DOCSLIB.ORG

Salades & Entrées

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Salades & Entrées SALADES & ENTRÉES (SALAD & STARTERS – INSALATA & PRIMI PIATTI) "En Amour comme en Cuisine, ce qui est vite fait est mal fait…" "In Love, as in Cooking, if it is quick, it is wrong…" TARTARE DE SAUMON GRAVLAX ET SA CRÈME D’ANETH 17,50 Salmon Gravlax tartar with cream dill sauce / Tartare di salmone gravlax con crema di aneto. BURRATA, TOMATE, SAUCE VIERGE, CÉBETTE, BASILIC 17,50 Tomato and Bufala with Basil/ Bufala e Pomodoro, basilico. SALADE CAESAR AU POULET CROUSTILLANT 16,50 (BLANCS DE POULET PANÉS, SALADE, CROÛTONS, TOMATE, PARMESAN,SAUCE CAESAR) Salad with breaded chicken, crouton, tomato, parmesan. Insalata con pollo impanato, crostini, pomodori, parmigiano. SALADE BERGÈRE, TOASTS DE CHÈVRE, CHAMPIGNONS, TOMATE, PIGNONS 14,70 Hot goat’s cheese on bread, mushrooms, pine nuts, tomato. Formaggio di capra caldo, finghi, pinoli e pomodoro. FARANDOLE MONÉGASQUE 17,50 (PETITS FARCIS, TOURTE, PISSALADIERE, BARBAJUANS, POIVRONS A L’HUILE, PANISSES) Mixed local specialities / Piatto di specialita regionali. Prix nets en euros PIZZAS MARGUERITE 12,00 (SAUCE TOMATE, FROMAGE, OLIVES, ORIGAN) Tomato, cheese, olives, origan / Pomodoro, formaggio, olive, origano. REINE 13,80 (SAUCE TOMATE, FROMAGE, JAMBON, CHAMPIGNONS, ORIGAN) Tomato, cheese, ham, mushrooms, origan / Pomodoro, formaggio, prosciutto, funghi, origano. 4 FROMAGES 14,50 (SAUCE TOMATE, CAMEMBERT, GORGONZOLA, MOZZARELLA, CHÈVRE) Tomato, mozzarella, gorgonzola, camembert, goat cheese. Pomodoro, mozzarella, gorgonzola, camembert, formaggio di capra. CANNIBALE 14,70 (SAUCE TOMATE, FROMAGE, VIANDE HACHÉE, ŒUF, ORIGAN) Tomato, cheese, minced beef meat, egg, origan. Pomodoro, formaggio, carne di manzo tritata, uova, origano. PAYSANNE 14,50 (SAUCE TOMATE, FROMAGE, POULET PANÉ, OIGNON, CHAMPIGNONS) Tomato, cheese, breaded chicken, onion, mushrooms Pomodoro, formaggio, pollo impanato, cipolle, funghi. DIABOLIQUE 14,50 (SAUCE TOMATE, FROMAGE, POIVRON, OIGNON, CHORIZO, ORIGAN) Tomato, cheese, onion, peppers, chorizo / Pomodoro, formaggio, cipolle, pepperoni, chorizo. VÉGÉTARIENNE 13,50 (SAUCE TOMATE, FROMAGE, AUBERGINE, POIVRON, COURGETTE, CHAMPIGNONS) Tomato, cheese, eggplant, peppers, zucchini, mushrooms Pomodoro, formaggio, melanzana, peperoni,, zucchini, funghi. Prix nets en euros PÂTES / RISOTTOS (PASTA DISHES – PASTA ITALIANA) (ITALIAN DISHES – ITALIANA SPECIALITÀ) LINGUINI AU SAUMON 17,50 Linguini pasta with cream and fresh salmon / Linguini alla crema e salmone fresco. LINGUINI GAMBAS 26,00 Linguini with Prawns / Linguini con Gamberoni. RAVIOLI RICOTTA & ÉPINARD SAUCE AUX CÈPES 16,80 Ravioli ricotta and spinach with wild mushrooms. Ravioli ricotta e spinaci alla crema di funghi porcini. RISOTTO AUX CÈPES 24,00 Risotto with Wild mushrooms / Risotto con funghi porcini. RISOTTO GAMBAS 28,00 Risotto Prawns / Risotto Gamberoni VIANDES (MEAT DISHES – CARNE) AMERICAN CHEESEBURGER FRITES ET SALADE VERTE 17,50 (BUN, STEAK HACHÉ 180GR, SALADE, TOMATE, OIGNON, CHEDDAR, SAUCE TARTARE) American Cheeseburger with french fries / Americano Cheeseburger con patatine fritte. CHICKEN BURGER FRITES ET SALADE VERTE 16,50 (BUN, BLANC DE POULET PANÉ, SALADE, TOMATE, OIGNON, CHEDDAR, SAUCE TARTARE) Chicken Burger with