Menyer på Moulin Rouge (vi reserverar oss för eventuella ändringar)
Menu Mistinguett
Terrine of Duck Foie Gras “Montmartre”, Fruit Chutney
or
“Mistinguett” King Prawns with Smoked Spices, Vegetable Tartar, Vinaigrette with Herbs
***
“Frou Frou” Sauteed Corn-Fed Chicken Supreme, Morel Cream and Fresh Pasta
or
“Cabaret” Baked Salmon Fillet, French White Butter, Boiled Potatoes and Grape Tomatoes on the Vine
***
“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce
or
Gourmandise of Three Chocolates “Echiquier” Pastry, Crispy Chocolate Pearls
***
1/2 bottle of Champagne
or
“Mistinguett” King Prawns with Smoked Spices, Vegetable Tartar, Vinaigrette with Herbs
***
“Frou Frou” Sauteed Corn-Fed Chicken Supreme, Morel Cream and Fresh Pasta
or
“Cabaret” Baked Salmon Fillet, French White Butter, Boiled Potatoes and Grape Tomatoes on the Vine
***
“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce
or
Gourmandise of Three Chocolates “Echiquier” Pastry, Crispy Chocolate Pearls
***
1/2 bottle of Champagne
Menu Toulouse Lautrec
“Festival” of Norwegian Smoked Salmon, Tarama, Trout Roe and Avruga, Grilled Toast
or
“Féerie” Stuffed Dover Sole, Tangy Cream and Young Shoots in Salad
***
Steamed Gilt Head Sea Bream, Champagne Sauce, Mashed Potatoes
or
“Valentin” Sauté of Veal, White Supreme Sauce, Pilaf Rice and Small White Onions
***
“Moulin Rouge” Opera Pastry, Chocolate Wings, Chocolate Hazelnut Sauce
or
“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce
***
1/2 bottle of Champagne
or
“Féerie” Stuffed Dover Sole, Tangy Cream and Young Shoots in Salad
***
Steamed Gilt Head Sea Bream, Champagne Sauce, Mashed Potatoes
or
“Valentin” Sauté of Veal, White Supreme Sauce, Pilaf Rice and Small White Onions
***
“Moulin Rouge” Opera Pastry, Chocolate Wings, Chocolate Hazelnut Sauce
or
“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce
***
1/2 bottle of Champagne
Menu Belle Epoque
Duck Foie Gras with Sea Salt, Mango Vinaigrette, “Roquette” Salad and Grilled Toast
or
Lobster thin Pie “à la Parisienne”, Crushed Tomato and Lobster Chiboust Cream, Herbs Salad
***
Fried Sea Bass Fillet, Creamy Risotto with Wood Mushrooms, Meadow Mushroom Cream
or
Sirloin Steack “1889”, Small Fried Potatoes with Thyme, French Beans with Fresh Butter, Pepper Sauce
***
“Saint Honoré” with Raspberries, Light Whipped Cream, Crunchy Caramel Pastry
or
“Moulin Rouge” Opera Pastry, Chocolate Wings, Chocolate Hazelnut Sauce or
Gourmandise of Three Chocolates “Echiquier” Pastry, Crispy Chocolate Pearls
***
1/2 bottle of Champagne
or
Lobster thin Pie “à la Parisienne”, Crushed Tomato and Lobster Chiboust Cream, Herbs Salad
***
Fried Sea Bass Fillet, Creamy Risotto with Wood Mushrooms, Meadow Mushroom Cream
or
Sirloin Steack “1889”, Small Fried Potatoes with Thyme, French Beans with Fresh Butter, Pepper Sauce
***
“Saint Honoré” with Raspberries, Light Whipped Cream, Crunchy Caramel Pastry
or
“Moulin Rouge” Opera Pastry, Chocolate Wings, Chocolate Hazelnut Sauce or
Gourmandise of Three Chocolates “Echiquier” Pastry, Crispy Chocolate Pearls
***
1/2 bottle of Champagne
Meny Valentine 11-14/2 2012
Tartare de Saint Jacques et Chantilly de Potiron
***
Semi-cooked Duck Foie Gras with Sea Salt, Blood Orange Aspic,
***
Young Leaves Salad and Orange Vinaigrette
***
Sauteed Poultry Stuffed with Chanterelles, Poultry Juice Flavoured with Wild Mushrooms and Seasonal Vegetables
***
Cupidon Delight
***
1/2 bottle of Champagne
***
Semi-cooked Duck Foie Gras with Sea Salt, Blood Orange Aspic,
***
Young Leaves Salad and Orange Vinaigrette
***
Sauteed Poultry Stuffed with Chanterelles, Poultry Juice Flavoured with Wild Mushrooms and Seasonal Vegetables
***
Cupidon Delight
***
1/2 bottle of Champagne
