http://www.restaurantbellevue.lv. ( здесь справляли свадьбу сына)
OUR CHEF RECOMMENDS
"BEEF CARPACCIO “TONNO"
WAFER THIN SLICED BEEF, MARINATED WITH GREENERY AND TOPPED WITH A ROSETTE OF ASSORTED SALAD
***
"CONSOMMÉ À LA CHINOISE"
WITH LOTUS ROOT, INOKI MUSHROOMS AND RAVIOLI
***
"VEAL FILET “ROSE"
MEDALLIONS OF TENDER “ROSE” VEAL COOKED TO PERFECTION WITH A GARNITURE OF FRESH SAUTÉED GARDEN VEGETABLES AND POTATO TRIANGLES
***
"CRÈME BRULÉE"
PERFECT COMBINATION OF VANILLA CREAM TOPPED WITH A THIN NOUGAT LAYER AND ACCOMPANIED BY HOME MADE ICE CREAM AND A SELECTION OF FRESH BERRIES
50.00 LVL
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MENU BY FUSION KITCHEN
"TUNA TARTAR"
SERVED WITH QUAIL EGG, DICED AVOCADO, GHERKIN, TOMATO AND SHALLOTS
***
”CREAM SOUP OF SMOKED BRETT”
SERVED WITH DILL AND GLAZED CARROTS
***
“AXMARBGUGGA FILLET OF NORWEGIAN SALMON”
COOKED TO PERFECTION WITH A TASTY SHRIMP CHAMPAGNE SAUCE AND TOPPED WITH RED CAVIAR
***
"MARZIPAN DESSERT"
MARZIPAN ROLL ACCOMPANIED BY ALMOND BISCUITS AND ASSORTED BERRIES
45.00 LVL
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STARTERS
"CAESAR SALAD"
PREPARED THE „OLD FASHIONED” WAY WITH A TANGY CAESAR DRESSING, CROUTONS AND PARMESAN CHEESE
8.50 LVL
***
"VITELLO TONNATO A LA BELLEVUE"
THINLY SLICED VEAL AND TOPPED WITH A CREAMY TUNA FISH SAUCE AND CAPERS
10.25 LVL
***
"BEEF CARPACCIO “TONNO"
WAFER THIN SLICED BEEF, MARINATED WITH GREENERY AND TOPPED WITH AN ASSORTED SALAD ROSETTE
10.80 LVL
***
"TUNA TARTAR"
SERVED WITH QUAIL EGG, DICED AVOCADO, GHERKIN, TOMATO AND SHALLOTS
9.25 LVL
***
"LABEL ROUGE – FOIE GRAS - GALLANTY"
-WITH PISTACHIO NUT CRUST AND PAPAYA CHUTNEY
13.55 LVL
***
’’SMOKED NORWEGIAN SALMON’’
WAFER THIN SLICED SMOKED SALMON WITH THE CLASSIC TRIMMINGS; FINELY CHOPPED ONIONS, CAPERS AND BOILED EGG. PRESENTED WITH TOASTED „GOLDEN BROWN” BREAD TRIANGLES
8.85 LVL
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SOUPS
“CREAM OF OYSTERS”
DELICIOUS CREAM SOUP WITH OYSTERS FROM THE ATLANTIC OCEAN
11.55 LVL
***
"CONSOMMÉ A LA CHINOISE"
WITH LOTUS ROOTS, INOKI MUSHROOMS AND RAVIOLI
10.20 LVL
***
”CREAM SOUP OF SMOKED BRETT”
SERVED WITH DILL AND GLAZED CARROTS
10.80 LVL
***
"СREAM SOUP FUSION WITH LOBSTER MEDAILLIONS AND ST.JACOBS MUSSELS"
SERVED WITH LEMON GRASS, CURRY, COLOURED PAPARDELLE AND GREEN PEAS SLIVERS
13.00 LVL
***
"CANADIAN LOBSTER BISQUE"
SERVED WITH TRUFFELS AND CHUNKS OF LOBSTER
13.30 LVL
***
"CRÈME OF ASPARAGUS"
PREPARED FROM MINI GREEN ASPARAGUS
6.70 LVL
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WARM STARTERS
"ST. JACOBS MUSSEL"
PERFECTLY PREPARED SCALLOPS, SAUTÉED IN WHITE WINE ON A BED OF SPINACH, MUSHROOMS AND TOMATOES
12.05 LVL
***
"SPINACH NOODLES WITH GREEN MUSSELS AND TIGER PRAWNS"
GRILLED TIGER PRAWNS WITH SPINACH NOODLES, STEAMED VEGETABLES AND GREEN MUSSELS
14.20 LVL
***
“CLASSIC GLAZED FOIE GRAS "
LAYERED ON A BED OF SUMMER TRUFFLE PUREE
