The Spring Menu. by Claus-Peter Lumpp ***
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1 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 celery and old balsamico Cod poached in grapeseed oil with spring vegetables cassolette and emulsified sherry stock Fried cutlet of milk-fed lamb with wild garlic royale, artichokes and crisp olives Alsatian pigeon Fried breast of pigeon with tonka bean glaze and braised celeriac Ragout of braised leg of pigeon with buckwheat and parsley Assorted cheese from the trolley Strawberries with white chocolate butter crumbles, strawberry sorbet and lime granita Friandises Confiserie & pralines from the trolley 225
2 The Spring Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Arctic charr with asparagus tips charr caviar, tarragon and iced lettuce Breton turbot with snow pea pod cream marinated radishes and sour cream Milk-fed calf Fried saddle of milk-fed calf with glazed morels young leek and morel sauce Morel risoni with braised breast of milk-fed calf and chives Assorted cheese from the trolley Rhubarb on almond sablé with Tahiti vanilla Chiboust and panna cotta Friandises Confiserie & pralines from the trolley 185
3 The lunch menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Arctic charr with spring herbs radishes and sprout vinaigrette Milk-fed calf Fried saddle of milk-fed calf with pea purée raw marinated snow pea pods and sour cream Braised cheek of milk-fed calf with asparagus risotto and tarragon Rhubarb with yoghurt butter crumbles and rhubarb sorbet Friandises Confiserie & pralines from the trolley 105 including three glasses of corresponding wines 138
4 The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Glazed asparagus tips with tarragon and iced lettuce Silken tofu with old vinegar rhubarb and celery Snow pea pod cream with preserved radishes lemon and rye bread crostini Cassolette of artichokes broad beans, wild garlic royale and confit tomatoes Morel risoni with meadow herbs young leek and morel sauce Assorted cheese from the trolley Strawberries with white chocolate butter crumbles, strawberry sorbet and lime granita Friandises Confiserie & pralines from the trolley 185
5 Charr Starters Charr in grapeseed oil poached with spring herbs 78 radishes and sprout vinaigrette Raw marinated charr with lettuce and lemon Smoked essence of charr Goose foie gras Terrine of marbled goose liver 96 with salted caramel and port Tartlets of burnt goose liver cream and hazelnuts Goose liver praline with sesam and fried goose liver Goose liver rice with cocoa bean crumbles Lobster Sautéed lobster with cauliflower 98 nut butter and organic egg yolk Lobster tartare with cauliflower cream and roasted panko Lobster bisque with broad beans and white asparagus Spring herbs Soups Light cream soup with spring herbs 36 with preserved cedro lemons sour cream and verjuice Hearts of lettuce with marinated herbed cottage cheese and chives Guinea fowl Essence of guinea fowl flavoured with sherry 36 poached breast of guinea fowl, morels Morel semolina with glazed sot-l y-laisse and meadow herbs Quail Entrées Fried breast of quail with sorrel risotto 54 lemon and emulsified chicken glaze Imperial caviar in a 50 g tin Ossetra Imperial caviar with potato mousseline 150 nut butter sauce and crème fraîche
6 Fish - Caught off Breton - Sole Sole fried in croutons 89 with asparagus tips and béarnaise sauce Fillet of sole fried in nut butter on asparagus risotto Strips of sole with marinated asparagus, pomegranate and spring herbs Bass Crisp fried bass with fried artichokes 82 broad beans and confit cherry tomatoes Bass with pine kernels gratinated on artichoke fondue Bass poached in olive oil with wild garlic fregula and raw marinated artichokes Turbot Fried turbot with saffron sauce and leek cream 110 Turbot fillet with Imperial caviar potato mousseline and chives Confit turbot with young leek, morels and emulsified smoked stock Meat Lamb grown on the Swabian Alb juniper moorland Fried lamb cutlet and lamb sweetbreads 89 with braised beans and gremolata Cassolette of braised shoulder of lamb with bean noodles, broad beans and aioli Poached leg of lamb with pearl barley, wild garlic and red onion cream Alsatian pigeon Fried breast of pigeon 92 with braised shallots and tonka bean glaze Sautéed pigeon giblets with old vinegar braised onion risotto and chives Puff pastry turnovers with pigeon leg ragout on Albufeira sauce Black Angus ox Fried fillet of ox with wild garlic royale 98 and pepper glaze with smoke flavourings Braised cheek of ox with smoked potato and sour cream Marinated ox fillet with Ricotta, radishes and farmer s bread crostini Kidney of milk-fed lamb - to serve two Kidney of milk-fed lamb cooked in grease 130 with sautéed leaf spinach and shallot-and-balsamico glaze
7 Dessert by our Chef Pâtissiers Stefan Leitner Apple White chocolate mousse 34 with poppy seed and apple on almond sablé Baked apple sorbet with yoghurt and apple ragout Apple tart with vanilla cream Rhubarb Rhubarb with yoghurt 34 Butter crumbles and lime crème fraîche Tahiti vanilla panna cotta with rhubarb ragout Almond cake with rhubarb sorbet and rhubarb-and-orange icing Curd Curd soufflé with pineapple and tamarind sorbet 36 Exotic fruits and Tahiti vanilla ice-cream
8 Chocolate Guanaja chocolate tartlets 38 with banana ice-cream Cassis sorbet with chocolate cream and sherry-and-port stock Dark chocolate with pineapple and coconut Dulcey chocolate panna cotta Passion fruit chocolate with vanilla crumble and mango Dessertwines We have a good selection of wines to accompany your dessert. If you wish, by the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Strasbourg and Tölzer Kasladen.
