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ФотокулинарСайт для тех, кто ест, пьет, склонен об этом поговорить и иногда кое-что фотографирует.
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| The Bellevue Restaurant |
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
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"DEER SADDLE CASSIS IN BLACKCURRANT MARINADE"
SLICED DEER SADDLE PRESENTED WITH DILL PUREE, ROASTED ALMONDS, CRANBERRIES AND GRAPES ISABELLA
22.00 LVL
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"BEEF & LOBSTER"
“BLACK ANGUS” ARGENTINEAN FILET MIGNON AND ALASKAN LOBSTER TAIL PERFECTLY COOKED AND ACCOMPANIED BY POLENTA PANCAKES-
26.25 LVL
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"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
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"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
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"MARZIPAN DESSERT"
-MARZIPAN ROLL ACCOMPANIED BY ALMOND BISCUITS AND ASSORTED BERRIES
8.75 LVL
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"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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