starters maın courses desserts
Transkript
starters maın courses desserts
MAIN COURSES STARTERS SALADE NIÇOISE 16/28 lettuce, french green beans, cherry tomatoes, black olives , boiled quail egg, tuna, anchovy, Xérès vinaigrette DUCK CAESAR SALAD RED MULLET A LA PLANCHA 42 chickpeas tomate safran, sweet citrus juice slice marinated confit duck breast, romaine lettuce with parmesan, sesame dressing 19 WILD SEA BASS IN ROCK SALT 42 green asparagus, parsley velvet, hazelnut emulsion, “beurre blanc” sauce SCALLOPS TATIN dried fruits, honey, croutons, truffle oil, balsamic sauce ROMAINE LETTUCE SALAD 36 steamed potatoes, arugula, “beurre blanc” sauce 21 BRIE SALAD PAN-FRIED SALMON 42 caramelized shallots, puff pastry, parsley sauce SLOWED COOKED LAMB SHANK 17 parmesan, cherry tomatoes, virgin olive oil balsamic vinaigrette potato dauphinois, oyster mushroom, edamame, rosemary lamb juice DUCK FOIE GRAS TERRINE ROASTED FILLET OF BEEF 32 38 45 mashed potato with truffle oil, wild mushroom, beef juice home made brioche, fruit jam LENTIL ORANGE SALAD 16 STEAK FRITE orange, mango, tomatoes, chives, walnuts, Xérès dressing BEEF TARTARE french fries, green salad, pepper cognac sauce 22/36 fresh cut with green salad and french fries WILD SEA BASS TARTARE 24/38 fresh cut with green salad SALMON TARTARE 45 DUCK CONFIT 48 oyster mushroom, herbed potatoes, duck juice ROASTED CHICKEN BASQUAISE 36 sweet pepper tomato sauce, curcuman basmati rice 19/33 DESSERTS fresh cut with green salad FRENCH CHEESE PLATE 18/34 BRİE, ROQUEFORT, CAMEMBERT, GRUYÈRE, CHÈVRE dry fruits, fruit jam, green salad ONION SOUP RED FRUIT SALAD 12 marinated with vanilla bourbon, strawberry sorbet, sablé “Breton” CREME BRULÉE 12 ICE CREAM AND SORBET (2 scoops) 12 CRÊPES SUZETTE 14 12 gruyère cheese gratin GREEN ASPARAGUS SOUP 14 GOAT CHEESE TART 17 with cognac and cointreau old grain mustard, tomato, balsamic reduction olive oil CROQUE MONSIEUR HOT CHOCOLATE MOUSSE red fruits and vanilla ice cream 18 home made toasted brioche, turkey ham, gruyère cheese with green salad QUICHE LORRAINE 14 PAIN PERDU with caramel sauce and vanilla ice cream 18 turkey bacon, gruyère cheese, green salad Chef de Cuisine Antoine Bonnet Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included 14 ANA YEMEKLER BAŞLANGIÇLAR “NIÇOISE” SALATA 16/28 marul, fransız fasulyesi, kiraz domates, siyah zeytin, haşlanmış bıldırcın yumurtası, ton balığı, ançüez, Xérès sirke sos ÖRDEK SEZAR SALATA BARBUN “A LA PLANCHA” marine edilmiş ördek göğsü dilimler, marul, “parmesan”, susam sos kuru meyveler, bal, kıtır ekmek parçaları, truffle yağı, balzamik sos 32 16 38 45 truffle mantar yağlı patates püre, yabani mantar, et sos 45 patates kızartması, yeşil salata, biber konyak sos 22/36 ÖRDEK “CONFIT” 24/38 FIRINLANMIŞ TAVUK “BASQUAISE” yeşil salata ve kızarmış patates yeşil salata SOMON TARTAR FIRINLANMIŞ DANA BONFİLE “STEAK FRITE” portakal, mango, domates, frenk soğanı, ceviz, Xérès sos DENİZ LEVREK TARTAR AĞIR ATEŞTE KUZU İNCİK patates “dauphinois”, istiridye mantarı, edemame fasulyesi, biberiye sos ev yapımı, “brioche” ekmek, meyve reçeli ET TARTAR 42 karamelize arpacık soğanları, maydanoz sos “parmesan”, kiraz domates, sızma zeytinyağı, balzamik vinegret sos MERCİMEK PORTAKAL SALATASI 42 ızgara kuşkonmaz, maydanoz püresi, fındık çektirmesi, “beurre blanc” sos TARAK “TATIN” 17 ÖRDEK CİĞERİ TERIN 42 nohut domates safran, tatlı narenciye sos DENİZ LEVREĞİ KAYA TUZU İÇİNDE 19 MARUL SALATA 36 haşlanmış patates, roka, “beurre blanc” sos 21 “BRIE” PEYNİRİ SALATA SOMON 48 istiridye mantarı, baharatlı patates, ördek sos 36 Tatlı biberli domates sos, hint safranlı basmati pilav 19/33 yeşil salata TATLILAR FRANSIZ PEYNİR TABAĞI 18/34 BRİE, ROQUEFORT, CAMEMBERT, GRUYÈRE, CHÈVRE KIRMIZI MEYVE SALATASI kuru meyveler, meyve reçeli ve yeşil salata vanilya ve bourbon ile marine edilmiş çilek sorbe, sable “Breton” SOĞAN ÇORBASI 12 gruyère peynir gratin 12 “CREME BRULEE” 12 YEŞİL KUŞKONMAZ ÇORBASI 14 DONDURMA ve SORBELER (2 top) 12 KEÇİ PEYNİRLİ TART 17 “CRÊPES SUZETTE” 14 tane hardal, domates, balzamik ve sızma zeytinyağı CROQUE MONSIEUR cognac ve cointreau 18 SICAK ÇİKOLATA MUS ev yapımı kızarmış “brioche”, hindi jambon, “gruyére” peynir, yeşil salata kırmızı meyveler ve vanilya dondurma QUICHE LORRAINE karamel sos ve vanilya dondurma 18 “PAIN PERDU” hindi jambon, “gruyére” peynir, yeşil salata Chef de Cuisine Antoine Bonnet Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included 14 14 Chef de Cuisine Antoine Bonnet Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included