Spondi Restaurant Pyrronos Pagrati Athens Greece Tel : Fax :
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1 Spondi Restaurant Pyrronos Pagrati Athens Greece Tel : Fax : info@spondi.gr
2 The Starters Foie Gras Spices Five Perfumes / Dates/ Grapefruits/ Crust of Citrus Fruits 37 Langoustine Lemon/ Petrossian Daurenki Caviar/ Grapefruit/ Gentian/ Celery 58 Crab Turnip/ Acacia Honey/ Tarragon/ Passion Fruit 39 Foie Gras Pan-Fried/ Rhubarb-Caramelized Pistachio/ Cranberry/ Spicy Opaline Crust 41 Frog Leg Coated with Tandoori powder/ Herb Mousse/ Fermented Milk 37 White Asparagus Praline Financier/ Herb Juice/ Balsamic Vinegar 38 If you suffer from a food allergy or intolerance, please let your server know upon placing your order VAT 24%, municipal tax and waiter charge 11% are included in prices. Complaint note is provided at the entrance of Spondi «Consumer is νοτ obliged to pay if the notice of payment has νοτ been received (receipt - invoice)».
3 The Fish Seabream Spring Vegetables and Cockle/ Juice of Verjuice-Cockle/ Pickles Fennel-Citrus 47 Sea Bass Mousseline Celery-Lemon/ Meringue/ Matcha Tea 47 The Meat Milk Fed Lamb Eggplant/ Black Olives Tart/ Oregano Juice/ Middle Neck with Herb & Mustard 52 Duck from Challans Potato Ravioli/ Yellow Beetroot/ Red Onion 52 Farm Pigeon Purée Celery-Hazelnut/ Polenta flavored with Hay/ Pigeon-Hay Juice/ Polenta and Stew of its Leg 48 Veal Sweetbread Arabica Coffee Haiti Kommet / Jerusalem Artichoke/ Liquorice 55 Cheeses from the Trolley 24 This Menu is designed by Arnaud Bignon
4 Menu Initiation 73 /person Crab Turnip/ Acacia Honey/ Tarragon/ Passion Fruit Mousse of Grouper Onions and Wild Herb Broth Pork Tenderloin Juice with Sweet-Clover/ Egg Yolk with Herbs Fine Crusty Puff-Pastry Bourbon Vanilla/ Soft Caramel/ Fleur de Sel Accompanied by 2 glasses of wine: 84, 00 /person Menu Discovery 136 /person Foie Gras Spices Five Perfumes / Dates/ Grapefruits/ Crust of Citrus Fruits Alfa Estate, Omega, Late Harvest 2013 / Château Pt Védrines, Sauternes 2008, France White Asparagus Praliné Financier/ Herb Juice/ Balsamic Vinegar Idysma Dryos, Assyrtiko 2015 / Chardonnay, Wild Ferment Errazuriz 2012, Chile Sea Bass Mousseline Celery-Lemon/ Meringue/ Matcha Tea Bodegas Muga Rioja 2014, Spain Farm Pigeon Purée Celery-Hazelnut/ Polenta flavored with Hay/ Pigeon-Hay Juice/ Polenta and Stew of its Leg Nemea, Parparousis Estate Reserve 2012 / Barbera d Alba, Pio Cesare 2012, Italy Cheese Coffee Arabica/ Lemon Thyme / Hazelnut Praline Muscat of Limnos, Ifestou Gnossi 2006 / Madeira, Malvasia, 10 Years, H & H Portugal Assortment of Guanaja Chocolate Creamy Chocolate-Liquid Caramel/ Half-Cooked melted Chocolate/ Ginger Bread Ice-Cream Muscat Museum Yalumba, Australia Accompanied by 4 glasses of Greek wines: 175, 00 6 glasses of International wines: 203, 00 (We recommend this menu for the whole table)
5 The Desserts Classics Coffee Arabica/ Lemon Thyme / Hazelnut Praline Fine Crusty Puff-Pastry Bourbon Vanilla / Soft Caramel / Fleur de Sel 21,00 21,00 Fruits Fraisier Strawberry/ Lemongrass/ Almond/ Crunchy Meringue Fresh White Cheese Ice-Cream and Strawberry Sorbet Vacherin Caramelised Pecan Nuts/ Iced Vanilla Mousse/ Mango/ Passiflora Juice with Pepper 121,00 121,00 Chocolate Grand Cru Assortment of Guanaja Chocolate Creamy Chocolate-Liquid Caramel Light Chocolate Mousse Crispy Spices Half-Cooked melted Chocolate Ginger Bread Ice-Cream 22,00
6 An Envy of Discovery We propose that you to taste one or more of these desserts in small portion Coffee 12,00 Puff-Pastry 12,00 Chocolate Guanaja 12,00 4 A Subtle Accompaniment We take great care, so that each dessert is matched with the following selection of wines served by the glass. H & H Madeira Malvasia 10 Year Old for the Coffee Muscat Riou Patron, Parparoussis 2010 for the Puff Pastry Moscato D Ifestia, Chazigeorgiou NV for the Fraisier White Port, Ramos Pinto for the Vacherin Vinsanto, SantoWines, Santorini 2010 for the Guanaja Chocolate VAT 24%, municipal tax and waiter charge 11% are included in prices. Complaint note is provided at the entrance of Spondi
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
Spanish 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
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
a Season to shine FESTIVE MENUS 2018
a Season to shine FESTIVE MENUS 2018 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 EGGS ANY STYLE Crispy Bacon, Pit Ham, Canadian Bacon, Mushroom, Minestrone Beans FRESHLY
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 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
MENU. 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
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
Menu-A la carte served from Tuesday to Saturday
L Opéra Menu-A la carte served from Tuesday to Saturday Starters A sphere of lightly cooked foie gras with Jurançon wine, grapefruit jelly, mango chutney and a spiced tuile 29 Golden browned frog legs
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
MENU. 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
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
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
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
CHEESE TABLE. Selection of Cheese from La Fromagerie, Marylebone, London & Fromagerie Androuet, Paris, France
A LA CARTE FIRST COURSES Sea Garden Transparent Shellfish Ravioli: Almond / Verni / Clams / Leeks; Potato Cream Hand-Dived Scottish Scallop Corolla Glazed with a Mandarin Reduction / Puntarella Delica
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 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
