*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
|
|
- Patrick Henderson
- 5 years ago
- Views:
Transcription
1 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 ravioli of porc s feet With mushrooms Pan bagnat in a Nicoise style / Bolognese with fresh tomatoes Main courses Quail from Bresse stuffed with foie gras / mashed tomatoes / honey juice garlic and soya Fresh daily fish caught from the Mediterranean Sea / grenobloise of small Broccolis / pine kernels / verbena juice Mediterranean squids à la plancha / seasonal vegetables like a minestrone / juice infused with basil and local lemon Desserts Large choice of Jean-Michel Llorca s pastry Iced Nougat with local honey / pistachio cream and red fruits *Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese TTC/person including drinks (2 glasses of wine served with your meal, ½ bottle of mineral water, and 1 coffee
2 THE MEDITERRANEAN BY ALAIN LLORCA Mediterranean tuna fish cooked on a plancha / vegetables picked by our local gardeners in a niçoise style. Paella cooked in cuttlefish ink, shellfish, octopus, cuttlefish and local fish / a fish soup juice with extra virgin olive oil Mr verzini s duckling, grew outdoor / roasted with dried fennel/local vegetables in a stewpan /olives from here. Selection of mature cheeses from Maître Anthony (Alsace) Red fruits cream / crispy biscuit/ basil sorbet Hazelnut vacherin / freshness of lemon Menu 3 courses: starter / fish or meat / dessert choice (menu with cheese extra charge 15 ) 75 ttc The whole menu: starter / fish / meat / cheese / dessert choice ttc
3 LA CARTE STARTERS Raviolis stuffed with artichokes / boletus cooked minute made in a bouillon small piece of warm foie gras Local green beans in a salad with French Oscietre caviar Zucchini flower stuffed with mushrooms and black truffle melanosporum / Mushroom butter sauce Thin sliced sweet bread / cooked crunchy on a plancha / salad with shallots / pan-fried mushrooms and candied foie gras ½ portion Jamon Iberico / tomato toast Pizzeta with Jamon Iberico / mozarella and tomatoes MAIN COURSES OF THE SEA / SHELLFISH AND CRUSTACEANS Mediterranean bass in a shellfish bouillon / whelks, razorshells, mussels from Mont St Michel AOC in their bouillon / thin slices of Iberian ham / Iberian bone juice Monkfish cooked in a Nicoise style/ light piperade/ stockfish on the side / cod tripe and perugine Blue Brittany lobster / roasted in its butter / black figs and boletus from Lozère/lightly cooked together local figs and tomato juice ½ portion 40.00
4 OUR MEAT AND POULTRY DISHES GRILL AND ROTISSERIE SPECIALITIES Farmer pigeon cooked on a wood fire grill /fine gourmet tart/pigeon juice ½ portion Beef fillet in a Rossini style fine truffled mashed potatoes / red wine sauce Beef fillet cooked in a Niçoise style / raviolis with swiss chards in a daube sauce / Stone wheeled anchovies in olive oil Saddle of a pan fried local lamb /spring carrots gnocchis / fine tartelette with wild garlic Beef / pigeon / lamb from France/Germany CHEESE PLATTER Selection of matured cheeses by Mr Antony (Alsace region) and fresh goat cheeses of Mr Monteiro Peymeinade (Alpes Maritimes) Please inform us in case of alimentary allergies ALL PRICES WITH TAXES AND SERVICE INCLUDED All dishes proposed could be changed in case of market problems
5 DESSERTS Tarte aux framboises Raspberry tart with a light vanilla cream Chocolat Nougatine Black chocolate mousse cake perfumed with caramel and a «crème brulée inside Trois chocolats Brownie biscuit with an alliance of three «grand crus» of Valrhona chocolates Tiramisu crémeux au café Variation of a creamy coffee tiramisu Baba au Rhum Pure butter biscuit with Rum and a vanilla chantilly cream Tarte au citron Lemon cream from Menton and an Italian meringue on a shortbread Rocher caramel Nut biscuit with milk chocolate and a caramel mousse perfumed with a caramel coulis Special Desserts Please order at the beginning of your meal Hazelnut vacherin Freshness of lemon Red fruits cream Crispy biscuit/ basil sorbet Black chocolate shell Red fruits / hot chocolate sauce
*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. Goat cheese from Mr Monteiro in a provencal
More informationClafoutis of quince / vanilla ice cream Or Puff pastry with Figs and honey Or Grand cru chocolate with sparkling feuillantine
