DOCSLIB.ORG

Handmade AURORA Bread. House Butter. Jamon Iberico Fifty Gram

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Handmade AURORA Bread. House Butter. Jamon Iberico Fifty Gram snacks. brot. I snacks. bread. handgemachtes dunkles AURORA brot. hausbutter. ACGEH 3.5 handmade AURORA bread. house butter. jamon iberico. fünfzig gramm. 19 jamon iberico fifty gram. französiche jahrgangs sardinen . ACG 19 french vintage sardine. kaviar. fünfzehn gramm. blinis. sauerrahm. ACG 24 kaviar fifteen gram. blinis. sour cream. vorspeisen. I starters. AURORA haussalat. mini gurke. getrocknete tomate. 16 kerne. hausdressing. CGHL AURORA house salad. mini cucumber. sundried tomatoes. kernels. house dressing. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 gegrillte avocado. tomatensalat. 13-jähriger balsamico.O 18 grilled avocado. tomato salad. 13-years vintage balsamico. burrata. anti pasti. oliven crumble. bloody mary crème. knäckebrot.AGM 18 burrata. anti pasti. olive crumble. bloody mary cream. crispbread. beef tatar aurora. maggia brot. eigelb-crème.ACLMO 28 I 42 beef tatar aurora. maggia bread. egg-yolk cream. new style tuna. thai salat. guacamole. koriander.BDNO 28 new style tuna. thai salad. guacamole. cilantro. hirsch carpaccio. petersilienwurzel. walnuss. nüsslisalat.EGHLO 29 venison carpaccio. parsley root. walnut. lamb’s lettuce. vitello tonnato. kapern. kräutersalat. radiesli. focaccia croutons.ACDGLO 26 vitello tonnato. capers. herb salad. radish. focaccia croutons. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 suppe. I soup. asia consommè. poulet praline. wurzelgemüse.ACFGLMO 16 asian consommé. chicken praline. root vegetables. tagessuppe. unser küchenchef dennis empfiehlt. 14 soup of the day. our chef de cuisine dennis recommends. warme vorspeise. I warm starters. appenzeller entenei. blumenkohl. kartoffel. türffel.CGLM 26 „appenzeller“ duck egg. cauliflower. potato. truffle. jakobsmuschel. spitzkohl. topinambur. tamarinde.DFGHLOR 26 scallop. cabbage. jerusalem artichoke. tamarind. oxtail tortellini. beef jerky vom rindsherz. portwein. parmesan.ACFGLMO 24 oxtail tortellini. beef jerky from beef heart. port wine. parmesan cheese. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 erde. I earth. AURORA beef burger. appenzeller käse. lattich. 32 zwiebelkonfit. haus sauce.ACGM AURORA beef burger. appenzeller cheese. lettuce. onion confit. house sauce. peri peri wachtel. pikante peperoni vinaigrette. olivenöl.MO 38 peri peri quail. spicy peperoni vinaigrette. olive oil. „irisches“ rindsfilet. +/- zweihundert gramm. pfefferkruste. jus.AFLMO 59 „irish“ beef filet. +/- two hundred gram. pepper crust. jus. „schweizer“ kalbskotelett. +/- dreihundertfünfzig gramm. 62 thymian jus.FLMO “swiss” veal chop. +/- three hundred fifty gram. thyme jus. „irisches“ tomahawk vom rind. +/- tausend gramm. 140 für zwei personen.DOL “irish” beef tomahawk. +/- one thousand gram. for two guests. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 wasser. I water. „swiss alpine“ lachs konfiert. erbse. buttermilch. rogen. miso.DFGO 39 „swiss alpine“ salmon confit. pea. buttermilk. roes. miso. oktopus. panaeng curry. kokos. broccoli.DEFHLMN 49 octopus. panaeng curry. coconut. broccoli. rocklobster tail. zitronengras. shiitake. pak choi.BDFGLMNO 52 rocklobster tail. lemongrass. shiitake. pak choi. „atlantische“ seezunge. warme gemüse vinaigrette.LO 54 „atlantic sole“. warm vegetables vinaigrette. luft. I air. spaghetti. gemüse bolognese. pecorino. rucola.ACGLO 31 spaghetti. vegetables bologense. pecorino cheese. arugula. kürbis risotto. eingelegter muskatkürbis. 