STARTERS
COLD:
GREEN AVOCADO GASPACHO FLAVORED WITH “MATAGRINGO” SOUTHERN SPICES & HERBS
Pink shrimps, mussels & cuttlefish in brine
“TARTAN SEAL” SCOTTISH SALMON HOME MADE PREPARED
Hickory smoked or dill marinated, home made bagel & herbed sour cream
RAW FISH TARTAR MADE WITH CATCH OF THE DAY
Avocado & mango mixed salad with virgin olive oil & lime juice
CHARGRILLED CUTTLEFISH SERVED COLD IN OWN JUICE AS SERVED IN CRETE ISLAND
Rice salad with Greek garnishes
OUR HOME MADE TERRINE OF THE DAY SERVED WITH BALSAMICO JELLY
Toasted country rye bread & field mix salad
PARMA CURED HAM DOP “RISERVA 24 MONTHS” FROM “CASA LANGHIRANO”
Lemon/melon sherbet enhanced with candied green peppercorn
ORGANIC TOMATO CARPACCIO SPRINKLED WITH EXTRA VIRGIN LIGURIAN OLIVE OIL
Field mix salad and shaved Reggiano cheese
UNSKINED FINGERLING POTATO SALAD WITH POACHED EGG & KIPPERS FILET
Spring mixed green veggies with our fresh petite herbs mayonnaise
RAINBOW COLORED VEGGIES COLD FLAT TORTILLA
Extra virgin Andalusia olive oil & Sherry vinegar dressing
WARM:
ORGANIC SWEET ONION SOUP “CHEF STYLE”
Topped with a cheddar soufflé
SNAILS, PIGLET FOOT & WILD MUSHROOMS POT PIE WITH CHABLIS WINE SAUCE
Puff pastry crust, field mix salad with walnuts apples & celeriac
BAKED POTATO FILLED WITH OYSTER, MUSSELS & COCKLE STEW IN RUSTY BEER
Spring baby lamb lettuce salad with walnut oil & lemon dressing
ORGANIC BABY ROOTS & LEAVES STEAMED OVER VEGGIES BROTH SERVED WITH WARM PORCINI SHAVE
Porcini oil & Balsamic vinegar dressing
IMPERIAL VIETNAMESE SEAFOOD & PORK FRIED EGG ROLL “NEM”
Genuine HanoÏ ancient recipe
COLD SANDWICHES:
VIETNAMESE CRISPY BAGUETTE SANDWICH HANOï STYLE
Ham, chicken, liver pâté, marinated roots, cilantro, chili mayonnaise, soy sauce
THE VERY CLASSIC BACON, LETTUCE & TOMATO SANDWICH
Served with yucca chips and shredded green papaya salad
THE TOO VERY CLASSIC CHICKEN CLUB SANDWICH
Served with yucca chips and shredded green papaya salad
PARMA CURED HAM DOP “RISERVA 24 MONTHS” FROM “CASA LANGHIRANO” SANDWICH
Served on Ciabatta bread, with buffalo mozzarella, tomato, aragula & pesto sauce
“TARTAN SEAL” SCOTTISH HOME MADE PREPARED SMOKED SALMON SANDWICH
Served on Swedish rye bread with dill & mustard sour cream sauce, & potato salad
SPINY LOBSTER SALAD “WEST INDIES STYLE” SANDWICH
Served with yucca chips and shredded green papaya salad
CHAR BROILED & OLIVE OIL MARINATED VEGGIES WITH SHAVES OF REGGIANO SANDWICH
Served cold on pesto flavored focaccia bread
WARM SANDWICHES:
CHAR GRILLED AHI TUNA LOIN BACON WRAPPED TOURNEDOS SANDWICH
Served on brioche bun with wakame seaweed spicy salad
EDNA LEWIS CRAB CAKE PATTIE “FISHBURGER STYLE SANDWICH”
Served on classic sesame bun with jalapeño aioli & traditional garnishes
CHAR GRILLED COLOMBO FLAVORED KUROBUTA PORK PATTIE SANDWICH
Served on poppy seed bun with soy sauce mayonnaise & traditional garnishes
CHAR GRILLED PRIME BEEF FILET MIGNON GREEN PEPPERCORN CRUSTED SANDWICH
Served on crispy French baguette, “Café de Paris” béarnaise, vrai jus, French fries & salad