MENU DU MARCHE Menu available for lunch only Starters Ceviche of daily fish from le Cros de Cagnes /passion fruits dressing/ roasted pineapple/coriander oil. Pan fried foie gras /local roasted figs/ porto
More informationDesserts. Large choice of Jean-Michel Llorca s pastry Or Passion fruit gratin / exotic fruit sorbet* *Please order at the beginning of your meal
MENU DU MARCHE Menu available for lunch only Starters Oysters fine de Claire N 2 marinated with Yuzu and olive oil / Green apple granité / Oyster s water mousse Venison terrine / quinces cooked with saffron
More informationMENUS AND À LA CARTE
MENUS AND À LA CARTE MENU EMOTION Foie gras and duck confit like a nougat, pistachios from Sicily, cherries and Banyuls fine jelly or Conchiglione garnished with wild mushrooms, herbs juice, Gruyère Caramel
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
More informationMenu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked
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 informationSpanish ham «Jabugo» Bellota, ideal for sharing 36
STARTERS Spanish ham «Jabugo» Bellota, ideal f sharing 36 Organic local egg, 24 barely cooked, bread and hazelnut crust, ceps and wild mushrooms purée, rosemary emulsion 26 marinated in a mulled wine and
More informationContemporary French Reimagined Lunch
Contemporary French Reimagined Lunch Menu du Chef Superior Oscietra caviar ocean trout tartare, crustacean jelly Shiitake gold soup, obsiblue prawn virgin olive oil, lime scent Hokkaido scallop à la plancha
More informationMenu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked
More informationMenu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Marinated Duck Foie
More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn Menu» Menu-carte at 55 Euros Composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationMenu Bistrot. (3 course menu - lunch only except Sunday and Bank Holiday) 41,00
Menu Bistrot (3 course menu - lunch only except Sunday and Bank Holiday) 41,00 Marinated salmon, Gravlax sauce, raw vegetables Pk terrine, stewed onions with honey and cabbage salad Veal tartar Italian
More informationInvites you to a tasteful and unique experience
Invites you to a tasteful and unique experience Our menu is elaborated with seasonal produces. Our Chef Jérémy Czaplicki is willing to offer you a Mediterranean cuisine, inspired by our sunny Provence
More informationSpanish 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,
More informationMENUS AND À LA CARTE
MENUS AND À LA CARTE MENU EMOTION Roasted duck liver, together with multicoloured corn combination of finishes and tetures or Small shelled seafood and crustaceans cooked mariner s style, served with a
More informationSpanish 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
More informationLuncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
More informationBANQUETING CATERING COCKTAIL S. Contact : - 30 Avenue Auguste Vérola NICE
BANQUETING CATERING COCKTAIL S Contact : info@servotel-nice.fr - 30 Avenue Auguste Vérola 06200 NICE - 04 93 29 99 00 BANQUETS MENUS If you wish to benefit of those rates and menus, the booking should
More informationMenu ********** Hôtel *** Restaurant Logis Mon Auberge. Pont de Lunel RN LUNEL. Tél : / Fax :
Menu Hôtel *** Restaurant Logis Mon Auberge Pont de Lunel RN 113 34400 LUNEL Tél : 04.67.71.01.62 / 04.67.71.45.23 Fax : 04.67.71.96.31 Site Internet : www.monauberge.com Courriel : info@monauberge.com
More informationSoup of the pesto, beans, garlic and basil. 38 uros. Royal crab s aspic,squash with mustard, Quenelle with dill and lemon. 48 uros
Treasures of our orchards, In the secrets of the Mediterranean Sea. Soup of the pesto, beans, garlic and basil. 38 uros Royal crab s aspic,squash with mustard, Quenelle with dill and lemon. 48 uros Gamberi
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 information(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
More informationWe present our special selection of dishes for banquets:
BANQUET MENUS 2016 We present our special selection of dishes for banquets: Including: Wines: For menus up to 100 : White: VIÑA CALERA DO Rueda Red: MARQUES DE ARIENZO Crianza DO Rioja Coffee and Mignardises
More informationDear Guest, Made to combine together and absolutely great for it s all about creating experiences that make you want to come back!
Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
More informationLA CARTE. Starters 13
LA CARTE Starters 13 * Old style devilled eggs * Cream of pumpkin soup with chopped chestnuts Tartare of oysters, scallops and salmon seasoned with ginger and lemon Terrine of kakos, pressed foie gras
More informationContemporary French Reimagined Lunch
Contemporary French Reimagined Lunch Menu du Chef Oscietra caviar ocean trout tartare, crustacean jelly Sautéed duck foie gras shiitake, crayfish tarragon emulsion Amadai, charred squid artichoke à la
More informationSoup of the pesto, beans, garlic and basil. 38 uros
Treasures of our orchards, In the secrets of the Mediterranean Sea. 38 uros Freshness of flesh of decapod "crab" slightly acid maritime cucumber, grapes and foam. 44 uros Gamberi Rossi Venetia in walnuts,
More informationOur Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25
Our Chef Stéphane HAISSANT would like to suggest : Starters 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25 CRAB MEAT ON A BED OF FENNEL Mixed grilled avocado,
More informationPre-Dinner Canapés. Starters Choose 5 canapés from the selection below: Hot. Cold. Thai fish cake with sweet chilli dip Prawn and crab cones
Pall Mall Lunch and Dinner Menu 2018 Pre-Dinner Canapés 16.25 Choose 5 canapés from the selection below: Cold Hot Smoked salmon with horseradish Thai fish cake with sweet chilli dip Prawn and crab cones
More informationSpanish 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
More informationMENU. 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
More informationStarter. Fish & Shellfish
Starter Duck Foie gras 27 pan fried, local peas mousseline, red pepper piperade style strong jus, citronella foam Summer truffle 29 farm egg "parfait" on an artichoke purée spinach shoots, truffle jus
More informationSEASONAL SET MENU AMUSE BOUCHE STARTER SOUP
SEASONAL SET MENU AMUSE BOUCHE STARTER Slow-cooked Veal Tenderloin with Tuna Mousse and Rocket Salad SOUP Turbot Seafood Soup with Clams, Anchovies, Olives and Capers PASTA RISOTTO Assorted Seafood Linguine
More informationThe 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 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
More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Summer Menu» Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationSpanish ham «Jabugo» Bellota, wonderful to share 36. Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley
STARTERS Spanish ham «Jabugo» Bellota, wonderful to share 36 Organic local egg, 29 half cooked, cepes mushrooms, frog legs, parsley Foie gras, 25 roasted, tender butternut, celeriac, cockscombs, lemon
More informationContemporary French Reimagined Lunch
Contemporary French Reimagined Lunch Menu du Chef Oscietra caviar ocean trout tartare, crustacean jelly Sautéed duck foie gras shiitake, crayfish tarragon emulsion Amadai, charred squid artichoke à la
More informationNOS ENTREES PETITES OU GRANDES (Our Starters)
NOS ENTREES PETITES OU GRANDES (Our Starters) SALADE VEGETARIENNE (salade verte, tomate, maïs, poivron rouge, concombre, œuf dur) 6.50-10.50 (Green salad, tomato, corn, Red bell pepper, cucumber and boiled
More informationMenu of the Auberge. The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes :
The Chef de Cuisine, Philippe Boucher, Maître Cuisinier de France proposes : Menu of the Auberge 2 Dishes to be chosen Cheese Dessert 73 euros 2 Dishes to be chosen Dessert 63 euros Mackerel Fillet Cooked
More informationLes Entrées. Huitres. Fruits de Mer. Plateau de Fruit de Mer. Seafood &Crustacean Platter
Plateau de Fruit de Mer The Seafood 2.990 Oysters Gillardeau 3 Royal 3 Marennes Oléron 3 Saint Kerber Ireland 3 Fine (n4) 6 Razor clam 6 Mussel 12 Clams 4 Almond clam 2 Whelks 12 TheCrustacean 3.990 1
More informationwww.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
More informationDIRECTOR'S CUTS. The Butcher s Cut. The 1515 WEST Butcher s Cut steak (250GM), by our in-house butcher. Grain-Fed THE "1515" BLACK ANGUS WAGYU MB5
