French Fusion Food Delicacies For The Festive
Transcription
French Fusion Food Delicacies For The Festive
French Fusion Food Delicacies For The Festive Season December 24th, 2015 - January 15th, 2016 Velouté Cendrillon Cream of pumpkin soup flavoured with Banyuls (AOC dessert wine) and garnished with Ambert blue cheese Potage aux saveurs boisées A delicate Morel mushroom soup topped with an Asian spice infused whipped cream Tartare de Saumon Fumé aux Pommes Vertes et Epices des îles Smoked salmon and sour apple tartar seasoned with exotic spices and grated Tonka bean Salade surprise Avocado, pink pomelo and crab meat tossed in a unique vinaigrette dressing *** Foie gras maison Home-made foie gras* served with an arugula and pomegranate salad Cocktail de la Mer à la Mandarine Shrimps, smoked salmon and trout eggs served in a tangerine jelly Salade Folle Assorted salad with homemade foie gras*, smoked duck filet and hazelnuts Millefeuille aux deux saumons et tarama Tarama, smoked salmon and salmon mousse in crispy layers Salade de pommes de terre fumées et truffes fraiches A salad of smoked potatoes,baby spinach, fresh truffle in a truffle dressing *** Brochettes de canard façon canard a l’orange Grilled skewer of tender duck filet mosels served with an orange sauce Suprême de volaille aux morilles Chicken filet stuffed with Morel mushrooms and served with a Morel mushroom sauce Tournedos Rossini Marinated and grilled sirloin tournedos topped with freshly seared foie gras* Timbale de fruits de mer aux feuilles de curry et safran Seafood medley poached in a curry leaf and saffron sauce Gambas en habit de deuil Grilled skewers of tiger prawns marinated in a dark fragrant mixture of spice *** Bûche de Noël A traditional French Yule log (chocolate-coffee) cake Surprise aux marrons glacés Candied chestnuts and crème d’Armagnac ice cream topped with salted butter caramel and hazelnuts Croustillant aux fraises Crispy layers of strawberries and vanilla whipped cream Vacherin revisited A layered treat of meringue, raspberries sorbet, kiwi and whipped cream * Our foie gras is homemade with the finest duck livers imported from France. All poultry, fish, meat, cheese along with other ingredients have been imported from various parts of the world. Vegetarian options are available upon request. Please ask for the Vegetarian Menu. For a full set menu including ‘mises en bouche’, and chocolates: Rs 5500 per person +10% service charge & 13% VAT. The above menu is also available à la carte except on December 24th and 31st. Please call for reservation : 4263070 / 4264187 / 4254268