Envy tasting menu 4/5 course
|
|
- Marylou Sherman
- 5 years ago
- Views:
Transcription
1 At Envy, it's all about tasting, a lot of tasting whether it is food or drinks! The dishes are small in size, but can be shared so you can order and taste as much as you would like. A little bit of charcuterie, some cold and warm dishes and maybe a few pieces of nice cheese and a dessert to complete your dinner. Of course you can always order more or start all over again! The food has a high standard but is served in an informal setting. No traditional table linen, no formal staff. We offer a nonpretentious feel-good vibe in which every food lover will feel at home. If you cannot choose from our menu, it is possible to order a 4/5 course tasting menu or our chefs selection and let our chefs Richard and Floris surprise you tonight Luxury tasting menu composed by our chef, in which every aspect of the à la carte menu is presented. The ideal way to indulge in the Envy experience. (whole table only) pp. Envy tasting menu 4/5 course / pp. 4 or 5 course menu composed by the chef. Combination of: 3 deli meats, 1 cold dish and 2 warm dishes. As for the 4 th course, you can choose between dessert or 3 kinds of cheese. With the 5 course menu, you will get both. (whole table only)
2 Quick start Envy Appetizer 8.50 Different structures of Parmesan Envy Bread Bread with truffle mayonnaise and olive oil 4.00 Oysters p.p. Zeeuwse Creuses Dutch wild oyser, large and brackish to taste 3.50 Zeeuwse Platte Dutch glory, Fleshy and full on flavour 5.50 Cold cuts - portion, 40 grams Mortadella Bologna 5.50 A young soft Italian sausage with a hint of pistachio Bresaola della Valtellina 5.50 Thin sliced, dried and salted beef from the region of Lombardy Salame Ventricina 4.75 A pleasant spicy, peppery salami Lardo di colonnata 4.75 White bacon that has ripened in marble basins with rosemary, cinnamon and pepper Salame Nostrano 5.00 A classic salami with different kinds of spices Prosciutto di Parma 4.75 Ham from the Parma region that has ripened for 16 months or more Salame Verona 5.50 Has a fine structure with a slightly garlic taste Jamon Iberico 5 J 'Sanchez Romero Carvajal' Ham with a delicate, soft and nutty taste Jamon Joselito Super shoulder ham from pure bloodline Iberico pork
3 Envy delicacies Steak tartare with green herbs, vinaigrette of wheat grass & a quail egg Zeeuwse Platte oyster, turnip-cabbage, onion, yogurt & sambai Mackerel, North Sea Crab, Spanish radish & lime-yogurt Pork belly with carrot, cabbage, spicy cream & orange Prawn tartar, garlic, soybean, celeriac & lardo Sea bass with celeriac, boletus & fermented garlic Sole, scallops, samphire, watercress & squid risotto Mussels and razor clam marinated in ginger beer, orange & salty spices Foie gras with caramelized apple, tarragon & citrus Boletus with anise, mushroom, miso & nori Pike perch with salsify, brandade, pancetta & Pernod Anjou pigeon with corn, chestnut, apricot & sherry Veal loin with artichoke, black olives, tomato & beurre noisette with balcamico Short rib, crème of Jerusalem artichoke & Madeira jus
4 Envy s cheeses - portion, 40 grams Kijsrood 5.75 (Holland, Ransdorp, processed, red culture, cow) This cheese is made of milk from a rare Dutch breed called witkrik. The cheese has a mild cream structure and a slightly sharp flavour. Taleggio di Grotta 5.50 (Italy, Lombardy, thermized, red culture, cow ) Semi-hard cheese. The cheese matures at least 60 days in caves. This results in extra cultures and its specific taste. Pierre Robert 6.75 (France, Seine et Marne, unprocessed, white culture, cow) A triple crème cheese that has been enriched with crème fraiche. This rather mild cheese has a creamy texture and a taste that reminds of mushrooms and straw. Tynjetaler 5.50 (Holland, Tynje, unprocessed, hard cheese, cow) Made on the farm De Gelder in Tynje. A beautiful Dutch cheese, soft and creamy in taste. The cheese has similarities with the Swiss Emmenthaler. It has a sweet taste, with a nutty touch and a slightly spicy character. Saint Agur 6.25 (France, Auvergne, processed, blue culture, soft, cow) This French blue vein is characterized by its soft, creamy structure and its spicy blue taste. Because of the preparation with cow's milk, the cheese is milder than Roquefort. The milk preparation of Saint Agur is submitted by 300 peasants from the Auvergne. Comté 6.50 (France, Jura, unprocessed, hard cheese, cow) This cheese was already made by the Celts in the mountains of Jura. It is famous for its spiciness and hints of nuts. This cheese matures in the caves of the mountains which have an ideal microclimate, excellent for the maturing of cheeses. Bouygette 6.75 (France, Pyrenees, unprocessed, soft, goat) From the farm La colline aux chevres in the region Garrigues in southern France. The farm is well known for its healthy herd. The cheese is made of very fresh unprocessed goat milk. It has a soft and pure taste with a hint of rosemary. After it s formed by hand, it is dried for 24 hours in linen. Oude Geitenkaas 6.25 (Holland, Rouveen, processed, hard, goat) This cheese ages for at least ten months. This results in a light orange colour and small crystals. A nice example of a typical Dutch goat cheese.
