Winter Menu 6th - 25th February 2018
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- Loreen Copeland
- 5 years ago
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1 From Mountains Winter Menu 6th - 25th February 2018 Welcome hors d oeuvre Berlucchi 61 Nature 09 berlucchi 9,50 Brut Rosè Balter 9,50 Brut Riserva 11 Maso Martis 10,50 Millesime 04 G.H. Mumm 21,50 Tortelli of wheat burnt with chamois and vin cotto Jerusalem artichoke mousse, hay, Cassis and Solandro cheese 26,00 Bianco Faye 13 Pojer & Sandri 8,50 Madame Geneva rouge gin & Fever Tree tonic 12,00 Risotto with Pink Lady apples pistachio of Bronte, shrimp of Mazara and mandarin 26,00 Gewürztraminer Vigna Caselle 16 Maso Cantanghel 6,50 Felicetti flour noodles asparagus foam, crispy yolk and bianchetto truffle 27,00 Sauvignon 15 Castel Noarna 7,50 Saddle of lamb in 3 shades, cream of parsnip broad beans, artichokes and goat's and Cubebe sauce 39,00 Teroldego Vigilius 13 De Vescovi Ulzbach 8,50 Gilbach gin & tonic ,00 Rendena beef fillet, matured in salt porcini, foie gras, cream potatoes and black truffle 39,00 Summus 04 Castello Banfi 11,50 Smoked wild salmon chervil and plankton, orange confit and Pak choi 35,00 Manzoni Bianco 15 Maso Furli 8,50
2 Sweet & Salty From the World Lobster in cream puffed with smoked potatoes sweet pepper and italian caviar 37,00 Weissburgunder Vom Stein 16 Castelfeder 7,50 Soup of Mediterranean fish and tomato pendulum with smoked aubergine ravioli and scamorza cheese 39,00 Ramì 14 Di Majo Norante 6,50 Seared Balfegø tuna and tartare mango, stracciatella, crispy zucchini flowers 43,00 Lagrein Kretzer 17 Muri-Gries 6,50 GinMare & Mediterranea Tonic Fever Tree 12,00 Breast in pink and thigh confit of royal pigeon morel and coffee sauce, hazelnut and agré purée 39,00 Montesodi 04 Frescobaldi 12,50 Ribeye of Nebraska in Pedro Ximenez sauce La Ratte potatoes, green beans and cardoncello mushroom 41,00 Numanthia 11 Bodega Numanthia 12,50 Primitivizia, the goodies of Noris 29,00 Perciso 11 I Dolomitici 7,50 Clock of the Dolomites, cheeses aged in mountain 25,00 Angialis 04 Argiolas 11,50 Exquisita: pralines, fruits and spices 17,00 Grappa Antica Cuvèe Nonino 9,00
3 Fresh Iced Taste Round hazelnut from Langhe region 17,00 Les Abeilles Les Crètes 9,50 Chocolate, as long as.. 17,00 Doron E.Rosi 9,50 Parfait with spice pan, crème fraiche and fregolotta cake 17,00 Soliva 08 Pravis 9,50 Iced meringue of coconut and passion fruit 16,00 Saffron Gin & Delflower Tonic 14,00 Citrus fruit and herbs below zero 17,00 Mandarine au Cognac F. Peyrot 11,00 Winter garden of pineapple and lime 16,00 Bergamotto fantastico Vecchio Magazzino Doganale 11,00 Light tronky with Garda olive oil and orange blossom 16,00 San Martim Grigoletti 9,50 Pear, Jivara and coffèe 15,00 Essenzia 13 Pojer & Sandri 10,50 An unusual strawberry salad 16,00 Moscato Rosa 08 Muri Gries 9,50
4 News Tasting Menu Welcome hors d oeuvre Lobster in cream puffed with smoked potatoes sweet pepper and italian caviar Risotto with Pink Lady apples pistachio of Bronte, shrimp of Mazara and mandarin Smoked wild salmon chervil and plankton, orange confit and Pak choi or Rendena beef fillet, matured in salt porcini, foie gras, cream potatoes and black truffle Round hazelnut from Langhe region The menu is served to all diners The cost is 95,00 excluding beverages As per European procedure n 12169/2011 art. 44, be aware that there may be some allergenic ingredients in preparation for course, please, to have more details or to have a list of the allergenic ingredients ask directly the restaurant manager. Thank you for your kind cooperation Welcome hors d oeuvre & cover charge are included in the price Drinks combined with dishes are by the glass White wine (10 cl.) Rosè/red wine (10 cl.) Beer (bott.) Spirits (5 cl.) Opening time On mondays Il Gallo Cedrone is closed (except holidays)
5 Save the Date: San Valentino menu 230,00 per couple, drinks not included San Valentino Mercoledì Quattordici Febbraio Duemiladiciotto You & Me Welcome hors d oeuvre Batticuore Felicetti flour noodles, asparagus foam, crispy yolk and bianchetto truffle Ghiaccio Bollente Gilbach gin & tonic 1724 Dolomite s Love Story Smoked wild salmon, chervil and plankton, orange confit and Pak choi Desiderio Segreto Rendena beef fillet, matured in salt, porcini, foie gras, cream potatoes and black truffle Dolci Abbracci Round hazelnut from Langhe region
Dear guests, I introduce you the activities of Il Gallo Cedrone for summer season 2018.
Summer Programme Dear guests, I introduce you the activities of Il Gallo Cedrone for summer season 2018. In these 11 years we ve invested a lot in order to develop our summer business, obtaining important
Dear guests, I introduce you the activities of Il Gallo Cedrone for summer season 2017.
