Van der Valk Van der Valk

Tomatensuppe Fleischbällchen / Fadennudeln / Basilikum Öl / Blätterteiggebäck Tomato soup meat balls / pasta / basil oil / puff pastry 5,50

Van der Valk Van der Valk Klassiker classics Tomatensuppe Fleischbällchen / Fadennudeln / Basilikum Öl / Blätterteiggebäck Tomato soup meat balls / pasta / basil oil / puff pastry 5,50 Garnelen - Cocktail

Tomatensuppe Fleischbällchen / Fadennudeln / Basilikumöl / Blätterteiggebäck Tomato soup meat balls / pasta / basil oil / puff pastry 5,50

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Wochenempfehlung / week special

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KUCHEN NUSSTORTE (A, C, G, H, O) 3,70 NUT CAKE HIMBEERMOUSSE-SCHOKOLADEN-TORTE (A, C, G, H, O) 3,70 RASPBERRY MOUSSE-CHOCOLATE-CAKE

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VORSPEISEN STARTER. No4 FOCACCIA AGLIO E OLIO 5,20 Pizzabrot mit Knoblauch, Olivenöl & Rosmarin Pizza bread with garlic, olive oil & rosemary

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Vorspeisen / Starters

Vorspeisen / Starters Gerolltes Rinder Carpaccio 9,80 Rucola / Parmesan Rolled beef carpaccio Rucola / Parmesan cheese Geräucherter Fisch 6,20 Lachs / Forelle Gelb-Wurzelmayonnaise / Kräuter-Kren-Topfen

Vorspeisen. Shoyu-Ramen Japanische Nudelsuppe mit Pak Choi, Pilzen, Tofu & Ei - wahlweise mit Chashu oder Fisch

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S P E I S E N K A R T E

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VORSPEISEN STARTERS SUPPEN SOUPS

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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

We take the good old traditional recipes and the best local ingredients to create fun and tasty food. Let tradition surprise you!

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von 12 bis 18 Uhr Specials ''Fat people are harder to kidnap, Stay safe and eat by Van der Valk'' Suppe Snacks Klassiker Burger stadtschenke

Burger stadtschenke Specials Suppe Rindfleisch bacon käse röstzwiebeln tomaten gewürzgurke bbq sauce pommes frites funky Hot dog 0.5 lamm meguez wurst laugenbrot krautsalat zaziki frühlingszwiebeln röstzwiebeln

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

Salate/Salads. Suppen/Soups

Salate/Salads Grüner Blattsalat 9.50 mit Granatapfelkernen 11.80 Green leaf salad with pomegranate seeds Gemischter Salat 12.50 mit Gurken, Rüebli, Randen, Paprika Mixed Salad with cucumbers, carrots,

Clear soup with noodles or sliced pancake. Clear soup with cheese dumpling. Tomato - Chilli soup with mozzarella and basil pesto

Suppen & Antiipastii Soups & Antiipastii Rindssuppe mit Nudeln oder Frittaten 3,20 Clear soup with noodles or sliced pancake Rindssuppe mit Kaspressknödel 4,20 Clear soup with cheese dumpling Tomaten-Chilisuppe

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

STARTERS VORSPEISEN. 130 Kč. Duck rillettes Entenrillette

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Viennese Buffet 47,00

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FÜR DEN KLEINEN HUNGER

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Fin de Claire Oysters (per oyster) Red vinegar dressing

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The Lunch Menu. Lite Bites Onion Rings 30 Onion rings in batter with tartar or cocktail sauce

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Creamy wild garlic soup with poached regional-quail egg and homemade spicy Popcorn 6,00

Creamy wild garlic soup with poached regional-quail egg and homemade spicy Popcorn 6,00 Wild force broth with regional-quail egg-noodles, meat insert and green 5,20 Onion soup with cheese crouton without

Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Soup of the Hokkaido pumpkin with seed oil and croutons 6,00

Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Soup of the Hokkaido pumpkin with seed oil and croutons 6,00 Mixed salad from the weekly market Lamb s

Pumpkin Soup with ginger, our apples, pumpkin-oil and whipped cream its vegan without whipped cream 5,80

Pumpkin Soup with ginger, our apples, pumpkin-oil and whipped cream its vegan without whipped cream 5,80 Wild force broth with regional-quailegg-noodles, meat insert and green Onion soup with cheese crouton

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

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

Hare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis

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Monday - Sunday from 5.00pm Last meal orders pm

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A LA CARTE IDEAS Hors Doeuvres

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Tafelspitz soup (of boiled topside of beef) with three different additions 6,00. Chanterelle cream soup with truffle-cream on top 6,00

Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Chanterelle cream soup with truffle-cream on top 6,00 Mixed salad from the weekly market Lamb's lettuce

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

Aperitif I Menu suggestions

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Nayla Wu Catering. Fish & Seafood. Fish

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Executive Chef Konrad Zellner s signature dishes

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COLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste

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Spring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish

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Salate, Suppen, salade, potage salad, soups

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HILARY DINING TERM 2018: Monday 29 January. Sunday 18 February. Thursday 22 February. Monday 19 March

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SPRING & SUMMER MENUS

MENU 1. The menus are provided as suggestions. We will be pleased do create an individual offer according to your personal preferences. 2. We kindly ask you to quote the final guest number 7 working days