5 Envy desserts Granité of pear and gel of pear/lime 6.00 Bounty bonbon, coconut powder and chocolate crumble 8.00 Domaine Pouderoux, Hors d Age, 15ans (FRA) Grenache Noir Nutella, chocolate, cashew & rice 8.00 Domaine Pouderoux, Hors d Age, 15ans (FRA) Grenache Noir Granola, honey, Pierre Robert & apple syrup 8.00 Suggestie; Cypres de Climens, Climens a Barsac, sauternes Semilion Envy Dessert, let us surprise you 7.00 Ask for our special liqueurs and spirits to be served with your coffee.
Christmas PRIVATE DINING
SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
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 informationChristmas PRIVATE DINING
CT LR PC KL SET MENUS FESTIVE OPTIONS: Kelly Bronze Trukey, Chestnut Stuffing, Pigs in Blankets, Turkey Beurre Noisette Sauce, Richard Corrigan Christmas Pudding with Brandy Butter When added to the lunch
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 informationsmall plates CRISPY PORK BELLY $13 Triple-cooked pork belly, pickled daikon & pineapple, served with an Asian dip
FOOD Tess has an open-concept kitchen for our team of young, local chefs to showcase their talent. Our simple but modern menu features a combination of small, medium and large plate servings that are ideal
More informationBon Appétit. Kent Sullivan, Chef de Cuisine David Bloom, Maître d Hôtel
Welcome to the Point Revolving Restaurant where our aim is to present a combination of classic French dishes enhanced by modern technique. Only the finest Tasmanian produce is chosen to create exquisitely
More informationDear guest, Welcome to Restaurant Savarin.
Dear guest, Welcome to Restaurant Savarin. Besides enjoying our gourmet food, we also value the environment and organic ingredients. You will find various symbols on the menu. In this way we want to show
More informationFROM OUR CHARCUTERIE
FROM OUR CHARCUTERIE ASH & ELM PLATTER House-Cured Beef Pastrami, House-Smoked Pork Loin, Air-Dried Rolled Pork Belly, Cold-Roasted Beef and Pressé de Foie Gras with Smoked Duck Small 24 / Large 42 ITALIAN
More informationJanuar og Februar course menu
3-course menu Starters: Salted cod, oysters, parsley, cucumber, cabbage Tartare of beef tenderloin, lingonberry, tarragon, pickled celery, foie gras. Fried scallops, cauliflower, smoked mayo, dill. Fried
More informationTia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B
Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
More informationWelcome to Restaurant Noble, where my team and I want to surprise you with our culinary
Dear guest, Welcome to Restaurant Noble, where my team and I want to surprise you with our culinary knowledge and enthusiasm. I am proud to present our new menu, with a wealth of beautiful dishes, combining
More informationME E T I N G S, I N C E N T I V E S, C O N F E R E N C E S & E V E N T S M E N U S
D A I L Y B U F F E T L U N C H M E N U S Available to delegates on inclusive rates. M O N D AY T U E S D AY W E D N E S D AY T H U R S D AY F R I D AY Sautéed Strips of Beef Fillet in a Brandy and Peppercorn
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 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 informationMentaiko Fries $14 Crispy Fries Mentaiko Sauce Tobiko. Chorizo Fries $14 Crispy Fries Chorizo Iberico Fried Egg
Starters Culinary Fresh Shucked Oysters (1 2 Dozen) $22 (1 Dozen) $42 Lemon Wedge Homemade Mignonette NZ Little Neck Clams $12 Steamed Little Neck Clams White wine Garlic Herbs Garlic Prawns $12 Grill
More informationTurbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50
Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted
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 informationValentines Day Menu. 2 Course Menu $ Course Menu $ 95
Valentines Day Menu 2 Course Menu $ 75 3 Course Menu $ 95 *Please note there is a 1.5% surcharge for Visa & MasterCard. A 2.25% surcharge applies for American Express *Servings for paired wines are 75ml
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 informationAppetizers lunch. Truffle fries 5,00 Fresh fries with truffle mayonnaise and Grana Padano
Appetizers lunch Hereby the menu with the listed allergens, nevertheless we always advise you to pass on your allergies to us so that the chef can carefully handle your request. Olive selection 3,50 Mix
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 informationMenu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva
Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS By Chef Osvalde Silva In Louro Restaurant, as often as possible, we use the freshest local products to prepare our dishes, our aromatic herbs
More informationWELCOME, THANK YOU FOR JOINING US.