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Dear guests, I introduce you the activities of Il Gallo Cedrone for summer season 2016.
Summer Programme Dear guests, I introduce you the activities of Il Gallo Cedrone for summer season 2016. In these 10 years we ve invested a lot in order to develop our summer business, obtaining important
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
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
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
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
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 fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
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
Fourteenth floor s Tasting menu
Fourteenth floor s Tasting menu Our tasting menu is a continuous journey in the flavors of our cuisine We often change dishes to give to you the possibility to appreciate the Chef s novelty Octopus glazed
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
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
TO START. Allergens: 5, 6, 7, 11, 13. Allergens: 1, 2, 3, 11. Allergens: 7, 8, 9, 11, 12, 13. Allergens: 5, 6, 7, 11. Allergens: 1, 2, 3, 6, 7, 9, 11
At Earth & Vine, our philosophy is simple. We want our dishes to be the best expression of the wonderful ingredients that we find right here on this Island. We ve forged great relationships with some of
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
The 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
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
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
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
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The 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
HILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March
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TASTING SET 8500 Р COMPLIMENTS
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Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
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The DINE option serves you your usual size of starter or main course as where the TASTE option is half the size of a DINE serving.
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The 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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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
Antipasti. Zuppe. Burratina D.O.P. Ricotta e Primizie. Capesante e Porcini. Le Due Isole. Carpaccio di Manzo. Fegato d Anatra. Topinambur e Tartufo
Antipasti Artisan Burratina D.O.P 20 Years Aged Balsamic Vinegar Datterini Tomatoes, Rucola Pesto Garlic Crumble $28 Homemade Ricotta Beetroot Cream Seasonal Vegetables, Garden Herbs $24 Pan Seared Hokkaido
PRIVATE DINING & EVENTS
PRIVATE DINING & EVENTS DINNER MENUS SUMMER 2017 TRUE FLAVORS O F I T A L Y PAGE 2 CELEBRATIONS O F A L L K I N D S PRIVATE DINING ROOM Andrea s Private Dining Room adds an exclamation point to any event
Christmas PRIVATE DINING
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
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,
RESTAURANT GASTRONOMIQUE
AURÉLIEN VÉQUAUD Chef of the Restaurant La Passagère STEVE MORACCHINI Groupe Belles Rives Pastry Chef HÔTEL BELLES RIVES - RESTAURANT LA PASSAGÈRE 33, boulevard Edouard Baudoin - 06160 Juan Les Pins -
afternoon TEA SELECTION OF FINGER SANDWICHES FRESHLY BAKED SCONES With clotted cream and preserves
afternoon TEA Please book your table for afternoon tea a minimum of 2 hours before you wish to dine to give our chefs time to freshly bake, prepare and serve to you exactly the way we intend to. 15.95
COLD APPETIZERS. Fresh and Rich Garden Salad With funchi croutons, capers, beets, corn, tomato, olive, cucumber and curry dressing
COLD APPETIZERS Fresh and Rich Garden Salad 10.50 With funchi croutons, capers, beets, corn, tomato, olive, cucumber and curry dressing Classic Caesar Salad 9.50 With shrimps or chicken breast 15.00 Chilled
A C H o t e l P a r i s l e - B o u r g e t A i r p o r t Banquet Menu Winter 2017/2018 OUR APERITIFS
OUR APERITIFS By the glass Kir with white wine 8 per person Glass of Champagne 12 per person Amuse bouche 2.5 per piece Our Open Bar for 1 hour Open Bar «Long Courrier» 35 per hour and per person Champagne,
The 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
Christmas offer Platter by Karol Okrasa
Christmas offer Platter by Karol Okrasa Served menu Menu 1 Carp in vinegar bouillon with snow Mushroom soup with smoked plums and Korycin cheese Duck leg with Silesian dumplings in peanut butter and plum
The menu is designed to be shared amongst friends, consisting of smaller plates of Cantonese dishes inspired by the signature cuisine at Hakkasan and
Food The menu is designed to be shared amongst friends, consisting of smaller plates of Cantonese dishes inspired by the signature cuisine at Hakkasan and influenced by local flavours and ingredients.
Appetizers. Stewed salt Cod with orange with San Marzano tomato jam, basil ice cream and potato ravioli. Euro *****
Appetizers Stewed salt Cod with orange with San Marzano tomato jam, basil ice cream and potato ravioli Smoked red sea bream with salty cinnamon brioche, served with yoghurt sauce and dill Euro 26.00 Scampi
Starters. Our Oyster Selection
Starters A Little Taste of The Mediterranean 28 Burrata Mozzarella, served with slow roasted tomato & basil, fire roasted bell peppers & sunflower seeds in garlic oil & Parma ham. All drizzled with premium
Luncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
STUZZICHINI ZUPPE. Selection of Local Italian Charcuterie R 110 Salami Flizetta, Coppa & Bresaola
GRAPPA Dalla Cia Cabernet Merlot Reserve R 35 Brotto Ruta R 30 Nonino Riserva Antica Cuvée R 95 Nonino Tradizionale R 30 Nardini Riserva R 40 Nardini Bianca R 40 PORT & SHERRY Allesverloren Port R 40 Cockburn
TO START. To start or a light lunch..
TO START To start or a light lunch.. PARSNIP, APPLE, CHESTNUT 7 Creamy parsnip soup, pickled apple, chestnuts and sausage meat brioche bun (can be made vegetarian) MACKEREL, CHICORY AND SQUASH 8 Treacle
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