THE GENUINE PERFECT HAMBURGER "NEW yORK CAROL'S STYLE"
Served on toasted sesame bun with bacon, cheese, lettucce, tomato & "Carol's" sauce
SPECIAL BREAD:
ORGANIC CIABATTA ROASTED WITH PESTO FLAVORED LIGURIAN EXTRA VIRGIN OLIVE OIL
FISHERMAN’S CATCHES
SEMI CHAR GRILLED “TARTAN SEAL” SCOTTISH SALMON
Served in own broth with Noilly, white veggies & mushrooms julienne
BAKED “RED GURNARD, RED MULET & POTATO GARLIC MASH PIE”
Topped with Cotswold cheddar gratin
DEEP FRIED FILET OF PLAICE IN BEER BATTER WITH CRISPY VEGGIES CHIPS
Tartar sauce & fried parsley
“A LA PLANCHA” SEARED MONKFISH CHOPS WITH MARJORAM
3 colors sweet peppercorn and red onions sauté & porridge patty
CARLINGFORD MUSSELS AND/OR COCKLES IN MULLIGATAWNY BROTH
Curry vindaloo flavored with garnishes & basmati rice
CHARBROILED JUMBO PRAWNS WITH LEMON & LIGURIAN EXTRA VIRGIN OLIVE OIL
Seared asparagus tips, porcini & sun-dried tomato with pappardelle noodles
DIVER KING SCALLOPS “TEPPANYAKI” SEARED WITH KIKKOMAN’S TERRYAKI SAUCE & GINGER
Udon noodles & seared vegetables with sesame seed
GAME, MEAT & POULTRY MAIN COURSES
ALL OUR PRODUCTS ARE ORGANIC OR ORIGIN CERTIFIED
ANGUS ABERDEEN BEEF:
OXTAIL CASSEROLE SLOWLY SIMMERED IN PINOT NOIR RED WINE
Spring garden veggies & our famous roast onion flavored potato mash
CHARGRILLED RIBEYE STEACK WITH COARSE SEASALTED BUTTER
Market green string beans, roasted tomato, Yorkshire pudding
“KUROBUTA” PORK
LEAN BELLY SLOWLY OWEN BAKED “12 HOURS” IN OWN JUICE FLAVORED WITH ASIAN BARBECUE SPICE
Cantonese rice, wok veggies casserole
LOIN CHOP CHAR BROILED “BRASSERIE” STYLE JUICE WITH LEMON, CAPERS, CROUTONS & PARSLEY
Riesling sauerkraut & buttered mashed potato with crushed juniper
THE TRADITIONNAL BANGER & MASH
Home made sausage & gravy with our famous roast onion flavored potato mash
MILK FED “DELFT BLUE” VEAL:
CHAR GRILLED RIBSTEACK ON THE BONE WITH LIGURIAN EXTRA VIRGIN OLIVE OIL BEARNAISE
Wild mushrooms casserole & home made fried potato skins
SEARED CALVES LIVER WITH LIME VEAL JUS & ONIONS, SWEET & HOT BELL PEPPERS ROUGAIL
Green tea noodles & veggies chow mein
FARM FREE RANGE CHICKEN, DUCK & VENISON:
SEARED CHICKEN BREAST WITH BONE IN “FROG ISLAND ALE BEER” FLAVORED SAUCE
Buttered carrots & chives casserole & porridge patty
SLOW COOKED CHICKEN LEG WITH DUBLIN BAY PRAWN & IRISH CREAM SAUCE
Pilaf rice mixed with veggies of the market brunoise
CHAR GRILLED MALARD DUCK BREAST WITH MALTESE ORANGE SWEET & SOUR SAUCE
Wafer style fried potato & roots fried julienne
SEARED VENISON RIB EYE STEACK WITH JUNIPER & CRANBERRY SAUCE
Beetroot, celeriac & spinach mashed potato
ORGANIC FARM LAMB:
OVEN ROASTED FRENCH RACK WITH PRESERVE GINGER BUTTER & CHIVES JUS
Wafer style fried potato, market green string beans, buttered carrots stew
CHAR BROILED BACON WRAPPED KIDNEYS PINCHITO (Skewer)
Served on classic Spanish paella
THE VERY CLASSICAL IRISH STEW CASSEROLE WITH ONION & POTATO
SHEPERD’S PIE OF THE DAY with our famous roasted onion flavored potato mash
SPECIAL DISH OF THE DAY MADE WITH MARKET FINDS