WELCOME, THANK YOU FOR JOINING US. CONTINENTAL BREAKFAST 6am - 10am Please note our Continental Breakfast menu can be found in your in-room tablet, KeyPR, or by viewing your in-room door knob menu. IN-ROOM
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 informationANZU Restaurant and Bar
ANZU Restaurant and Bar Group Breakfast & Lunch Menus Spring & Summer 2015 ANZU Breakfast Buffet THIS BREAKFAST BUFFET IS AVAILABLE 6:30AM-10:30 MONDAY SATURDAY 6:30AM-1:00PM ON SUNDAYS FRUIT JUICE, COFFEE
More informationCATALUNYA SIGNATURE TAPAS
RESTAURANT MENU PRODUCT OF CATALUNYA SIGNATURE TAPAS SPHERICAL OLIVES A distinctive approach to Spanish olives. Have them in one bite and watch out for the pit! PA AMB TOMÀQUET Your first introduction
More informationBrioche French Toast 16 strawberries, maple syrup. Buttermilk Pancakes 16 seasonal jam, maple syrup
BREAKFAST GROUNDWORK COFFEE & TEA SACHETS Fresh Brewed regular or decaf 5 Cappuccino, Espresso, Latte 6 Chamomile herbal 6 Jasmine Pearls green 6 English Breakfast assam black 6 Peppermint 6 SMOOTHIES
More informationMENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45
MENU WINTER VEGETABLES Winter Vegetables 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 raw Langoustines
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 informationEntree menu. Local Miso Custard, White Soy Poached Murray Cod, Daikon Radish, Konbu Salt, Shellfish Consommé
Entree menu Local Miso Custard, White Soy Poached Murray Cod, Daikon Radish, Konbu Salt, Shellfish Consommé 62 degree Soft Cooked Organic Duck Egg, Smoked Ham Hock, Pea Puree Avocado Cannelloni, Harvey
More informationAvocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16. Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18
Dinner Menu First Course Tuna Salmon Tartare Avocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16 De la Mer From the Sea Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18 Parisian Gnocchi
More informationAll menus from this section include freshly baked breads, butter, regular and decaffeinated coffee, teas and herbal infusions.