2 Dishes to be chosen Cheese Dessert 75 euros 2 Dishes to be chosen Dessert 65 euros
The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 75 euros 2 Dishes to be chosen Dessert 65 euros Duo of Wild Giant Prawns
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
MENU WINTER VEGETABLES Winter Vegetables 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 raw Langoustines
The 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
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,
(3 course menu - lunch only except Sunday and Bank Holiday)
MENU BISTROT (3 course menu - lunch only except Sunday and Bank Holiday) 42 Peas velvety, ricotta cheese, candied lemon, Iberico ham crostini Asparagus and bacon Troffie pasta with octopus, Riviera herbs
Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25
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105 per person - 4 canapes at your choice per person accompanied by a glass of champagne (or a soft drink) Crunchy vegetables tabbouleh, king prawns flavored with mango, basil oil dressing Bresaola and
Fresh From The Garden
RESTAURANT MENU Our own rustic Sourdough flaxseed Bread served with Olives and Radishes Peskesi Fresh and Raw Oysters per piece Cucumber mignonette, Santorini Vinegar and wild fennel oil Fresh sea urchin
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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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
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CABANA DINNER MENU Relax with this mouth-watering selection of dishes inspired by Nicole s La Petit Maison provincial cuisine in Nice. Signature dishes draw on the irresistible flavours of the Cote D Azur
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Spanish ham «Jabugo» Bellota, ideal for sharing 36
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We wish you a fantastic dining experience.
Whilst we endeavour to keep our web-site as up to date as possible, our menus may be subject to last minute changes. For the very latest information please contact our reception team. For lunch our Seasonal
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Clafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine
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We wish you a fantastic dining experience.
Whilst we endeavour to keep our web-site as up to date as possible, our menus may be subject to last minute changes. For the very latest information please contact our reception team. For lunch our Seasonal
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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
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THE SQUARE WORKING HOURS 12:00 23:00 H
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*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Mussels from the Mont St Michel in a cassolette/fried
Pressed duck terrine Redcurrant jelly, piccalilli, caramelised onion loaf
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*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
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_Truffle Menu_. Farmhouse egg, Roero and Valcasotto. Marinated egg yolk, creamed Roero potatoes and Valcasotto cheese fondue. The classic Tajarin
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The Royal Birkdale Golf Club. The Menu Selector 2016
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2 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
INTERNATIONAL BUFFET MENUS
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CASTLE PACKAGE THE PERFECT VENUE FOR THE PERFECT WEDDING
CASTLE PACKAGE THE PERFECT VENUE FOR THE PERFECT WEDDING An All-inclusive package for up to 50 guests Priced at 7750.00 for 2019 Weddings Priced at 8000.00 for 2020 Weddings Arrival from 4.30pm Wedding
PLATED DINNER MENUS Minimum of 15 guests All Dinners include Lavosh and Dinner Rolls THE PERFECT FLAVORS
PLATED DINNER MENUS THE PERFECT FLAVORS First Course Blue Crab Cake Pickled Watermelon and Watermelon Radish Micro Greens Main Course Oven Roasted Pepper Crusted Beef Tenderloin, Sauce Diane Prosciutto
O L O R O S O. m e n u s
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Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
SEASONAL DEGUSTATION MENU. available tuesday - thursday
DIDIER QUENNOUELLE #Popinjayshk Please let us know if you have any food allergies special dietary requirements. Prices are in HKD and subject to 10% service charge. SEASONAL DEGUSTATION MENU available
Spanish ham «Jabugo» Bellota, wonderful to share 36
STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Stuffed vegetables, 24 sweet pepper, tomato, zucchini flower, eggplant, spring onion, swiss chard, parmesan Local vegetables, squid and tuna,
Laurent Lesage Chef at the California Grill
F resh and simple are the key words to describe California cuisine, a melting pot of A sian, H ispanic and European influences. Inspired by this, we have created a refined and unique menu using a selection
Christmas offer Platter by Karol Okrasa
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P R I V A T E D I N I N G M E N U S
PRIVATE DINING MENUS Private Dining Menus Appetisers, main courses and desserts Please choose one starter, one main course, one dessert from the selection below for your entire party attending your event.
MENUS AND À LA CARTE
MENUS AND À LA CARTE MENU EMOTION Duck foie gras glazed with «Muscat de Beaumes-de-Venise» wine, melon in different tetures, nasturtium leaves and flowers or Fresh Mediterranean anchovies, «Beefsteak tomato»