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
More informationThe Big Tasting Menu
The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with
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 informationThe Big Tasting Menu
The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche
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 *** *** 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 Tasting Menu in the Advent
The Tasting Menu in the Advent by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Carabinero shrimps with black rice chicory
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
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
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 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 *** ***
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 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 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 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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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
More informationsix east coast oysters, sweet ginger mignonette sauce, lemon 17 japanese mayonnaise, chili, lime, sesame seeds, tobiko caviar 18.5
RAW BAR Oysters on the Half Shell six east coast oysters, sweet ginger mignonette sauce, lemon 17 Chilled Half Lobster green herb mayonnaise, house cocktail sauce, lemon 23 Jumbo U-8 Shrimp Cocktail house
More informationChristmas Dining Menus
Christmas Dining Menus Menu 1-35 per person First Pork terrine, sauce gribiche and toasted sourdough Fresh cheese, bitter leaves, pear V Smoked salmon, black pepper, rye bread Second Pork belly, braised
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Thank you for considering Luttrellstown Castle Resort as your wedding venue. We are delighted to provide you with everything you need to make your wedding day unforgettable Nestled in the heart of a tranquil
More informationHILTON FRANKFURT CITY CENTRE MEET IN THE CITY
HILTON FRANKFURT CITY CENTRE MEET IN THE CITY 1 HILTON FRANKFURT CITY CENTRE MEET IN THE CITY BREAKFAST BUFFET MENU SNACK BUFFET 2 GREAT START INTO THE DAY BREAKFAST HEALTHY START RELAXED START POWERFUL
More informationDISCOVERY 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
More informationMENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48
MENU SUMMER VEGETABLES Summer Vegetables and Fruits 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
More informationA Hearty Welcome in Restaurant Riepe
A Hearty Welcome in Restaurant Riepe Apéritifs Crèmant d Alsace Brut, Sparkling Wine 0,1l 5,20 a tingly pleasure Glass of sparkling wine, own brand "Riepe s Privat Cuvée Langenbach 0,1l 3,60 Glass Prosecco
More informationcanapé / bowl & fork menu
canapé / bowl & fork menu...is catering cold canape Lemongrass prawns wrapped in rice paper, mint, chilli, coriander, ginger soy sauce Kingfish ceviche cornet, green harissa, coconut cream Lobster tail
More informationHAVANA 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
More informationWedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course.
Wedding Menus Wedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course. Sample Menu A Thai Style Chicken Salad with our Own Sweet
More informationSaxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots
More informationCocktail 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 informationMain 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 informationSpanish 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
More informationCOURTYARD EVENT MENUS
COURTYARD EVENT MENUS All prices are stated per person and include VAT. Our menues are available for groups of a minimum of 10 person. A surcharge will apply for smaller groups. LUNCH MENUS Menu I Smoked
More informationValentine 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
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Poppy Hills Banquet Lunch Menus Lunch $39 (Pre-select one item) Roasted Artichoke Hearts Basil, Pine Nuts, Meyer Lemon Crème Fraiche Local Carrots Barley, Mint, Dates, ange Sauce (chef s favorite) Fried
More informationMEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
MEALS Please find here below a selection of dishes that we serve at La Nava. We try to adapt the menu to the weather and period of year so we can make the most of seasonal produce. If you have any particular
More informationBanqueting 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
More informationSeasonal 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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