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Menu I   Iv
Menu I Iv
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Menu 1

  1. 1. HORS D’OUVRES Potato Croquette with Caviar and Crème Frâiche Vietnamese Steamed Ravioli with Pork, Scallops, Bean Sprouts, and Nuoc Cham Smoked Trout and Apple Salad with Fresh Horseradish Tuna Tartar on Sticky Rice Cake with Seaweed, Sesame and Pickled Ginger Baby Artichokes with Caponata Fresh Garden Rolls with Crabmeat and Peanut Sauce Chévre on Ficelle with Tomato Confit and Tapanade Grilled Shrimp with Mango, Lime and Smoked Peppers SOUP AND SALAD Graved Salmon Trout and Fresh Pea Blinis with Salmon Caviar Calamari Salad with Black Radish, Lemongrass and Mint Crostini with Tapenade, Buffalo Mozzerella, and Roasted Peppers Salad of Lobster, Roasted Beets, Shaved Fennel and Tender Mustard Greens with Tarragon and Honey Ginger and Cabbage Salad with Peanuts and Citrus Braised Chicken Pure Asparagus Soup with Spring Water and Grilled Scallops Star Anise-Scented Beef Consommé with Honshimejii Mushrooms and Braised Beef Ravioli Spicy and Sour Shrimp Soup FISH AND MEAT Steamed Black Bass with Watercress, Carrots and Daikon in a Ginger Nage Seafood Stew of Cod, Mussels, Shrimp and Calamari Scented with Saffron Grilled Red American Snapper with Tamarind Glaze on Jicama Slaw with Lime Vinaigrette Sesame Crusted Tuna with a Soba Noodle Cake and Ponzu Sauce Grilled Tenderloin of Lamb with Grilled Vegetables, Cous Cous and Tomato Vinaigrette Tenderloin of Beef with Fennel-Potato Puree, Wilted Greens and Balsamic Reduction Grilled Loin of Pork with Roasted Root Vegetables and a Stayman Apple–Sherry Vinegar Sauce “Pho” of Beef and Shrimp with Water Spinach and Cellophane Noodles Grilled and Braised Duck with Duck Broth and Rice Crêpes DESERT Tropical Fruits in a Spiced Infusion with Lemon Sorbet Grapefruit Granita with Fresh and Candied Grapefruit and Almond Macaroons Orange Angelfood Cake with Caramelized Pear Sorbet Caramel Ice Cream with Fresh Fruits Macerated in Muscat de Beaume de Venise Seckel Pears Poached in Port with Vanilla Ice

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