29 steirisches kürbiskernöl. paneer.GLMO pumpkin risotto. pickled nutmeg pumpkin. pumpkin seed oil. paneer. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 beilagen. I sides. + 7 gewürz rahmspinat.G risotto.GLD creamy leave spinach. risotto. knackiges marktgemüse.GL züri fries. crispy market vegetables. zurich fries. ofenkartoffel mit kräuter-dipp.G oven potatoes with herb dip. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 dessert. I dessert. früchtebowle. amaretto mousse. minze.CEG 15 fruit bowl. amaretto mousse. peppermint. crème brûlée. passionsfruchtsorbet. saisonale früchte.CG 14 crème brûlée. passionfruit sorbet. seasonal fruits. panta rhei. flüssiger schokoladenkuchen. kalamansi sorbet. 17 beeren cocktail.ACGHO warm chocolate cake. panta rhei. calamansi sorbet. berry cocktail. käsebrett „jumi“. schlossberger. trüffel „la bouse”. blauer schnee. 19 feigensenf.AFG cheese board „jumi“. schlossberger. truffle „la bouse”. blue snow. fig mustard. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 glacé & sorbets. I ice cream & sorbets. je 5 glacé. I ice cream. karamell. caramel. I C I G I H amarena kirsch. amarena cherry. I C I G I H sorbet. I sorbet. passionsfrucht. passionfruit. cassis. black currant. Über Zutaten in unseren Gerichten, die Allergien oder Intoleranzen auslösen können, informieren Sie unsere Mitarbeitenden auf Anfrage gerne. Alle Preise in CHF inklusive MwSt. All our prices are quoted in CHF and include serivce and VAT. www.aurora-restaurant.ch I T +41 44 210 03 18 .
Load more

Recommended publications
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • STARTERS Chicken with Crepes 1500 700
    Assorted jerky and meat appetizers 200 287 Baked sturgeon (from1.5 kg) 1000 1400 Cold-boiled pork (min 3 portions) 150 185 Roast beef with vitello tonnato sauce (1 kg) 1100 1600 Stuffed chicken neck 1000 650 STARTERS Chicken with crepes 1500 700 Antipasti (pepper stuffed with tuna / Chicken roll with dried apricots, 1000 650 marinated artichokes / sun dried tomatoes) 200 296 cheese and smoked meat Assorted Odessa style meat platter Salmon carpaccio 170 253 (home-made sausages, 300 270 smoked pork loin, undercuts) Veal carpaccio 170 262 with balsamic sauce Salted salmon 100 200 Pike caviar with onions 230 410 Corned veal tongue with mayonnaise 100/50 143 180 Red caviar with toasts and butter 410 Ukrainian salo with mustard, 150/30/30/120 125 horseradish and black rye toasts Assorted vegetable platter 500 140 Salmon tar-tar with avocado 180 290 Assorted Odessa appetizers platter 580 310 and tomatoes Chicken liver pâté Assorted cheese platter 500 460 100/30 135 with pepper confiture Assorted fish platter (oily fish, salmon) 180 350 Chicken liver pâté 290 145 with apple confiture Stuffed fish 1000 765 (carp, pike perch) from 1.5 kg Lightly salted tulk with boiled potatoes 300 107 and green onions Atlantic herring with pickled red onions SALADS 125/150/30 135 and potatoes Crepes with cream cheese Caesar salad with chicken fillet 290 280 240 170 and smoked salmon and bacon Crepes with red caviar Grilled veal and arugula salad 180 260 240 205 (3 portions min) Seafood and parmesan mixed salad Baked bell peppers with garlic 250 320 200 145 and
    [Show full text]
  • Hotel Spring Summer Menu 2018