french fries / Chicken Burger con patatine fritte. TARTARE DE BŒUF ET SES FRITES (ORIGINE FRANCE) 17,00 Beef tartar / Tartaro di manzo. FAUX-FILET GRILLÉ SAUCE TARTARE FRITES ET LÉGUMES 22,50 (ORIGINE FRANCE) (250GR) Grilled Sirloin steak / Controfiletto ai ferri. FAUX-FILET AUX CÈPES FRITES ET LÉGUMES 25,00 (ORIGINE FRANCE) (250GR) Sirloin steak with wild mushrooms sauce / Controfiletto con salsa funghi. Prix nets en euros POISSONS ET CRUSTACÉS (FISH AND SHELLFISH DISHES – PESCE E CROSTACEI) BURGER DE SAUMON FRAÎS, FRITES ET SALADE VERTE 19,50 (BUN, SAUMON FRAIS, SALADE, TOMATE, OIGNON, SAUCE TARTARE) Fish salmon burger with french fries / Salmone fresco burger con patatine fritte. GAMBAS À LA PLANCHA, PERSILLADE, RIZ PARFUMÉ ET LÉGUMES 28,00 Prawns on the plancha with parsley / Gamberoni sulla plancha con prezzemolo. FILETS DE LOUP AU BEURRE BLANC, RIZ PARFUMÉ ET LÉGUMES 25,00 Sea Bass with Cream butter sauce / Branzino con salsa Di burro . MENU ENFANT à 12,50 (CHILDREN MENU, MENU PER BAMBINO) (Maximum 12 ans - maximum age 12 years - massimo 12 anni) PIZZA MARGUERITE (SAUCE TOMATE, FROMAGE, OLIVES, ORIGAN) Tomato, cheese, olives, origan / Pomodoro, formaggio, olive, origano. OU JAMBON BLANC, FRITES Ham with French fries / Prosciutto cotto con patatine fritte. OU BLANCS DE FILET DE POULET PANÉS, FRITES Chicken Fingers with French Fries / Fingers di Pollo con Patatine Fritte. ********** TARTE AUX POMMES NORMANDES Apple pie / Torta di mele. OU PETIT POT GLACÉ Ice cream / Gelato OU MOUSSE CHOCOLAT Chocolate mousse / Mousse al cioccolato. Prix nets en euros FORMULE DU MIDI à 18,90 (SAUF WEEK-END ET JOURS FERIÉS) (QUANTITÉS LIMITÉES – JUSQU’À ÉPUISEMENT) NOT WEEKEND AND PUBLIC HOLIDAYS / NON WEEK-END E GIORNI FESTIVI (SERVED ONLY AT THE LUNCH TIME) / (SOLTANTO A MEZZOGIORNO) SUGGESTION DU JOUR Suggest of the day / Suggerimento del giorno. + DESSERT DU JOUR Dessert of the day / Dolce del giorno. NOUS VOUS PROPOSONS UN SERVICE DE VENTE A EMPORTER UNE REMISE DE 15% VOUS SERA APPLIQUÉE POUR TOUTE COMMANDE A EMPORTER WE OFFER A TAKE AWAY SERVICE A 15% DISCOUNT WILL BE APPLIED TO YOU ALL TAKE-OUT ORDERS OFFRIAMO UN SERVIZIO D’ASPORTO UNO SCONTO DEL 15% TI VERRA APPLICATO PER TUTTI GLI ORDINI DA ASPORTO Prix nets en euros DESSERTS (SWEETS – DOLCE) "Le meilleur moyen de résister à la tentation c’est d’y céder..." "The only way to get rid of temptation is to yield to it..." (Oscar Wilde) CAFÉ GOURMAND 9,00 Gourmand coffee / Caffè goloso. PÂTISSERIE DU JOUR 7,50 Pastry of the day / Dolce del giorno. TARTE AUX POMMES NORMANDES 7,50 Apple pie / Torta di mele. TARTELETTE CITRON MERINGUÉE 8,00 Lemon tart meringue / Torta limone meringa. TIRAMISÙ MAISON 8,50 Homemade Tiramisu / Tirami sù della casa. BRIOCHE FAÇON « PAIN PERDU » ET SA GLACE VANILLE 8,50 Brioche « pain perdu » style, vanilla ice cream / Brioche modo « pain perdu » gelato vaniglia MI-CUIT CHOCOLAT CŒUR PRALINÉ SANS GLUTEN, GLACE VANILLE 8,50 Warm Chocolate cake, vanilla ice cream / Dolce al cioccolat caldo, gelato vaniglia. NOUGAT GLACÉ AUX PRALINES ROSE & ABRICOT 8,00 Iced nougat / Torrone gelato. PROFITÉROLES GLACÉES 8,50 Profiteroles with vanilla ice cream and chocolate sauce / Profiteroles con salsa cioccolato. ASSORTIMENT DE GLACES OU SORBETS AU CHOIX 7,50 Assortment of ice cream and sorbets / Assortimento di gelati e sorbetti. CAFÉ LIÉGEOIS (GLACE VANILLE, GLACE CAFE, SAUCE CAFE, CHANTILLY) 8,50 Vanilla and coffee ice cream, coffee sauce, whipped cream Gelato caffè e vaniglia, salsa caffè, panna montata. DAME BLANCHE (GLACE VANILLE, SAUCE CHOCOLAT, CHANTILLY) 8,50 Vanilla ice cream, chocolate sauce, whipped cream / Gelato vaniglia, salsa cioccolato, panna montata. CHOCOLAT LIÉGEOIS (GLACE CHOCOLAT & VANILLE, SAUCE CHOCOLAT, CHANTILLY) 8,50 Chocolate and vanilla ice cream, chocolate sauce, whipped cream Gelato vaniglia e cioccolato, salsa cioccolato, panna. COUPE COLONEL (GLACE CITRON & VODKA) 9,50 Lemon sorbet and vodka / Sorbetto limone e vodka. Prix nets en euros .
Load more

Recommended publications
  • Hospitality Menu Selector
    Hospitality Menu Selector Contents Breakfast Working Lunch Hot & Cold Buffets Canapés Bowls, Plates & Pots Fine Dining Beverages Please Note: We have a minimum net order value of £850. Bespoke Menus on Request. Breakfast Continental A selection of Mini Croissants & Pain au Chocolat Fruit Salad Pots Yoghurt Pot Selection (Muesli & Fruit Compote) Fruit Juices – Orange & Apple £8.45 per head Premium Continental A selection of Mini Croissants, Pain au Chocolat & Mini Danish Pastries Fruit Salad Pots Greek Yoghurt Pots with Fresh Berries Platter of Meats & Cheeses served with Bread Selection & Butter Fresh Fruit Juices – Orange & Apple £13.95 per head American Style Smoked Salmon, Salt-Beef or Cream Cheese & Cucumber Bagels Fluffy Pancakes with Maple Syrup Mini Muffin Platter Fruit Salad Pots Fruit Juices – Orange & Apple Iced Tea £10.95 per head Sandwich Lunches Bronze Kettle Chips Selection of Cut Sandwiches Served on Premium White & Wholemeal Bread Example of Fillings: Cheddar Cheese and Pickle, Tuna & Lemon Mayonnaise, Ham & Grain Mustard, Hummus, Oregano & Roasted Vegetables, Turkey & Cranberry Compote £8.25 per head Silver Kettle Chips Selection of Cut Sandwiches Served on: Flour Tortillas, Seeded Bagels, Focaccia, Farmhouse White and Granary Example of Fillings: Smoked Salmon & Zesty Cream Cheese, Roast Beef & Horseradish Crème Fraiche, Smoked Applewood Cheese & Tomato Chutney, Grilled Vegetables & Basil Pesto, Coronation & Coconut Chicken Accompanied by Individual Fruit Pots £9.75 per head Gold Kettle Chips Selection of Sandwiches
    [Show full text]
  • Cicche I Starters Sides
    MENU Cicchei Pizza – 12” thin base, all with Neapolitan tomato base & mozzarella Bread Basket, Extra virgin olive oil & £3.95 (GF) option available aged balsamic vinegar (V) Margherita £9.00 Marinated Mediterranean olives (V) £3.95 Fresh basil, parmesan (V) (V*) Mixed smoked nuts (V) £3.00 Diavola £12.00 Nduja, Sicilian sausage, fresh basil Grissini, hummus, olive oil, pumpkin seeds (V) £4.00 Quattro Stagioni £12.00 Garlic & rosemary flatbread (V) £3.50 Bacon, Portobello mushrooms, artichokes, rosemary Garlic & mozzarella flatbread (V) £4.00 Piedimonte £12.00 Bruschetta (V) £4.00 Rosary goats cheese, spinach, caramelised red onion, Roasted cherry vine tomatoes, toasted bread, aged balsamic vinegar (V) extra virgin olive oil, basil cress Vegetariana £12.00 Baccala'livornese £5.00 Roasted squash, Portobello mushrooms, roasted red onion, Salt cod fritters, lemon, olive oil pumpkin seeds, chilli, garlic oil (V) (V*) Crostini siciliana £5.00 Pizza Fiorentina £12.00 Sardinillas, toasted bread, sauce vierge Spinach, onion, black olive, Egg, parmesan (V) Pizza La Bologna £12.00 Beef & pork ragu, sicilian sausage, chilli – 2 people sharing Sharing Plaers – 12” base, Straccino cheese & parmesan (GF) Charcuterie £18.00 Bianco based pizzas Parma Ham, bresaola, Iberico chorizo, Salame felano, Pizza Portobello £13 ham croquette, bread, hummus, olives, balsamic onions Parma ham, rocket, cherry tomato, portebello mushroom, rocket Pizza Tropicale £12 Seafood £19.50 Smoked Ham hock, fresh pineapple Smoked salmon, shellfish salad, goujons, whitebait Pizza
    [Show full text]
  • La Cuisine Pour Les Nuls 2E Édition, 2012 Pour Le Passage En Poche 60, Rue Mazarine 75006 Paris – France Tél
    La Cuisine Bryan Miller Restaurateur et critique gastronomique Édition mise à jour et complétée par Hélène Darroze Chef étoilée La Cuisine pour les Nuls Titre de l’édition originale : Cooking for Dummies Publié par Wiley Publishing, Inc. 111 River Street Hoboken, NJ 07030 – 5774 USA Copyright © 2000 Wiley Publishing, Inc. « Pour les Nuls » est une marque déposée de Wiley Publishing, Inc. « For Dummies » est une marque déposée de Wiley Publishing, Inc. © Éditions First-Gründ, Paris, 2010 pour La Cuisine pour les Nuls 2e édition, 2012 pour le passage en poche 60, rue Mazarine 75006 Paris – France Tél. 01 45 49 60 00 Fax 01 45 49 60 01 Courriel : [email protected] Internet : www.pourlesnuls.fr ISBN : 978-2-7540-3597-2 ISBN Numérique : 9782754037068 Dépôt légal : février 2012 Mise en page et couverture : KN Conception Traduction : Anne-Carole Grillot Fabrication : Antoine Paolucci Production : Emmanuelle Clément Adaptation de la 1re édition : Alain Le Courtois Cette œuvre est protégée par le droit d’auteur et strictement réservée à l’usage privé du client. Toute reproduction ou diffusion au profit de tiers, à titre gratuit ou onéreux, de tout ou partie de cette œuvre est strictement interdite et constitue une contrefaçon prévue par les articles L 335-2 et suivants du Code de la propriété intellectuelle. L’éditeur se réserve le droit de poursuivre toute atteinte à ses droits de propriété intellectuelle devant les juridictions civiles ou pénales. À propos d’Hélène Darroze Fille, petite-fille et arrière-petite-fille de cuisiniers, Hélène Darroze est devenue cuisinière par tradition familiale, mais aussi sur un coup de cœur.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • The Face of a Sustainable Generation at Monte-Carlo Beach
    PRESS RELEASE Monaco, May 27th 2021 The face of a sustainable generation at Monte-Carlo Beach Chef Manon Fleury takes over the Elsa Michelin-starred restaurant serving organic and local cuisine with a zero-waste goal! Monte-Carlo Beach, resolutely committed to a responsible and sustainable hotel and gastronomy model, opens the 2021 season with the arrival of Chef Manon Fleury in charge of Elsa, the Michelin-starred, 100% organic food and wild-caught fish restaurant. She is a chef with extraordinary talent and a dazzling career path whose excellent cuisine is supported by her convictions: demanding when it comes to product quality and origin, anchored in her terroir and local ecosystem, but also and above all a pioneer in “zero waste”. Her unique approach involves using the