, Entrée, Dessert, Rolls and Butter Freshly Brewed Coffee, Decaffeinated Coffee, Hot and Iced Tea
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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
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
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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APPETIZERS. Beetroot and Coriander Cured Balik Salmon 16 pickled onions, apple jelly and dill yoghurt
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DIRECTOR'S CUTS. The Butcher s Cut. The 1515 WEST Butcher s Cut steak (250GM), by our in-house butcher. Grain-Fed THE "1515" BLACK ANGUS WAGYU MB5
DIRECTOR'S CUTS EXCEL "AAA" Black Angus Villarrica Natural Park Natural Pasturage Strip Loin 180gr/ 338 250gr/ 458 280gr/ 298 350gr/ 328 380gr/ 388 450gr/ 428 280gr/ 768 350gr/ 948 380gr/ 1058 450gr/ 1248
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
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SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
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
ORRERY A la carte Menu
A la carte Menu Start H Forman smoked salmon, fromage blanc, orange, dill Madeira consommé, confit duck raviolo Cured seabass, cucumber, horseradish, kumquat Seafood raviolo, lobster bisque Dorset crab,
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
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Fish & Seafood Fish Saffron & Coriander Fish Stew (gf) Trout en Papillot with Ginger & Galangel (gf) Red Mullet with Aubergine, Caper & Pine Nut Relish (gf) Red Mullet Baked with Rosemary & Wild Garlic
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
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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,
Petite Degustation Menu 590
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CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch
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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 Cod poached in olive oil with fondue of nuts Jerusalem
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2 courses courses 31.50
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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
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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
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
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
S A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
P A R K F A R M H O T E L & L E I S U R E
PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
Soups. Portobello with Truffle Cappuccino and Duck Foie Gras 14
Soups Portobello with Truffle Cappuccino and Duck Foie Gras 14 Portobello Mushroom Cream with Duck liver sautéed Topped with Duck liver Espuma as a Capuccino Gratinated Onion Soup 9 Traditional and delicious
E s p r i t. #LaGrandeMaisonBordeaux
E s p r i t SPRING 2018 #LaGrandeMaisonBordeaux SHELLFISH Dupuch oyster Mimosa / oscietra caviar / smoked eel, seascented jelly. Cockles and razor clams in a vegetable casing with sea water beer, énoki
Wedding Packages. All Wedding Packages Include the Following:
Wedding Packages Wedding Packages are designed to provide an effortless method to assemble the menu and details of your reception. Customized menus to meet your specific desires can be created. All Wedding
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,
Viennese 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
PLATTER SOUPS / STARTERS
PLATTER WINESTONE EXPRESS PLATTER FOR 1 Jamon Iberico De Cebo, Spanish Chorizo, Brie De Meaux, Tomme De Savoie Fermiere, Olives, Focaccia Bread, A Glass of House Pour Red Or White Wine S$22 SOUPS / STARTERS
HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL
HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL 280 Welcome reception with canapes and drinks, bu ffet dinner, live music, midnight toast and access to After-Party that includes open bar. Selected
BANQUETING MENU SPRING/SUMMER
BANQUETING MENU SPRING/SUMMER DIAMOND CLUB The Diamond Club encapsulates the pinnacle of luxury and exclusivity. Comprising an open-plan restaurant, private dining booths, an armchair lounge and a fabulous
Canapés Selection 8.00 per person for 4
A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato,
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
Zucchini Roll Zucchini & Green Apple Salad, Toast Brioche Bread, Avocado Cream, Sour Cream
APPETISERS Zucchini Roll......................................280 Zucchini & Green Apple Salad, Toast Brioche Bread, Avocado Cream, Sour Cream Falafel Wrapped....................................320 Falafel
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
Banqueting Menu THE GROVE
THE GROVE Banqueting Menu OPTION 1 72 PER PERSON PLEASE SELECT THE SAME STARTER, MAIN COURSE AND DESSERT FOR YOUR ENTIRE PARTY TOGETHER WITH A VEGETARIAN OPTION. STARTERS Cured salmon mi-cuit with dill
PLATTER SOUPS / STARTERS
PLATTER PRICE WINESTONE EXPRESS PLATTER FOR 1 S$22 Jamon Iberico De Cebo, Spanish Chorizo, Brie De Meaux, Tomme De Savoie Fermiere, Olives, Focaccia Bread, A Glass of House Pour Red Or White Wine SOUPS
SAMPLE DAY DELEGATE MENU
EVENTS MENU SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken
HILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March
HILARY DINING TERM 2018: Wednesday 24 January Sunday 28 January Monday 29 January Wednesday 31 January Thursday 1 February Monday 5 February Tuesday 6 February Monday 12 February Tuesday 13 February Thursday
SOUPS SIGNATURE DISH VEGETARIAN CONTAINS PORK CONTAIN ALCOHOL
APPETIZERS TUNA Nagasaki prefecture, Nagasaki, Japan 1,100 Grilled Tuna tataki served with Tuna Royale Crispy filo pastry / basil / olives from Nyon Organic tomatoes from the South of Thailand LOBSTER
Passed Canapés (cocktail hour)
Passed Canapés (cocktail hour) Lamb Popsicles ~ Marinated Lamb in Fenugreek, Whipped Yoghurt, Mint Meatballs ~ Filet Mignon, Orange, Parmesan, Sage Fresh Fruit Skewers Tostadas ~ avocado mousse, tomato,