Raf

Griep

Bistro food
Cana
ps
Gelatin Serrano ham Tagliatelle with
deconstructed Pesto Genovese
Minted Green Pea Mousse with
Parmesan Cheese Cracker
Frise Salad with Croutons and
Russian poached Egg
Mediterranean
Vegetable Salad
Progressive Anti Pasti served
in Two Courses
Foie Gras Terrine with Apple
Compote and Brioche
Sashimi of Salmon Filet, Rice Vinegar Sponge,
Fruit and Vegetable Brunoise
Terrine of Langoustines and Buttermilk
served with a Tomato Variation
Chucked Oysters with lemon Granite, Fava
beans and Osietra Caviar
Mushroom Cappuccino and Doughnut,
topped with Aioli and Anchovy
French Onion Soup with broiled Croutons
and Mountain Cheese
Giant Potato cooked sous vide with Rose
Leaves and Pear fondue
Pan fried Green Asparagus and Brioche wrap
with scalded Goat Milk
Quiche Loraine 3-logy using Potatoes,
Mushrooms and Spinach
Black and White Ricotta Ravioli with
Sage Butter Foam
Spaghettini in spicy Tomato Juice, Shell
Fish and Lobster tail
Parisian Gnocchi with Fine Herbs and
Butter Emulsion
Tagliatelle in sweet Tomato sauce, Prawns and
sauted Forest Mushrooms
Grilled Scallops on Lemon Vinaigrette
and Summer Succotash
Variation of Fish, Shell and Seafood
with Red Wine Butter
Chive Oil and Duchesse
Potatoes
Pan seared Sea Bass on Saffron Vanilla sauce with
Turnip Mousse and Swiss Chard
Butter poached Medallion of Sturgeon on
Lemon Vodka Foam
Potato Spaghettini, topped with Osietra
Caviar
Lobster tail Fish and Chips with
deconstructed Tartar sauce on a bed
of mashed Green Peas with white
Truffle Oil
Oven roasted Sea Bass filet and
Tomato fondue served on a bed of
Lemon Thyme perfumed Cous
Cous
Sashimi of white Tuna Belly topped with
Beluga caviar and Melba toast
Poached filet of Cod with orange
Bell Pepper Coulis
Onion
Flowers and soft Garlic Cookie
Grilled Sea Bass filet with Tomato
Compote, braised Globe Artichokes
and Saffron Potato Fondant
Pan seared Turbot filet in
Vegetable filled Pita Bread with
Cornish hen Ballotine and
poached Quail Egg
Chicken breast Tandoori with
minted Yoghurt, Red Lentil Ravioli
and toasted Cashew Nuts
Oven roasted corn fed Chicken
breast and Rosemary sauce, young
Vegetables and Bakers Potatoes
Grilled Lamb Chops and Eggplant
Caviar Bruscetta topped with Confit
Cherry Tomatoes, Pepperoni and
Pecorino
Salted Pork filet on Green Lentils
and root Vegetables
Beef Tenderloin with Pommery
Mustard Crust, Red Wine sauce
Princess Bean Bundle and Potato
Tart
Glazed Duck breast on Corn Pancake,
Brussels sprouts and Pearl Onions
Lamb loin with Bell Pepper Crust
on Rosemary sauce
Eggplant, Pesto
and Potato Gnocchi
Pear crumble topped with a Pear
Sorbet Quenelle surrounded by
Mango and Cassis Coulis
Glazed Chocolate Mousse with Mango
Sorbet and cassis coulis
Chocolate Ganache Rose on
Walnut Cookie
and minted Berries
Dessert
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