Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»
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1 Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu»
2 Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 68 Euros composed of a first course, a main course (fish or meat), cheese and dessert If you choose a dish with a supplement, this will be added to the price of the menu You can also choose «à la carte» Every day our Chefs and their team propose you some suggestions; do not hesitate to ask us about them. Starters SNAILS, PARSLEY, GARLIC snails in brioche and parsley butter, garlic, spinach 21 FOIE GRAS, RED, YELLOW AND PINK BEETROOT foie gras cooked in salt, the red beetroot as a fruit jelly, the yellow one in salt crust and the pink one raw 24 (suppl. 3 ) LANGOUSTINE, ONION, BLINIS the langoustine slowly cooked, onion foam and herb blinis 25 (suppl. 4 ) PARSNIP, CELERY, TRUFFLE cooked as a risotto, hazelnut emulsion 19 - net prices -
3 You are welcome to split any dish from the à la carte selection. A 4 Euros supplement will be applied to the price of the chosen dish. However none of our menu can be split. Fishes SCALLOPS, SHIITAKE MUSHROOMS, SHALLOTS roasted scallops, pan-fried shiitake mushrooms and shallots crumble 33 (suppl. 5 ) COD, CHINESE CABBAGE, MISO steamed Skrei cod, satay crust, pan-fried chinese cabbage and fermented miso broth 27 Meats BEEF, CHEESE RÖSTIS, BEARNAISE Pan-fried beef fillet, mimolette cheese röstis, béarnaise sauce 31 (suppl. 5 ) RABBIT, MUSTARD, CARROT Old-fashioned mustard rabbit saddle, carrot polenta, yellow mashed carrots, Dijon mustard sauce 29 * Premium veal, not included in any menu * VEAL CHOP (350g) pan-fried mushrooms and sautéed potatoes 35 Origin of our meat: France UE - Net prices
4 Cheeses SELECTION OF REFINED CHEESES by «the Raimbault family» 12 LOCAL GOAT CHEESE Roasted with honey and dried fruits 10 MIXED GREENS, TRUFFLE DRESSING Parmesan shavings 10 Desserts APPLE caramelized as a tatin tart 12 CHOCOLATE pistachio ganache, intense dark chocolate cream, amarena cherries 12 LITCHI exotic cream, coconut biscuit, rum ice-cream 12 SOUFFLÉ with Grand-Marnier, orange biscuit 12
5 Menu «Dégustation» at 83 Euros (this menu has to be ordered before 13h30 or 21h15) FOIE GRAS, RED, YELLOW AND PINK BEETROOT foie gras cooked in salt, the red beetroot as a fruit jelly, the yellow one in salt crust and the pink one raw PARSNIP, CELERY, TRUFFLE cooked as a risotto, hazelnut emulsion SCALLOPS, SHIITAKE MUSHROOMS, SHALLOTS roasted scallops, pan-fried shiitake mushrooms and shallots crumble GRANITA BEEF, CHEESE RÖSTIS, BEARNAISE Pan-fried beef fillet, mimolette cheese röstis, béarnaise sauce LOCAL GOAT CHEESE roasted with honey and dried fruits CHOCOLATE pistachio ganache, intense dark chocolate cream, amarena cherries - net prices
6 Pressoir Menu For lunch only MENU-PRESSOIR AT 35 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 42 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 30 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 37 EUROS (3 courses excluding drinks) Starters EGG, ENDIVES, WALNUT perfect egg, stewed endives with bacon, walnuts 12 SPLIT PEAS, FRESH COW MILK CHEESE split pea velvet soup, fresh cow cheese on toast 11 SALMON, SUSHI RICE half-cooked salmon, sautéed sushi rice 13 Main courses POLLACK, THREE COLOURS RICE, DILL roasted pollack tournedos with herbs, three colours rice and dill cream 19 POULTRY poultry fillet with white wine and mushroom sauce, mashed potatoes 20 RISOTTO red pepper del piquillo risotto, ham cooked on the bone 18 Desserts PANACOTTA chocolate and pineapple 10 PEAR poached with pepper from Madagascar 10 APPLE almond cream, granny smith sorbet 10 - net prices -
7 Children menu (up to 12 years) Main course 16 Euros Main course + dessert 19 Euros First course + main course + dessert 22 Euros Starters HOME MADE TERRINE SALMON SMOKED AT THE CHÂTEAU Main Courses LINGUINI PASTA BOLOGNESE CHOPPED STEAK sautéed potatoes COD steamed, risotto Desserts CARAMEL PANACOTTA CHOCOLATE ICED MOUSSE THIN APPLE TART - net prices
