MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48
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1 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 raw Langoustines and the Gold Caviar (30g) Cocktail 110 * * * LANGOUSTINES Sliced cooked and raw Langoustines with Pink Grapefruit and Elder Blossom 60 FROG S LEGS Frog s Legs with Tomato, Herbs and Ciander Seeds 48 GAMBAS Gambas Carabineros with Oriental Flavours 78
2 MENU TURBOT Turbot Confit in Vanilla Butter, with Black Rice and Shellfish 50 SEA BASS Line-caught Sea Bass in a Salt Crust, with Grain Salad, F Two Persons 110 and Aubocassa Olive Oil with Tarragon * * * SUCKLING PORK Crispy Suckling Pk with Sweet Woodruff, Reduced Jus, F two persons 108 and Gnocchi with Ricotta VEAL Veal Chop Transparency with Fondant Potatoes F Two Persons 108 and Chanterelles SWEETBREADS Veal Sweetbreads with Sweetcn, Parmesan and Lemongrass 51 WAGYU BEEF Prim-cut of Wagyu Beef 8 Degrees, with Pont-Neuf Potatoes and Chon sauce 99 LAMB Rack of Lamb in a Herb Crust, with Vegetable Tajine F Two Persons 108 and Reduced Jus Our meat igins: Poultry, Offal, Veal, and Lamb : France Wagyu Beef : New Zealand
3 * * * CHEESE Selection of cheese by Maître Bernard Antony 25 * * * DESSERT CORNER RETURN FROM THE FOREST Azelia Chocolate Mousse with Spruce Meringue, Cep Mushroom Ice Cream COFFEE Opéra Gateau with a twist Lalique Style, Roasted Barley Ice Cream RUM Rum Baba FIG Violet figs, reduced Pinot noir Jus, Creamy Gentian, Citrus Fruits Sbet PEAR Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet APPLE Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream CHOCOLATE Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts All our desserts are priced at 22
4 SIGNATURE MENU Please choose same menu f all guest Wake up the Taste Buds Around the Autumn Squashes Gold Caviar, Seriola Tartare with creamy Celeriac, Buckwheat Blinis (20gr of Caviar: + 31 ) Marinated raw Scallops and Goose Foie Gras, Artichoke Salad with Truffle A Creation of the 2000 s Small Sole roasted, Angelica, foamy Beurre Noisette Potato and black Truffle Cappuccino A panful of Autumn Fruits and Vegetables, reduced Juice with Budspruces Flavours Roe Deer of our Regions, Sun Artichokes Cheesecake, Pear, reduced Jus with an Infusion of fermented Lemon Dessert Sweet Signature In addition to your meal: Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18
5 VEGETAL MENU Please choose same menu f all guest Wake up the Taste Buds Around the Autumn Squashes Pressed Beetroot with Hibiscus and its Salad with Elderflower Vinaigrette Risotto Back from Sappo Red Cabbage Ravioli, creamy Alsatian Mustard, Grated Carob Cappuccino of Potato and Barrikass Mini Cauliflower with a 2018 Version of the Sauce Vierge Stewpot of Autumn Fruits and Vegetables, reduced Juice with Budspruces Flavours Dessert Sweet Signature 149 In addition to your meal: - Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18
6 CREATION MENU Please choose same menu f all guest. Waking up the Taste Buds Around the Autumn Squashes 130 th Lalique Anniversary Swallow Birds : Goose Foie Gras in an Autumnal Style Like a Masterpiece of Damien Hirst : Fruits and Vegetables with Elderflower and Tansy Veal Carpaccio, Feta, Granny Smith Char slowly candied, Almonds, Vinaigrette of Buds of Spruce Blue Lobster Chartreuse Piña Colada The Keys to a Sauerkraut Roasted Pigeon Breast, Endives Tarte Tatin, Kumquat, reduced Jus with green Cardamom Rabbit Shoulder candied 16 hours, Parsnip and Cacao Veal Fillet crusted with Brioche, Pumpkin in a Carbonara Style, Jus with Seeds of Fenugreek Potato and black Truffle Cappuccino Apple: Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream Pear: Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet Chocolate: Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts Sweet Signature F 4 Courses : 149 Or F 3 Courses (starter + main course + dessert) : 108 (Not including Friday and Saturday evenings, Sunday lunch, public holidays) In addition to your meal: - Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18
MENU. 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 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
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More informationTO START. DUCK FOIE GRAS PARFAIT Slow Cooked Duck Legs, Gizzards, Mandarin Jelly, Sweet and Sour Mini Fruit Salad and Homemade Mini Brioche
At Earth & Vine, our philosophy is simple. We want our dishes to be the best expression of the wonderful ingredients that we find right here on this Island. We ve forged great relationships with some of
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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 informationUnparalleled Elegance, Unforgettable Indulgence. Banqueting Menu
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More informationcanapés pg /2019 Collection (Version 1)
canapés pg. 1 2018/2019 Collection (Version 1) canapés canapes indicated with a * are included with our compliments. we recommend -6 bites per guest and remember to cater for your guest dietary needs.
More informationOur Autumn & Winter Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
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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 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 informationFOOD MENU. Malta A: E&T: MIRO.COM.MT
FOOD THE STORY Inspired by the world famous Spanish painter, sculptor and ceramicist Joan Miró, our menu has been purposely designed to explore new ways of dismantling traditional precepts of food, bringing
More informationGOURMAND AND AUTHENTIC EMOTIONS
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More informationGroups menu 17! - drinks not included
Groups menu 17! - drinks not included Smoked salmon salad with dill cream Onion pie, mixed salad with nuts Salad with goat cheese on Toast, flaved with honey Traditional "pâté en croute", grated carrots
More informationCANAPÉS (minimum 30 guests)
CANAPÉS (minimum 30 guests) Cold Vegetarian rice paper rolls (V, LG, DF) Freshly shucked oysters. lemon. tabasco (LG, DF) Steak tartare. sourdough Beetroot cured kingfish. smoked yoghurt (LG) Prosciutto.
More informationHOTELS DESIGNED TO SAY YES!
HOTELS DESIGNED TO SAY YES! 3-COURSE CHRISTMAS MENU APPETISER Lightly salted salmon, Christmas ham with oven-baked beetroot, venison roast with red onion jam, herring spread, shrimp salad on buttered bread
More informationCaesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing
Starters Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing Roast Salmon Pavé Fennel, Broad Bean & Watercress Salad, Crispy Capers, Lemon Gel Caprese
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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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bruntsfield bars, drafthouse, terrace & rooms CHRISTMAS & HOGMANAY 2018 christmas cheer we re dreaming of a black ivy christmas! We will be dishing up our local luxury take on the most wonderful time
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
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