MONDAY:
MINCED DUCK CONFIT ON SPINACH & CEPES MUSHROOMS
FILET OF FRESH WATERWHITE FISH GLAZED WITH BOLINGBROKE SPARKLING WINE SAUCE Fresh noodles & buttered garden peas casserole
TUESDAY:
SEAFOOD CASSEROLE WITH LOBSTERSAUCE ON BUTTERED FENNEL
LAMB SHANK STEWED WITH PINK GARLIC “RIVIERA STYLE”
Broad beans & artichoke casserole with savory herb, semolina gnocchi
WEDNESDAY:
MINCED LAMB ON ZUCCHINI & EGGPLANT “MOUSSAKA STYLE”
HOME MADE PIKE DUMPLING “QUENELLE” OVEN BAKED WITH CRAYFISH SAUCE Buttered Creole rice, mixed veggies “jardinière” with pearly onions casserole
THURSDAY:
MINCED CHICKEN ON MIXED MUSHROOMS CASSEROLE
CHICKEN FREE RANGE FRICASSEE WITH CALVADOS & CREAMY CAMEMBERT SAUCE
Mushrooms casserole, buttered sour apples, large fresh noodles
FRIDAY:
MINCED “TARTAN SEAL” SCOTTISH SALMON ON STEWED MIX OF CELERI, FENNEL, LEEK & ONIONS
FISH FILET MIXED GRILL WITH “BOUILLABAISSE” STOCK? CROUTONS, “ROUILLE” SAUCE Oven baked potato casserole & braised fennel bulb (both cooked in bouillabaisse stock)
SATURDAY:
MINCED VENISON ON CARROT, CELERIAC & TURNIP STEW
CONFIT DUCK & WHITE BEANS STEW “CASTELNAUDARY’S STYLE CASSOULET” Duck leg, gizzards & heart confit, country sausage & black bacon, “Tarbais” beans
SUNDAY:
MINCED CHICKEN ON MIXED MUSHROOMS CASSEROLE
THE FAMOUS “CHOUCROUTE” SIMMERED IN RIESLING WINE WITH JUNIPER BERRIES
Pork shank, black bacon, smoked pork loin, knack sausage, “Morteau” sausage, steam potato
ON CHEESE TROLLEY
A CHOICE OF FARM ARTISAN CHEESES FROM AROUND THE WORLD
Served with apple, celery, walnuts & grapes, home made bread & Carr’s crackers
OUR SWEETS & DELICACIES
THE LEMON & WHISKY TRADITIONAL SCOTTISH CREAM SYLLABUB
Served with a lemon zest flavored almond financier cake
THOSE OL’ DECADENT PROFITEROLLES PUFF PASTRY TOPPED WITH EXTRA BITTER CHOCOLATE SAUCE
Filled with home made bourbon vanilla ice cream
THE VERY CLASSICAL SHERRY TRIFFLE
Served with a glass of Bristol Cream Sherry
HOME MADE MARKET FRESH FRUITS SALAD FLAVORED WITH BARBADOS RUM
Served with vanilla ice cream on request
PECAN NUTS CAKE TOPPED WITH CRISPY CARAMEL BROWN SUGAR
Served with caramel, pecan & pretzels ice cream
ARRAY OF “GRAND CRU” DARK CHOCOLATE DELICACIES (served in bit size)
Black Forest, honey/almonds pie, orange mousse, oven baked custard, ice cream, hot chocolate
DRAMBUIE FLAVORED CRÈME BRULEE
Served with almonds thins
ALMONDS “LEBANESE” BLANC MANGER TOPPED WITH ROSE WATER SYRUP
Served with pistachios crackling nougat &almonds thins
SERVED WARM (with prior order or 20 mn wait)
AVOCADO & MANGO EXTRA THIN CARAMELIZED PIE
Served with rum & pecan ice cream
“EXTRA VIRGIN LIGURIAN OLIVE OIL” ICE CREAM FRITTER
Served with fruit salad sprinkled with cream Sherry wine
POLENTA UPSIDE DOWN CAKE TOPPED WITH “TATIN STYLE” CARAMELIZED APPLES
Applejack ice cream & calvados caramel sauce
CREPES FLAMBEES TRADITION STUFFED WITH ORANGE SEGMENTS
Served on plate, orange & triple sec caramel sauce, vanilla ice cream
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