entire product, from head to tail, from fruit to kernel, from flower to leaf. Manon Fleury embodies a new generation of chefs who are aware that the future of gastronomy is in their hands, reconciling haute cuisine, health and respect for living creatures. This philosophy is important to Monte-Carlo Beach, which is more than ever ready to reinforce its positive environmental impact. Manon Fleury and her environmentally-engaged cuisine take up residence on the Mediterranean on 28 May 2021 There is nothing accidental about the meeting of the Elsa restaurant and Manon Fleury at Monte-Carlo Beach. This legendary site is no stranger to remarkable women, such as Eileen Gray, Elsa Maxwell or, more recently, India Mahdavi. But it was the meeting of shared values and convictions that led to Manon Fleury's appointment in charge of the kitchens of Elsa, the first 100% organic food and wild-caught fish Michelin-starred restaurant, Ecocert-certified since 2013.
    [Show full text]
  • New York Marriott Marquis 1535 Broadway New York, Ny 10036 212 398-1900 Table of Contents
    NEW YORK MARRIOTT MARQUIS 1535 BROADWAY NEW YORK, NY 10036 212 398-1900 TABLE OF CONTENTS BREAKFAST Marquis Continental........................................................................................................................4 Breakfast Buffet ..............................................................................................................................5 Vitality Continental Breakfast Buffet ...............................................................................................7 Breakfast Enhancements................................................................................................................10 Plated Breakfast..............................................................................................................................12 Brunch ............................................................................................................................................13 COFFEE BREAKS Coffee Break Menus........................................................................................................................15 Executive Meeting Package.............................................................................................................21 LUNCH Two Course Lunch ..........................................................................................................................22 Plated Lunch....................................................................................................................................24 Lunch Buffets...................................................................................................................................27
    [Show full text]
  • DÉJEUNER AU RESTAURANT «1909» Menu Élaboré & Réalisé Par Le Chef Renato Secchi Et Son Équipe
