The Hedgerose Heights Inn
Pages
Dishes
Page 1
| TRUFFES DU VALROMEY EN SURPRISE Delicate mousse of goose and chicken liver rolled in finely chopped truffles | $8.50 |
| Lamelles de Boeuf "Tarass-Bulba" A different tartare; paper-thin slices of beef with a green peppercorn vinaigrette | $4.75 |
| TERRINE GOURMANDE AUX TRUFFES et à L'ARMAGNAC Our very own venison, pheasant and veal terrin, enhanced with truffles and Armagnac | $4.95 |
| Véritable Saumon Fumé d'Irlande: thin slices of genuine smoked Irish salmon | $8.50 |
| Fantaisie De Crevettes Jaffa: an elegant combination of shrimp, avocado pear and grapefruit on a mild vinaigrette | $5.25 |
| SHRIMP COCKTAIL "HEDGEROSE HEIGHTS" served with a real and a not so real cocktail sauce | $5.50 |
| FILET DE TRUITE ST. PIERRE: rolled fillet of trout stuffed with salmon mousse, saffron sauce | $14.75 |
| Ballotine De Sole Pêcheur: roulade of sole and salmon with basil sauce | $5.25 |
| TRUITE pochée AU SAUVIGNON BLANC: fresh rainbow trout poached in sauvignon blanc | $14.50 |
| panaché DE FRUITS DE MER à l'américaine: a delightful combination of shrimps, scallops, mussels and lobster | $15.95 |
| caviar beluga "MALOSSOL" on ice with its traditional accompaniments | |
| Piroschki "My Way" small pastry turnovers with a sauce Béarnaise | $4.95 |
| Potage du jour | $3.00 |
| Soupe Rafraîchie du jour | $3.00 |
| Carabineros Sancho Panza: plump red Spanish shrimp sauteed in garlic scented olive oil | $16.00 |
| Salade Assortie Suissesse: a colorful palette of individually prepared salads | $3.75 |
| Insalata Stromboli: sliced tomato, orange and onion, modena dressing | $3.65 |
| Soup of the day | $3.00 |
| Cold soup of the day | $3.00 |
| salade de saison garnie: the freshest salad on the market with the famous "hotel sternen" dressing |
Page 2
| Souffle Selon L'Inspiration du Chef | $5.00 |
| Mousse au Chocolat Blanc: white chocolate mousse with strawberry sauce | $4.00 |
| Parfait Glace aux Griottes et au Kirsch: frozen souffle with bing cherries and kirsch | $4.50 |
| Strawberry Fields Forever - French Style: marinated in Grand Marnier | $4.00 |
| Strawberry Fields Forever - Italian style: topped with cold Zabaglione | $4.00 |
| Strawberry Fields Forever - Russian style: on Vodka sherbet | $4.00 |
| Gateau Suchard | $4.00 |
| STEAK DE VEAU AUX MORILLES à LA crème: sauteed veal sirloin steak with a velvety morel sauce | $16.95 |
| Desserts | |
| "Züri Gschnätzlets Mit Rösti": sliced veal zurich style. Thinly sliced veal with mushrooms in a light cream sauce, served the traditional way with "rösti" | $15.00 |
| Ris de Veau aux truffes: tender slices of calf's sweetbreads on puff pastry with a truffled sauce allemande | $14.75 |
| Arroz Paquitta: medallions of beef, veal and pork, and a red spanish shrimp sauteed in olive oil, saffron rice and mild pimiento pepper sauce | $16.95 |
| Mignonnettes de Boeuf à l'Estragon : beef medallions on a delicately flavored tarragon sour cream sauce | $15.95 |
| Tournedos "île d'Oléron": a tournedos stuffed with fresh oysters, sauteed in butter | $16.50 |
| Entrecôte au Poivre Vert de Madagascar: pepper steak with green madagascan pepper | $15.95 |
| Entrecôte Beurre "Maître d'hôtel": a new york strip sauteed to your taste with the original maître d'hôtel herb butter | $15.95 |
| Côtelettes d'agneau "Barack-Palinka": sauteed lamb chops glazed with apricot | $17.50 |
| Suprême de Faisan Vallée d'Auge: delicately roasted breast of pheasant with apples and calvados sauce | $16.75 |
| Médaillons de Chevreuil Georgienne: tender medallions of venison with peach, lingonberries, and our game cream sauce | $18.95 |
| Aiguillette De Canard au Citron: duck breast marinated in lemon juice and spices, sauteed in butter | $14.95 |