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OPÉRA S CHANTERELLE MENU

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RECOMMENDED WITH BEER

STARTERS Roast beef roast in marinade of crushed pepper with homemade tartar sauce a warm buttered baguette 149 CZK Home made goose liver pate with lettuce and cranberry vinaigrette Prague smoked ham served

@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

Christmas Packages 2018

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Petite Degustation Menu 590

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The 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

CELEBRATE AND ENJOY WITH RADISSON BLU

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Chef s Dégustation Expérience (HB)

Our Executive Chef Adi Wijaya employs a modern and innovative cooking approach with a strong focus on Premium quality & local fresh produce. French, Mediterranean & Asian flavours enhanced with freshly

VEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL

NON-VEGETARIAN STARTERS Fresh Oyster (Coffin Bay Sa Clay Pipe Variety) Choose one of the three following options: Natural, Fried with Garlic Parsley Butter or Kirkpatrick $6.59 each Seasonal Vegetables,

STARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10

STARTERS Australian Black Angus Beef Carpaccio Wafer Thin Sliced Beef, Drizzled with Aged Balsamic Dressing, Rocket Leaf Salad, Shaved Parmesan, Tomato Vinaigrette, Roasted Pine Nuts FB $40 AIP $20 Mediterranean

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INDULGE & ENJOY CHRISTMAS DINING

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The Tasting Menu in the Advent

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SUNDOWNER BAR & TERRACE

The sundowner snacks Traditional THULE snack basket filled with beef-samosas, vegetable-spring rolls, buffalo wings, crumbed calamari & fries. (serves 3-4) N$ 162.00 Crumbed mushrooms & dip (vegetarian)

TAPAS. Sticky Char Siu ribs (P) 126 With sticky pomegranate and sesame glaze

EAT WELCOME TO TAPAS Dukkah spiced lamb sliders (N) 128 On toasted sesame seed brioche, with pickled red slaw, humus, pomegranate, roasted pistachios, mint, tzatziki and vegetable crisps Sticky Char Siu

ANTIPASTI 200 g 790 Parma ham, tomato confit, Mozzarella, olives, capers

COLD APPETIZERS AND SALADS DUET OF SALMON TARTAR AND SEABASS CARPACCIO 230 g 1150 ANTIPASTI 200 g 790 Parma ham, tomato confit, Mozzarella, olives, capers BEEF CARPACCIO 150 g 890 Parmesan, rucola, balsamic

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

Plated Dinners Appetizers

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with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD

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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

FREE-RANGE DUCK FROM THE OVEN

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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

STARTERS AND VEGETARIAN. Carpaccio of wagyubeef Rocket salad, white truffleoil and parmesanshavings 25, 50.-

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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,

Where the little things mean everything. Banquet menu DoubleTree by Hilton Košice

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Bratwurst (gf) with sauerkraut in a roll (g) Bratwurst mit Sauerkraut in einer Semmel

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Seafood Bistro & Grill

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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

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

Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6

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Festive Lunch & Dinner

tis the season... Festive Lunch & Dinner Available from 20th November 2017 to 23rd December 2017 Lunch Served between 12.00pm 2.30pm Two courses 20.95 per person Three courses 24.00 per person Children

Starters. Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce

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The Big Tasting Menu

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SUNDOWNER BAR & TERRACE

The sundowner snacks Traditional THULE snack basket filled with beef-samosas, vegetable-spring rolls, buffalo wings, crumbed calamari & fries. (serves 3-4) N$ 165.00 Crumbed mushrooms & dip (vegetarian)

Starters. Salad of citrus fruits with char and avocado mousse of goat yaourt BD 16,00

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Whole menu Chf Squash soup, mushrooms foam Chf And its crostini with raw ham. Service et TVA inclus

Our Gourmet Menu Crunchy fig s foot on an applesauce Vinaigrette with meat juice Pressed beef cheek with Foie Gras Small salad with calf sweetbread and ceps As a mini tart without puff paste Small slices

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

grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)

Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,

FOREWORD. Welcome to Restaurant Martinus one of the three culinary concepts in Van der Valk Hotel Eindhoven.

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S E T D I N N E R M E N U

SET DINNER MENU SET DINNER MENU IDR 675,000 ++ Min 40 Guests ++ 10% Government tax & 7% service charge Up to 150 pax min 1 week notice More than 150 pax min 2 weeks notice ITALIAN Farm House Salad Fresh

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

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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

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Christmas Eve Program 2018

Christmas Eve Program 2018 06:30am 10:30am Breakfast Buffet 11:00am 01:30pm Brunch Buffet at our main restaurant Fairways 01:30pm 03:00pm Lunch at our Lagoon Terrace Live singer 02:30pm 03:30pm Kids activities

ANTIPASTI. GOZO CHEESELETS Hazelnut crusted local cow s cheese deep fried and drizzled with a citrus and cinnamon honey vinaigrette 8.

ANTIPASTI GOZO CHEESELETS Hazelnut crusted local cow s cheese deep fried and drizzled with a citrus and cinnamon honey vinaigrette 8.50 DEEP FRIED CALAMARI Deep fried baby calamari tossed in garlic & lemon

ANTIPASTI 200 g 790 Parma ham, tomato confit, Mozzarella, olives, capers

COLD APPETIZERS AND SALADS SALMON WITH CREAM CHEESE 170 g 680 semi salted cucumber, green salad DUET OF SALMON TARTAR AND SEABASS CARPACCIO 230 g 1150 ANTIPASTI 200 g 790 Parma ham, tomato confit, Mozzarella,

Hilton Signature Recommendations

Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan