2009 04 10 - Cassis, Rochester Road

Menu is prepared by our Executive Chef Eric Guilbert and his Team,

STARTERS
Creamy Piccadilly Tomato Soup with Parmesan Emulsion
Mushroom Soup with Escargot Ravioli and panseared Scalop
House Smoked Salmon with Spinach Salad tossed in a Honey Dressing
Mixed Green Salad with Dijon Mustard Dressing and “Crapaudine” Beetroot
Mozzarella Bavarois with Pesto Marinated Grilled Vegetables and Crispy Parmesan
Asparagus “Vichyssoise” with Vegetarian Caviar and Smoked Homemade Salmon Tataki
Tuna Carpaccio in a Virgin Olive Oil Citrus Marinade served with diced Tomatoes
Gourmet Salad-Foie Gras, Artichoke, semi-sundried Tomatoes and Prawn tossed in Chef’s special Dressing
(Additional $6)

MAINS
Duck Leg Confit, Anna Potato, Green Salad, Sauteed Onion and Orange Sauce
Red Snapper Fish, Potato Puree, Glazed Vegetables, Sweet Yellow Curry Sauce
Traditional Codfish “Brandade” with Green Leaves on the side
Risotto Mushroom, Champignon & Parmesan Cheese
Crispy Five Spice Chicken with Egg Noodles (Asia)
Dupuy Ragout with Shiso Salad and Pommery Mustard Dressing (vegetarian)
Beef Rib eye, Sauteed Potato, Onion & Bordelaise Sauce (additional $8)

DESSERT
Honey Nougat and Layer of Chocolate in Terrine & Coffee Cream Sauce
Frozen Calvados Parfait, Granny-Smith Apple Compote and Juice
Orange Crème Brulee served with a Caramel Sauce
Deep Fried Peche with Vanilla Ice Cream served with warm Chocolate sauce
Baked Apple Cinnamon Crisp, Pastry Cream with Rhum Raisin and Caramel Cinamon Ice Cream
Homemade Ice Cream & Sorbet (2 scoops) –
ICE CREAM: Vanilla, Brandy, Chocolat, Coffee, Almond, Caramel Cinnamon
SOBERT: Strawberry & Dill, Pear, Bitter Orange,