|
AMI Tourist
|
| ::All Information |
|
| SET LUNCH |
| SET 1 |
| Fresh Pasta Salad With “Tapenade” |
Starter |
| Grilled Rib Eye Steak With Raw Shallost |
Main course |
| Fresh Fruits Salad With Grand Manier |
Dessert |
| SET 2 |
| Serrano Ham Salad |
Starter |
| Stuffed Salmon With Mushrooms & Bacon |
Main course |
| Ice-Cream “Vanilla- Coconut – Chocolate & Strawberry” |
Dessert |
| SET LUNCH |
| SET 1 |
| Grilled Ocean Tuna With Olive Oil & French Dressing With Herbs |
Starter |
| Grilled Rib Eye Steak With Red Wine Sauce |
Main course |
| Fresh Fruits Cake With Enghland Cream |
Dessert |
| SET 2 |
| Beef Salad From“New Zealand” With French Dressing & Herbs |
Starter |
| Salmon Steak Roasted With Tarragon & White Butter Sauce |
Main course |
| Coconut Flan Delight |
Dessert |
| SET DINNER |
| SET 1 |
| Lobster Consomme With Périgord Truffles |
Soup |
| Fresh “Tasmanian” Salmon & Scallops Marinated With Olive Oil & Fried Onions |
Starter |
| Grilled Prime Rib Eye Steak Wit Pepper Cream Sauce |
Main course |
| Berries Gratin (Blueberries – Blackberries – Raspberries - Cranberries) |
Dessert |
| SET 2 |
| Au Manoir Onion Soup, Puff Pastry On Top |
Soup |
| Salad Duck Leg Stuffed With Foie Gras & Onions Jam |
Starter |
| Fresh Ocean Tuna Tournedos With Lobster & White Champagne Butter Sauce |
Main course |
| Ginger Crème Brullé Burning With Brown Sugar |
Dessert |
| SET DINNER |
| SET 1 |
| Shellfish Bisque With Seared Scallops, Lobster & Caviar |
Soup |
| Fresh Pan Fried Duck Liver “France” With Apricot & Salad |
Starter |
| Grilled Prime Beef Tenderloin “Australia” With Red Wine Sauce |
Main course |
| Hot Soufflé With Grand Marnier |
Dessert |
| SET 2 |
| Beef Consommé With Périgord Truffles & Pan Fried Duck’s Liver |
Soup |
| Fresh Spiny Lobster Salad With Shallots & Herb Dressing |
Starter |
| Roasted Fresh “Tasmanian” Salmon With Moet & Chandon & Caviar |
Main course |
| “Au Manoir” Dessert |
Dessert |
| CHEF'S SIGNATURE MENU |
| SET 1 |
- Lobster Consomme With Périgord Truffles
OR Double Beef Consomm With Périgord Truffles And Escalope Duck Liver
|
Soup |
- Fresh Pan Fried Duck Liver With Apricot And Salad
OR: Shellfish Bisque With Seared Scallops, Lobster And Caviar
|
Starter |
- Fresh Ocean Tuna Tournedos With Lobster & White Champagne Butter Sauce
OR: Grilled Rib Eye Steak “Black Angus” With Raw Shallost Or Red Wine Sauce
OR: Roast Lamb Rack With Thym, Gratin Dauphinois Potatoes And Garlic Cream Sauce
|
Main course |
- “Au Manoir” Dessert
OR: Ginger Crème Brullé Burning With Brown Sugar
|
Dessert |
|
|
|
|
|
|
|
|
