Restaurant menu «Peshi»
8 March 2017
- Aquarium 47
- A plate to taste 3
- Sashimi, per 100g 5
- Rolls 6
- Sushi 4
- Cold fish as a whole, per 100g 34
- Fish steak, per 100g 10
- Sauces for fish 5
- Cold starters 11
- Hot starters 4
- Salads 5
- Soup 8
- Pasta, ravioli, risotto 7
- Hot courses 5
- Side dishes 7
- Cheeses, per 50g 15
- Ice-cream and sorbets 2
- Berries and fruits, per 100g 7
- Honey jam, per 50g 3
- Desserts 11
Aquarium
Oysters
| Served with lemon, lime, mignonette sauce and crisps | ||||||
| Akke |
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| Isinomaki |
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| Murotsu |
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| Milk |
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| Uramura |
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| Akaksaki |
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| Ivate |
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| Kumamoto |
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Shellfish, per 100g
| Tairagai |
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| Tsubugai |
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| Sadzai |
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| Asari |
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| Panopea |
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| Olon |
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| Shirogai |
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| Pus pie |
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| Mussels |
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| Venus clamps |
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| Vongole |
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| Scallops |
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Crayfish, per 100g
| Ways of cooking: sashimi, steamed, grilled, a la termidor, aioli, arabiata, florentine, in pepper sauce | ||||||
| King crab |
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| Spiny crab |
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| Horsehair crab |
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| Royal lobster |
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| Langoustines |
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| Cicada |
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| Canadian lobster |
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| Bretonian lobster |
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| Sea-urchin |
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Cold seafood, per 100g
| Ways to cook: sashimi, cooked on a flat iron plate, grilled, steamed, deep fried, in cream or tomato sauce | ||||||
| Scallops |
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| Squids |
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| Cuttlefish |
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| Octopus |
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| Tensi ebi octopus |
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| Botan ebi shrimp |
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| Tiger prawn |
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| Amo ebi shrimp |
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| Carabinieri shrimp |
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| Casablanca shrimp |
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| Langoustines |
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| Sea urchin caviar |
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| Soft-shell crab |
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| Blue crab |
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| Crab phalange |
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A plate to taste
| Tete-а-Tete platter | For 1-2 persons. 1akke/1 murotsu/1 uramura/1 isinomaki /1 milk/1 akaksaki/1 ivate/1 kumamoto /4 shirogai/4 venus clamp /2 sea-urchin /2 tensi shrimps/4 amo ebi shrimps |
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| Peshi platter | For 3-6 persons. 2akke /2 murotsu /2 uramura /2 isinomaki /2 milk /2 akaksaki /2 ivate /2 kumamoto /12 shirogai /12 venus clamp /3 sea-urchin /3 casablanca shrimps /6 tensi ebi shrimps /6 amo ebi shrimps /1 canadian lobster |
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| Peshi de luxe platter | For 8-10 persons. 2akke /2 murotsu /2 uramura /2 isinomaki /2 milk /2 akaksaki /2 ivate /2 kumamoto /20 shirogai /20 venus clamp /5 sea-urchin /5 langoustines /10 botan ebi shrimps/10 tensi ebi shrimps /12 amo ebi shrimps /4 crab phalanges /1 canadian lobster |
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Sashimi, per 100g
| Akami tuna |
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| Toro tuna |
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| Marinated tuna |
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| Wild salmon |
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| Amo ebi shrimps |
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Rolls
| Akami tuna |
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| Wild salmon and crab |
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| Tensi ebi and avocado |
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| Crab and mango |
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| Tempura shrimp |
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| Scallops and cucumber |
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Sushi
| Wild salmon |
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| Akami tuna |
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| Scallop |
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| Amo ebi shrimps |
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Cold fish as a whole, per 100g
| Ways of cooking: ceviche, sashimi, carpaccio, tartar, baked in sea salt, on a flat iron plate, deep fried, a la meuniere, baked with vegetables, steamed | ||||||
| Horsehead |
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| Itoyori |
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| Sayori |
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| Kurodai |
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| Kinki fish |
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| Mackerel |
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| Kinmendai |
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| Shimeji |
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| Hamachi |
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| Wild dorado |
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| Wild porgy |
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| Bigeye seabream |
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| Wild sea-bass |
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| Wild japanese sea-bass |
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| Skate wings |
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| Wild turbo |
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| Sunfish |
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| Barramundi |
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| Monkfish |
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| Sea robin |
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| Sole |
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| Rock-fish |
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| Flying fish |
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| Conger eel |
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| Sea dragon |
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| Spotted bass |
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| Pipefish |
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| Goatfish |
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| Parrot fish |
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| Small-scaled snapper |
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| Grouper |
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| Moonfish |
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| Amberjack |
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Fish steak, per 100g
| Japanese mackerel |
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| Halibut |
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| Skate |
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| Monkfish |
