Menage A Trois
Pages
Dishes
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| Beluga Caviar with Blinis (per oz) | $40.00 |
| Oysters (as available) | |
| Melon (as available) | |
| Lobster Cocktail | $12.50 |
| Scrambled eggs with smoked salmon | $9.50 |
| Scrambled Eggs with Smoked Salmon, Sour Cream, and Caviar | $14.50 |
| Crudites--Raw Seasonal Vegetables, Homemade Dips | $6.75 |
| Scottish Smoked Salmon | $12.00 |
| Gravadlax with Dill and Sweet Mustard Sauce | $10.00 |
| Oeufs on Cocotte with Wild Mushrooms | $5.75 |
| Fresh Asparagus, Hot or Cold | |
| Avocado Vinaigrette | $5.25 |
| WHOLE TRUFFLE EN CROUTE - A Whole Truffle set on a Brioche Crouton, enclosed with a mousse of Spinach and Foie Gras, roasted in flaky Pastry and served with a Truffle sauce |
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| A Trio of Chilled Summer Soups - Tomato and Red Pepper Bisque - Lightly Jelly Sauted Chicken Consomme - Lobster Cream | $6.00 |
| Three Scallop Salads - Scallop Ceviche au Guacamole - Scallop and Salmon Tartare - Oriental Sesame Scallops | $10.75 |
| Chicken Combinations - Smoked Chicken in a Walnut Dressing - Marinaded Chicken on Wilted Spinache with a Sesame Dressing - Chicken Julienne on Pickled Cucumber with a Peanut Dressing | $8.00 |
| Hanbury Yolk - Poached Quail Eggs served on the Base of an Artichoke, topped with Smoked Salmon, Oyster, Scallop, Lobster and Russian Caviar on a Red Pepper Sauce | $11.00 |
| Josephine's Delight - Creamed Eggs with Sevruga Caviar - Smoked Salmon Mousse with Scottish Smoked Salmon - Scallop Mousse of Diced Scallop - served with Toasted Brioche Soldiers | $11.50 |
| Whole Lobster Tail with Black Truffle Slices served with a Truffle vinaigrette and a warm Wild Mushroom Salad | $22.00 |
| A Patchwork of Salmon and Tuna served with a julienne of Tomato and Basil and a Gazpacho Mousse | $10.00 |
| Carpaccio served with a Caviar Vinaigrette and Batons of marinaded Eggplant | $16.00 |
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| Nuggets of Salmon, Roasted Red Peppers, and Sun-dried Tomatoes topped with finely chopped crispy Bacon | $8.50 |
| Summer Vegetable Ragout, au Olive Oil Dressing and a Julienne of fresh Basil | $7.50 |
| Fresh Tuna, Nicoise Olives, french Beans, Tomatoes, Anchovies, Lemon Juice and Olive Oil | $8.50 |
| Wild Mushrooms, Truffle, and Duck foie Gras in a Truffle Sauce | $12.50 |
| Orgies of Salad Leaves served with one of the following: | |
| Paysanne - Poached Quail Eggs with Avocado, Roquefort Lardous and Croutons | $7.25 |
| Vegan - Yound Vegetables, stir-fried with Soy, Ginger, Carlic and COriander, topped with Croutons | $7.25 |
| Mer - Salmon, Lobster, and Scallops with Garlic Confit and Wild Mushrooms with Lardous and Croutons | $10.50 |
| Sauvage - Saddle of Rabbit, Snails, Garlic Confit and Wild Mushrooms with Lardous and Croutons | $10.50 |
| Gascon - Escalopes of Duck Breast, Nuggets of fresh foie Gras on French Beans and Shallots | $14.00 |
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| Cheese - Camambert and Cranberry - Roquefort and Leek - Bourain and Spinach | $5.50 |
| Seafood - Lobster and Snowpeas - Turbot and Leek - Crab and Cucumber | $9.00 |
| Lobster and Scallop Tempura with Snowpeas and a Spicy Dipping Sauce | $14.00 |
| A Trio of Seafood Packages - Crab with Leek - Scallops in Cabbage - Lobster in Spinach - all served on an Oyster and Caviar Sauce | $12.50 |
| A Timbale of Scallop Mousse surrounded by grilled fish and Shellfish served with a Bouillabaisse Sauce | $12.50 |
| Whole Lobster stir-fried with Baby Vegetables and a Thai-inspired sauce | $19.00 |
| fillets of Turbot and Salmon, larded with Truffle, Anchovy, and french Beans served with Dill Butter Sauce | $14.00 |
| A fevillete of Wild Mushrooms and Garden Vegetables on a Wild Mushroom Sauce. | $9.50 |
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| A Menage of Baby Fillets - Lamb on a Tomato Pancasse with a Garlic and Rosemary Wafer - Beef on Curried Aubergiue - Veal with Wild Mushrooms | $14.00 |
| Boned Quail filled with a Game mousse and a dice of Duck foie Gras, wrapped in flaky Pastry, roasted and served with a Port and Orange Sauce | $11.50 |
| A Duck Combination - Grilled Duck foie Gras on Pickled Cucumber - Duck Confit on Braised Belfian chicory - a Feuillete of Marinaded Duck | $14.00 |
| Two Escalpes of Fresh Duck Foie Gras - one steamed and one grilled, served on a Potato cake with a Muscat Sauce | $16.50 |
| Medallions of Venison with Wild Mushrooms and Bone Marro Queuellees on a red Burgundy Sauce | $16.00 |
| Breast of Chicken filled with Lobster and Asparagus, wrapped in Spinach and served with a Lobster Cream | $15.00 |
| Ballotine of Baby Chicken filled with White Crabmeat and a dice of Arichoke on a Watercress sauce | $14.00 |
| Rendez-vous of Baby Stuffed Vegetables - Cabbage with Leek and Roquefort; Tomato with Pea and Milk; Onion and Gruyere; Artichoke with a Garlic Confit; courgette and Eggplant - served on a Tomato and Basil Sauce | $8.50 |
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| Hot Seasonal Berries served over Vanilla Ice Cream | $4.50 |
| Strawberry Fritters with an Orange and Grand Marnier Dip | $5.00 |
| An Iced Terrine of Dark Chocolate and Black Cherries served with hot Chocolate Sauce | $5.50 |
| Little Chocolate Mousses flavoured with Rum and served with a Banana Custard | $4.50 |
| Chocoholics Anonymous - A Chocolate Combination - Chocolate Terrine - Dark Chocolate Mousse - White Chocolate Mousse - Chocolate Truffle - Chocolate Ice Cream | $7.50 |
| Our Summer Pudding served traditionally with a fruit Coulis | $6.00 |
| Tartlets of Mango, Strawberry, Raspberry, Pear and Passion served with their own Sherbets and Fruit Coulis | $6.00 |
| A Menage of Creme Brulees with Orange and Grand Marnier, Mint and Creme de Menthe, Chocolate and Tia Maria | $6.00 |
| Menage a Trois - Three hot Pastry Parcels with a Praline Cream - Pear and Chocolate, Bananas and Rum, Apple and Raspberry | $6.00 |