VORSPEISEN STARTERS SUPPEN SOUPS
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- Lorraine Phillips
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2 VORSPEISEN STARTERS Cauliflower ( A B C G O ) 11, 90 Blumenkohl vierartig mit Dattelpüree, dehydrierten Trauben und Karotten-Curry Sauce cauliflower four ways with dates purée, dehydrated grapes and carrot-curry sauce Topinambur ( F G H O R ) 13, 30 Poschierte Topinambur mit Topinambur-Velouté, Kartoffelchips und Haselnüßen poached topinambur with topinambur velouté, potato chips and hazelnuts Beetroot ( A C G O ) 14, 40 Rüben-Variation mit Haus-Topfen, Briochebrösel und Estragonemulsion beetroot variation with house curd, brioche crumbs and tarragon emulsion Gravlax ( A C D O ) 15, 00 hausgeräucherter gebeizter Lachs mit getoastetem Hausbrot, Dill-Emulsion und Kapern house cured salmon with toasted housebread, dill emulsion and capers Mackerel ( D F N ) 16, 00 Sashimi von der Makrele mit Tapioka-Chips, Radieschen-Variation, Sesamöl und Ponzu-Sauce mackerel sashimi with tapioka chips, radish variation, sasame oil and ponzu sauce Beef ( A C D G M N O ) 18, 80 Tartar aus der Rinderlende mit Eigelb, Knoblauch-Püree, Gurken-Gel und knusprigen Knödeln beef tartare with egg yolk, garlic purée, cucumber gel and crispy dumpling Taste Plate ( A C D F G H M N O R ) 22, 20 Variation aus Topinambur, Gravlax und Beef variation of topinambur, gravlax and beef SUPPEN SOUPS Sweet Corn ( B G L O ) 9, 50 Zuckermais-Cremesuppe mit poschierten Garnelen und Kartoffelpüree creamy sweet corn soup with poached prawns and potato purée Thai ( A C D G L O R ) 15, 50 Thai Suppe mit Kokosnußmilch, knusprigem Hünchen, Limette, Chili, Ingwer, Gemüse und Nudeln Thai soup with coconut milk, crispy chicken, lime, chili, ginger, vegetables and noodles
3 SALATE SALADS Garden ( O ) 10, 80 Blattsalate mit Kirschtomaten, Radieschen, Karotten, Roter Rübe, Balsamico und Olivenöl garden leaf greens with cherry tomatoes, red radish, carrots, beetroot, balsamico vinegar and olive oil Romaine ( A B C D G M O R ) 15, 00 Romana-Salat mit Hühnerbrust, Karotten, Ei, Parmesan, weißem Spargel, getrockneten Tomaten und Pancetta-Brösel romaine lettuce with chicken, carrots, egg, Parmesan, white asparagus, dried tomatoes and pancetta breadcrumbs Pumpkin ( A C G H ) 16, 60 Marinierter Kürbis mit Ziegenkäsekroketten, Blattsalaten, Kürbiskernen und Kürbisemulsion marinated pumpkin with goat cheese croquettes, leaf salad, pumpkin seeds and pumpkin emulsion PASTA & RISOTTO Spaghetti ( A C G L R ) 13, 30 mit Hühnerbrust, Knoblauch, Chili und getrockneten Tomaten with sliced chicken breast, garlic, chili and dried tomatoes Lasagne ( A C G H L O ) 14, 60 Bolognese mit Faschiertem vom Rind, Tomatensauce, Bechamel und Parmesan bolognese with minced beef, tomato sauce, béchamel and parmesan Bucatini ( A C G O R ) 15, 90 Amatriciana mit Guanciale-Tomatensauce, Chili, Kirschtomaten und Pecorino amatriciana with guanciale-tomato sauce, chili, cherry tomatoes and pecorino Fettucine ( A C D G L O R ) 16, 70 mit hausgeräuchertem gebeiztem Lachs, Petersilie und Weißweinsauce with house cured salmon, parsley and white wine sauce Tortiglioni ( A C G L O ) 17, 70 mit cremigem Hirschragout, Wurzelgemüse und knusprigen Zwiebeln with creamy venison ragout, root vegetables and crispy onions Ravioli ( A C G H O R ) 19, 90 mit Ziegenkäse, marinierter Rübe, Pinienkernen und brauner Butter with goat cheese, marinated beetroot, pine nuts and brown butter Risotto ( G L ) 17, 90 mit frischen Truffeln und knuspriger Kartoffel with fresh truffles and crispy potato