Reception Menus All menus from this section include freshly baked breads, butter, regular and decaffeinated coffee, teas and herbal infusions. The Evening Reception $70 (minimum 30 persons or add $5 per
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 informationSpring menus. March June. Soup of young carrots Paillette. Roasted breast of corn poulard on wild garlic noodles Vegetable garnish
Four seasons menus Spring menus March June Spring menu I Soup of young carrots Paillette Fr. 38.00 per person Roasted breast of corn poulard on wild garlic noodles Vegetable garnish Fruit salad with elderflowers
More informationValentine s Experience
Valentine s Experience 7 Courses menu THB 4,700 LOBSTER Lobster Lemon Grass Ginger Pomelo Shimeji OYSTER Oyster Cranberry Bone Marrow Parsley SCALLOPS Pan Seared Scallops Radish Black Garlic Citrus * SOLE
More informationCHRISTMAS AND NEW YEAR
CHRISTMAS AND NEW YEAR Book your table today 01423 505041 info@harrogatebrasserie.co.uk Christmas Party Menu Available Friday 30th November to Sunday 23rd December. To Start Spiced Cauliflower Soup, Curried
More informationLOS ANGELES AREA CATERING MENU
LOS ANGELES AREA CATERING MENU BREAKFAST Minimum of 10 people $16.00 per person Assorted Pastries and Croissants Granola and Strauss Farm Organic Yogurt Whipped Butter and Cream Cheese Preserves and Fresh
More informationComte. Pair with: Your favourite Australian Sauvignon Blanc or dry white wine
Comte Milk type: Cow s milk Country of Origin: France Pair with: Your favourite Australian Sauvignon Blanc or dry white wine This large cheese from the Jura Mountains in the south east of France, near
More information350 YEARS of HERITAGE
350 YEARS of HERITAGE When a house is as beautiful as this, it s only right that it has been at the centre of so many moments in history. With distinguished guests from Queen Victoria to Winston Churchill,
More informationChristmas at Saphyre. a magical experience! AVAILABLE FOR PRIVATE PARTIES & GROUP BOOKINGS
Christmas at Saphyre a magical experience! AVAILABLE FOR PRIVATE PARTIES & GROUP BOOKINGS Celebrate the Festive season Saphyre style Christmas a magical time in the calendar. It s a time to bring people
More informationMenu. 2 Course Menu $ Course Menu $ Course Chefs Vegetarian Tasting Menu $ 95 With Paired Wines $ 155
Menu 2 Course Menu $ 75 3 Course Menu $ 95 5 Course Chefs Vegetarian Tasting Menu $ 95 With Paired Wines $ 155 5 Course Chefs Tasting Menu $ 120 - With paired wines $ 180 (Minimum 2 Hours) 7 Course Chefs
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 informationFOOD STATIONS EACH STATION $20 per guest CAVIAR STATION To be priced per enquiry Minimum 50 Guests, available with Canapé & Buffet Packages
CATERING CANAPES GOLD PACKAGE $70 per guest 3 Cold, 2 Warm, 1 Substantial, 1 Dessert PLATINUM PACKAGE $100 per guest 4 Cold, 4 Warm, 2 Substantials, 1 Dessert ELITE PACKAGE $125 per guest 5 Cold, 4 warm,
More informationAntipasti. Appetizer. Triglietta Con vellutata di Piselli & Consommé di Vongole red mullet, green peas and clams consommé 16.00
Antipasti Appetizer Petto di Piccione con Tapenade di Tartufo Nero & Arancia Confettata pan fried pigeon breast, truffle tapenade, grilled fennel on comfits orange salad 25.00 Triglietta Con vellutata
More informationHot & Cold Cycle Dinner Buffet. (Minimum 15 guests) Chef s Soup of the Day. Chef s Choice of Two Hot Entrée Items. 1 Vegetarian Entree
SAMPLE DINNER MENUS All our menus are made with the healthiest choices, quality food, and Platinum Service. FLIK s mission is to support sustainable, nourishing food, made with fresh ingredients that are
More informationInfinitely Xara Wedding Reception Menus and All-Inclusive Package 2018, 2019, 2020
Infinitely Xara Wedding Reception Menus and All-Inclusive Package 2018, 2019, 2020 BRONZE MENU Asparagus Bavarios with Boiled Quail Egg and Grana Shavings Compressed Figs and Chevre Mousse on Croute Salmon
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 informationR E B E T S A R O C I A M E N E S T T R O F A D G A S THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE
F A D G A S E S T T R O R E B E T S A R O C I A M E N U L THE SHARING OF FOOD IS THE BASIS OF SOCIAL LIFE CG CONTAINS GLUTEN CN CONTAINS NUTS CD CONTAINS DAIRY CONTAINS EGGS GA GLUTEN ADAPTABLE NA NUT
More informationRoyal Horticultural Halls
Royal Horticultural Halls summer quail breast salad with duck and foie gras apple BEAUTIFUL EAT! Lucy - Marketing Manager GREAT GREAT Pete - Manager shot of tomato consommé with pink diamond spheres and
More informationC h E E s E a N d C h a r C U t E r i E P l a t t E r s
M E N U PlattErs C h E E s E a N d C h a r C U t E r i E P l a t t E r s Solo Fromaggio (200 gr) Brie La Fontaine, Brezain de Savoie Smoked, Buche Chevre Blanche, Graviera Crete P.O.P, Gran Moravia, Fresh
More informationPre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
