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Menu ST Tropez (english version)

  • 31 mars 2018

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Salads

  • Caesar Salad with Soft Boiled Organic Hens Eggs, Grilled Bruschetta
  • Parmesan and Herb Crumb and Little Jars of Caesar Dressing
  • Selection of Heritage Tomatoes and Pure Italian Buffalo Milk Mozzarella
  • Salad with Fresh Basil, Virgin Olive Oil and Aged Balsamic
  • Red and Golden Beetroot Salad with Provencal Goats Curd, Citrus Fruit and
  • Hazelnut Honey Crumble
  • Parmesan and Sage Crusted Butternut Squash Salad with Winter Leaves
  • Shallot and Lemon Dressing
  • Seared Yellow Fin Tuna Nicoise
  • (Seared cubes of Tuna with Soft Boiled Quails Eggs, Fennel Mayonnaise
  • Black Olive and Fennel Pollen)
  • Apple and Pomegranate Salad with Blue Cheese and Chestnuts

Pasta and Risotto Dishes

  • Rabbit Tortellini with Tomato Petal Confit, Sugar Snaps, Saffron and Black
  • Olive Sauce (optional Parma Ham Wafers)
  • Wild Mushroom and Parmesan Cannelloni with Hazelnuts and
  • Herb Oil Dressing
  • Handmade Parmesan Gnocchi Arabitata (optional Crispy Pancetta)
  • Creamy Macaroni Cheese with Sweet Caramelized Shallots and Thyme
  • (optional additions of grilled Free Range Chicken or grilled Vegetable)
  • Tagaliatelli with Rocket, Broad Beans, Buffalo Mozzarella and Lemon Juice
  • Spaghetti with Pan Fried Chorizo (optional), Baby Spinach, Capers
  • Roasted Pine Nuts and Parmesan
  • Watercress Risotto with Shaved Parmesan and Poached Quail Eggs
  • Slow Cooked Confit of Salmon with Rich Red Wine Rissoto
  • Broad Bean and Mint Risotto with Mascarpone and Shaved Parmesan
  • Lasagna Made with Prime Charolais Beef
  • Seasonal Roasted Winter Vegetables and Pumpkin Puree
  • Ravioli of Butternut Squash with Tomato, Aubergine and Pine Nut Confit,  Pumpkin Seed and Rocket Pesto

Fine Dining Menu

Meat
  • Foie Gras Ballotine rolled in Pane d’epice with Green Apple Puree
  • Apple and Celeriac Remoulade, Baby Herb Salad and Individual Brioche Loaves
  • Carpaccio of Millers French Beef with Artichoke, Pickled Wild Mushrooms
  • Fine Beans, Rocket and Pecorino Salad, Truffle and Shallot Dressing
  • Pickled Radish and Carrot Salad, Sweet Roasting Juices
  • Vietnamese Duck Rice Paper Roll with Cucumber, Spring Onion
  • Sweet Plum Sauce and Thai Basil
Fish
  • Rillette of Salmon with Vanilla and Lime Pickled Cucumber, Rye Bread
    Caper and Brown Shrimp Dressing
  • Seared Yellow Fin Tuna Nicoise
    (Seared Cubes of Tuna with Soft Boiled Quails Eggs, Fennel Mayonnaise, Black
    Olive and Fennel Pollen)
  • Potted Crab with Avocado Cream, Lemon and Pink Peppercorn Jelly served in
    Parfait Jars with Salad and Rye Bread Wafers
  • Beetroot Cured Salmon with Horseradish Creme Fraiche, Red
    Golden and Pink Beetroot
Vegetarian
  • Ravioli of Butternut with Tomato, Aubergine and Pine Nut Confit
    Pumpkin Seed and Rocket Pesto
  • Red and Golden Beetroot Salad with English Goats Curd, Citrus Fruit
    And Hazelnut Honey Crumble
  • Selection of Heritage Tomato and Pure Italian Buffalo Milk Mozzarella Salad
    With Fresh Basil, Virgin Olive Oil and Aged Balsamic
  • Parmesan and Sage Crusted Butternut Squash Salad with Winter Leaves
    Shallot and Lemon Dressing
  • Roasted Butternut Squash with Wild Mushrooms, Pumpkin Puree,
    Pickled Walnuts, Sweet Baby Onions and Beetroot
  • Caramelised Onion Tart with Winter Leaves, Pickled Mushrooms
    Butternut Squash Puree and Truffle Dressing