    spring summer menu appetizers Bruschetta Burrata Prosciutto prosciutto Toscano burrata "stracciatella" 16 Veal in Tuna Sauce "Vitello Tonnato" milk fed veal tuna sauce capers arugula lemon 21 House Smoked Wild Salmon Ora King salmon smoked in house caviar crème fraiche 21 Beef Carpaccio strip loin green parsley oil mushrooms parmigiano arugula 19 Octopus "Puttanesca" octopus cherry heirloom capers taggiasche olives 19 Peas and Scallops peas creamy foam wild atlantic scallops pea tendrils 19 Vegetable Stew "Ribollita" (vegan) kale carrots potatoes onions swisschard green beans bread 15 Tuna Tartare yellowfin tuna tomato concassè avocado green parsley oil 20 cold cuts and cheeses Pecorino & Finocchiona Pecorino 12 months aged and "Finocchiona" fennel salami with pickles and Thun honey 18 Prosciutto & Parmigiano Prosciutto Toscano and Parmigiano Reggiano with olives and housemade grissini 19 Tagliere Board choice of three from our unique selection of cheese and charcuterie 26 Gran Tagliere housemade charcuterie and ricotta, pickles and mustard 28 pasta and risotto Spaghetti "3 Tomatoes" and Basil vine & heirloom tomatoes selection garden basil 16 Lasagna beef ragú bechamel parmigiano 22 Maccheroni Beef Ragú beef ragú "sugo Toscano" parmigiano olive oil 23/16 Pappardelle "Finocchiona" Sausage white sausage fennel pollen pecorino 21 Tortelli Ricotta and Spinach buffalo ricotta spinach butter sage 21 Black Spaghetti Seafood squid ink pasta shrimp calamari octopus tomato bottarga 26 Gnocchi with Rabbit Ragú potato gnocchi rabbit ragú red bell
    [Show full text]
  • Hot Fish Dishes Soups Cold Starters Specialty
    COLD�STARTERS STEAKS HOT�MEAT�DISHES quick pickled/Salted cold appetiSer oF three BLACK�ANGUS�BEEF,� chicken breaSt chicken kiev cucumberS (100 g) typeS oF meat (beeF tongue, ������������������������ 250 with tomato Sauce���������������������� 590 with maShed potatoeS ������������������ 850 cold boiled pork, roaSt beeF)���������� 590 18�MONTHS,�GRAIN�FED�(200�DAYS) pickled milky cap (100 g)����������������� 390 veal liver with Fried onion������������� 690 veal cheekS ���������������������������� 890 beeF tartare with muStard dressing������750 home-Style beeF pattieS pickled porcini muShroomS (100 g) ������� 690 PRIME�STEAKS PREMIUM�DRY-AGED�BEEF chopped marbled beeF Steak ����������� 990 mozzarella with SeaSonal tomatoeS ����� 790 with maShed potatoeS ������������������ 690 atlantic herring Filet mignon ��������180/250�g� 3290/3790 Farm duck baked in honey glaze �������1390 vitello tonnato������������������������ 850 NY Striploin. .300/500�g� 3790/4690 pozharSkie cutletS with maShed with warm Fried potatoeS �������������� 390 14 day wet aged thin Sliced young veal with tuna Sauce potatoeS and muShroom Sauce ���������� 750 cutlet milaneSe ���������������������1490 veal liver pate NY Striploin. 350/500�g� 2390/2990 ribeye ��������������300/500�g� 4590/4990 Salmon and avocado tartare ����������� 890 baked turkey leg ���������������������� 790 goat meat with potatoeS��������������1690 with criSpy toaStS ��������������������� 420 21 day wet aged eeF Stroganoff ibeye meat Spaghetti������������������������1690 tuna tartare with avocado������������1090 ribeye ��������������350/500�g� 3690/4190 b “r ” ������������� 790 herring ForShmak STEAKS�ON�THE�BONE� 21 day wet aged arm chicken with jalapenoS ����������� ack oF lamb�������������������������� with rye bread and apple��������������� 430 assorted meat delicacieS�������������� 1190 F 850 r 1790 (21�DAY�WET�AGED) portugueSe jamon (12 monthS) ��������� 490 burrata with red tomatoeS ������������1590 CHOICE�STEAKS —�100�g�— beeF aSpic������������������������������ 490 assorted cheeSe����������������������1990 Filet mignon�.