8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros Starters CELERY, PARSNIP AS A RISOTTO with coconut milk and curry 10 SPLIT PEA VELVET SOUP stewed endives with walnuts 10 Main Courses THREE COLOURS RICE pan-fried, shiitake mushrooms, Nori emulsion 15 FINE PUREE with olive oil and red peppers del piquillo 15 Desserts TARTLET hazelnut, banana, cocoa 10 FRUITS SALAD seasonal fruits and its crêpe 10 - net prices -
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu» Menu-carte at 57 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»
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More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»
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More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»
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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 information39,50 Each person Vat included
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 informationCalifornia Grill 24/12/2017
California Grill 24/12/2017 Creamed squash and pan-fried scallops with shaved truffles and chestnuts Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee 2nd Seating - Adults Creamed
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
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 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
More informationORRERY A la carte Menu
A la carte Menu Start H Forman smoked salmon, fromage blanc, orange, dill Madeira consommé, confit duck raviolo Cured seabass, cucumber, horseradish, kumquat Seafood raviolo, lobster bisque Dorset crab,
More informationABOUT THE CHEF CHEF DE CUISINE
ABOUT THE CHEF CHEF DE CUISINE My dishes are inspired by the Mediterranean s rich cultural heritage, which involves consistent use of premium quality ingredients and seasonal vegetables. My aesthetic is
More informationTo Begin With. The Fish Club Sandwich
Food Menu To Begin With The Fish Club Sandwich Grilled Mixed Fish, Scallops, Prawns & Smoked Salmon, Crevette Fritter, Marie Rose, Skinny Fries, Garlic Mayonnaise (Monday to Friday Lunch Time) 14.00 The
More informationHOTEL ANCOLIE Les Hauts du Crey CHAMPAGNY EN VANOISE Tel. : 33 (0) suggest you
Maxime CROCHEMORE, The Head Cook and his team suggest you The summer season program, served for the dinner, every day, from 7 till 9 pm and from noon till 1.30 pm for the lunch on saturday and sunday all
More informationCOCKTAIL MENU. Packages. Sundowner Menu (2-hour service) per head. *Add drinks for only an additional $21 per head! Cold. Menu A - 30 per head
COCKTAIL MENU Packages Sundowner Menu (2-hour service) 18.50 per head *Add drinks for only an additional $21 per head! Cold Hot Poached master stock chicken medallion, cucumber, crispy shallots (g d) Chive
More informationBREAKFAST HEALTHY BREAKFAST TRADITIONAL BREAKFAST
BREAKFAST HEALTHY BREAKFAST 150 g Fresh home-baked fit bread with avocado and cherry tomatoes 1,6,7 4,50 200 g Porridge with Chia seeds, agave honey, and dried apricot 1,7,8,12 3,90 0,25 l Fruit & yoghurt
More informationS 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
More information24 March 2019 MANDATORY ALLERGEN INFORMATION TO CONSUMERS FOR NON PRE-PACKED FOOD
24 March 2019 MANDATORY ALLERGEN INFORMATION TO CONSUMERS FOR NON PRE-PACKED FOOD Gluten Cereals containing gluten: wheat, rye, barley, oat, spelt, kamut or their hybridized strains and cereal-based products
More informationMENUS 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»
More informationTHE LANESBOROUGH WINTER MENU
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
More informationGrilled scallop tartlets 70 Char grilled king scallops with saffron verge sauce and black olive tapenade in a crispy tartlet
Appetizers Caesar salad 45 Romaine lettuce with Caesar dressing, croutons and your choice of Grilled chicken breast 50 Grilled gulf prawns 60 Grilled beef tenderloin 60 Grilled scallop tartlets 70 Char
More information