Dessert Sorbetes Ice Cream Dessert Wines Luxury Tea
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DESSERT Tawny aged 20years Taylor’s, Portugal . Tawny aged 1 O years Taylor ‘s, Portugal. TART TATIN Tawny Ferreira Portugal. Caramelized granny smith apple, brisé pastry dough, Madeira Blandy’s Santa Luzia, Portugal homemade green apple sorbet with calvados. LUXURY TEA BLENDER CRÈME BRULÉE ESTABLISHED 1994 IN Caramelized vanilla bean custard, tropicaljruits VANCOUVER compote with banana caramelized ice cream. For riearly two decades, Tealeoves has been the lea- ding luxury tea blender of choice for five-star pro- MINESTRONE DE FRUITS EXOTIQUE AU perties and Michelin chefs worldwide. With over 400 GINGEMBRE, SORBET CITRON uniquely exceptional blends, hand crafted to ensure Exotic jruit minestrone with ginger and homemade noble character & complexity lime sorbet. CAFÉ TART AU CHOCOLAT AMERICANO Crispy almond sable, Alto del Sol chocolate cream and ganache, citrus chocolate mousse, cacao ice ESPRESSO DOBLE (decaf)) cream with toasted cacao. CAPUCCINO VACHERIN DE FRUITS FRAIS, SORBET CASSIS CITRON ET FRAMBOISE, NESPRESSO CRÉME CHANTILLY Homemade meringue withfresh red berries, cassis lemon and raspberry sorbet, chantilly whipped cream DINNER SORBETES TWO SCOOPS ENTRADAS Raspberry PATÉ CAMPAGNARD DE CANARD ET FOIE GRAS Passionfruit Duck pate with pistachios and foie gras, served with Green apple-Calvados a port wine-shallot compote and pickles. Cassis, lemon and raspberry CRÊPES AUX CHAMPIGNONS ICE CREAM Crepe with mushrooms and truffle-scented sauce TWO SCOOPS Chocolate with brie cheese. Vanilla Crunclry Praline CARPACCIO DE PORTOBELLOS CONFITS ET SA Caramel-Banana PETITE SALADE DE TOMATES A LA VINAIGRETTE ET HUMMUS DESSERT WINES Thin slices of confit portobello mushrooms served WHITE with tomato salad and hummus vinaigrette. Semillon Cosecha Tardía Santa Monica Chenin Blanc Cosecha Tardía, Monte Xanic, CUISSES DE GRENOUILLE Valle de Guadalupe Fresh Zitacuaro frog legs in a brown butter, citrus garlic and parsley sauce PORT WINE Tawny aged 40 years Royal, Portugal Le recordamos que el consumo de alimentos crudos o poco cocidos, puede ser un riesgo para la salud. Pagina 1 de 3 QUICHE DE POIREAUX ET FROMAGE COMTÉ SUOPES Leek and comté cheese quiche with green salad. FOIE GRAS POÊLE AUX GASTRIQUE DE LA SOPAS BISQUE DE LANGOUSTE AU COGNAC PASION Lobster bisque with Cognac. Seared fresh duck liver in a gstrique passion fruit sauce. SOUPE ÁL’ OIGNON GRATINEE French onion soup with comte and emmentaler TARTARE DE BOEUF WAGYU Wagyu steak tartare with quail egg and country cheese. style bread. VICHYSSOISE ESCARGOT BOURGUIGNON Patato and leek cold soup. Escargots with garlic butter and parsley. SEAFOOD SALADS RIS0TT0 DE C0QUILLES ST JACQUES NLÇOISE Sea scallops risotto made to order served with sheUfish sauce, parmesan cheese and lemon, Salad with French green beans, baby potatoes, scented with truffle. organic tomatoes, olives, lettuce, lemon vinaigrette, and tuna seared in fine herb. SAUM0N ÉPINARDS SAUTE ET SAUCE R0MARIN * As an appetizer Fresh salmon filet with a bed of saute spinach * As an entree served with rosemary sauce and house salad D’ ASPERGES AU GRIL MER0U MEUNIERE Grilled asparagus salad with frisee, poached egg Grouper in meuniere butter sauce. and smoked bacon-lemon vinaigrette. * As an appetizer PÊCHE DU J0UR M/P * As an entree Catch of the day, our chefs daily preparation. AU CHÊVRE CHAUD QUEUE DE LANG0USTE A LA THIERMID0R W arm aged goat cheese with toasted pine nuts Caribbean lobster tail thermidor. over watercress and bibb lettuce with light tarragon honey vinaigrette. CASSER0LE DE PÁTES GRATINÉE CREVETTES ET * As an appetizer CHAMPIGN0NS * As an entree Pasta casserole prepared with shrimp, cream sauce and mushrooms “au gratin “. LAITUE ET CIBOULETTE Bibb lettuce salad with chive vinaigrette. MARMITE DU PÊCHEUR EN B0UILLABAISSE * As an appetizer Seafood pot Bouillabaise style, lobster, shrimp, * As an entree grouper, scallops and clams, served with potatoes, organic carrots and rouille. TRUFFE FRAÎCHE Supplement order of fresh shaved truffie tableside, in accordance to seasonal availability. Le recordamos que el consumo de alimentos crudos o poco cocidos, puede ser un riesgo para la salud. Pagina 2 de 3 SEAFOOD PLATTERS ASSORTED CHEESES HUÎTRES FRAICHES Our selection of the best local and imported cheese Fresh Baja California oysters to please your palate. * half a dozen * 5 oz./ 4 types * a dozen * 1 O oz. / 8 Types HUÎTRES CHAUDES EN SABAYON DE PAPRIKA W arm oysters with pimenton sabayón and saute swiss chard. FROM THE ROTISSERIE CÓTES DE PORC POIVRONNADE Berkshire pork chop in a thyme jus. 350 grs. POULET FERMIER ORGANIQUE ENTERO/WHOLE * HALF Free range organic chicken in a fine herb jus. Served with homemade mashed potatoes and seasonal vegetables FROM OUR GRILL CÓTE DE BOEUF Grilled Rib Eye steak served with cafe de París butter, watercress salad and french fries. BAVETTE Á L’ ECHALOTE Skirt steak with red wine-shallot sauce. CARNES Y AVES CARRÉ D’ AGNEAU PERSILLÉ Rack of lamb Persillade, thyme jus with garlic confit. BOEUF BOURGIGNON A LA COCOTTE Burgundy red wine braised beef short rib with fresh fetuccine with butter. BOEUF POÊLÉ AUX 4 POIVRES Beef tenderloin with 4 peppercorn Served with truffied macaroni au gratin. CONFIT DE CANARD Duck confit whit sauteed potatoes and green salad. POULET AUX MORILLES Roasted chicken breast with a creamy morel sauce, served with our signature patato puree and organic vegetables. Le recordamos que el consumo de alimentos crudos o poco cocidos, puede ser un riesgo para la salud. Pagina 3 de 3.