    [Show full text]
  • Starters Local Beef Tartar with Crunchy Vegetables and Shaved Parmesan Vitello Tonnato
    Starters Local Beef tartar with crunchy vegetables and shaved Parmesan Vitello Tonnato - Cold veal with tuna sauce Roasted duck foie-gras escalope, date cream , vermouth jelly and pain brioche flavored with star anise The 4 Seasons "Spring" Green asparagus tips from Santena, aromatic herb and water-weed salad, sabayon sauce based on scampi and roasted scampi Scallop carpaccio, stracciatella, sofly cooked egg and blended peas First courses “Plin” agnolotti stuffed with three roasts meat “Tajarin” (thin tagliatelle) with sausage ragoût Risotto with broad beans and peas served with Pecorino cheese fondue brown sauce Spaghettoni allo “Scoglio” (Big spaghetti served with seafood and fish ragout) - (20 minutes) Ravioli filled with prawns served with green asparagus and hazelnuts Potato gnocchi (dumplings), cod-fish, artichokes and olives Fish main courses Sicilian red prawns in tempura with lemon jelly Fish of the day, opposite-leaved saltwort, artichokes and capers Meat main courses Grilled “Fassona” beef sirloin cooked rare, red wine sauce and vegetables (for 2 people) Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet and sour onions from Tropea and cucumbers Roasted pigeon, Albufera sauce, Spring onion and spinaches Roasted lamb , broad beans, ricotta cheese and wild fennel Cheese from the trolley selected by “Franco Parola” Traditional Menu Vitello Tonnato - Cold veal with tuna sauce &&& “Plin” agnolotti stuffed with three roasts meat &&& Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet
    [Show full text]
  • Antipasti / Appetizers
    ANTIPASTI / APPETIZERS PANE, BURRO E ALICI toasted bread, herb butter, Mediterranean anchovies 12 TAGLIERE MISTO CON BURRATA cured meat board with burrata 16/24 INSALATA SAN CARLO mixed green salad, carrots, celery, radish, grapes tomatoes,candied hazelnuts, balsamic dressing 13 INSALATA DI BARBABIETOLE Braised red beets, radicchio, white grapes, watermelon radish, ricotta salata, sherry vinegar dressing 15 CREMA DI ZUCCA Butternut squash soup, roasted hen of the woods, green oil, parmesan pearls 14 RICCIOLA "AL VERDE" * Yellowtail "crudo", parsley "pesto", sweet garlic, green olives, fried capers, toasted pistachios 17 BATTUTA DI FASSONA* hand-cut Piedmont beef tartare, crispy parmesan bread 18 VITELLO TONNATO* thinly sliced veal eye round, tuna sauce, pickled onion 16 CAPESANTE, CAVOLFIORE E BAGNA CAUDA Pan seared scallops, cauliflower foam, anchovies and garlic dressing, polenta chips 18 PANCIA DI MAIALE Crispy pork belly, creamy ricotta, pomegranate, savory greens 16 PRIMI / PASTA AGNOLOTTI DI BRASATO Homemade ravioli filled with braised meats, butter and sage sauce, veal reduction 21 RISOTTO CASTELMAGNO E CASTAGNE "Castelmagno" cheese risotto, chestnut ragu', toasted hazelnuts 24 GNOCCHI DI SPINACI SU FONDUTA DI TALEGGIO Homemade spinach potato dumplings, "Taleggio" cheese fondue, carrots and ginger 19 SPAGHETTI ALLA CHITARRA IN SAOR Homemade spaghetti, anchovies and onions sauce, toasted breadcrumbs, pine nuts and raisins 18 LASAGNETTE ALLO ZAFFERANO CON TONNO DI CONIGLIO Homemade saffron lasagnette, poached pulled rabbit, "gremolata"
    [Show full text]
  • Soups Cold Starters Hot Meat Dishes Hot Fish Dishes
