The lunch menu. Including three glasses of corresponding wines *** *** 138
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1 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 and rose hip Fried breast of quail with Madeira risotto, lamb s lettuce and black Perigord truffle From the Bareiss hunting grounds Fried saddle of roe deer with cacao bean glace and sweet chestnuts shoulder compote with glazed red cabbage and white pepper sauce Assorted cheese from the trolley Praline nougat with passion fruit coconut and rum pot jelly 225
2 The Winter Menu Atlantic lobster with cauliflower farm egg yolk and roasted panko Crisp fried bass with Brussels sprouts cream and star anis sauce Irish Black Angus Fried ox fillet with shallots Chervil roots and Barolo glaze Braised cheek of ox Rossini Assorted cheese from the trolley Tahiti vanilla tartlets with mandarins and gingerbread ice-cream 185
3 The lunch menu Atlantic lobster with cauliflower farm egg yolk and roasted panko Irish Black Angus Fried ox fillet with shallots Chervil roots and Barolo glaze Braised cheek of ox Rossini Tahiti vanilla tartlets with mandarins and gingerbread ice-cream 105 Including three glasses of corresponding wines 138
4 The vegetarian menu Poached organic egg with cauliflower and roasted panko Braised chicory with preserved cedro lemon And orange-and-cardamom sauce Fondue of nuts, Jerusalem artichoke and rose hip Glazed silken tofu with cinq epices, Brussels sprouts cream and star anis sauce Madeira risotto with lamb s lettuce and black Perigord truffle Assorted cheese from the trolley Chocolate tartlets on almond sable with exotic sorbet 185
5 Starters Charr Charr poached in grapeseed oil 74 with Jerusalem artichoke, nut butter cream and marinated lamb s lettuce Tartare of charr with cauliflower Organic egg yolk with roasted panko Essence of smokers charr with beetroot and horseradish Goose foie gras Terrine of streaky goose liver 95 with salted caramel and port Crème brûlée with goose liver snow Goose liver foam with cocoa beans, crumbles and ice-cream Fried liver with goose liver macaroon and old Balsamico vinegar Langostino and Imperial caviar Carpaccio of langostinos 115 marinated with fennel seeds and citrus aromatics, with Imperial caviar Sautéed langostino on crustacean glaze Norway lobster with chervil roots and parsley cream Ragout of langostinos with pearl barley and white pepper balsamico Soups Partridge Essence of partridge with poached breast of partridge 36 pumpkin chutney and black chanterelles Braised partridge Winzerin Art Sweet chestnut Light sweet chestnut soup with scallops and celery 36 Tartare of scallops with apple-and-celery salad and glazed sweet chestnuts Entrées Calf s sweetbread Milk-fed calf s sweetbreads glazed with vanilla and old balsamico 56 on haricot bean purée, onion confit and Madeira sauce Imperial caviar, 50 g can Imperial Osietra caviar with potato mousseline 150 nut butter sauce and crème fraiche
6 Fish Caught off Breton Sole Fried sole filet with hazelnuts and brown butter 85 on corn salad purée and hazelnut sauce Fried sole in croutons with fondue of nuts, Jerusalem artichoke and rose hip Pot au feu of sole and corn salad with black-smoked bacon Bass Crisp fried bass with caramelized savoy cabbage 89 sweet chestnuts and star anis sauce Fried bass with cinq épices and orange on orange blossom sauce and braised savoy cabbage roll Glazed bass with truffled and creamed savoy cabbage Turbot and black Perigord truffle Turbot with black truffle poeléed 112 on braised celeriac Diced turbot on truffled potato mousseline Turbot with black salsify ragout and truffle sauce Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads 85 with braised beans, parsnip and lamb glace with savory Ragout of braised shoulder of lamb with chorizo and bean noodles Poached leg of lamb with pearl barley and red onion cream Miéral pigeon Fried breast of pigeon with celery, wild figs and Madeira 94 Ragout of leg of pigeon with celery salad and parsley Braised onion risotto with pigeon giblets and pearl onions soaked in red wine Milk-fed calf Fried cutlet of milk-fed calf with veal glaze, sweetcorn cream 95 and sour cream Sautéed fillet of milk-fed calf with sweetcorn royale and caramelized mini-sweetcorn Cassolette of braised tail of veal with smoked potatoes and leek
7 Dessert our Chef Pâtissiers Stefan Leitner Apple White chocolate mousse 34 and poppy seed and apple on almond sablé Baked apple sorbet with yoghurt and apple ragout Apple tart with vanilla cream Citrus fruits Hazelnut cake with lemon cream 34 oranges and kumquats Mandarine granite with crème fraîche praline and white espresso ice-cream Curd and vineyard peach Curd soufflé with pineapple and tamarind sorbet 36 Exotic fruits and Tahiti vanilla-cream Chocolate Guanaja chocolate tartlets 38 with banana ice-cream Cassis sorbet with chocolate cream And sherry-and-port-stock Dark chocolate panna cotta Passion fruit chocolate with vanilla crumble and mango Dessertwines We have a good selection of wines to accompany your dessert. If you wish, the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Straßburg and Tölzer Kasladen.
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
More informationThe 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
More informationThe 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
More informationThe 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
More informationThe 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
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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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More informationThe 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 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
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More informationThe 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
More informationThe 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
More informationThe 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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Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
More informationYour Time Out... Delicacies for your Meeting
Your Time Out... Delicacies for your Meeting Carpe Diem Coffee and tea with sweet pastries CHF 12 per person Viennese Coffee House Coffee and tea, croissants and Grandmother s Gugelhupf CHF 19 per person
More informationVEGETARIAN 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,
More informationWeddings at The Peninsula Hotel
Weddings at The Peninsula Hotel Congratulations on your engagement and thank you for your interest in the Peninsula hotel. We understand that planning your dream day can be stressful. Therefore we took
More informationFESTIVE MENU TWO COURSES 25 OR THREE COURSES 32 TO BEGIN. Festive roll. Winter spiced organic parsnip soup, nasturtium & crispy parsnip
FESTIVE TWO COURSES 25 OR THREE COURSES 32 TO BEGIN Festive roll STARTERS Winter spiced organic parsnip soup, nasturtium & crispy parsnip Cornfed goosnargh chicken terrine, grilled leeks & artichoke MAINS
More information4 course menu THB 3,000. BEEF TARTAR Simmentaler Tartar Mustard Potato sorbet Cannelloni of Bacon Tzar Caviar.
Savelberg Experience 4 course menu THB 3,000 BEEF TARTAR Simmentaler Tartar Mustard Potato sorbet Cannelloni of Bacon Tzar Caviar. MONKFISH Pan seared North Sea Monkfish fillet Dutch XXL white Asparagus
More informationP A R K F A R M H O T E L & L E I S U R E
PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
More informationWe 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
More informationChr ist mas Eve Gala D inne r 2018
Chr ist mas Eve Gala D inne r 2018 Terrine de foie gras et cuisse confite de canard, gelée de Sauternes et rhubarbe Pressed duck liver and leg confit terrine with Sauternes jelly and rhubarb Consommé de
More information105 per person. Otukan black chocolate tart, cocoa cream Lemon meringue éclair Red fruit salad with raspberry sorbet and thyme biscuit
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
More informationYour Wedding Package includes
Thank you for considering Luttrellstown Castle Resort as your wedding venue. We are delighted to provide you with everything you need to make your wedding day unforgettable Nestled in the heart of a tranquil
More informationOur Autumn & Winter Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationPrivate Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
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 informationChristmas 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
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