More informationStarters. Jerusalem Artichoke Velouté (v) Scented with white truffle oil Rabbit Livers. humus, red wine tossed rabbit livers, garlic focaccia
Starters Jerusalem Artichoke Velouté (v) Scented with white truffle oil 9.90 Rabbit Livers humus, red wine tossed rabbit livers, garlic focaccia 8.90 Calamari & Chorizo Salad calamari two ways, chorizo,
More informationA La Carte Menu Title
A La Carte Menu Assaggi: Plates designed for sharing A selection of Italian regional olives with Taralli biscuits 8 Sicilian white anchovy fillets and grissini 9 Piquillo peppers stuffed with mediterranean
More informationMenus. Starters. Starters
Menus of the ways that we make the experience bespoke is to price the individual courses rather than the whole menu, allowing you to create the perfect menu at a cost that suits you. and mains are split
More informationHome baked confit garlic bread (V) $12 Add cheese $3. Chilli and garlic pizza bread (V) $18. Tomato bruschetta pizza bread (V) $17
Starters Home baked confit garlic bread (V) $12 Add cheese $3 Chilli and garlic pizza bread (V) $18 Tomato bruschetta pizza bread (V) $17 Mediterranean olives marinated in extra virgin olive oil & herbs
More informationHERONS. Dinner Gluten Free. First Course. Beef Tartare Quail Egg, Pine nuts, Horseradish, Beet-Dashi
Dinner Gluten Free First Course Beef Tartare Quail Egg, Pine nuts, Horseradish, Beet-Dashi D Anjou Pear Salad Radicchio, Pomegranate, Country Ham, Pecan Celery Root Custard Tapioca, Crispy Potato, Celery,
More informationL U N C H MENU {1} S T A R TERS. 1. Smoked cheese custard, with onion soup Mediterranean calamari fritti, tartar sauce 11.
MENU MENU {1} S T A R TERS 1. Smoked cheese custard, with onion soup 8.5 2. Mediterranean calamari fritti, tartar sauce 11.5 3. Pot of fresh shellfish, basil and kaffir lime 11.5 4. Chicken and truffled
More informationwith shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
Raakani APPETIZER PAN FRIED HOKKAIDO SCALLOP with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers SALMON AND TUNA TARTARE with avocado black caviar, capers, fresh dill, shallot,
More informationRestaurant at The Moat House, Acton Trussell
A LA CARTE TO BEGIN RAVIOLI 7.00 Butternut squash and ricotta ravioli, roasted squash, squash velouté, chanterelles, truffled pecorino v PARFAIT 8.00 Chicken liver parfait, crispy onion, Seville orange
More informationLysine and Arginine Content of Foods
Lysine and Arginine Content of Foods - Diagnose-Me Page 1 of 6 Lysine and Arginine Content of Foods Lysine-Arginine Content and Ratios Weight (gm) Lys (mg) Arg (mg) Ratio Lys/Arg Margarine 14.1 9 3 3.000
More informationMARRIOTT CAFÉ Dinner Buffet Cycle 1
MARRIOTT CAFÉ Dinner Buffet Cycle 1 WESTERN HOT LINE Soup Cauliflower and bacon soup From the grill Sumac Spiced lamb cutlets Lemon thyme Game Farm spatchcock Crispy skinned Atlantic salmon fillet Garlic
More informationCHRISTMAS MENUS 3 Courses
CHRISTMAS MENUS 3 Courses Restaurants Bela Vita & Adega & Lisboa / Estoril rooms Cream of Potato Soup Mireille with Lebkuchen Foam and Balik Salmon Praline Bacalhau com Todos Fresh Codfish wrapped in a
More informationLIME LEAF CATERING CANAPES MENU 1
CANAPES MENU 1 Crisp flat bread with roast capsicum and garlic dip Spiced pumpkin, fetta & lentil sausage rolls Goats cheese and spinach tarts Sweet soy & Sriracha Chicken wrapped in nori Sweet potato
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 informationÀ LA CARTE SOUPS. Kentish watercress and Wye Valley asparagus vichyssoise 9.75 wild garlic aioli, seeded labneh and sourdough LUNCHES AND DINNERS
À LA CARTE LUNCHES AND DINNERS Enjoy the perfect private dining experience with beautifully presented and delicious food at the House of Lords. A duty manager and waiting staff will be assigned to your
More informationPLATTER SOUPS / STARTERS
PLATTER PRICE WINESTONE EXPRESS PLATTER FOR 1 S$22 Jamon Iberico De Cebo, Spanish Chorizo, Brie De Meaux, Tomme De Savoie Fermiere, Olives, Focaccia Bread, A Glass of House Pour Red Or White Wine SOUPS
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 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 informationDaily Fixed Menu Available Between 6pm 6:45pm
Daily Fixed Menu Available Between 6pm 6:45pm 28.00 per person Starter Wirral Watercress Panna Cotta Garnished with Vegetables, Leaves and Flowers All Locally Grown by Peter Jones Main Course Pan Fried
More informationOwner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
Manta works with local farmers and artisans to ensure the finest Australia produce is sourced for our customers. From 100% grass fed beef grown on the Rubis farm in Qld to the sustainable caught local
More informationFORMAL LUNCH & DINNER MENU
FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled
More informationSTARTER. Our culinary team will be happy to cater to any of your special dietary considerations.