    COLDSTARTERS STEAKS HOTMEATDISHES quick pickled/salted cucumbeRs (100 g) 250 bRuschetta with smoked muRmansk cod 790 chicken bReast with tomato sauce����� 590 tuRkey cutlets with mashed potatoes���� 790 – with confit duck��������������������� 890 BLACKANGUSBEEF, eal liveR pate with cRispy toasts ����� home-style beef patties baked faRm chicken v 450 – with kamchatka cRab���������������1690 18MONTHS,GRAINFED(200DAYS) with mashed potatoes ����������������� 650 with idaho potatoes ������������������� 850 pacific herring vitello tonnato����������������������� 850 eal cheeks ��������������������������� with waRm fRied potatoes �������������� PRIMESTEAKS veal liveR with fRied onion������������ 690 v 890 450 thin sliced young veal with tuna sauce PREMIUM beef stRoganoff “Ribeye” ������������ 950 filet mignon ���������180/250g 3290/3790 DRY-AGEDBEEF bRaised oxtails with vegetables �������� 690 herring foRshmak homemade mozzaRella 14 day wet aged —300/500g— chopped cutlet “pleskavitsa” with Rye bRead and apple�������������� 490 poRk steak with fRench fRies with seasonal tomatoes���������������� 890 tRiploin 350/500g with potatoes idaho ������������������ 1290 NY s . 2390/2990 ibeye����������������������� and tRuffle salt ����������������������� 750 smoked white bacon R 4590/5490 salmon and avocado taRtaRe ����������� 890 21 day wet aged faRm duck baked in honey glaze ������1390 with Russian boRodinsky bRead��������� 490 pozhaRskie cutlets with mashed Ribeye ���������������350/500g 3690/4190 tuna taRtaRe with avocado������������1090 potatoes and
    [Show full text]
  • Thepontoon Brochure.Compressed
    The Pontoon Glass Ballroom Features Cruise Sydney Harbour in your very own glass island harbour ballroom, The Pontoon boat, with breathtaking 360 panoramic Sydney Harbour views. The Pontoon boat features 2 entertaining decks, a large open viewing platform and dance floor. Ideal for weddings, parties, conferences, product launches, entertaining overseas guests or themed events. The Pontoon is the ideal vessel for that intimate event entertaining 60 – 300 guests in style. Its versatility allows for both formal dining and informal cocktail menus as it has all weather comfort over two well-appointed levels. The main deck in enclosed in 3 metre high clear glass windows, giving your guests the feeling of almost reaching out and touching the passing Harbour vista. A covered roof deck allows for additional panoramic height and refuge from inclement weather. A beautiful space to dress as formally or informally as you please. The Pontoon’s modern menus will compliment any occasion. Charter Packages Per 4 Hour Charter* January ­ October $1000 per hour Minimum 4 hour charter $4000 November ­ December $1250 per hour Minimum 4 hour charter $5000 Minimum Guests Minimum numbers in January ­ December on Sundays to Thursdays are 60pax (minimum 80pax for canapes) Minimum numbers in January ­ October on Fridays and Saturdays are 80pax (minimum 100pax for canapes) Minimum numbers in November ­ December on Fridays and Saturdays are 100pax (minimum 150pax for canapes) Wharf Fees Maritime Wharves $180 Homebush Wharf $1000 ­ $1250 Rose Bay Wharf $1000 ­ $1250 Pick up and drop off wharf fees apply. Public holiday surcharges apply Vessel Features 360 degree uninterrupted panoramic views • Largest outdoor cruising cocktail bar on Sydney Harbour • Open alfresco upper deck with stylish fixed canopy shelter over bar area • On board PA • Professional elevated stage area • Allocated dance floor • Controlled mood lighting • 3 metre high ceilings • Softly inclined staircase adjoining both levels • Private, modern and contemporary bathrooms.
