Les Entrées - Conrad Hong Kong

LETTRE GOURMANDE
soup and starters
CRÈME DUBARRY, SOMMITÉS DE CHOU-FLEUR CRAQUANT,
ESPUMA CRÉMEUX AUX AMANDES TORRÉFIÉES
creamy cauliflower soup served with crunchy cauliflower roses,
roasted almonds foam - 150
VELOUTÉ DE PETITS POIS, ILE FLOTTANTE À LA MENTHE
green peas light cream with mint flavored poached egg white foam - 150
MOELLEUX DE FILETS DE SARDINE MARINÉS AUX HERBES
FONDUE DE POIVRONS FAÇON BASQUAISE, SORBET TOMATE
marinated fillet of sardine with herbs,
bell peppers slowly cooked “basque” style, fresh tomato sherbet - 260
CANNELLONI D’ENCORNET A L’ENCRE DE SEICHES LANGOUSTINES,
FUMET DE CRUSTACÉS RÉDUIT, IMPRESSION D’HUILE DE PISTACHE
cannelloni of squid stuffed with scampi and flavored with squid ink,
seafood stock with a dash of pistachio oil - 620
DEMI-LANGOUSTE AUX VERMICELLES GRECS,
DAMIER DE JEUNES POIREAUX, VINAIGRETTE D’ŒUFS MIMOSAS À LA TRUFFE
half lobster with kadaif vermicelli, young leeks, truffle flavored vinaigrette - 750
GRENADIN DE FOIE GRAS DE CANARD POÊLE,
FRÉCINETTE RÔTIE AU CURRY, CARAMEL DE CHOCOLAT AU POP CORN
pan-fried duck liver, roasted baby-banana flavored with curry,
chocolate caramel with popcorn - 320
RAVIOLES DE QUEUES D’ÉCREVISSES AU RADIS NOIR,
GASPACHO DE TOMATE A LA PASTÈQUE
crayfish ravioli with horseradish, cold tomato and watermelon soup - 900
All prices are in Hong Kong Dollars and subject to 10% service charge
menu cannot be used in conjunction with other promotions,
credit cards, VIP or Connoisseur Card discount
LE RETOUR DES BATEAUX
main dishes - fish
SOLE MEUNIÈRE FARCIE D’UNE DUXELLE DE CHAMPIGNONS
FAÇON MEILLEUR OUVRIER DE FRANCE 2004
pan-fried sole stuffed with thinly chopped mushrooms
winning recipe for the 2004 “meilleur ouvrier de France” cooking contest - 620
DOS DE CABILLAUD EN PAVÉ, RIZ THAÏ SAUTÉ AUX HERBES
ET OIGNONS CARAMÉLISÉS, JUS ÉMULSIONNÉ AUX GRAINES DE SÉSAME
roasted cod fish steak, fried Thai rice with herbs and caramelized onions,
sesame seeds’ emulsion - 320
HOMARD BLEU DÉCORTIQUÉ, CRÈME DE RIS DE VEAU, ŒUF POCHE AU CAVIAR
Brittany lobster, cream of veal sweetbread, poached egg with caviar - 560
LOUP DE LIGNE CUIT À LA VAPEUR DE NORI,
MINI ENDIVES AU PATTA NÉGRA, BÉCHAMEL EN ESPUMA.
nori flavor steamed sea bass
endives served with “pata negra” ham, cappuccino of béchamel sauce - 480
TURBOT EN CHAUSSON DE TRUFFE AU JUS DE POULET
POMMES CHIPS, ÉMULSION D’AIL DOUX
turbot fillet with truffle flavored poultry jus, homemade potatoes chips,
young garlic emulsion - 850
All prices are in Hong Kong Dollars and subject to 10% service charge
menu cannot be used in conjunction with other promotions,
credit cards, VIP or Connoisseur Card discount
LE MÉNAGIER
main dishes - meat
VOLAILLE DE BRESSE EN BALLOTTINE DE FOIE GRAS
LÉGUMES CUIT AU JUS DE POT-AU-FEU
“bresse” poultry roll stuffed with foie gras, vegetable cooked in poultry stock - 650
DOUBLE COTE DE VEAU RÔTIE SUR L’OS, CHOUX PAK-CHOÏ RÔTI,
JUS COURT AUX PALOURDES
roasted veal chop served with its bone, oven-cooked Chinese cabbage,
clams light reduction - 780
CYLINDRE D’AGNEAU MARINÉ,
CANNELLONI D’AUBERGINE À LA FETA, JUS A LA SARRIETTE
marinated lamb cylinder,
eggplant and feta cheese cannelloni, summer savory herb jus - 520
TOURNEDOS DE CHAROLAIS, GNOCCHI DE FROMAGE BLANC,
MOUSSE D’ÉCHALOTES À LA BOURGUIGNONNE, JUS AU FOIE GRAS
“charolais” beef tournedos, fresh cheese gnocchi, shallots and red wine flan,
foie gras sauce - 680
All prices are in Hong Kong Dollars and subject to 10% service charge
menu cannot be used in conjunction with other promotions,
credit cards, VIP or Connoisseur Card discount
LES GOURMANDISES
sweet
BARRE CHOCOLAT/ YUZU, SORBET POIVRE BLANC
chocolate and yuzu flavored delights, white pepper sherbet - 240
LA BETTERAVE :
JAUNE EN MILLEFEUILLE DE CACAO
ROUGE EN SORBET ET PALET CONFIT COMME UNE PATE DE FRUIT
the beetroot:
yellow beet served in a cocoa mille feuille
red beet sherbet and sweet jelly - 240
COQUES DES ILES
MERINGUE, MOUSSE COCO-MALIBU,
CRÈME AUX FRUITS DE LA PASSION
the island surprise
meringue served with coconut and malibu mousse,
passion fruit cream - 240
CRAQUANT D’ANANAS AU CITRON VERT GELÉE A LA PASSION,
SORBET ORANGE SANGUINE ET TUILE « ARLEQUIN »
crunchy pineapple flavored with lime, passion fruit jelly,
blood orange sorbet and “harlequin” biscuit - 240
RECTANGLE FRAICHEUR
CRÈME BRULÉE, CONFIT DE MANGUE,
SORBET CITRON ET TUILE PASSION
crème brulee, crystallized mango,
lemon sorbet and passion fruit biscuit - 240
All prices are in Hong Kong Dollars and subject to 10% service charge
menu cannot be used in conjunction with other promotions,
credit cards, VIP or Connoisseur Card discount