DIRECTOR'S CUTS EXCEL "AAA" Black Angus Villarrica Natural Park Natural Pasturage Strip Loin 180gr/ 338 250gr/ 458 280gr/ 298 350gr/ 328 380gr/ 388 450gr/ 428 280gr/ 768 350gr/ 948 380gr/ 1058 450gr/ 1248
More informationFromages. Desserts. Sélection de Pots de Crème pas Brûlée Vanilla, Chocolate or Coffee Cream Pot
Fromages Cheese Trolley Jacques Selection of the Finest AOC French Cheeses Desserts Baba au Rhum Freshly Poached Pastry in Aged French Island Rum Charlotte Cécile Valrhona Chocolate and Vanilla Lady Finger
More informationChefs 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 informationRESTAURANT AND CATERING SERVICES
RESTAURANT AND CATERING SERVICES RESTAURANT // MONSIEUR JACQUES, OUR NEW RESTAURANT! A tribute to the founder of our restaurant. Mr Jacques Rouchon. Already known for his prowess in the kitchens of the
More informationMEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
MEALS Please find here below a selection of dishes that we serve at La Nava. We try to adapt the menu to the weather and period of year so we can make the most of seasonal produce. If you have any particular
More informationCOLLECTION ETE 2018 Summer collection 2018
MENU DECOUVERTE / DISCOVERY MENU 70 EUROS - L AMUSE-BOUCHE DU CHEF / THE CHEF S APPETIZER - Le concombre / Cucumber Servi en spaghettis, fromage blanc aux algues et cacahuètes au curry. Cucumber spaghetti
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 informationInspired by its seafront setting, enjoy a refreshing Mediterranean dining experience amid an inviting atmosphere. Indulge in delectable array of Chef
Inspired by its seafront setting, enjoy a refreshing Mediterranean dining experience amid an inviting atmosphere. Indulge in delectable array of Chef s specialties such as Mediterranean platter, pasta
More informationLUNCH TASTING MENU DINNER TASTING MENU
LUNCH TASTING MENU Foie gras terrine, Sauterns aspic, green beans salad Pink roast pigeon salad, candied endives and mix lettuce Blood orange sorbet Scottish salmon and garoupa soufflé, Bollinger rose
More informationRoyal King Crab Legs From the Barents Sea
Royal King Crab Legs From the Barents Sea Enjoy Your Journey in the Incredible Richness of Savours and Scents from the Barents Sea. A Real Delicacy, Not to be Missed! - Pascal Chilled On Ice with Aioli
More informationPLEASE INFORM US ABOUT ALLERGIES OR INTOLLERANCES
Big Tasting Fish Menu 7 Courses 72,00 each person (minimum 2 people, beverage not included) A really Tour through the Crispi 19's Seafood specialities: 2 tastes of our appetizers, 2 tastes of our pasta
More informationnarciso chardonnay, petit verdot prosecco flûte, malto soft drinks, fruit juice finger food myosotis
APERITIFS narciso chardonnay, petit verdot prosecco flûte, malto soft drinks, fruit juice finger food myosotis pinot grigio, petit verdot prosecco flûte, malto soft drinks, fruit juice bellini & rossini
More informationMenu-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
More informationHilton Signature Recommendations
Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan
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 informationa 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
More informationwith prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD
SALADS GOAT CHEESE* SALAD 220 g 23.00 BGN with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD 250 g 26.00 BGN with cherry
More informationgrilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,
More informationAUTUMN 2017 PRELUDES NICOLAS RONDELLI
AUTUMN 2017 PRELUDES Outdoor chicken egg 29 crust of ceps and girolles, fine chips of Cecina de León Beautiful oysters 33 local lemon cromesquis on a thin buckwheat biscuit Duck foie gras 35 poached in
More informationHOTEL ALFONSO XIII, A LUXURY COLLECTION HOTEL CHRISTMAS MENUS 2017/2018
HOTEL ALFONSO XIII, A LUXURY COLLECTION HOTEL CHRISTMAS MENUS 2017/2018 CHRISTMAS EVE MENU DINNER APPETISER Truffle parmentier Marinated cauliflower, baby squid, crunchy suckling pig with chanterelles
More informationShort for Allergens. Bon Appétit!
