The Lunch Menu. including three glasses of corresponding wines *** ***
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1 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 poached in olive oil with octopus, smoked bell pepper and emulsified octopus stock Fried breast of quail on saffron risotto, zucchini and gremolata Roe deer from the Bareiss hunting grounds Saddle of roe deer fried in wild aromatics with porcini mushrooms and lemon thyme Leg of roe deer poached in pinot noir on creamed porcini mushrooms Assorted cheese from the trolley Chocolate tartlet with forest blueberries and elderflower granita Friandises Confiserie & pralines from the trolley 225
2 The Summer Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Kingfish flavoured with lemon pepper and oregano on bull s heart tomato buffalo mozzarella and basil Fried angler fish with grilled green asparagus chanterelles and lovage Black Angus ox Fried rib steak with aubergine, rocket and pine kernels Sautéed beef fillet cubes with fregula sarda and rocket pest Assorted cheese from the trolley Apricots with curd, butter crumbles and apricot sorbet Friandises Confiserie & pralines from the trolley 185
3 The Lunch Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Kingfish flavoured with lemon pepper and oregano on bull s heart tomato buffalo mozzarella and basil Black Angus ox Fried rib steak with aubergine rocket and pine kernels Sautéed beef fillet cubes with fregula sarda and rocket pesto Apricots with curd, butter crumbles and apricot sorbet Friandises Confiserie & pralines from the trolley 115 including three glasses of corresponding wines 14 8
4 The Vegetarian Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouche Roasted focaccia with marinated bull s heart tomato buffalo mozzarella and basil Glazed silken tofu with fennel lettuce and crisp olives Grilled green asparagus with chanterelles and lovage Cassolette of aubergine with smoked bell pepper and rocket Porcini mushroom risotto with sautéed porcini mushrooms and lemon thyme Assorted cheese from the trolley Chocolate tartlet with forest blueberries and elderflower granita Friandises Confiserie & pralines from the trolley 185
5 Caviar Caviar and Balik salmon Tsar Nikolaj Balik salmon fillet Tsar Nikolaj with crème fraîche, blinis and, at your choice, with an exclusive 30 g caviar tin: Imperial caviar, China 112 large, firm grain, balanced aroma with tender and mild flavour Prunier St. James caviar, France 135 rich, characterful and distinct aroma with a creamy and yolky feeling on the tongue Beluga caviar, Iran 165 The king of caviars, large pearls, buttery, very fine aroma and unique consistence Starters Kingfish Grilled kingfish with Ponzu sauce 82 coriander and fermented cucumber Tartare of kingfish with buttermilk mousse and green apple Marinated kingfish with soy sauce glass noodles and shimeji mushrooms Goose foie gras Terrine of marbled goose liver 98 with salted caramel and port Tartlets of burnt goose liver cream and hazelnuts Goose liver praline with sesam and fried goose liver Goose liver rice with cocoa bean crumbles Breton lobster Warm Breton lobster 116 with grilled vegetables and porcini mushrooms Lobster tartare with avocado and clear gazpacho Lobster bisque with lobster ragout and smoked red bell pepper Soups Lettuce Light lettuce soup with sour cream 34 Cedro lemons and lemon thyme cream Coarse couscous with feta, lettuce and date cream Guinea fowl Essence of guinea fowl flavoured with Madeira 38 Poached breast of guinea fowl and chanterelles Hearts of lettuce with marinated herbed cottage cheese and chives
6 Fish - Caught off Breton - Sole Sole fried in croutons 92 with grilled water melon and samphire vinaigrette Fillet of sole with tabbouleh salad and garam masala Strips of sole with Provence almond cream and white tomato sauce Turbot Breton turbot poeléed with veal sauce and ox marrow on chanterelle purée 110 Confit of turbot with marinated tomatoes, old vinegar and roasted rye bread Fried turbot cubes with young leek chanterelles and lovage Angler fish to serve two Fried angler fish with fennel, crisp olives and rosemary 138 Mediterranean vegetables with aioli and saffron Meat Lamb grown on the Swabian Alb juniper moorland Fried lamb cutlet and lamb sweetbreads 92 with braised beans and gremolata Medallion of lamb gratinated with pine kernels on lovage risotto with artichokes Braised belly of lamb with Pimentón de la Vera and marinated rocket Alsatian pigeon Fried breast of pigeon 94 with braised shallots and tonka bean glaze Braised heart of cos lettuce with pigeon giblets and preserved cedro lemons Ragout of leg of pigeon with celery and elderflowers Ox Black Angus Fried ox fillet with grilled green asparagus 98 basil royale and barbeque glaze Braised cheek of ox with aubergine, aioli and buffalo mozzarella Marinated ox fillet with Ricotta basil pesto and rye bread crostini Kidney of milk-fed veal to serve two Kidney of milk-fed veal cooked in grease 130 with sautéed leaf spinach and shallot-and-balsamico glaze
7 Dessert by our Chef Pâtissiers Stefan Leitner Strawberry White Ivoire chocolate with strawberries 34 green apple and strawberry sorbet Cheesecake with strawberries in strawberry and lemon grass icing Strawberry praline with lemon thyme Cherry The cherry - Guanaja chocolate and cherries 34 Mascarpone cream with cherry ragout and cocoa bean streusel Sour cherry sorbet Curd Curd soufflé with pineapple and apricot sorbet 36 butter crumbles and Tahiti vanilla ice-cream
8 Raspberry 2018 Chocolate tartlets with raspberries 38 Tonka bean cream with raspberry sauce and almond cream Marinated raspberries with elderflower granita Raspberries on almond sablé with meringue and raspberry sorbet Praline nougat with raspberry sauce and Jivara Chantilly Dessertwines We have a good selection of wines to accompany your dessert. If you wish, by the glass. Cheese Assorted raw milk cheese on the trolley of the cheese makers Tourrette in Strasbourg, Tölzer Kasladen and Fritz Blomeyer from Berlin
