Les Entrées. Huitres. Fruits de Mer. Plateau de Fruit de Mer. Seafood &Crustacean Platter
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1 Plateau de Fruit de Mer The Seafood 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 Canadian lobster 250 grs Alaska king crab 250 grs Prawn cocktail 1 Tourteau crab Bellevue style The Royal Seafood &Crustacean Platter Oysters Gillardeau 3 Royal 3 Marennes Oléron 3 Saint Kerber Ireland 3 Fine de claire (n4) 12 Huitres Tourteau Brown crab Bellevue 820 Chilled whole crab Shallot Parsley Mayonnaise dressing Alaska king crab (300 grs) Chilled Alaska king crab leg with cocktail sauce Canadian lobster (500 grs) Chilled whole Canadian lobster With homemade mayonnaise Les Entrées Poke Tuna Saku 490 Tuna Sesame Soya sauce Ginger Coriander Lime Alaska crab & Crab meat Mille-feuille 650 Green Apple Celery Avocado Wasabi dressing Seared whole Canadian lobster salad Baby spinach Rocket & mixed herbs salad Fresh Raspberry dressing. Gillardeau n 2 Royal n 3 Saint Kerber Ireland n 2 Marennes Oléron n 2 Fruits de Mer 190 pc 170 pc 120 pc 100 pc Soft shell crab tempura 450 Baby spinach Rocket salad Wasabi dressing. Homemade traditional Grav-lax 490 Honey & dill sauce Red onion Capers Heart of artichoke pickle Blinis Hokkaido scallop Carpaccio 590 Baby spinach Rocket salad heart of artichoke pickle Lime & virgin olive oil dressing
2 Oven Baked Camembert cheese (120grs) 520 Garlic confit Roasted honey s walnuts Baby spinach Rocket & mixed fresh herbs salad Pain Brioche toasted Balsamic dressing. Australian Beef tenderloin Carpaccio 620 Fresh truffle shavings Parmesan cheese Baby spinach Rocket salad Pan seared Foie Gras 650 Dry fruits Honey Fresh Thyme sauce Baby spinach Rocket salad Brioche toasted Balsamic reduction Home-made Foie Gras terrine 590 Figs Compote & Pain brioche toasted Foie Gras & truffle shaving salad 690 Baby spinach Rocket salad Green asparagus Smoked duck breast Balsamic dressing Charcuterie Le plateau Gourmand 450 Le plateau du Connaisseur 590 Les Soupes Traditional French fish soup 590 Served with Rouille sauce & crouton Traditional Thai Tom Yum 850 Coconut soup served with Canadian lobster Les Poissons Croustillant Sea-Bass fillet 690 Crunched mash potato with truffle flavor Mixed fresh herbs salad Mango Rougail Monk fish Saffron risotto grilled Paris mushroom Dijon mustard cream sauce Whole Mediterranean Sea Bass (35 minutes to cook) Simply Grilled with fresh fennel Or Roasted with rock salt Served with grilled seasonal vegetables Roasted Fennel & Virgin sauce Bouillabaisse style Fish filet Monk fish Sea-bass Prawn Cod fish Grouper Boiled potato Rouille sauce crouton Grouper fillet 590 Roasted Sweet potato Thai yellow curry coconut sauce Pan fried Hokkaido scallop 890 Seasonal vegetables Smoked White butter sauce Cod filet 690 Creamy risotto Seasonal vegetable Teriyaki sauce Moules Mariniere 690 White wine Cream Shallot Garlic Celery Parsley Or Cream Bacon & Dijon mustard sauce 690
3 Grilled whole Canadian lobster Served with seasonal vegetables Virgin sauce Les Viandes Pressed whole duck Traditional sauce with Foie Gras Port wine Brandy Seasonal vegetables Duck breast 590 Sweet mash potato Seasonal vegetables Fresh thyme Garlic confit Honey sauce Grilled Australian beef tenderloin Roasted potato Seasonal vegetable 1 kg Prime rib Beef grilled (sharing 2) Roasted potato Seasonal vegetable Lamb rack 790 Roasted sweet potato Seasonal vegetables Dukkah Rosemary Garlic sauce Lamb rack Massaman 790 Roasted sweet Potato Cashew nut Massaman style sauce Grilled Surf & turf platter (Sharing 2) Lamb rack Beef tenderloin Grouper fish Canadian Lobster Grilled vegetables Sweet potato Béarnaise & Virgin sauce Les Sauces Maison Complimentary Béarnaise Green pepper corn sauce Red wine sauce Morille mushroom cream sauce Or Rossini sauce Les Pates Home-made Canadian lobster raviolis 890 Grilled Lobster claw Cream Mussel Noilly Prat Dill sauce Sautéed potato gnocchi truffle flavor & Morille mushroom 890 Smoked duck breast Green asparagus Brown roasted duck sauce Canadian Lobster Kee Mao style Pan-fried Canadian lobster Linguini pasta Spicy Thai favour sauce. Les Spéciales Raclette Cold cut platter Boiled potato Condiments Cheese Fondue White wine Kirsch liquor Garlic Served with crouton Cheese Fondue & Morille White wine Kirsch liquor Garlic Served with crouton
4 Nos Desserts 320 Minutes Fondant chocolat Pralin Vanilla custard sauce Pear belle Helene style Poached with sweet rose wine Cinnamon & anise start Vanilla ice cream Hot chocolate sauce Mini Baba Limoncello, Mixed fresh berry Warm Apple crumbles, Yoghurt ice cream Parfait Nougat glacee, Chocolate Red fruit coulis Mixed seasonal fruit salad, Sweet rose wine syrup & fresh mint Ice cream selection 1 scoop scoop scoop 210 Fromages 590 Served with fresh bread Nuts Cracker Dry fruits.