    [Show full text]
  • Temporary Dinner Menu
    TEMPORARY DINNER MENU APPETIZERS PANE, BURRO E ALICI Toasted bread, herb butter, Mediterranean anchovies 13 TAGLIERE MISTO CON RASPADURA Cured meat board with Parmesan “Raspadura” and pickled vegetables 16 small / 24 large INSALATA SAN CARLO Romaine lettuce, poached peaches,hearts of palm,roasted cherry tomato,celery,fennel,goat cheese and pumpkin seeds 14 TARTARE DI TONNO AGLI AGRUMI CON CARPACCIO DI FINOCCHIO E NOCCIOLE TOSTATE Citrus tuna tartare with fennel carpaccio and roasted hazelnuts 15 CARPACCIO DI RICCIOLA CON RISO NERO E AVOCADO* Japanese Hamachi carpaccio with black rice, avocado, almonds and tobiko roe 19 BATTUTA DI FASSONA* Hand-cut Piedmont beef tartare, crispy parmesan bread 18 VITELLO TONNATO Thinly sliced veal eye round with tuna sauce and pickled onions 16 BIGNE’ DI SALMONE E BRANZINO CON NOCCIOLE TOSTATE Salmon stuffed with Mediterranean Sea Bass, mayo and toasted hazelnuts 17 POLPETTINE AL SUGO DELLA NONNA Meatball with granma sauce 15 BUFALA E MELANZANE Bufala mozzarella with stewed eggplant and prosciutto di Parma 17 ZUPPA DI CECI NERI E ZUCCA Black chickpea soup with roasted butternut squash 14 CARNE CRUDA ALL’ ALBESE Beef carpaccio Alba style 12 *eating raw or undercooked fish, shellfish or eggs increases the risk of foodborne diseases 20% gratuity added to parties of 7 or more. Maximum four credit cards per party PASTA & MAIN COURSE AGNOLOTTI DI BRASATO Homemade ravioli filled with braised meats topped with butter sage sauce and veal reduction 21 GNOCCHI DI PATATE CON GAMBERI PESTO E POMODORINI CONFIT Homemade
    [Show full text]
  • Rock Oysters Charcuterie and Cheese
    ROCK OYSTERS CHARCUTERIE AND CHEESE BOARD Coppa picante, salami finocchiona, prosciutto, On ice with shallots and vinegar cheddar cheese, brie, blue cheese, capers, olives and chutney £9 for 3/ £17.5 for 6 £17 STARTERS DAILY SPECIAL STARTER VITELLO TONNATO £7.5 VEGETABLE MILLE-FEUILLE (Ve) £6.5 Ask your waiter for today’s special Thinly sliced veal, topped with a creamy mayo Thinly sliced courgettes, chickpea, avocado puree dressing, tuna, capers and caperberries. and sun-dried tomato puree Garnished with mixed leaf and edible flowers HOMEMADE SOUP OF THE DAY SMOKED HADDOCK AND SALMON FISH CAKE £6.75 SMOKED DUCK BREAST £7 Fresh seasonal ingredients, served with baguette Served with spinach and tartare sauce Served with plum sauce and edible flowers ROASTED BUTTERNUT SQUASH (V) £6.5 TUNA TARTARE £7 Topped with goat cheese, rocket and balsamic Diced sashimi grade tuna with chives and olive oil, reduction served with croutons MAINS LAMB CHOPS £17 SEASONAL GRILLED VEGETABLES (Ve) £12 CORN FED CHICKEN LEG £12.50 Served with rosemary roast potatoes and Served with mediterranean spicy dressing Stuffed with mushrooms and tarragon. Served red wine jus with savoy cabbage and truffle red wine jus CRUSTED CALVES LIVER £16 AUBERGINE AND TOMATO PARMIGIANA (Ve) £12 RABBIT RAGÙ TAGLIATELLE £14.5 Served with roast plum tomato, sweated onions Thinly sliced aubergine, topped with tomato Fresh tagliatelle served with Grana Padano and grilled bacon sauce. Baked with vegan cheese ROASTED SKATE WING £18 SELECTION OF DAILY FISH (market price) OSSOBUCCO £17 Served
    [Show full text]
  • To Share Main Courses
