Marriott Motor Hotel
Pages
Dishes
Page 3
| Taittinger Brut Reserve, Vintage 1959 - An excellent dry sparkling wine which needs little introduction. | |
| Akvavit by Aalborg - Aalborg, one of the most distinguished distillers of Europe, produces this fine caraway flavored spirit. A must for any Scandinavain hors d'oeuvres, enjoyed in the Danish style with Tuborg beer. | |
| Duff Gordon Amontillado - A Pale - Dry Spanish Sherry to compliment the subtle flavor of the soup course. | |
| Chateau Carbonnieux White Graves A light, dry white wine of a Grand Cru Classe' from the Leognan commune of Bordeaux. | |
| Marquis de Florans Hermitage 1961 A fragrant red wine from the northern Cotes du Rhone pressed from the legendary Syrrah grapes brought from Persia | |
| Chateau Lascombes Grand Cru Classe Graves - this excellent red wine comes from one of the few chateaus owned by an energetic group of americans who with Yankee ingenuity have produced some of the finest wines in the Medoc region. | |
| Sandeman Tawny Port Port, the beloved wine of the British, traditionally served with desserts and cheeses, comes from the upper Douro region of Portugal. Its name derived from the city of oporto on the Douro river. |
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| Pompano de Floride en Papillote, Fillets of Pompano are bedded on a mixture of fresh pineapple, Westphalian ham and rice, sprinkled with White Wne and baked in a parchment case | |
| Mousse de Homard en Bellevue Lobster, always a favorite, in the Marriott manner. | |
| Saumon Marine, a La Norvegienne - Our salmon has come from Norway and prepared in the Scandinavian style with dill and pepper and served with honey-brandy mustard sauce. | |
| Huitres, La Bonne Auberge - Oysters as prepared in the famous restaurant, La Bonne Auberge, at Antibes in the French Alpes-Maritimes region. | |
| Essence des Champignons, Italienne - A clear soup prepared from a species of Italian black mushroom similar to the rare gourmets delight - l'Oronge. | |
| Le Canard Sauvage, Rouennaise, Sous Cloche - It has been said that the souls of all departed ducks find haven in Rouen. Rare roasted breast of Mallard duck over a skillfully prepared forcemeast, served with natural juices under glass. | |
| Coeur d'Artichauts et Celeri-rave, Vinaigrette - Hearts of fresh artichokes and celery root marinated in vinaigrette dressing. | |
| Sorbet Grenade - A sherbert made of fresh Pomegranates to refresh the palate. | |
| Noisettes de Veau, a La Creme - The loin of nature veal sauteed and smothered in pure cream with a dash of Marsala. | |
| Pfifferlingen Sautees - Spaetzeln Allemande -- These succulent morsels of wild chanterelles from the Black Forest of Germany are sauteed and glazed with a fumet de Veau, complimenting traditional German pan dumplings. | |
| Fromages du Pays - A variety of cheeses selected by the Fromager of Air France, Orly. | |
| Orange Caprice - A light diversion of an orange souffle served in its natural habitat. | |
| Pate de Volailles, d'Amiens - Amiens in the Picardie region of France has specialized in a brined version of meat pies, a Parisienne favorite. |
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| HUITRES, LA BONNE AUBERGE | |
| Mousse de Homard en Bellevue | |
| PATE DE VOLAILLES, D'AMIENS | |
| SAUMON MARINE, A LA NORVEGIENNE | |
| ESSENCE DE CHAMPIGNONS, ITALIENNE | |
| POMPANO DE FLORIDE EN PAPILLOTE | |
| LE CANARD SAUVAGE, ROUENNAISE, SOUS CLOCHE, COEUR D'ARTICHAUTS ET CELERI-RAVE, VINAIGRETTE | |
| SORBET GRENADE | |
| NOISETTES DE VEAU, A LA CREME, PFIFFERLINGEN SAUTEES -- SPAETZELN ALLEMANDE | |
| FROMAGES DU PAYS | |
| ORANGE CAPRICE | |
| CAFES VARIES | |
| Taittinger Champagne Brut Reserve 1959 | |
| AALBORG AKVAVIT | |
| Tuborg Beer | |
| Duff Gordon Amontillado | |
| Chateau Carbonnieux Grand Cru Classe 1962 | |
| Marquis de Florens Hermitage 1961 Rochette | |
| Chateau Lascombes Grand Cru Classe 1962 | |
| Sandeman Tawny Port | |
| Chartreuse Verte | |
| Grand Marnier | |
| Armagnac |