19.10 LVL
***
"RIVER CRAY FISH TAILS GRATINE”
WITH SAUTÉED ARTICHOKE HEARTS IN LOBSTER SAUCE AND TOPPED WITH PARMESAN CHEESE AND ROSETTE OF RUCOLA SALAD
13.20 LVL
***
"MARINATED QUAIL”
OVEN ROASTED QUAIL LEGS AND BREAST FILLET WITH PUREE OF PARSLEY POTATOES AND GLAZED CANTARELLES
17.80 LVL
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VEGETARIAN MENU
"LEAF LETTUCE WITH VEGETABLES"
DIFFERENT LEAF LETTUCE WITH FRESH VEGETABLES
7.65 LVL
***
"VEGETARIAN ANTIPASTA"
SELECTION OF SLIGHTLY SAUTÉED GARDEN VEGETABLES WITH MOZZARELLA CHEESE AND BALSAMICO SAUCE
8.40 LVL
***
"VEGETARIAN PAPARDELLA"
MOSAIQUE OF ITALIAN NOODLES, COOKED “AL DENTE” WITH ASPARAGUS, SUN DRIED TOMATOES, GREEN ZUCCHINI, PREPARED TO PERFECTION IN TRUFFLE OIL-
12.25 LVL
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MAIN COURSE FISH
"AXMARBRUGGA” NORWEGIAN SALMON FILLET
COOKED TO PERFECTION WITH A TASTY SHRIMP CHAMPAGNE SAUCE, AND TOPPED WITH RED CAVIAR
20.95 LVL
***
"ZANDER “AL DRAGONCELLO"
-SLIGHTLY FRIED FILLET OF ZANDER ON A BED OF COUS COUS AND DECORATED WITH BABY ASPARAGUS AND A MILD SOUR TARRAGON-MUSTARD SAUCE-
21.25 LVL
***
"SEA WOLF"
SLIGHTLY SAUTÉED FILLETS OF SEA WOLF, WITH A TANGY LEMON SAUCE, PRESENTED ON A BED OF A PUREE OF VITELOTTE POTATOES ACCOMPANIED BY DICED GREEN OLIVES, SHALLOTS, AND CHERRY TOMATOES
20.40 LVL
***
"TIGER PRAWNS ELITE"
-JUMBO SHRIMPS ACCOMPANIED BY WILD RICE PANCAKES, LACED WITH SHI-I-TAKI MUSHROOM SAUCE-
22.00 LVL
***
"MAHI – MAHI"
PERFECTLY FRIED “CARIBBEAN” STYLE GAME FISH WITH SPICY SAUTÉED PAPRIKA, SUN DRIED TOMATOES, SHALLOTS AND FRENCH BEANS-
20.55 LVL
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MAIN COURSE MEAT
DUCK BREAST “BARBERIE”
-SLICED ROASTED DUCK BREAST ON A BED OF ASSORTED SAUTÉED VEGETABLES AND LACED WITH A 5 SPICE SAUCE AND BASKET OF CRANBERRIES
20.95 LVL
***
"DEER SADDLE CASSIS IN BLACKCURRANT MARINADE"
SLICED DEER SADDLE PRESENTED WITH DILL PUREE, ROASTED ALMONDS, CRANBERRIES AND GRAPES ISABELLA
22.00 LVL
***
"BEEF & LOBSTER"
“BLACK ANGUS” ARGENTINEAN FILET MIGNON AND ALASKAN LOBSTER TAIL PERFECTLY COOKED AND ACCOMPANIED BY POLENTA PANCAKES-
26.25 LVL
***
"VEAL FILET “ROSE"
-MEDALLIONS OF TENDER “ROSE” VEAL COOKED TO PERFECTION WITH A GARNITURE OF FRESH SAUTÉED GARDEN VEGETABLES AND POTATO TRIANGLES
24.10 LVL
***
"LAMB FILET WITH PARMESAN CHEESE AND SPINACH"
-FRIED NEW ZEALAND LAMB CUTLETS IN A ZESTY PARMESAN CHEESE SAUCE AND ACCOMPANIED BY RATATOUILLE NIÇOISE
24.85 LVL
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DESSERTS
BERRY TUILLE “11TH FLOOR”
ASSORTED BERRIES SERVED IN A PASTRY BASKET
WITH HOME MADE TONKO BEANS ICE CREAM
8.15 LVL
***
"MARZIPAN DESSERT"
-MARZIPAN ROLL ACCOMPANIED BY ALMOND BISCUITS AND ASSORTED BERRIES
8.75 LVL
***
"CRÈME BRULÉE"
- PERFECT COMBINATION OF VANILLA CREAM TOPPED WITH A THIN NOUGAT LAYER AND ACCOMPANIED BY HOME MADE ICE CREAM AND A SELECTION OF FRESH BERRIES-
9.20 LVL
