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A la carte menu koffmann's restaurant the berkeley

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Published in: Self Improvement
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  • 1. FLOC DE GASCOGNE — 100ml £6 — APÉRITIF AUX NOIX VERTES, L. CAZOTTES 2003 — 40ml £6 — TAYLOR’S CHIP DRY PORT BLANC —125ml £6 — APÉRITIF DE FLEURS DE SUREAU, L. CAZOTTES 2007 — 40ml £6 — SOUPE DE POISSONS Provençale fish soup — £11 — CRABE ET SA SALADE DE CÉLERI-RAVE ET POMMES Fresh crab with celeriac & apple — £14 / £24 — CASSOLETTE D’ESCARGOTS ET GIROLLES À L’AIL Snails, girolles, garlic & mashed potatoes — £12 — PLANCHE DE CHARCUTERIE Selection of Noir de Bigorre — £14 / £23 — POIREAUX VINAIGRETTES ET ANGUILLE FUMÉE Tender leeks with smoked eel — £8 — COQUILLES ST. JACQUES À L’ENCRE Scallops with squid ink — £16 / £28 — TARTINE DE CHÈVRE, SALADE DE BETTERAVES Beetroot salad with goat’s cheese toast — £10 — TERRINE DE FOIE GRAS, BAGUETTE Terrine of foie gras with baguette — £14 — BOUDIN GASCON AUX POMMES CARAMELISÉES Black pudding with sautéed apples — £8 — MELON ET JAMBON DE BAYONNE Charentais melon with Bayonne ham — £10 — PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS AS WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE. ALL PRICES INCLUDE VAT AND ARE SUBJECT TO A DISCRETIONARY SERVICE CHARGE OF 12.5%. PRIVATE ROOM AVAILABPRIVATE ROOM AVAILABPRIVATE ROOM AVAILABPRIVATE ROOM AVAILABLE FOR HIRE.LE FOR HIRE.LE FOR HIRE.LE FOR HIRE. PHOTOGRAPHY BY JEAN CAZALS : INFO@JEANCAZALS.NET APÉRITIFS HORS-D’ŒUVRES POURDEUX PIERRE’S DAILY CHOICE OF DISHES 2 COURSE SET MENU ----- £18 ----- 3 COURSE SET MENU ----- £22.50 ----- A choice of 3 starters, main courses and desserts Available for lunch Monday to Saturday 3 COURSE SUNDAY SET MENU ----- £26 ----- A choice of 3 starters, main courses and desserts Available for lunch only SPECIALS AVAILABLE FOR DINNER ----- £19 to £35 ----- SOLE MEUNIÈRE Pan-fried Dover sole — £36 — HOMARD ÉCOSSAIS THERMIDOR Scottish lobster Thermidor — £36 — BAR SAUVAGE RÔTI AU JUS D’AGRUMES Pan-fried sea bass with a citrus jus — £27 — RAIE AUX CHAMPIGNONS DES BOIS Steamed skate with wild mushrooms — £18 — PIED DE COCHON AUX MORILLES Pig’s trotter stuffed with sweetbreads & morels — £28 — FOIE DE VEAU LYONNAISE Calf’s liver Lyonnaise — £20 — DAUBE DE JOUE DE BŒUF Braised beef cheeks — £23 — QUASI D’AGNEAU AUX HERBES PROVENÇALES Rump of lamb with Provençale herbs — £24 — ARTICHAUT ET LÉGUMES EN CROÛTE Artichoke & vegetables in pastry — £19 — LAPIN RÔTI À LA MOUTARDE Roasted rabbit with Dijon mustard — £24 — MAGRET DE CANARD AUX ÉPICES Spiced breast of duck — £21 — ENTRECÔTE AUX ÉCHALOTES GRISES Scottish sirloin steak with shallots — £26 — LEMARCHÉ POISSONS ENTRÉES TERRINE DE MAQUEREAUX MARINÉS AUX HERBES Marinated mackerel terrine with herbs — £9 — All main courses are garnishedAll main courses are garnishedAll main courses are garnishedAll main courses are garnished with vegetables & potatoeswith vegetables & potatoeswith vegetables & potatoeswith vegetables & potatoes POUSSE RAPIÈRE — 125ml £12 — CÔTE DE BŒUF BÉARNAISE Scottish rib of beef on the bone — £54 — POULET DE LAVERSTOKE AUX CHAPONS Roasted organic Laverstoke chicken, stuffed with bread & garlic (Allow 45 mins) — £49 — PAVÉ DE CABILLAUD, HARICOTS BLANCS Cod fillet with white beans & chorizo — £19.50 —

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