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MENU / DINNER COURSE |
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MENU PRINT | MENU PRINT | MENU PRINT | WINE LIST PRINT |
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Course 1. |
MENU De La Categorie |
1. LAND foie gras and pig¡¯s trotter terrine, pear, spring onion pickle, celeriac °ÅÀ§°£ °ú Á·¹ß Å׸°, ¹è, ÂÊÆÄ ÇÇŬ, ¼¿·¯¸®¾Ç 2. REAL MADRID iberico chorizo, small octopus, shrimp, bisquie cream, beans stew, squid ink mousse, saffran À̺£¸®ÄÚ Ãʸ®Á¶, ³«Áö, »õ¿ì, ºñ½ºÄû Å©¸², ¸ÅÁÖÄá °ú ÀÌÁýÆ® Äá ½ºÆ©, ¿À¡¾î ¸Ô¹° ¹«½º or MARROW BONE morel mushroom, lychee, cucumber, sweet potato, red onion, snow pea ¼Û¾ÆÁö »ç°ñ, ¸ð·¼ ¹ö¼¸, ¸®Ä¡, ¿ÀÀÌ, °í±¸¸¶, »¡°£ ¾çÆÄ, ¿ÏµÎÄá or BEET puff pastry, caramelized onion, horseradish foam, macadamia, cream cheese ºñÆ® Ÿ¸£Æ®, ļ¶ó¸á È µÈ ¾çÆÄ, Ȧ½º ·¹µð½¬ °ÅÇ°, ¸¶Ä«´Ù¹Ì¾Æ, Å©¸² Ä¡Áî 3. SONG-I BON ET BEAU barley rice, porcini stock, chicken amnion, white truffle oil ¼ÛÀÌ ¹ö¼¸, º¸¸® ½Ò, Æ÷Ä¡´Ï À°¼ö, ´ß ¸ð·¡Áý, ÈÀÌÆ® Æ®·¯Çà ¿ÀÀÏ 4. SOLE Sauce royal °¡ÀÚ¹Ì / ·Î¾â ¼Ò½º or COLLAGEN pig¡¯s tail and belly, cassis sauce µÅÁö ²¿¸® ¿Í »ï°ã»ì, Ä«½Ã½º ¼Ò½º * COMPLEX EGG º¹ÀâÇÑ °è¶õ 5. DESSERT CART SERVICE W/ ASSORTED ICE CREAM and SHERBET µðÀúÆ® Ä«Æ® ¼ºñ½º / ¾ÆÀ̽ºÅ©¸² °ú ¼Åºª or SOUFFLE GRAND-MARNIER / MANDARIN COMPOTE ±×¶û ¸¶´Ï¿¡ ¼öÇ÷¹ / ±Ö ÄÞÆ÷Æ® COFFEE or TEA W/ PETIT FOUR Ä¿ÇÇ ¶Ç´Â Â÷ ¿Í »ÚƼ Ǫ |
Course 2. |
MENU D¡¯automne |
1. SALAD tuna, green beans, carrot, cabbage, olive, asparagus, port wine vinaigrette, albufera sauce ÂüÄ¡, ±×¸°ºó½º, ´ç±Ù, ¿Ã¸®ºê, ¾Æ½ºÆĶó°Å½º, Æ÷Æ® ¿ÍÀÎ ºñ³×±×·¿, ¾ËºÎÆä¶ó ¼Ò½º 2. CHESTNUT chestnut cream, mussel stock, caramelized endive, proscuitto cotto ham, marinaded chestnut ¹ã Å©¸², È«ÇÕ À°¼ö, ļ¶ó¸á È µÈ ¿£´ÙÀ̺ê, ÇÁ·Î½´Åä ²¿Åä ÇÜ, ¸¶¸®³×À̵å ÇÑ ¹ã or BEET puff pastry, caramelized onion, horseradish foam, macadamia, cream cheese ºñÆ® Ÿ¸£Æ®, ļ¶ó¸á È µÈ ¾çÆÄ, Ȧ½º ·¹µð½¬ °ÅÇ°, ¸¶Ä«´Ù¹Ì¾Æ, Å©¸² Ä¡Áî 3. CREPE king crab meat, various herbs salad, coriander seeds vinaigrette Å©·¹Æä, Å·Å©·¦ »ì, Çãºê »ø·¯µå, ÄÚ¸®¾È´õ ºñ³×±×·¿ or FOIE GRAS kadayif, date puree, sauce grand marnier °ÅÀ§°£, Ä«´ÙÀÌÇÁ, ´ëÃß Ç»·¹, ¼Ò½º ±×¶û ¸¶´Ï¿¡ or REAL MADRID iberico chorizo, small octopus, shrimp, bisquie cream beans stew, squid ink mousse, saffran À̺£¸®ÄÚ Ãʸ®Á¶, ³«Áö, »õ¿ì, ºñ½ºÄû Å©¸², ¸ÅÁÖÄá °ú ÀÌÁýÆ® Äá ½ºÆ©, ¿À¡¾î ¸Ô¹° ¹«½º 4. SEA BASS zucchini puree, zucchini, brussels sprout, chardonnay vinegar ³ó¾î, ÁÖÅ°´Ï Ç»·¹, µÅÁö È£¹Ú, ºê·ç¼¿, »þµµ³×ÀÌ ºñ³×°¡ or OPEN RAVIOLI portobello mushrrom, oil poached egg yolk, mushroom duxelle, potato mousse, black truffle oil, parmesan cheese, champagne air Æ÷Å产·Î ¹ö¼¸, ¿Ã¸®ºê¿ÀÀÏ¿¡ »îÀº °è¶õ ³ë¸¥ÀÚ, ¹ö¼¸ Š¶¼¿, °¨ÀÚ ¹«½º, ºí·¢ Æ®·¯Çà ¿ÀÀÏ, Æĸ¶»ê Ä¡Áî, ¼¤ÆäÀÎ ¿¡¾î or COLLAGEN pig¡¯s tail and belly, cassis sauce µÅÁö ²¿¸® ¿Í »ï°ã»ì, Ä«½Ã½º ¼Ò½º or PLAT DU JOUR ¿À´ÃÀÇ ¸ÞÀÎ ¿ä¸® * COMPLEX EGG º¹ÀâÇÑ °è¶õ 5. DESSERT CART SERVICE W/ ASSORTED ICE CREAM and SHERBET µðÀúÆ® Ä«Æ® ¼ºñ½º / ¾ÆÀ̽ºÅ©¸² °ú ¼Åºª or SOUFFLE GRAND-MARNIER / MANDARIN COMPOTE ±×¶û ¸¶´Ï¿¡ ¼öÇ÷¹ / ±Ö ÄÞÆ÷Æ® COFFEE or TEA W/ PETIT FOUR Ä¿ÇÇ ¶Ç´Â Â÷ ¿Í »ÚƼ Ǫ |
Course 3. |
Collection De La Categorie |
1. SALAD |
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