STARTER Yellow Fin Tuna Tartare Sandwich Caviar Tomato Jelly Avocado Parsley Dust S // 750 Terrine of Foie Gras Green Apple Jelly Madeira Wine Sauce // 950 Buffalo Mozzarella Oven-roasted Tomato Basil
More informationI m dreaming of a red Christmas
C H R I S T M A S A N D N E W Y E A R 2 0 1 6 I m dreaming of a red Christmas Red Hall Hotel, Manchester Road, Walmersley, Bury, Lancashire BL9 5NA Tel: (01706) 822476 Fax: (01706) 828086 Email: info@red-hall.co.uk
More informationIngredients of the Season
May Lunch Menu Ingredients of the Season CARABINEROS PRAWNS STURIA CAVIAR LAVENDER SORREL TAJIMA WAGYU Firm texture, beautiful Carabineros are a large deep-sea prawn species known to the Spanish and Portuguese
More informationNEW YEAR S EVE BUFFET DINNER
31 st Selection of Hors d oeuvres Sautéed Wild Mushroom Salad, Truffle and Herb Sauce Thai Pomelo Salad, Beef, Spicy Lemongrass Vinaigrette Mango and Prawn Salad, Pink Cocktail Marinated Beef Shin, Jellyfish,
More informationWedding Buffet Luncheon
Wedding Buffet Luncheon Exclusive offers with a minimum attendance of 50 persons: Chocolate world with assortment of heart-shaped chocolates in pink, red and white, chocolate pop cakes, chocolates with
More informationDear client, Enjoy your meal! As an aperitif we recommend: Kir Royal 4.50 Crème de cassis with sparkling wine
Dear client, At Anno Domini s we purchase only the best ingredients and cook professionally, with the greatest care. You will find a selection of Spanish, Italian and French wines, as well as famous aperitifs,
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 informationO L O R O S O. m e n u s
O L O R O S O m e n u s our menus At Oloroso we are passionate about our food. We use only the finest ingredients that Scotland s wonderful larder has to offer. By sourcing our food locally and using the
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 informationGREEN SALADS. $8.00 lb.
As a guideline for ordering we suggest the following: For Pasta, Meat, Veal, Chicken, Fish and Seafood Entrees: 12 people order 4 lbs. 20 people order 7 lbs. 30 people order 10 lbs. 50 people order 17
More information1,980 THE 5 SENSI MENU. Sensi Caprese. Pan Roasted Mediterranean Sea Bass. Beef Carpaccio. Like a 'Rossini' Beef Tenderloin.
