The lunch menu. Including three glasses of corresponding wines *** ***
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1 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 rice and blood orange sauce Baked calf s sweetbreads with black salsify, sautéed lamb s lettuce and Perigord truffle Alsatian pigeon with Brussels sprouts rose hip and roasted hazelnuts Assorted cheese from the trolley Mascarpone with passion fruit Verbena, mango and green tea granite 220
2 The Winter Menu Atlantic angler fish with saffron sauce braised chicory and dill Winter cod poached in olive oil with beetroot chutney and horseradish foam Fried milk-fed veal cutlet on Madeira glaze with braised root vegetables and smoked potatoes Assorted cheese from the trolley White coffee mousse with peanut mandarin and hibiscus sauce and chocolate ice-cream 180
3 The lunch menu Atlantic angler fish with saffron sauce braised chicory and dill Fried milk-fed veal cutlet on Madeira glaze with braised root vegetables and smoked potatoes White coffee mousse with peanut mandarin and hibiscus sauce and chocolate ice-cream 105 Including three glasses of corresponding wines 138
4 The vegetarian menu Gratinated goat cheese with saffron sauce, chicory and dill Beetroot cassolette with sour cream and horseradish Braised heart of lettuce with black Lombardic rice and blood orange sauce Organic egg yolk with purée of black salsify and Madeira sauce Aquarello risotto with Perigord truffle and truffle foam Assorted cheese from the trolley Mascarpone with passion fruit Verbena, mango and green tea granita 180
5 Starters Bresse poularde Fried breast of Bresse poularde 84 with marinated lamb s lettuce, celeriac and Périgord truffle Chicken mousse with port jelly and roasted pine kernels Braised leg of Bresse poularde with Jerusalem artichoke, sweet chestnuts and truffle glaze Goose foie gras Terrine of streaky goose liver 92 with salted caramel and port Crème brûlée with goose liver snow Goose liver foam with cocoa beans, crumbles and ice-cream Fried liver with goose liver macaroon and old Balsamico vinegar Langostinos and Imperial caviar Raw marinated langostinos 115 with sansho, Mascarpone tartlets and Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos with black salsify, sallow thorn and Madeira Ragout of langostinos with quinoa salad and parsley Soups Guinea fowl Essence of Guinea fowl flavoured with gin and juniper 36 and poached breast of Guinoa fowl Wintery cassolette with glazed sot-l y-laisse Brussels sprouts and plums soaked in Armagnac Lobster Lobster bisque with cauliflower and cognac 56 Lobster gratin with tarragon Marinated cos lettuce with papaya, ginger coriander and roasted peanuts Entrées Calf s sweetbread Baked milk-fed calf s sweetbreads with black salsify purée 56 sautéed lamb s lettuce and Perigord truffle Imperial caviar, 50 g can Imperial Ossetra caviar with potato mousseline 150 brown butter and Crème Fraîche
6 Fish Caught off Breton Sole Fried fillet of sole with sautéed leaf spinach 85 panko and hazelnut sauce Sole fried in croutons with nuts and lemon vinaigrette Candied strips of sole with creamed spinach, quail egg old balsamico and black smoked bacon Bass Crispy fried bass with caramelized savoy cabbage cream 89 and star anis sauce Bass poached in olive oil with savoy cabbage cream glazed sweet chestnuts Sautéed bass with lemon semolina and winter spice stock Turbot and white Alba truffle Poeléed turbot with Madeira and Perigord truffle 120 and braised celeriac Sautéed cubes of turbot With truffle potato mousseline and truffle glaze Fillet of turbot poached in olive oil with buttered leeks and emulsified truffle stock Meat Alsatian pigeon Fried breast of pigeon with celeriac and truffle sauce 95 Pot au feu of leg of pigeon With root vegetables and Perigord truffle Pigeon giblets with melted goose liver and Calvados apple Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads with artichokes 85 gremolata and crisp olives Lamb medallion gratinated with parmesan on parsley vinaigrette and aubergine Braised breast of lamb with cumin, course couscous and garam masala Ox fillet Black Angus Fried fillet of ox with smoked sweetcorn cream 90 Sweet potatoes and red-wine-and-pepper glaze Marinated carpaccio of ox fillet with roast onion risotto Braised short rib with rocket pesto and marinated beetroot
7 Dessert our Chef Pâtissiers Stefan Leitner Citrus fruits Lime chiboust on orange sable with praline cream 34 Chocolate lemon mousse with calamondin Mandarins with verbena and granita Rhubarb Rhubarb with yoghurt, pistachio and green apple 34 Rhubarb-ginger ragout with butter crumbles and oranges- rhubarb stock White aerated chocolate with rhubarb Our soufflé Curd soufflé 36 with passion fruit sauce, Tahiti vanilla ice-cream and exotic sorbet Chocolate Chocolate tartlets 38 with pear and orange chocolate sauce Chocolate and caramel rolls with Jivara Chantilly and cassis Dulcey Panna Cotta with banana and butter crumble Pineapple and tamarind sorbet with dark chocolate cream Passion fruit meringue with chocolate and balsamico Dessertwines We have a good selection of wines to accompany your dessert. If you wish, the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Straßburg and Tölzer Kasladen.
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 informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
More informationThe 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 informationThe 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 informationThe 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 informationThe late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell
The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with cherries and old balsamic vinegar Sautéed carabinero shrimps with avocado, lemon and sour cream Breton turbot with fennel pastis and bouillabaisse sauce
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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
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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
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The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
More informationThe Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
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More informationThe 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
More informationThe Lunch Menu. including three glasses of corresponding wines *** ***
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with cherries and hazelnuts Carabinero shrimps with fried fennel lettuce and crisp olives Cod
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
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More informationMENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45
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PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with
More informationMonday - 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
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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
More informationOur Autumn & Winter Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
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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
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More information2018 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,
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WINTER A LA CARTE MENUS Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad
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Weddings at The Peninsula Hotel Congratulations on your engagement and thank you for your interest in the Peninsula hotel. We understand that planning your dream day can be stressful. Therefore we took
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More informationA C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK
A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK M E E T U P A N D C A T C H U P DRINKS Coffee Assortment tea Soft drinks Homemade ice tea Sparkling and still water MORNING REFRESHMENTS CHOOSE FROM:
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
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