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| Wild porgy |
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| Spotted bass |
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| Sword-fish |
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| Wild salmon |
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| Wild sea-bass |
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| Wild turbo |
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Sauces for fish
| Zizu |
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| Pepper |
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| Rouille |
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| Beur blanc |
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| Meuniere |
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Cold starters
| Octopus carpaccio with kenyan beans, potatoes and capers |
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| Scallop carpaccio with black truffle |
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| Parisian tartar made of beef fillet |
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| Bruschetta with parma ham, mozzarella, tomatoes and basil |
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| Bruschetta with tomatoes, basil and red onion |
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| Cocotte | Mussels/shirogai |
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| Sauce to your choice | ||||||
| Cheese Roquefort sauce | ||||||
| Mariniere | ||||||
| Hot tomato sauce | ||||||
| Cream pesto sauce | ||||||
Hot starters
| Paul octopus with salsa sauce |
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| Crispy envelopes with vegetables and curry sauce |
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| Crispy envelopes with crab and mango passion fruit sauce |
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| Hot napoleon with truffle |
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Salads
| Salad with octopus and smoked potatoes |
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| Salad with roasted beef and parisienne potatoes |
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| Burrata with confit tomatoes |
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| Mozzarella with eggplants and crisps |
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| Warm salad with quail and wild mushrooms |
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Soup
| Bouillabaisse de Marseille | ||||||
| Served in classical style in 3courses: broth made of boiled fish and seafood fish and seafood is split in front of your eyes according to your wish the broth might be mixed with fish and seafood or served separately | ||||||
| Bouillabaisse traditionnel, for 2persons |
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| Bouillabaisse royal, for 4persons |
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| Bouillabaisse grand royal, for 6persons |
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| Pot-au-Feu made of oxtails |
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| Soup-veloute made of wild mushrooms with poached egg |
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| Soup du poisson |
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Pasta, ravioli, risotto
| Pennette rigate with shrimps and hot tomato sauce |
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| Spaghetti with king crab, tomatoes and basil |
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| Casarecce with squids and pesto |
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| Gnocchetti with morels parmesan and white truffle cream |
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| Ravioli with elk and Stracciatella cheese |
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| Risotto with white mushrooms, morels and black truffle |
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| Fregola with scallops, shrimps and squids in tomato sauce |
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Hot courses
| Beef cheeks stewed with Porto sauce |
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| Balls made of king crab and black cod |
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| Black cod with orange sauce |
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| Milk goatling baked in the oven |
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| Duck leg confit with apples and cranberry sauce |
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Side dishes
| Celery root puree |
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| Mashed potatoes |
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| Potatoes fried with mushrooms |
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| Wild rice |
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| Bok-choy |
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| Green asparagus with garlic and pepper |
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| Grilled vegetables |
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Cheeses, per 50g
| Buche de Chevre |
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| Gruyere |
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| Tete de Moine |
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| Le Rustique |
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| Marechal |
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| Raclette |
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| Emmental |
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| Roquefort |
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| Camembert |
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| Brie |
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| Gorgonzola |
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| Parmesan |
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| Taleggio |
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| Pecorino Romano |
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| Scamorza |
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Ice-cream and sorbets
| Ice-cream 1 scoop | Vanilla, caramel, pistachio, chocolate, ice-cream with sherry Jerez Pedro Ximenes |
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| Sorbets 1 scoop | Lychee, raspberry, lemon & lime, mango, mango with cardamom, passion fruit and sautern |
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Berries and fruits, per 100g
| Grapes |
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| Pineapple |
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| Mango |
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| Raspberry |
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| Blackberry |
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| Blueberry |
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| Strawberry |
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Honey jam, per 50g
| Special honey Peshi | Roal jelly/camelthorn/cherry/raspberry/dried apricot/black currant |
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| Homemade jam Peshi | Apricot/strawberry/apple/walnut |
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| Grated berries with honey | Sea-buckthorn/cranberry |
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Desserts
| Sablee with mousse made of sea-buckthorn, ginger jelly and wild berries |
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| Sablee with salty caramel, black chocolate sabayon and candied banana |
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| Sablee with strawberry mousse, Mascarpone chantilly and wild berries sauce |
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| Pear souffle with crispy crust |
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| Classical lemon cake |
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| Double chocolate mousse |
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| Peshi |
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| Chocolate pave |
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| Homemade apple pie |
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| Selection of macaroni 1pc | Chocolate/caramel-pistachio-cherry/vanilla/coffee/rose/passion fruit/peach/pistachio |
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| Candies 1pc | Praline/caramel-mango/praline with cinnamon/praline ground nut/praline bergamot |
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