    DÉJEUNER AU RESTAURANT «1909» Menu élaboré & réalisé par le Chef Renato Secchi et son équipe LA FORMULE DÉJEUNER LA FORMULE DU JOUR DU CLUB (ENTRÉE + PLAT + DESSERT DU BUFFET) La proposta del giorno del Club (2 portate + dessert dal buffet) Three course set menu of the day (starter + main course + dessert buffet) 35 € LA FORMULE BUFFET La formula buffet / Buffet 35 € LA FORMULE BRUNCH DU DIMANCHE avec Champagne Moët & Chandon servi jusqu’à 14h30; offert aux enfants de moins de 12 ans accompagnés de leurs parents Membres du Club Brunch della Domenica con Champagne Moët & Chandon servito fino alle ore 14:30, offerto per i bambini al di sotto dei 12 anni accompagnati dai genitori Membri del Club Sunday Brunch with Moët & Chandon Champagne served until 2.30pm, children under 12 eat free accompanied by their parents, Club Members 75 € LES ENTRÉES Poulpe cuit à la vapeur avec ses légumes et aspretto au vinaigre de pomme et coriandre Polpo al vapore con verdurine e aspretto all’aceto di mele e coriandolo Steamed octopus with vegetables and aspretto with apple vinegar and corundum 20 € Saumon fumé, pommes de terre et crème acide Salmone affumicato con patate e crema acida Norwegian Atlantic salmon with potatoes & cream 18 € Carpaccio de boeuf avec salade florale, crème de moutarde, câpres et balsamique Carpaccio di manzo con insalatina floreale crema di senape, capperi e balsamico Beef carpaccio with floral salad, mustard cream, capers and balsamic vinegar 22 € Composition de jambon de Parme et melon Cantalupo Composizione di prosciutto di parma
    [Show full text]
  • 19475 Fuego B4 Menu Update Summer 2019.Qxp
    SNACKS SEAFOOD NAPOLI STYLE PIZZA Marinated olives £3.5 Gambas a la plancha with garlic and chilli £8.5 Our pizzas have a thin crisp base and are topped with Fior di Latte mozzarella. Cooking at 400°C in our wood-stone oven ensures an authentic ‘Napoli Style’ blister Padrón peppers £3.5 Seared tuna with salsa verde £11 on the crust. San Marzano tomatoes and fresh basil are used in our Rosso pizza Ham croquettes £1.5 each Crab croquettes with crab mayonnaise £8.5 sauce and home made béchamel sauce provides the base for our Biancos. Pan con tomate £3 Grilled calamari with chilli and rocket £9.5 Crispy polenta with rosemary salt £3 Tuna Crostini with piquillo peppers and capers £6 Grilled chorizo dulce £4.5 PIZZA ROSSO Grilled Sardines, sauce vierge £7.5 Housebaked breads £3.5 Margherita £10 Hand stretched mozzarella cheese and garlic sour dough £7 fresh basil leaves and extra virgin olive oil Prosciutto £12 MEAT rocket, cherry tomatoes, shaved parmesan and prosciutto di Parma CHARCUTERIE Pork belly pinxos £6 Marino £13.5 tiger prawns, mussels, calamari, chilli, black olives and capers Jamón Ibérico de Bellota 36 month aged – Spain £8 Grilled lamb cutlet and salmoriglio £4.9 each Chorizo £11.5 Prosciutto di Parma 24 month aged – Italy £7 Smoked duck, cantaloupe melon and PX sultanas £6.5 piquillo peppers, sundried tomatoes, chilli and chorizo Chorizo Ibérico de Bellota – Spain £4.5 Fried chicken with spiced hummus and almonds £6 Salami £11 Finocchiona Tuscan fennel salami – Italy £5.5 Rump steak, piquillo peppers and garlic £10 Tuscan fennel
    [Show full text]
  • BLUE POINT OYSTER 3.5 Served with Champagne Mignonette & Cocktail
