To Share Main Courses

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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 parfait from Lanaudière, Migneron de Charlevoix cheese, homemade goat cheese, fresh basil Cheesecake 7 Clementine marmalade, fresh clementine, jalapeños Vegeterian 18 granita Spinach, sun dried tomatoes, olives, hemp oil, Migneron de Charlevoix cheese, 64° poached egg Chocolate Brownies 9 Chocolate sauce, vanilla ice cream, caramel popcorn Boumboum 22 Braised beef, mushroom sauce, Le Ciel de Charlevoix Nini’s sugar pie (for 2) 14 blue cheese Buttermilk ice cream Homemade smoked salmon 23 Cheeses plate of Dufour Family 18 Fried capers, red onions, lemon cream cheese, arugula, roasted fennel A selection of 3 cheeses served with croutons and dried fruits El radiologo 23 Chorizo Iberico, prosciutto, peperonata, mozzarella KIDS MENU (AGE 12 AND UNDER) Served with a choice of fruit juice or milk and ice cream THE MANOIR’S SECTION Cheese Pizza 12 Homemade tomato sauce, mozarella, peppers Burger du Manoir 21 AAA beef, bacon, Mozzarella di Bufala from Lanaudière, Bolognese 12 bacon confit, pickled mushrooms, homemade mayonnaise, arugula salad, fries Fresh pasta, homemade bolognese sauce Filet mignon 38 Pan-fried salmon 12 6 oz filet mignon, red wine butter sauce, arugula salad Mashed sweet squash, carrots and cherry tomatoes, fries.

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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.
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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
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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
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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�.
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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
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Soups Cold Starters Hot Meat Dishes Hot Fish Dishes
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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.
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Rock Oysters Charcuterie and Cheese
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Handmade AURORA Bread. House Butter. Jamon Iberico Fifty Gram
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Degustation Faccio Io
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