Curtain Raisers – Cold
C U R T A I N – R A I S E R S | C O L D |
Updated 05/05/2013 | ||
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| MEDLEY OF CHARCUTERIE ‘MAISON’ ▲ -ASSORTIMENT DE CHARCUTERIE ‘MAISON’ Home-Made Country Paté and Paté Pie, Onion Chutney Marmalade, Pearl Onions, Cornichons |
115 | ||
| HOME-MADE PATÉ PIE ‘MAISON’▲ -PATÉ EN CROûTE- Paté Pie of Veal Stuffing, Pork filet Pieces with Wild Mushrooms Chanterelles and Cèpes, Port Marinated Chicken Liver
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135 | ||
| TERRINE OF FOIE GRAS ‘MAISON’ Home-Made Terrine of Duck Foie Gras from Saint-Sever, Landes, Marinated with Sauternes Wine and Served with Slightly Sweet Home-Made Brioche Toasts and White Port Jelly |
265 /75 gr | ||
| TUNA SALMON CARPACCIO Thinly Sliced Ahi Tuna and Tasmanian Salmon Marinated ‘À La Minute’ in Tuscan Olive Oil and Lemon Served with Chopped Shallots, Cornichons, Onions, Capers and Coriander |
95 | ||
| BEEF CARPACCIO new Thinly Sliced Marinated Australian Beef Served with Basil Oil, Pesto mayonnaise Shaved Parmesan and Rucola Salad |
85 | ||
| SMOKED SALMON ´À LA ROYALE’ Tasmanian Smoked Salmon Unrolled on Home-Made Blinis at Your Table, Served with Chopped Onions, Capers, Lemon Wedges, Crème Fraiche |
245 /100 gr 155 /60 gr |
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| -with Vodka ‘Prise en Glace’ (+ Rp.95 per glass)- |
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| √ Vegeterian Dishes (any other dish can be made upon request) | |||
| ▲Dishes Containing Pork | |||
SALADS |
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| FRISÉE AUX LARDONS ▲ Curly Endive Lettuce with Shallot-Dijon Mustard Dressing and Croûtons, Red Wine Vinegar-Sautéed Back Bacon Bits and Topped with a Poached Egg
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85 | ||
| LE PUY ‘GREEN’ LENTIL SALAD -SALADE DE LENTILLES DU PUY- Le Puy Green Lentil Salad Served with Sautéed Chicken Gizzards Confit in Duck Fat with Onion and Chive Dressing
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95 | ||
| ROASTED GOAT CHEESE SALAD √ -SALADE DE CHÈVRE CHAUD- Marinated Roasted Sainte-Maure Goat Cheese on Home-Made Dark Country Bread with Raisins and Walnuts, Ruccola Salad, Curly Endive Lettuce, Julienne of Marinated Red Yellow Capsicums, Hazelnut Oil Dressing |
135 | ||
THE KING OF SALADS |
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| CAESAR SALAD | 135 Reg | 75 Small | |
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Our Caesar Salad is based on the original recipe Head of Romaine Lettuce, Shaved Grana Panado Parmesan Cheese, Large Crispy Parmesan Tuiles, Quail Eggs, with Traditional Dressing: Tuscan Olive Oil, Fresh Crushed Garlic, Salt, Fresh-Ground Black Pepper, White Wine Vinegar, Lemon Juice, Worcestershire Sauce, Coddled Egg Yolks, Freshly Grated Parmesan, Freshly Prepared Croutons |
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| A little History | |||
| - Wikipedia | |||
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The salad creation is generally attributed to restaurateur Caesar Cardini, an Italian-born Mexican who invented the dish in his San Diego restaurant when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing ‘by the chef’.The original Caesar salad recipe did not contain pieces of anchovies (the slight anchovy flavor come from the Worcestershire sauce) nor did it contain bacon bits. |
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All Prices are in Thousand ID Rupiah and subject to 10% government tax and 7% service charge
