.jpg?format=webp)
.jpg?format=webp&w=2048)
.jpg?format=webp)
Renaissance French Restaurant
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Auswertung
Rezensionen
Foto
Speisekarte
Demi Baguette Bread Basket with Salted Butter
Classic French Onion Soup, Gruyère Gratiné, Port, Egg Yolk
Asparagus & Roasted Garlic Soup, Crostini
Our selection of 3 French Cheeses, all servings 1oz, Confiture de Figue, Cornichons
Duck, Pork & Goose Paté, Toasted Bread, Onion Jam and Whole Grain Dijon Mustard
Deviled Eggs Ocean Duo topped with Salmon Caviar and Anchovies
6 escargots from Burgundy with Parsley Garlic Butter, served with sliced Baguette
Duck Foie Gras Torchon on a French Brioche , Fig jam, Sel de Guérande & Piment d'Espelette
1oz. Royal Siberian Ossetra Caviar served with Crème Fouettée and Blinis
Mixed Greens with Cherry Tomatoes, Capers, Black Olives, Anchois, Hard Boiled Eggs and Olive Oil Dijon Dressing
Chicken slow cooked in Red Wine served with Fingerling Potatoes, Wild Mushrooms, Smoked Diced Bacon and Confit Pearl Onion
Herbes de Provence and Honey Rack of Lamb, Ras El Hanout, Gremolata, Ratatouille and Israeli Couscous
Norwegian Salmon Flash-cooked, Sorrel, Champagne and Lobster sauce, Riz de Camargue, Asparagus & Salmon Caviar
Duck Confit with Foie Gras sauce and Black Summer Truffles, Duck Fat Roasted Potatoes, Piment d'Espelette, Truffle Salt, Wild Mushrooms & Fig Glaze
8oz. Beef Filet Mignon, served with Confit Shallot and Herbs de Provences French Fries. - Add Truffle Butter $5, Sauced Trois Poivres (Peppercorn) $5, Garlic Parsley Butter $4, Sauce Foie Gras $8
14oz Reserve Ribeye served with Confit Shallot and Herbs de Provences French Fries. - Add Truffle Butter $5, Sauced Trois Poivres (Peppercorn) $5, Garlic Parsley Butter $4, Sauce Foie Gras $8
Demi Baguette Bread Basket with Salted Butter
Classic French Onion Soup, Gruyère Gratiné, Port, Egg Yolk
Our selection of 3 French Cheeses, all servings 1oz, Confiture de Figue, Cornichons
Duck, Pork Goose Paté, Toasted Bread, Onion Jam and Whole Grain Dijon Mustard
6 escargots from Burgundy with Parsley Garlic Butter, served with sliced Baguette
Duck Foie Gras Torchon on a French Brioche , Fig jam, Sel de Guérande Piment d'Espelette
1oz. Royal Siberian Ossetra Caviar served with Crème Fouettée and Blinis
Chicken Oyster aka the “Best part of a Chicken” in a Puff Pastry with Bacon Lardons, Garlic Parsley Butter, Mushrooms
Two Canoe Cut Bone Marrow with Sel de Guérande and Piment d’Espelette, served with sliced Baguette
Mixed Greens with Cherry Tomatoes, Capers, Black Olives, Anchois, Hard Boiled Eggs and Olive Oil Dijon Dressing
Chicken slow cooked in Red Wine served with Fingerling Potatoes, Wild Mushrooms, Smoked Diced Bacon and Confit Pearl Onion
Herbes de Provence and Honey Rack of Lamb, Ras El Hanout, Gremolata, Ratatouille and Israeli Couscous
Norwegian Salmon Flash-cooked, Sorrel, Champagne and Lobster sauce, Riz de Camargue, Asparagus Salmon Caviar
14oz Reserve Ribeye served with Confit Shallot and Herbs de Provences French Fries. - Add Truffle Butter $5, Sauced Trois Poivres (Peppercorn) $5, Garlic Parsley Butter $4, Sauce Foie Gras $8
Duck Breast in Bourbon Oak Smoke served with Roasted Potatoes, Blackcurrant Sauce and Berries Make it “Royal” with a Slice of Foie Gras Torchon +$10
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)
.jpg?format=webp&w=2048)