Main courses

Meat
  • Roast Breast of Free Range Norfolk Chicken with Sweet Onion, Tarragon
    Potatoes, Artichoke Puree, Aniseed Scented Carrots and Roasting Juices
  • Harrisa Spiced Chicken with Minted Pistachio Cous Cous, Lebanese
    Cucumber, Tomato and Pickled Lemon Salsa, Harrisa Yoghurt Dressing
  • Roasted Poussin with Creamed Potato and Leek Tian, Maple Glazed
    Parsnips, Spinach and Roasting Juices
  • Roast Rack of Lamb with Dauphinoise Potatoes, Cauliflower Puree
    Glazed Artichokes, Cherry Tomato and Rosemary Jus
  • Shoulder of Lamb with Smoked Creamed Potato, Broad Beans
    Wine Glazed Pearl Onion and Wild Mushroom Jus
  • Roast Fillet of Beef with Horseradish Gnocchi Chips, Watercress and
    Shallot Salad, Tomato Chutney and Brown Butter Jus
  • Rabbit Tortellini with Tomato Confit Petals, Sugar Snaps, Saffron and
    Black Olive Dressing (optional Parma Ham Wafers)
  • Roast Loin of Veal with Beetroot Puree, Creamed Potato, Trumpet
    Mushrooms and Cavolonero
Fish
  • Pan Fried Salmon with Braised Fennel, Parmesan Gnocchi, Artichokes
    Sun Blushed Tomatoes and Boudrin Sauce
  • Roasted Halibut with Celeriac Fondant, Sautéed Wild Mushrooms
    Glazed Duck Confit, and Roasted Cauliflower Puree
  • Pan Fried Sea Bass with Glazed Chicory, Orange Puree and Roasted
    Hazelnut Beurre Noisette
  • Whole Roasted Lobster with Anchovy and Lemon Butter, Roasted Baby
    Fondant Potatoes, Confit of Young Fennel, Sweet Anise Infused Carrots
    Caper and Dill Oil Dressing
First Courses and Light meals
  • Severn and Wye Smoked Salmon with Cracked Pepper, Lemon wrapped in muslin and Buckwheat Blinis
  • Heritage Tomato and Mozzarella Salad with Aged Balsamic, Virgin Olive Oil and Basil Leaves
  • Potted Morecambe Bay Shrimp with Fennel Salad and Rye Bread Wafers
  • Whipped Butternut Squash, Provencal Goats Curd, Pumpkin Seed Pesto And Rye Bread Wafers Served in Le Parfait Jars
  • Potted Duck Rillette with Country Bread and Pickled Vegetables
  • Provencal Goats Cheese and Red Onion Marmalade Tart with Rocket
    Salad and Pesto Dressing
  • Autumnal Vegetable and Gunstone Cheese Salad with Soft Boiled
    Free Range Eggs
  • Apple and Pomegranate Salad with Blue Cheese and Water Chestnuts

Main Course

  • Roasted Breast of Free Range Tarragon and Garlic Butter Chicken with
    Thyme Roasted Parmentier Potatoes, Fine Beans and Chicken Jus
  • Thai Green Chicken Curry with Aubergine, Baby Corn, Fragrant Jasmine
    Rice with Coriander and Chilli Salad
  • Moroccan Lamb Tagine with Pistachio Cous Cous and Harrisa Yogurt
  • Beef Stroganoff with Rice
  • Confit of Duck with Roasted Red Potatoes, Braised Red Cabbage and Duck Sauce
  • Roast Fillet of Sea Bass with Crushed New Potatoes, Nicoise Vegetables and
    Green Herb Dressing
  • Beef Bourgignon with Pearl Onions, Wild Mushrooms, Rich Red Wine
    Braising Juices and Creamed Poatato
  • Phad Thai Noodles with Toasted Cashews and Coriander Chilli Salad with
    the option of additional Chicken or Prawns
  • Butternut Squash Risotto with Shavings of Parmesan and Deep Fried Sage
  • Spaghetti and Sea Food Pasta with Choice of Cream or Tomato Sauce

Dessert Menu

  • Lemon Posset with Raspberry and Vanilla Compote, White Chocolate and Coconut Shards
  • White Chocolate and Cherry Profiteroles with Hot Chocolate Sauce
  • Crème Caramel with Mulled Wine Poached Pear, Gingerbread and Chocolate Mousse
  • Sticky Toffee Pudding with Candied Kumquats and Mascarpone
  • Abstract Pink Grapefruit Meringue with Popping Candy Chocolate
  • Ginger and Sesame Tiramisu
  • Caramel Cheesecake with Apple Compote, Apple Puree and Apple Pie Marshmallow
  • Three Chocolate Mille-feuille with Raspberry and Passion Fruit<
  • Bitter Chocolate Pannacotta with Cherry Compote and Almond Meringue Kisses

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Exécutif Chef
david_luci

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