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GUIDE TO WALT DISNEY WORLD |
Les Preludes
Smoked salmon,
arugula and mache salad with tarragon, buckwheat blinis, horseradish
and caviar cream 14.00
Mussel and saffron soup, served with aioli toast 13.00
Jumbo shrimp marinated with coriander, crab and vegetable napoleon,
cocktail sauce and pepper coulis 15.00
Escargot and mushroom cassolette with parsley butter, frogs leg
fritters and watercress veloute 14.00
Country style meat plate: homemade pate, beef croquette, duck
rillette, smoked duck magret 15.00
Mediterranean style tuna tartar, avocado mousse flavored with lime,
onion and tomato compote on a pine nut sable 16.00
Les Poissons
Maine lobster
gratine with braised leeks and spinach, Royan mini cheese ravioli
with Armoricaine sauce 43.00
Sea scallops with smoked salt,
green peas flan and sauteed salsify, champagne beurre blanc 32.00
Atlantic red snapper, calamari Basquaise style, rice with squid
ink
Les Viandes
Duck breast,
polenta galette with raisin, artichoke and sun choke "purse", verjus
sauce 34.00
Grilled beef tenderloin, beef Parmentier, asparagus, peppercorn
sauce 38.00
Venison with celery puree and roasted chestnut, caramelized
apples with cranberries, grand veneur sauce 36.00
Lamb rack roasted with thyme, Provencal gnocchi, garlic confit,
eggplants and zucchini, lamb jus 35.00
Pork tenderloin stuffed with porcinis, pasta gratin with
truffles, morel sauce 32.00
Menu Degustation
Mussel and saffron
soup
Or
Escargot and mushroom cassolette with parsley butter, frogs leg
fritters and watercress veloute
Atlantic red snapper,
calamari Basquaise style, rice with squid ink
Or
Sea scallops with smoked salt,
green peas flan and sauteed salsify, champagne beurre blanc 32.00
Melon granite with
peach sorbet, watermelon liquor
Grilled beef
tenderloin and a beef chuck Parmentier, peppercorn sauce
Or
Pork tenderloin stuffed with porcinis, pasta gratin with truffles
French assortment
of cow and goat cheese, mixed salad, pine nuts and chives (Add
10.00)
Dessert du jour
$120.00 including wine pairing
$75.00 without wine
Menu as of December
2008
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