Hotel Parker Meridien
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Dishes
Page 2
| La terrine de Saint Jacques et de saumon fumes dans notre fumoir, salade de vermicelles au caviar et sauce raifort. Terrine of scallops and smoked salmon, vermicelli salad with caviar and horseradish sauce | $15.00 |
| La petite salade de homard du Maine aux pointes d'asperges vertes. Maine lobster salad with asparagus tips. | $17.50 |
| Le feuillete d'huitres de pleine mer et de poireaux au curry doux. Bluepoint oysters in a puff pastry and leeds perfurmed with curry. | $12.00 |
| La salade tiede de joues de porc aux lentilles vertes et au foie d'oie. Warm salad of pork, lentils and goose liver. | $10.50 |
| Le ragout d'escargots aux epices cantonaises et aux graines de sesame. Ragout of snails spiced with Chinese herbs and sesame seeds. | $14.50 |
| La gelee de lapereau et son foie aux legumes, coulis de tomates. Rabbit liver pate in aspic with baby vegetables and tomato coulis. | $10.50 |
| La terrine de foie d'oie comme en Alsace. Goose liver terrine Alsatian-style. | $24.00 |
| Le saumon de Norvege fume maison. Smoked Norwegian salmon | $17.50 |
| Le caviar Beluga 2.50 per gram Beluga caviar | $2.50 |
| Le voulte de homard du Maine perfume a la citronelle. A lobster veloute perfumed with lime | $9.50 |
| Potage de pommes de terre et poireaux garni de cepes et chanterelles. Potato and leek soup garnished with boletus and wild mushrooms | $8.00 |
| Le consomee de poule faisane en Souvaroff. Pheasant consomme Souvaroff | $17.00 |
| Le saomon souffle "Auberge d'l'Ill" Salmon steak encased in a souffle (a classic masterpiece by Chef Haeberlin) | $24.50 |
| Le homard roti a l'estragon Roasted lobster perfurmed with tarragon | $38.00 |
| La piece de bar poele a l'ail et aux lardons Panfried bass with sweet garlic and bacon bits | $29.50 |
| Le turbot saute au fenouil, tomates et basilic. A showpiece of sauteed turbot with fennel, tomatoes and basil. | $36.00 |
| Les filets de sole aux artichauts et champignons de Paris. Sole filets with artichokes and white mushrooms. | $27.00 |
| Le filet de sandre aux lentilles vertes du Puy. Pike filet with lentils | $27.00 |
| Le filet de red snapper dans un bouillion aux ecrevisses et aux aromates. Red snapper in a crayfish broth enhanced with aromatic herbs. | $29.50 |
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| Le tournedos aux echalottes confites, accompagne d'une chartreuse de queue de bouef. Tournedos with sweet shallots and a charlotte of oxtails and vegetables. | $30.00 |
| L'aiguillette de canard et son foie en paupiette a la mousse de cresson. Breast of duck and slivers of duck liver in a watercress mousse. | $26.00 |
| Le filet mignon de veau parfume au gingembre et citron vert, galette de cereales. File of veal, delicately seasoned with ginger and lime, served with a sauteed galette of corn, barley and wild rice. | $30.00 |
| Le carred d'agneau aux herbes de provence, pommes paillason. Rack of lamb herbed with Provence spices, paillason potatoes | $29.50 |
| Les noisettes de chevreuil, champignons sauvages, Spatzle au fromage blanc. Venison medallions and wild mushrooms accompanied with Spatzle. | $31.00 |
| La cote de boeuf et son Yorkshire pudding a la moelle (pour 2 personnes) par personne. Rib steak served with Yorkshire pudding garnished with marrow (for two people) | $30.00 |
| Le feuillete de pigeonneau au chou avec foie gras et truffe fraiche. Breast of squab with cabbage, foie gras and fresh truffles (in the tradition of the "Auberge de l'Ill") | $32.00 |
| Le supreme de volaille aux girolles accompagne d'un risotto de ble vert aux champignons sauvages. Breast of chicken with chanterelles, accompanied by a green wheat risotto with wild mushrooms. | $24.00 |
| Le plateau de Fromages de France | $12.50 |