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Palme d\'Or Menu

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This is a menu that I designed. I also updated the menus to reflect seasonal changes.

This is a menu that I designed. I also updated the menus to reflect seasonal changes.


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  • 1. Fall Menu CheF ReCoMMends ThRee To FouR CouRses enTRées 14 Chilled V ine-Ripened T oMaTo soup Fresh Goat Cheese and Cucumber Jelly l obsTeR bisque “My W ay” Leek Confit, Morel Mushroom Ravioli and Cappuccino Cream MediTeRRanean Fish s oup Poached Fish Filet, Potato Confit and Aïoli oRganiC MiCRo gReens salad Seasonal Vegetables and Beet Root Vinaigrette s eaRed F Rog legs WiTh s WeeT gaRliC Cream of Fresh Herbs and Celeriac Custard WaRM W ild a spaRagus Soft Organic Egg, Speck Ham, Shaved Parmiggiano-Reggiano & Walnut Vinaigrette s eaRed, aged gRuyèRe Cheese T eRRine Artichoke, Pickled Oyster Mushroom and Micro Greens Salad RoasTed Maine s Callop WiTh sMoked baCon Seared Cauliflower, Frisée & Mâche Salad Chicken Jus Vinaigrette and Caraway Seeds *Maine lobsTeR napoleon Hawaiian Heart of Palm, Osetra Caviar and Basil Oil Vinaigrette *seaRed Foie gRas Wild Mushroom Cassolette & Creamy Spinach *hoMeMade Foie gRas T eRRine Garlic Confit, Tropical Fruit Chutney and Spiced Brioche Toast * 7 suppleMenT
  • 2. poissons eT CRusTaCés 18 CRaWFish sTeW Wild Mushroom & Smoked Red Wine Sauce RoasTed W ild sTRiped bass WiTh p oTaTo s Cales Leek Ragout & Turmeric Beurre Blanc gRilled doVeR s ole FileT, gReen p ea p uRée Aromatics & “Mère Goutte” Extra Virgin Olive Oil Maine lobsTeR RaVioli Fresh Coriander, Chinese Cabbage Fresh Tomato & Langoustine Bouillon s eaRed langousTine Provençale Piperade, Crispy Potato and Fresh Thyme Chicken Jus hake FileT “CRousTillanT” Fennel & Tomato Confit, Pesto & Saffron Mussel Sauce Viandes 20 bRaised Veal osso buCCo Potato Mousseline, Baby White Asparagus & Wild Mushroom Sauce gRilled buFFalo T endeRloin Artichoke Heart, Poached Pear, Potato Rosemary Honey & Green Peppercorn Sauce RoasTed duCkling bReasT Wild Mushroom & Black Truffle Sauce baby RaCk oF laMb Baby Zucchini, Panisse, Tomato Confit and Black Olive Piquillo Pepper Sauce bRaised shoRT Ribs Farro Risotto, Shallot, Carrot Confit and Red Wine Reduction séleCTion de F RoMages du CheF 16
  • 3. Menu oCéan 53 Maine lobsTeR napoleon Hawaiian Heart of Palm, Osetra Caviar and Basil Oil Vinaigrette RoasTed Maine sCallop Smoked Bacon, Seared Cauliflower, Frisée & Mâche Salad, Chicken Jus Vinaigrette & Caraway Seeds gRilled doVeR sole FileT Green Pea Purée, Aromatics and “Mère Goutte” Extra Virgin Olive Oil Menu pRoVençale 52 MediTeRRanean F ish soup Poached Fish Filet, Potato Confit & Aïoli s eaRed langousTine Provençale Piperade, Crispy Potato and Fresh Thyme Chicken Jus baby RaCk oF laMb Baby Zucchini, Panisse, Tomato Confit, Black Olive Piquillo Pepper Sauce Menu V égéTaRien 56 Chilled Vine-Ripened T oMaTo s oup Fresh Goat Cheese & Cucumber Jelly oRganiC MiCRo gReens salad Seasonal Vegetables & Beet Root Vinaigrette W ild MushRooM CassoleTTe Creamy Spinach s auTéed seasonal VegeTables “Mère Goutte” Extra Virgin Olive Oil & Fresh Basil
  • 4. le Menu de p hilippe 93 hoMeMade Foie gRas T eRRine Garlic Confit, Tropical Fruit Chutney Spiced Brioche Toast s eaRed langousTine Provençale Piperade, Crispy Potato Fresh Thyme Chicken Jus gRilled doVeR sole FileT Green Pea Purée, Aromatics and “Mère Goutte” Extra Virgin Olive Oil bRaised shoRT Ribs Farro Risotto, Shallot, Carrot Confit & Red Wine Reduction s éleCTion de FRoMages du CheF Petit Mesclun & Toasted Nuts Menu a VanT T héâTRe 39 Available from 6-6:30 PM only. Chilled Vine-Ripened T oMaTo soup Fresh Goat Cheese and Cucumber Jelly bRaised s hoRT Ribs Farro Risotto, Shallot, Carrot Confit and Red Wine Reduction abRiCoT 13 Earl Grey Tea Mousse, Roasted Apricot Sablé Breton, Apricot Sorbet & Caviar CheF de Cuisine p hilippe Ruiz CheValieR de l’oRdRe du MéRiTe a gRiCole

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