5
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PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree
From our Seafood Bar. Small Plates
From our Seafood Bar Oysters on the half shell 1/2 dozen 16 ask server for today s fresh selection served with chef s condiment tray Fried Calamari Asian slaw, sweet-pungent sauce and togarashi aioli 8
Buffet Menu COLD PLATTER SELECTION
COLD PLATTER SELECTION Cold Assiette of Salmon Dressed Whole Poached Salmon, Poached Salmon Mayonnaise, Oak Smoked Burren Salmon Rosettes, Marinated Gravadlax, Poached Salmon & Leek Terrine, Served with
Menu Collection. (for parties of 10 persons or more)
Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All
BAROK CAFE. Modern French Bistro BRUNCH MENU. All our Eggs are Cage Free EGGS BENEDICT
BAROK CAFE Modern French Bistro BRUNCH MENU All our Eggs are Cage Free EGGS BENEDICT Plain Croissant topped with two poached eggs and HomeMade Hollandaise Sauce Ham Benedict 15 Spinach Benedict 15 Smoked
24 March 2019 MANDATORY ALLERGEN INFORMATION TO CONSUMERS FOR NON PRE-PACKED FOOD
24 March 2019 MANDATORY ALLERGEN INFORMATION TO CONSUMERS FOR NON PRE-PACKED FOOD Gluten Cereals containing gluten: wheat, rye, barley, oat, spelt, kamut or their hybridized strains and cereal-based products
A LA CARTE MENU. Bread topped with garlic, butter and parsley then be grilled, accompany with mixed salad.
APPETIZERS 1. GARLIC BREAD VND45.000 Bread topped with garlic, butter and parsley then be grilled, accompany with mixed salad. 2. CRISPY ONION RINGS * VND45.000 Onion ring dipped in the mixture of egg
DISCOVERY MENU. Delight of the day
DISCOVERY MENU Delight of the day Green pea & seasonal vegetables Smooth green pea puree, garden vegetables composition texture and savorpomegranate, passion fruit jackfruit chips, black olive, Thai basil
Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
Bistro Convent. Salade. Salade à la Maison (A03) Classic Caesar (A04) Caesar du Poulet Grillé (A05) Salade de Roquette (A06)
A05 A01 A03 A02 A04 Soupe Soupe à l Oignon (A01) Classic French Onion Soup au Gratin 300 Potage de Légumes (A02) Vegetable Soup of the Day 250 Salade Salade à la Maison (A03) Organic Salad with Cold Cuts
SIGNATURE DISHES ZEASCAPE RESTAURANT KAO PAD SABPAROD GAENG MASSAMAN GAI - CHICKEN NUEA - BEEF GAENG POO SEN MHEE
ZEASCAPE RESTAURANT SIGNATURE DISHES MOO HONG 220 GAENG POO SEN MHEE KAO PAD SABPAROD 280 Phuket pineapple fried rice with vegetables, cashew nuts and prawns tender pork belly sautéed with four spices
COCKTAIL MENU Winter 2017
MENU Winter 2017 For all queries please email: experiences@collectivehospitality.co.nz (09) 520 0006 All prices exclude GST canapés COLD ITEMS - shiitake mushroom panna cotta with parmesan crisp and basil
S E T D I N N E R M E N U
SET DINNER MENU set menu dinner IDR 675,000 ++ ITALIAN Farm House Salad Fresh mozzarella, goat cheese, garden vegetables, San Daniel ham, green leaves, basil, virgin olive oil, balsamic reduction & tapenade
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
TRUFFLESFINEFOODS.COM
H, A family-style catered event is a perfect blend of informal yet elegant a seated event where large platters of entrees, sides, and salads are delivered to each table so guests can serve themselves.
- An Italian Culinary Journey 24 December 2018 at Sunset Restaurant. 19:30 hrs onwards ROSSO DI MAZARA
Christmas Eve - An Italian Culinary Journey 24 December 2018 at Sunset Restaurant ROSSO DI MAZARA CARDINAL PRAWN TARTAR, SOUR CREAM, BALSAMIC PEARL FEGATO D OCA E TOPINAMBUR PAN-SEARED FOIE GRAS ESCALLOP,
STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,