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News archive - december 2006

12/31/2006

New year's eve menu
Aperitif with canapés Tureen of salmon and tuna tartare with scallops in Tempura batter for deep frying and octopus carpaccio on salad Risotto with rosemary and roast slice of duck breast Cream of tomato soup with spring roll aromatised of basil and lime Fillet of sea bass in olive and tomato crust on roasted potatoes and artichokes Mandarin sherbet in a caramelized biscuit basket Médaillon of cerf in yellow boletus mushrooms and Savoy cabbage on cranberry sauce Sachet of strudel pastry with pineapple and blackcurrant parfait with passion fruit mousse in a chocolate cup Champagne

12/25/2006

Christmas menu
Fried sole roulade with King prawns on salads and horseradish whip Radicchio risotto with gorgonzola ravioli Consommé with fresh herbs raviolis and vegetables Variety of grilled fish on spinach with champagne sauce Veal steak in raw ham on sauteed vegetables with morels sauce Little Panetone with orange segments and marinated dates

12/24/2006

Christmas menu
Capon galantine on beetroots carpaccio with cranberries sauce Stuffed home-made ravioli with truffles on sauteed vegetables Cream of celery soup with chicory in Tempura batter for deep frying Roast duck breast in orange sauce with champignon filled voul-au-vent Gingerbread pafait and chocolate mousse on star anise sauce Choice of Yule cookies

12/18/2006

Fish dishes
Lukewarm octopus salad with marinated salad and sour cream sauce Noodles and ravioli with crayfish and white wine sauce Lukewarm seafood salad with grilled king prawns Lobster ravioli with light butter sauce Octopus carpaccio on marinated salad with lobster spum and king prawns Gratinated scallops on salads

12/11/2006

Main dishes
Saltimbocca à la roman Roast chicken breast with asparagus tips Venison noisettes with herb mashed potatoes and stewed Savoy cabbage Beef goulash, Tyrolean style with bacon dumpling and red cabbage Stuffed chicken breast in ricotta cheese and vegetable crust Roast veal in tyme sauce with yellow boletus mushrooms

12/03/2006

Desserts
Chestnut mousse glazed with persimmon jelly on honey sauce Variety of dessert Brittle parfait in chocolate with figs in red wine Sherbet of apple, raspberry and passion fruit Nougat mousse with orange and date confit on orange sauce Warm marble chocolate tartlet with sour cream ice-cream in crisp basket