Scribd Logo
Upload

Welcome to Scribd!

  • 61 views

    Dish Winter Menu 2012

    Uploaded by

    safindit
    This document appears to be a menu listing various appetizers, main courses and desserts ranging in price from $60 to $160. Appetizers include duck bon-bon and smoked salmon. Main courses include chicken bourguignon, line fish, beef fillet and lamb. Desserts listed are apple crumble, pannacotta, chocolate fondant and carrot cake.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Dish Winter Menu 2012

    Uploaded by

    safindit
    61 views2 pages
    This document appears to be a menu listing various appetizers, main courses and desserts ranging in price from $60 to $160. Appetizers include duck bon-bon and smoked salmon. Main courses include chicken bourguignon, line fish, beef fillet and lamb. Desserts listed are apple crumble, pannacotta, chocolate fondant and carrot cake.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document appears to be a menu listing various appetizers, main courses and desserts ranging in price from $60 to $160. Appetizers include duck bon-bon and smoked salmon. Main courses include chicken bourguignon, line fish, beef fillet and lamb. Desserts listed are apple crumble, pannacotta, chocolate fondant and carrot cake.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    61 views2 pages

    Dish Winter Menu 2012

    Uploaded by

    safindit
    This document appears to be a menu listing various appetizers, main courses and desserts ranging in price from $60 to $160. Appetizers include duck bon-bon and smoked salmon. Main courses include chicken bourguignon, line fish, beef fillet and lamb. Desserts listed are apple crumble, pannacotta, chocolate fondant and carrot cake.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    To commence

    Duck bon-bon with parsley root puree


    and hot pickled vegetables 65

    Oak smoked salmon with tar-tar, citrus mayonnaise


    and brown bread 75

    Forest mushroom soup with semi dry tomato


    and mushroom soil 65

    Pan seared scallop with celeriac, golden cauliflower


    and ras el hanout 75

    Roasted beetroot with whipped goats cheese,


    pollen and cured figs 60 60

    Compressed pork with apples and croissant crisp

    To follow
    Chicken Bourguignon with boudin blanc,
    mash and sauce prigourdine 125 130

    Line fish du jour served with elegant simplicity Dry aged beef fillet with stout braised barley
    and onions

    155 100

    A taste and textures from the garden Roast rump of Karoo lamb with minted mash
    and young carrots

    160

    Pissaladire of red onion, spinach with artichokes


    and goats cheese 105

    Thyme roasted venison, milk poached turnips


    with potatoes boulangre and bread sauce 160

    To finish
    Apple and sultana crumble
    with white chocolate ice cream 60

    Goats milk pannacotta


    with mulled pears and walnuts 65

    Barrel smoked chocolate fondant


    with cognac ice cream and home made nutella 65

    Brioche treacle tart pain


    d pice anglaise with winter jelly 60

    Carrot cake
    textures with golden sultana puree and walnut candy 60

    You might also like