    BLUE POINT OYSTER 3.5 SMALL PLATES served with champagne mignonette URFA CHILI ROASTED POTATOES & cocktail sauce urfa peppers/nigella seeds/garlic aioli/ mojo picon (VV) 10 SHISHITO PEPPERS CHEESE PLATTER 19 flash fried tossed with sea salt (VV/GF/DF) 10 chef’s selection/dried cherries/walnuts TRIO OF HUMMUS pumpkin/spicy jalapeno/beet w/naan (sesame/VV/DF) 11 BRUSCHETTA TRIO MEAT PLATTER 21 goat cheese & n’duja/pesto & burrata/ chef’s selection of cured meats prosciutto & figs (nuts) 11 ARANCINI & ARRABBIATA rice balls/ragu bolognese/spicy tomato sauce/ parmesan/mozzarella (GF) 12 CHICKEN YAKITORI (Tzukune) SALADS scallions/garlic/ginger (GF/DF) 12 NOT YOUR GREEK SALAD SHAVED BRUSSEL SPROUTS romaine/olives/sweet potato/eggplant/ parmesan/gremolata/whisky-maple cucumber/tomato/red onion/feta/oregano/ drip (V/GF) 12 lemon juice/olive oil (GF/V) 14 MAC N CHEESE (V/GF) 15 ROASTED BEET SALAD ROCK SHRIMP gochujang cream 15 carrot ribbons/ricotta salata/winter greens/ walnut/cranberries/ricotta vinaigrette (nuts/GF/V) 15 LARGE PLATES GRILLED CHICKEN CAESAR SALAD PASTA AL PESTO pickled shallots/anchovies/parmesan/ trofie pasta/basil pesto/green beans croutons/grilled chicken/romaine/ (nuts/V) 14 spinach/çaesar dressing 16 MEDITERRANEAN GRILLED VEGGIES roasted vegetables/beluga lentils/yogurt/ harissa (V/GF) 17 RISOTTO MILANESE FLATBREADS & BURGERS saffron/mushrooms/parmesan (V/GF) 21 TRUFFLED MARGARITA FLATBREAD WILD BOAR RAGU cavatelli/shaved parm 24 blistered cherry tomato/burrata/basil (V) 13 BRICK CHICKEN GREEK FLATBREAD smoked potato cream/amber chicken sauce onion/olives/artichokes/feta/tzatziki (V) 14 /truffle 25 PORK BELLY PROSCIUTTO FLATBREAD heirloom cauliflower/welsh cheddar/ravigote fig/arugula/balsamic glaze (no cheese) 15 sauce/mushrooms (GF) 25 SKIRT STEAK DRY AGED BURGER bean salad/chimichurri sauce carmelized onions/aged cheddar/bacon (GF/DF/Shellfish) 27 smoked paprika sauce 18 CHILEAN SEA BASS provencal vegetables/sauce vierge 27 18% service charge added to parties of 6 or more.
    [Show full text]
  • Buffet Sample Menu
    CHEF’S SIGNATURES *SAMPLE MENU* Served to your table AUSTRALIAN COLD SEAFOOD TOWER Queensland Tiger Prawns Moreton Bay Bugs Mooloolaba Spanner Crab Sydney Rock Oysters Served with lemon, traditional cocktail sauce & mignonette dressing CHARCUTERIE TOWER Prosciutto, Danish salami and double smoked ham Marinated olives with lemon, chilli and garlic Hummus, smoked eggplant dip, taramasalata Served with grilled sourdough, lavosh RAW BAR | SUSHI & SASHIMI Sushi & Nigiri Plate | assorted sushi rolls & nigiri Chirashi Sushi | marinated sashimi with sushi rice and crispy salmon skin Tempura Lobster Hand Roll | wasabi mayonnaise Assorted Vegetarian Sushi Roll Raw Plate | Huon salmon, Hiramasa kingfish & tuna loin yuzu miso dressing Served with traditional condiments FROM THE GARDEN Japanese Soba Noodle Salad | seaweed, edamame & sesame dressing Caesar Salad | crispy bacon, croutons & parmesan cheese Heirloom Tomato Salad | mozzarella cheese, basil & pickled red onion HOT DISHES Tasmanian Ocean Trout | carrot purée, braised gem, seafood bisque & maple roasted carrot Beef Tenderloin | white zucchini purée, compressed baby capsicum & sauce vierge Orecchiette | tomato, basil, olives & parmesan Prawn Linguini | chilli, garlic & lemon Spaghetti | ragu, crispy basil & parmesan Most dietary requirements can be catered for; please advise your preferences. Credit card surcharges do apply. Visa/MasterCard/American Express/JCB 1.20%, China Union Pay 1.75%, Diners Club 3%. 89-113 Kent St, Sydney NSW 2000 T (61 2) 9256 2222 F (61 2) 8248 5202 E [email protected]
    [Show full text]
  • No Formal Hall Matriculation Dinner