THE 5 SENSI MENU 1,980 ++ Sensi Caprese Stracciatella Veloute,tomato Mousse, Tomato Sponge, Balsamic Pearls, Basil Foam Beef Carpaccio Truffle Mayonnaise, Parmesan, Mustard Cress Pickled Mushroom, Truffle
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 informationCustom Receptions. Cocktail Reception Passed Appetizers
Custom Receptions Cocktail Reception Passed Appetizers Choice of Three: $ Choice of Four: $18 per person Choice of Five: $ 21 per person Hors d oeuvre pricing is based on 1.5 pieces per person for 1 hour
More informationSOUPS SIGNATURE DISH VEGETARIAN CONTAINS PORK CONTAIN ALCOHOL
APPETIZERS TUNA Nagasaki prefecture, Nagasaki, Japan 1,100 Grilled Tuna tataki served with Tuna Royale Crispy filo pastry / basil / olives from Nyon Organic tomatoes from the South of Thailand LOBSTER
More informationWedding Menus. E: W: T:
Wedding Menus E: info@makeitperfect.co.uk W: www.makeitperfect.co.uk T: 07597529357 201 1 P a g e We have a fantastic and varied menu choice that can be tailored to meet your specific requirements. With
More informationGRAZING MENU. Mt Zero Manzanilla, main ridge blonde kalamatas & sicilian greens Rosemary, orange zest, garlic & bay leaves
GRAZING MENU B R E A D S Caramelised shallot, black olive & white sourdough loaves Rye loaves, rustic ciabatta & fennel seed baguettes Cultured butter, pink river salt & local olive oil $3.50 per person
More informationWEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables
WEDDING MENU ONE STARTERS Roasted Tomato and Red Pepper Soup Finished with Coriander Oil Ham Hock and Pigeon Terrine Soured Vegetables Goat Cheese Mousse, Walnut Crumble, Pickled Vegetables Char-grilled
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 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 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 informationFreshly Shucked Lombok Oysters 30 Chili, lime, lemon, daikon & sesame sauce
SALADS, STARTERS & SNACKS Freshly Shucked Lombok Oysters 30 Chili, lime, lemon, daikon & sesame sauce Bedugul Tomato & Cucumber Salad 95 Compressed Japanese cucumbers, ponzu, soft tofu Warm Chicken Mousse
More informationTO SHARE. 15 each. * Please inform our Ambassadors if you have any dietary requirements. Cold Cuts 28 with pickles & wood fired bread
TO SHARE Cold Cuts 28 with pickles & wood fired bread Prosciutto di San Daniele Dry-cured ham from Venice Finocchiona Tuscan salami Jamón Serrano Spanish dry-cured ham Chorizo Spanish pork sausage with
More informationStart Mud crab salad compressed melon green horseradish macadamia granola. Entree Seared scallops ash smoked bacon creamed labna pomegranate oat crumb
TASTE OF CHRISTMAS PLATED PACKAGE For the table Cob loaf house churned rose butter Start Mud crab salad compressed melon green horseradish macadamia granola Entree Seared scallops ash smoked bacon creamed
More informationBanqueting Menu THE GROVE
THE GROVE Banqueting Menu OPTION 1 72 PER PERSON PLEASE SELECT THE SAME STARTER, MAIN COURSE AND DESSERT FOR YOUR ENTIRE PARTY TOGETHER WITH A VEGETARIAN OPTION. STARTERS Cured salmon mi-cuit with dill
More informationFreshly shucked Sydney rock 4.5 ea Pacific oysters Sydney rock oysters Red wine and shallot vinaigrette
Starters Freshly shucked Sydney rock 4.5 ea Pacific oysters Sydney rock oysters Red wine and shallot vinaigrette 5 ea Pea velouté 27 Fresh peas, lemon crème fraiche, potato (v) (L) (n) Seared scallops
More informationSignature Kitchens Fabulicious Lunch Menu
EXECUTIVE CHEF ~ CHRIS SMYTHE 'Using the finest local and regional ingredients' Signature Kitchens Fabulicious Lunch Menu *Please Choose 2 Courses for $25 or Add a 3 rd Course for a $7 Supplement Appetizer:
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 informationStarters. Vegetarian. Seasonal vegetables à la grecque, watercress and micro leaf salad Tomato and basil tart, parmesan, rocket and balsamic
55.00 per person which includes your selection of a starter, a main and a dessert and includes coffee/tea and petit fours. Intermediate Soup 4.95 Sorbet 4.95 Savoury 5.95 Cheese 7.95 (you may have this
More informationVICTORIA PARK BISTRO SPRING FOOD MENU
VICTORIA PARK BISTRO SPRING FOOD MENU ROTISSERIE KITCHEN Available Wednesday to Sunday, for Lunch and Dinner. Rolled pork roast served with herbed mixed potatoes, green leaf salad, caramelised apple sauce,
More information