4 FISCH FISH Trout ( D G O ) 24, 00 poschierte Forelle mit Pastinakenpüree, marineiertem saisonelem Gemüse, knuspriger Rübe und Zitronen-Buttersauce poached trout with parsnip purée, marinated seasonal vegetables, crispy beetroot and lemon-butter sauce Octopus ( A G O R ) 25, 00 gegrillter Oktopus mit Puy Linsenragout, Auberginenpüree, Karotten-Espuma und Auberginenchips grilled octopus with Puy lentil ragout, eggplant purée, carrot espuma and eggplant chips Turbot ( A B C D G L O R ) 29, 00 Steinbutt in Tramezzino-Kruste mit Perlgraupenragout, Hummer-Bisque und Blumenkohlpüree turbot in tramezzino crust with pearl barley ragout, lobster bisque and cauliflower purée FLEISCH MEAT Pork Belly ( A E F G L N O R ) 22, 00 Duroc Schweinebauch mit Karotten-Kokosnußpüree, gebackenem Brokkoli, dunklen Reischips und Süß & Sauersauce Duroc pork belly with carrot-coconut purée, baked broccoli, dark rice chips, coconut texture and sweet & sour sauce Duck Breast ( G L M ) 26, 00 Entenbrust mit Selleriepüree, Rosenkohl, poschierter Steckrübe und Karotten-Orangen Buttersauce duck breast with celery purée, brussels sprouts, poached turnip and carrot-orange butter sauce Beef Steak ( A G L ) 35, 00 Rinder-Filetsteak mit Kartoffelpüree, saisonelem Gemüse, knusprigen Zwiebeln und Trüffelsauce beef filet steak with potato purée, seasonal vegetables, crispy onions and truffle sauce
5 DESSERTS Lemon ( A C G H O ) 9, 90 Zitronen Tarte mit Kaffee-Pistazienbrösel und Whisky-Karamel Eiscreme lemon tart with coffee-pistachio crumbs and whisky-caramel ice cream Chestnut ( G H O ) 13, 00 Kastanienmousse mit Haselnußbrösel, Apfelpüree und Apfelsorbet chestnut mousse with hazelnut crumbs, apple purée and apple sorbet Coconut ( G H ) 14, 20 Kokosnuss-Ei mit Mandelbrösel, Passionsfruchtsorbet und Kokoschips coconut egg with almond crumbs, passion fruit sorbet and coconut chips Bonbons ( G H O ) 15, 50 Mandel, Kokosnuß, Orange, Mokka, Passionsfrucht almond, coconut, orange, mocca, passion fruit Gedeck pro Person ( A C F G ) 3, 30 couvert per Person ALLERGENINFORMATIONEN ALLERGEN INFORMATION A - Glutenhaltiges Getreide / B - Krebstiere / C - Eier / D - Fisch / E - Erdnuss / F - Soja / G - Milch H - Schalenfrüchte / L - Sellerie / M - Senf / N - Sesam / O - Sulfite / P - Lupinen / R - Weichtiere A - Cereals containing gluten / B - Crustaceans / C - Eggs / D - Fish / E - Peanuts / F - Soybeans / G - Milk H - Nuts / L - Celery / M - Mustard / N - Sesame seeds / O - Sulphites / P - Lupin / R - Molluscs 2017_11
6 Neuer Markt 8, 1010 Wien reserve:
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Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
More informationTroutbeck Inn. Breakfast. Full English (GFA)
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More informationDairy Free Menu. Shitake Mushroom Spring Roll 6.50 Lettuce, herbs and chilli wraps, ponzu wasabi dipping sauce
Dairy Free Menu Four Ducks 7.50 Duck Mousse, rillettes, smoked breast and scratchings, balsamic beetroot pickle, focaccia Request no duck mousse, extra rillettes etc Crispy Calamari Salad 7.95 Chilli ginger
More informationAMUSE BOUCHE. local lobster, cocktail sauce, celery, sumac ENTRÉE. pan fried potato gnocchi, cauliflower, almond, tea-soaked raisins
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More informationDiamond Club Menu. Autumn/Winter
Diamond Club Menu Autumn/Winter 1 Canapés Autumn/Winter 2 Canapés 5 Canapés 17.00 Additional canapés charged at 2.75 Meat Selection Roast beef Yorkshire pudding Beef carpaccio parmesan Chicken liver parfait
More informationSTARTERS MAINS SIDES. Roasted Beet Salad 8. Soup de Jour 6. Ceasar Salad Croquettes 8. Scallops & Pork 9. Pacific Cod 9.