Short for Allergens Milk Lactose L Wheat Blé H Shellfish Crustacé S Celeriac Celeri C Mustard Moutarde SE Moulluscs Mollusque B Egg Oeuf E Almonds Amandes MA Sulfits Dioxide de Soufre SU Lupin Lupin LU
More informationW E L C O M E T O C I R E
W E L C O M E T O C I R E Our menu features only the freshest plus where possible local and organic produce. The dishes are prepared by using French and Western cooking techniques combined with some subtle
More informationSemi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson
More information2 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
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 informationMain courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)
3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast
More informationSUMMER 2017 PRELUDES NICOLAS RONDELLI
SUMMER 2017 PRELUDES Colored tomatoes and eggplant from Madam Campana 29 iced consommé and shaved summer truffle seasoned with Timut s pepper Outdoor chicken egg 33 Duck foie gras 35 poached in a provençale
More informationDeliSky VIP Jet Catering Menu
DeliSky VIP Jet Catering Menu AIRPORT Ukraine, Kiev - Zhulyany CONTACT catering@delisky.com +41 44 586 31 10 ORDER DETAILS Delivery Date: Delivery Time (LT): A/C Registration: Handling: Heating Equipment:
More informationA Hearty Welcome in Restaurant Riepe
A Hearty Welcome in Restaurant Riepe Apéritifs Crèmant d Alsace Brut, Sparkling Wine 0,1l 5,20 a tingly pleasure Glass of sparkling wine, own brand "Riepe s Privat Cuvée Langenbach 0,1l 3,60 Glass Prosecco
More informationHare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis
Our Gourmet Menu Hare fillet medallion with Foie Gras Quince pulp with saffron and grapes coulis Fried fillet of sole milling style Cauliflower with potato cylinder Foam perfumed with lime A dessert on
More informationNet prices - Including service
All our dishes are likely to contain allergens. A menu is at your disposal at the entrance of the restaurant. Our team is available for any information. Net prices - Including service THE CHEF S CARTE
More informationFestive MOMENTS. Holidays Take-Home Menu OPEN DAILY AS OF 8 A.M. INFORMATION : MOMENTSQEH.COM
Festive MOMENTS Holidays Take-Home Menu OPEN DAILY AS OF 8 A.M. INFORMATION : 514 954 2243 MOMENTSQEH.COM HOLIDAYS MENU 2015 All prices are before taxes................................................................................
More informationChefs 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 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationMenu 1 (minimum 8 people) Menu 2 (minimum 8 people) 38 not including VAT (10%) 33 not including VAT (10%) Starters. Starters. Mains (choose one):
www.gruparenal.com 33 Tuna belly with Raf tomatoes and Figueres onions Andalusian-style calamari with mustard tartare sauce Angry potatoes (fried potatoes with a spicy sauce) Steamed mussels Toasted flatbread
More informationSalad. Foie Gras. Appetizers
Salad Organic Salad Early Fall Garden Salad Homemade Dressing Rocket Salad Sun Dried Sweet Plum Tomato Classic French Dressing Foie Gras Pan Seared Duck Foie Gras Caramelized Green Apples Lemongrass Wild
More informationCHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert
MENU 4 SERVICES Starter Fish Meat Dessert 37 WEEKDAYS ONLY (excluding public holidays) Starter & Main or Main & Dessert CHILDREN S MENU (4-11 ) Starter Egg mayonnaise or Tomato salad Main with fries or
More informationÀ la carte. Entrées - Starters. Huîtres fines de Claire 6 pc 12 Oysters Fines de Claire
À la carte Entrées - Starters Huîtres fines de Claire 6 pc 12 Oysters Fines de Claire 6 pc Saumon fumé au foin de Crau, msse au fromage blanc 12 Smoked Salmon with Cream Cheese Msse Tempura de Crabe m,
More informationHors d Oeuvres de la Maison
Hors d Oeuvres de la Maison Pâtes à la Truffe 35 Homemade pasta served with julienne of Summer truffles (V) Blinis au Saumon Fumé et Caviar 39 Mini Pancake topped with sour cream, peachwood smoked salmon
More informationMr & Mrs SET MENUS. 638 RMB Per Guest
Mr & Mrs SET MENUS A choice of balanced menus for 2 guests to share. (Do not hesitate to ask your waiter suggestions for a 3rd guest) To be used as such, or as a guideline to compose your own balanced