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
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
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
More informationThe Tasting Menu in the Advent
The Tasting Menu in the Advent by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Carabinero shrimps with black rice chicory
More informationThe 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
More informationThe 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
More informationThe 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
More informationThe 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
More informationThe late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell
The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
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 *** *** 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 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 *** ***
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 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 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 Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
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More informationHYATT REGENCY THESSALONIKI. 13 th Thessaloniki-Peraia, Thessaloniki, T Thessaloniki.regency.hyatt.com
HYATT REGENCY THESSALONIKI 13 th Thessaloniki-Peraia, T+30 2310 401234 Food. Thoughtfully Sourced. Carefully Served. Chef Profile. CELEBRATE THE FESTIVE SEASON Our Partners Restaurant/Bars Shopping Hyatt
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 PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY
RESTAURANT DINING CHRISTMAS PARTY LUNCH CHRISTMAS PARTY DINNER 25 PER PERSON MONDAY THURSDAY 29.50 PER PERSON FRIDAY & SATURDAY 29.50 PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY Creamed
More informationLobster Bisque 15 Chunks of Caribbean rock lobster in a light creamy bisque with chives & sour cream.
Appetizers Amuse bouche bitterballs pre starter 14 On popular demand: our home made bitterballen, 8 pcs. They are served with today s sauce. (don t spoil your appetite) Lobster Bisque 15 Chunks of Caribbean
More informationBeverages. Drinks Selection per person. Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water
Sample wedding menus Beverages Drinks Selection 1 16.75 per person Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water Wedding Breakfast Half a bottle of
More informationFestive buffet. Served: Fennel cream soup with pancetta chips * * * Sheep s cheese marinated with herbs, pesto of dried tomatoes and rocket salad
buffets You may prefer a festive buffet as an alternative to a set menu. Take a look at some of our ideas. We will also be delighted to help you create YOUR personal buffet! Festive buffet Served: Fennel
More informationHbmb!Nfovt. Nfov!71! Consommé with custard royale. Leaf salad with balsamic dressing, stripss of bacon and bread croutons
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 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 informationF O O D & B E V E R A G E
F O O D & B E V E R A G E C O N T E N T S BREAKFAST COFFEE BREAKS SNACK BUFFET & MINI LUNCHEON LUNCH BOXES BUFFETS MENUS FINGER FOOD BEVERAGES Breakfast I Breakfast Coffe BreaksI Coffee Lunch Breaks &
More informationThe Mira Hong Kong Christmas Package Dinner Buffet Menu (I)
Dinner Buffet Menu (I) Homemade bread selection with butter SOUP Butternut squash velouté with cinnamon croutons APPETIZERS Fresh seasonal oysters with cocktail sauce and shallot red wine vinaigrette King
More informationInFormal Kitchen TASTES: PRODUCTS PREPARED AND RECOMMENDED BY OUR CHEFS JAMS, SAUCES, BREAD FIND MORE DETAILS IN THE MENU OR ASK OUR WAITERS
InFormal Kitchen TASTES: PRODUCTS PREPARED AND RECOMMENDED BY OUR CHEFS JAMS, SAUCES, BREAD FIND MORE DETAILS IN THE MENU OR ASK OUR WAITERS www.informalkitchen.pl www.facebook.com/informalkitchen/ @informal.kitchen
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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 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
More informationF r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df
P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra
More informationCanapés. 3 rochester park singapore phone
Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with
More informationW E D D I N G M E N U S
W E D D I N G M E N U S Menu Nr. 1 Roast beef with horseradish cream Brie cheese with red onion marmalade Seasonal fruit skewers SALADS Meat salad with chicken, potatoes and eggs Caesar salad with Parmesan
More informationNayla Wu Catering. Fish & Seafood. Fish
Fish & Seafood Fish Saffron & Coriander Fish Stew (gf) Trout en Papillot with Ginger & Galangel (gf) Red Mullet with Aubergine, Caper & Pine Nut Relish (gf) Red Mullet Baked with Rosemary & Wild Garlic
More informationBUFFET DINNERS. Fennel & Orange Salad Golden Raisins Citrus Honey Dressing. Butternut Squash Bisque Spiced Cream
2015 Holiday Menus BUFFET DINNERS All meals are served with our Regular & Decaffeinated Coffees and a Selection of Fine Teas. Buffets are for 50 or more people. A 25% surcharge applies for less than 50
More informationEntrees. We are happy to cater for any dietary requirements, please inform your wait staff. Public holiday surcharge $2.50 pp
Entrees House marinated olives and bread (V) $11.95 Toasted sourdough bread and butter French soupe a L oignon (V) $15.95 French onion soup with Gruyere and brioche croutons Soupe de Poisson $18.95 Lobster,
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