Curtain Raisers – Warm
C U R T A I N – R A I S E R S | W A R M |
Updated 05/05/2013 | |
|---|---|---|
| ESCARGOTS ´À LA PARISIENNE’ Shell-Less Burgundy-Like Snails, Garlic Parsleyed Butter Sauce |
95 for 12 | 59 for 6 |
| FRENCH ONION SOUP -LA VÉRITABLE SOUPE À L′OIGNON- Chicken Broth with Red Port Wine, Dash of Garlic, Peeled White Onions, Ementhal Cheese on Croûtons Gratinés |
95 Reg. | 60 Small |
| LEEK AND POTATO SOUP √ -SOUPE DE POIREAUX/POMMES DE TERRE- Leek and Potato Soup, Melted Onion, Thyme, Bay leaves |
65 | |
| SCALLOPS ‘AU GRATIN’ -COQUILLES ST. JACQUES -PÉTONCLES- ‘AU GRATIN’- Sautéed Small Java Sea Scallops -Pétoncles- with Coral Served in Individual Ramekin with Nantaise Sauce -White Wine, Cream, Shallots, Vinegar- on Poached Sliced Paris Mushrooms, ‘Au Gratin’ |
135 | |
| ALASKAN KING CRAB RAVIOLI -RAVIOLIS DE CRABE D’ALASKA- Home-Made Raviolis Stuffed with Shredded Alaskan King Crab Served with Sumbawa Lobster and Sea Urchin Sauce |
145 | |
| QUENELLE ‘COMME À LA TOUR D’ARGENT’ Semi-Soft Spoon-Molded Mousse -Quenelle- of Steam-Poached Tasmanian Salmon and Barramundi, Duxelle of Paris Mushroom, Mornay Sauce ‘Au Gratin’ in Individual Skillet |
115 | |
| MEDITERRANEAN FISH SOUP -SOUPE DE POISSONS À L’ANTIBOISE- Slowly Cooked Fish Soup Made of Rascasse -Scorpionfish-, Rouget Grondin -Sea Robin-, Mérou -Grouper- and Vivaneau -Rubis Snapper- with Celery, Garlic, Carrots, Leeks, Olive oil and Saffron Served -On the Side- with Rouille (Mayonnaise Made of Egg Yolk, Olive Oil, Cayenne and Chopped Garlic), Garlic-Rubbed Croûtons and Shredded Ementhal Gruyère |
115 | |
| √ Vegeterian Dishes (any other dish can be made upon request) |
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| ▲ Dishes Containing Pork | ||
All Prices are in Thousand ID Rupiah and subject to 10% government tax and 7% service charge
