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 Cod poached in olive oil 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 Kingfish Kingfish gratinated with pine kernels 78 on mushroom cream and woodland mushroom stock Slices of raw marinated kingfish with farmer s bread crostini and pickled vegetables Kingfish tartare with herbed oil and buttermilk 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 Langostinos and Imperial caviar Carpaccio of langostinos 115 marinated with fennel seeds and citrus aromatics, with Imperial caviar Sautéed langostino on crustacean glaze Flamed langostinos 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 chestnuts and white Alba truffle Light sweet chestnut soup with scallops, cerlery 56 and white Alba truffle Scallop tartare with apple and celery salad and glazed sweet chestnuts Entrées Milk-fed calf s sweetbreads Baked milk-fed calf s sweetbreads with roasted sunflower seeds 56 Fondue of Jerusalem artichoke and emulsified smoked stock 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 Turbot and white Alba truffle Poeléed turbot with brandade and white Alba truffle 120 Risoni noodles with fillet of turbot, celery and white truffle foam Turbot confit with sweet chestnut purée And emulsified truffle stock Angler fish to serve 2 Fried angler fish flamed with pastis 185 on saffron sauce and fennel Braised fennel with orange and saffron Meat Lamb grown on Älbler Wachholderheide Fried lamb chop and lamb sweetbreads 85 with braised beans, parsnip and lamb glace with savory Fried compote of lamb shoulder with chorizo and white bean purée 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 Breton turbot with fondue of nuts Jerusalem artichoke
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 *** *** 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 *** ***
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
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
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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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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
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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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HbmbN HbmbNfovt fovt The prices shown are for groups of 10 or more. 1 menu per group please. Nfov71 Consommé with custard royale Leaf salad with balsamic dressing, stripss of bacon and bread croutons Salmon
More informationTO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700
TO START Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100 Chaspuzac snails, mashed potato, aromatic butter 700 Truffle poached egg, mushroom fricassée, asparagus (V) 500 Potted 10 hour short
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 informationCHRISTMAS DINNER MENU. Amuse Bouche. Scrambled Egg, Wild Mushroom, Black Truffle. Homemade Apple Wood Smoked Salmon and Scottish Crab, Caviar
24-25 12 CHRISTMAS DINNER MENU Amuse Bouche Scrambled Egg, Wild Mushroom, Black Truffle Homemade Apple Wood Smoked Salmon and Scottish Crab, Caviar Olive Oil Poached Blue Lobster Vierge Roast Beef Tenderloin
More informationMEETING PACKAGE. COPENHAGEN MARRIOTT HOTEL Kalvebod Brygge 5, 1560 Copenhagen V T THE MARRIOTT - FULL DAY (8HR MEETING)
MEETING PACKAGE THE MARRIOTT - FULL DAY (8HR MEETING) Meeting room rental Midmorning coffee break Lunch (Chef s choice of the day) Afternoon coffee break Standard AV equipment; LCD projector, Screen, 1
More informationThe Kings Arms Fleggburgh Dinner Menu
The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats
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 informationBusiness Menu. Starters. Main courses. desserts
Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
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Room hire Full Half The Rita Duffy Suite 1400.00 700.00 Rita Duffy Room One Rita Duffy Room Two Rita Duffy Room Three The Jonathan Aiken Room 400.00 200.00 Evening 1000.00 250.00 The Merchant Breakfast
More informationCHRISTMAS PARTY. Monday Saturday. Pre-order only LUNCH MENU 3 COURSES PER PERSON STARTERS
CHRISTMAS PARTY LUNCH MENU Monday Saturday. Pre-order only 3 COURSES 27.50 PER PERSON STARTERS Hendricks Prawn Cocktail Cucumber dressed with Hendricks syrup, filled with pink prawns in cocktail sauce
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 informationEvents at NORTH SQUARE
Events at NORTH SQUARE The Deco Room Located on the lobby level of the Washington Square Hotel, the Deco Room accommodates up to 24 seated guests and 35 standing guests. This elegant space is perfect for
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 informationMenus The key ingredient to a great event TM. T: /
Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
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