    Tuesday 8th October 2019 Formal Hall No Formal Hall Matriculation Dinner V–Vegetarian VV–Vegan G-Contains Gluten D-Contains Dairy N-Contains nuts Please let a member of the service team know if you have a special dietary requirement as some of our dishes may contain traces of allergens Wednesday 9th October 2019 Formal Hall Warm rolls and butter V G D Garlic mushrooms on toasted brioche V G D ~~O~~ Honey and orange glazed sea trout A - Squash and borlotti bean ragu stuffed aubergine VV Steamed kale VV Giant couscous VV G ~~O~~ Treacle tart V D G Ginger custard V D ~~O~~ Coffee V–Vegetarian VV–Vegan G-Contains Gluten D-Contains Dairy N-Contains nuts Please let a member of the service team know if you have a special dietary requirement as some of our dishes may contain traces of allergens Thursday 10th October 2019 Formal Hall Warm rolls and butter V G D Broccoli and blue cheese soup V D ~~O~~ Local venison and Port pie G A - Spinach, lentil and vegan mozzarella Wellington, vegetable gravy VV G Roasted garlic and rosemary new potatoes VV Carrots and peas VV ~~O~~ Steamed lemon sponge V D G Custard V D ~~O~~ Coffee V–Vegetarian VV–Vegan G-Contains Gluten D-Contains Dairy N-Contains nuts Please let a member of the service team know if you have a special dietary requirement as some of our dishes may contain traces of allergens Friday 11th October 2019 Fresher’s Formal Hall Warm rolls and butter V G D Prawn cocktail A - Chickpea cocktail VV ~~O~~ Chicken stuffed with smoked cheese and pancetta D A - Lentil and mushroom stuffed courgettes, basil
    [Show full text]
  • Starters Entrees Sides
    s t a r t e r s SUMMER TOMATO GAZPACHO 9 SHRIMP, AVOCADO, CILANTRO SMASHED CUCUMBER SALAD 9 YUZU KOSHO, SESAME-CHILI OIL, HOUSE KIMCHEE SHAVED BRUSSELS SPROUT SALAD 10 SIEVED EGG, SMOKED ALMONDS, PARMESAN, CITRUS VINAIGRETTE THE WEDGE SALAD 12 MARINATED TOMATOES, HOUSE BACON, SWEETY DROPS, EVERYTHING BAGEL TOPPING BUTTERMILK RANCH DRESSING, FRIED ONION RING FRIED DEVILED EGGS 10 HOUSE GIARDINIERA, NDUJA SAUSAGE, 1000 ISLAND SALMON DUMPLINGS 10 COCONUT CURRY SAUCE FRESH BURRATA CHEESE 12 ARUGULA-SHALLOT SALAD, PISTACHIO PESTO VINAIGRETTE , HOUSE SOURDOUGH HEIRLOOM TOMATO TART 12 WHITE CHEDDAR, LOCAL MIXED GREENS, SABA e n t r e e s 16 OZ PORK CHOP 32 BAKED BEANS, VINEGAR PEPPERS, HOUSE KRAUT, BACON MARMALADE 14 OZ GRILLED RIBEYE 52 MISO-BOURBON BUTTER, FRIED YUKON GOLDS, TOGARASHI 12 OZ VEAL CHOP ‘MARSALA’ 48 MUSHROOMS, SHALLOTS, KALE 1/2 CHICKEN UNDER A BRICK 28 CREAMY POLENTA, BRIE CHEESE, RAINBOW CHARD, STRAWBERRY HARISSA ALASKAN KING SALMON 36 SUMMER VEGETABLE SAUCE VIERGE MAPLE LEAF FARM’S DUCK BREAST 2 8 ROASTED GRAPES, POTATO GNOCCHI, BANYULS WHOLE ROASTED BRONZINI 34 PEPPERS BASQUAISE, SAFFRON AIOLI NORTH AFRICAN VEGETABLE TAGINE 2 8 CHERMOULA, COUS COUS, APRICOT CHUTNEY, FETA CHEESE s i d e s HAND CUT FRIES 10 BONE MARROW BUTTER, JALAPENOS ROASTED VEGETABLES 10 ROASTED GARLIC POTATOES MINNEAPOLIS 12 BACON LARDONS, SOUR CREAM, CHIVES d e s s e r t s LEMON ICE BOX CAKE 10 CHOCOLATE MOUSSE 10 ICE CREAM SANDWICH 10 STICKY TOFFEE PUDDING 1 2 Our bread is made in house daily. It is available upon request. * T h e Health Department would like to remind you that consuming raw or u ndercooked meats, poultry, seafood, or eggs may increase your risk of food - borne illness.
    [Show full text]