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The Bellevue Restaurant
Автор: SK
Первоисточник: Фотокулинар
Страницы: 1 2 #




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
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