STARTRS 6 Served with Guinness Buttermilk Brown Bread G / M Ceasar Salad Croquettes 8 Pulled Chicken Thigh and Anchovy Croquettes, Baby Gem Leaves, Parmesan Shavings and Avocado Purée G / M / F / Pacific
More informationVegetarian Chili Alcohol Pork Please note that all prices listed in this menu are in USD and subject to 23.2% service charge & government tax
Dhiyavaru Signature Dishes The signature dishes at Dhiyavaru restaurant have been especially curated by Executive Head Chef Sreekant and his team. The menu consist of a selection of Sreekant s signature
More informationChristmas Dining Menus
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More informationSNACKS & SOUPS CHF 12
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More informationTafelspitz soup (of boiled topside of beef) with three different additions 6,00. Tomato soup with a gin-cream hood and basil 6,00
Starters & Salads Tafelspitz soup (of boiled topside of beef) with three different additions 6,00 Tomato soup with a gin-cream hood and basil 6,00 Mixed salad from the weekly market Rocket salad in a balsamico
More informationshigoku oysters on the half shell cucumber, radish, fresno chili, condiments
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More informationAperitif I Menu suggestions
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More information2 courses courses 31.50
Set lunch menu Tuna sashimi scallop, bloody mary jelly, avocado, cucumber, wasabi ( 6supp) Crispy hen s egg duck ham, truffled asparagus salad Wild garlic risotto aged parmesan, parsley purée Cod roast
More informationMini tart, foie gras, mango chutney. Mini tart, onion compote, anchovy. Toast or blinis, butter radish, Maldon Sea Salt
MENU CANAPES MINI TART & QUICHE Mini tart, egg pant caviar, basil, baby artichoke, pecorino Mini tart, foie gras, mango chutney Mini tart, guacamole, piquillos, coriander, sunrise tomato Mini tart, onion
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More informationENTRÉE MAIN DESSERTS extra $15 per person
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More informationSpring & Summer Seasonal Menu
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More informationCHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY
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More informationAPERITIFS WINES BY THE GLASS 0.125
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More informationANTIPASTI. 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
More informationPRIMI pasta & risotto
seasonal menu ANTIPASTI appetizers Thinly sliced baby artichokes marinated with olive oil and lemon, over frisée salad, finished with shaved Parmigiano Reggiano and micro greens Oven roasted red and yellow
More informationPAN SEARED STRIPED BASS spinach leek risotto, braised fennel, partially dehydrated cherry tomatoes, kalamata olives $34
SEAFOOD ENTREES Chef Paired Items Parties may choose up to two entrée selections and one selection of any other course. There will be a $2 upcharge per plate for any more than two entrée choices with a
More informationCHRISTMAS AND NEW YEAR
CHRISTMAS AND NEW YEAR Book your table today 01423 505041 info@harrogatebrasserie.co.uk Christmas Party Menu Available Friday 30th November to Sunday 23rd December. To Start Spiced Cauliflower Soup, Curried
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