More informationMENU. 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
More informationPRACTICAL INFORMATION
PRACTICAL INFORMATION menus are available from 15 people Menu prices offer a reduction of around 15% compared with à la carte prices. We offer multiple-choice formulas and ask you to select the same menu
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
More informationTAPAS REFRESHING DISHES
TAPAS Fresh Oyster or Escabeche Tsarskaya nº.2 (2 pieces) Jamón Ibérico de Bellota Ibérico ham on the bread with tomato (5 pieces) $ 26.00 L Escala Anchovies cured anchovies on the bread with tomato (5
More informationSoups. Portobello with Truffle Cappuccino and Duck Foie Gras 14
Soups Portobello with Truffle Cappuccino and Duck Foie Gras 14 Portobello Mushroom Cream with Duck liver sautéed Topped with Duck liver Espuma as a Capuccino Gratinated Onion Soup 9 Traditional and delicious
More informationSeasonal leaf salads with butter-croutons, CHF sprouts and cherry-tomatoes
Cold starters Seasonal leaf salads with butter-croutons, CHF 13.00 sprouts and cherry-tomatoes Romaine lettuce salad with Caesar Dressing, CHF 14.00 garlic-bread chips and minced organic egg Salad of Ramati
More informationCauliflower Soup with Sautéed French Morels RM Black Truffle Oil
At the outset Cauliflower Soup with Sautéed French Morels RM 29.90 Black Truffle Oil French Petite Pois Soup with Hokkaido Scallop RM 35.00 Beef Bacon, sautéed peas. Lobster Bisque Soup RM 39.90 Lobster
More information2017/2018 WEDDING DOSSIER
2017/2018 WEDDING DOSSIER INDEX WHY SHOULD YOU MARRY AT HOTEL SUITE VILLA MARÍA? 4 THE CEREMONY 5 HSVM WEDDING 6 PREPARE YOUR MENU 10 OPEN BAR 15 INTIMATE WEDDING 16 THANK YOU! 18 COMMERCIAL DEPARTMENT
More informationMoor Lane Arkendale Knaresborough HG5 0QT
ALLERGEN GUIDE The following guide provides information on the common allergens present in our dishes and also contains sections recommending dishes for those avoiding wheat and diary. These recommended
More informationOysters. Shellfish. Fines For 6. Les Creuses For 6. Les Spéciales Par 6. Flats Par 6. Fines de Claire Marennes Oléron... N 3 17,40
Oysters Fines For 6 Fines de Claire Marennes Oléron... N 3 17,40... N 2 21,60 Les Creuses For 6 Normandy Huîtres de pleine mer... N 3 16,80 Brittany Pascal Magné... N 3 16,50 Laurence Mahéo «La Maison
More informationSomething to whet your appetite. Appetizers Tapitas
PRIZE JOSE LUS BARRIONUEVO 2015 Something to whet your appetite 1. Fresh kings prawns, cooked to perfection! (Bahía de Málaga)... 18.00 2. Iberian ham, from free range, acorn fed pigs... 21.00 3. Cured
More informationLet me in, let me in, little pig or I'll huff and I'll puff and I'll blow your house in!
Let me in, let me in, little pig or I'll huff and I'll puff and I'll blow your house in! WHY USE CULINARY CONCEPTS AS A CORSET RATHER THAN AS A VALUE? Why take for granted that what we do is correct? We
More informationChef : Benoît Witz and his team. «Living well, looking good». The light and refined cuisine offers a subtle blend of wellness and gastronomy.
Chef : Benoît Witz and his team «Living well, looking good». The light and refined cuisine offers a subtle blend of wellness and gastronomy. by Benoît Witz : Cereals, vegetables and fruits «Terre de Monaco»
More informationslow food and km. 0 philosophy local produce healthy meals with flavour 100% certified organic meat of national origin organic vegetables
In line with our ecological, sustainable principles, we serves food prepared with a slow food and km. 0 philosophy. Food based on our devotion to local produce and our commitment to offering you healthy
More informationSAMPLE DAY DELEGATE MENU
EVENTS MENU SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken
More informationgrilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,
More informationBistrot de Venise. Venezia
Bistrot de Venise Venezia est. 1993 Aperitif Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Metodo Classico Buvoli Pinot Nero 10,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G.
More informationCaviar Maison Kaviari
MENU Caviar Maison Kaviari En-k Acipenser Transmontanus 15 g White Esturgeon Acipenser Transmontanus 30 g White Esturgeon Acipenser Transmontanus 50 g Baeri Fermier Francaises Acipenser Baeri 30 g Baeri
More information