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Menu Explanation

Menu Explanation for Hotel Des Alps Lunch Service

Chanmin lee

on 18 October 2011

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Transcript of Menu Explanation

Menu Explanation
Hotel Des Alps Dinner Service
by Dongyeon Lee
Wenting Huang

First course: Caesar Salad
Daily starter: Season Vegetable clafouti
Daily soup: Creamy prawn soup

Daily meat: Pork steak marinated with herbs
and grilled (sauce - mustard)
Daily fish: Grilled salmon steak
with orange sauce
Vegetarian: Daily pasta with blue cheese
and grilled vegetables ---------------------------------------------------

Sweet ot the day: Pannacotta with pistachio
and exotic coulis
Fruits plate:
Cheese Plate: Brie, Gruyere, Vaudoise
(cc) image by nuonsolarteam on Flickr
Daily Starter

Eggs, milk, cream 35%, parmasan cheese, leek, mushroom button, zuchini, tomato, cherry, salad leaves


Cutlery : Medium fork & Medium knife
with BIG SMILE :)

Season vegetable clafouti
First Course
Caesar Salad
Soup of the day
Creamy prawn soup
Prawn, shellfish stock, fish stock,
onion, dill, lemongrass, cream 35%,
paprika powder, oil olive, cornstarch
Daily Meat
Pork Steak marinaded with herbs
Garlic, thyme, rosemary, ginger, olive oil

Sauce: Mustard
Butter, shallots, red wine, brown sauce (demi-glass) mustard, cornstarch

It will be served with:
Spicy rice, cauliflower,
Fish of the Day
Grilled salmon steak
with orange sauce
Vegetarian Dish
Gorgonzola pasta with blue cheese
and grilled vegetables.

Sweet of the day
Pannacotta with pistachio and exotic coulis

Will served with:
Allergens: ?
Cutlery: ?

Chicken breast, Salad romaine, French baguette, Parmesan cheese, Bacon smoked, Parsley

Cheese Selection
Brie - Swiss
Tomme Vaudoise - Switzerland
Roquefort - France
Fruit selection
Place of origin: France
Region or state: Limousin
Serving temperature: Warm

A traditional Limousin clafoutis
contatins pits of the cherries.
seafood, daily product
Full transcript