    TO SHARE MAIN COURSES Fresh oysters 6/18 12/32 Beet salad 23 “Mignonnette”*, horseradish, lemon Marinated and roasted beets, honey / miso dressing, homemade goat cheese *Raw shallots in red wine vinegar Fried green olives 9 Pan-fried salmon 24 Chowder style, celery, potatoes, leeks Fresh cream, pistou, dried olives, parsley Mozzarella di Bufala 10 Shrimps Risotto and Chorizo Iberico 34 Risotto, shrimp bisque, mascarpone, fried cauliflower, BLT style, basil, balsamic dried cherry tomatoes Cocktail shrimps (3) 11 Veal liver 26 Tomato confit, horseradish, marinated raw celery, Grilled cheese of potato rosti and Migneron jalapeños de Charlevoix, onions, rapini, bacon, 64° poached egg Blindfolded 21 Beef 27 Little of this, little of that, according to the chef’s mood Top of beef rib, beets, chard APPETIZERS Pasta of the day market price Squash tortellinis 23 French onion soup 10 Marinated acorn squash, chagga reduction, Irish Bouillon, Migneron de Charlevoix cheese, burned onion powder cheese crumble sablé Homemade smoked salmon 14 Duck (for 2 people) 55 Buckwheat pancake, coconut cream Creamy polenta, foie gras, roasted carrots, BBQ juice Maple lacquered Mackerel 15 Parsnips purée, parsnip chips, BBQ meat juice, malted barley Fried “Gougère” 12 Homemade bolognese, parmesan, herbs salad Vitello tonnato 14 Veal, tuna mayonnaise, lemon Beef tartare 13 Orange, mint, fried shallots STONE OVEN PIZZAS DESSERTS 3-cheese 21 Grandmother Rioux’s hot doughnut 8 Roasted tomatoes, olives, Mozzarella di Bufala Fleur de sel caramel sauce, maple toffee iced
    [Show full text]
  • Degustation Faccio Io
    DEGUSTATION* 9 Course 165 pp Wine Pairing 65 pp * Booking in advance is essential FACCIO IO Let Chef Jerry choose for you 5 Course 105 pp Wine Pairing 65 pp ** Please inform us of any dietary requirements or food allergies E N T R E E S A N T I P A S T I TROTA AFFUMICATA Rainbow Trout (Goulburn River, VIC) smoked w pistachio shells on the premises, w salsa verde & finger lime 24.5 CAPESANTE Pan-seared Scallops (Hokkaido, Japan) w honeyed chickpeas, sautéed forest mushrooms on corn purée 25.5 POLPO ALLA GRIGLIA Char-grilled Octopus w pomodoro, capers, olives, parsley, potato & chili 25.5 LINGUA DI VITELLO Braised & charred Ox Tongue w seasonal vegetables, mustard mayo, salsa verde, vincotto 23.5 VITELLO TONNATO Sliced charred Veal cooked to rare w tuna mayo, E.V.O., crispy capers, sweet potato 23.5 POLPETTE AL SUGO Veal & pork Meatballs in tomato sugo w tangy red capsicum, chili, garlic, rosemary, topped w scorched scamorza 21.5 ARANCINI AI FUNGHI Sourdough crumbed rice balls w mixed mushrooms & scamorza w Grana Padano, Gorgonzola emulsion 21.5 INSALATA CAPRESE w buffalo mozzarella, cherry tomatoes, vincotto gel, basil granita 23.5 AFFETTATI MISTI Mixed Salumi platter w capocollo, home-made mortadella, prosciutto, pancetta, salame w smoked ricotta & mixed olives for 1 28.5 for 2 41.5 for 3 54.5 P A S T A P R I M I F R E S H P A S T A P A S T A F R E S C A TAGLIATELLE AL RAGU’ BOLOGNESE Hand-made narrow ribbon pasta w classic pork & veal Bolognese 29.5 PAPPARDELLE AL RAGU’ DI CAPRETTO Hand-made wide ribbon pasta w braised shredded Goat (Kilmore, VIC), black olives, white wine, chili 35.5 GNOCCHI AL RAGU’ D’ANATRA “Soft” hand-made potato Gnocchi (10% flour, 90% potato) w braised Duck, sautéed forest mushrooms, fresh rosemary & white truffle oil 35.5 TAGLIOLINI AI FRUTTI DI MARE Hand-made thin ribbon pasta w calamari, Green prawns, mussels (Spring Bay, TAS), cherry tomatoes w garlic, white wine, parsley, olive oil, chili 38.5 *Pomodoro sauce can be added upon request RISOTTO Risotto can be cooked with any of our pasta sauces and will be “al dente”.
    [Show full text]