Restaurant menu «Soluxe Club»
- European menu 42
- Cold starters and salads 15
- Soups 3
- Hot fish and seafood dishes 6
- Hot meat and poultry dishes 7
- Desserts 11
- Chinese menu 74
- Imperial cuisine 17
- Salads and cold starters 12
- Soups 4
- Hot fish and seafood dishes 5
- Hot meat and poultry dishes 10
- Home-made Chinese cuisine 16
- Dim sums 6
- Desserts 4
- Cocktail list 20
European menu
Cold starters and salads | |||||||
| Giraldot oysters, a dozen |
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| Giraldot oysters, half a dozen |
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| Sturgeon caviar on toasts 50 g | Served with a shot of vodka or a glass of champagne at option |
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| Half of Breton lobster and vegetables dressed with truffle sauce |
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| Nice-style marinated tuna | Bell pepper, artichokes salad, eggplant paste |
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| Red chives and Rocket salad | Wok shrimps and rosemary served with caramel |
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| Salmon tartare | Caviar, tuna sashimi, new vegetables creme |
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| Warm crabs | Fennel, green apple, dill salad |
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| Royal vegetarian salad made out of ten vegetables | Dressed with ginger vinaigrette |
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| Mediterranean set | Assorted Mediterranean starters on a plate |
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| Southern unpeeled tomatoes | Served with cheese mousse, caviar, balsamic vinegar and Borodino crisps |
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| Half of Burrata cheese | Served with tomatoes, Rocket salad, dressed with 10-year old vinegar |
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| Layered beef tartare | Served with avocado, fried baby potatoes, parsley |
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| Chicken salad dressed with Remoulade sauce |
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| French cheeses, honey, grapes, fig |
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Soups | |||||||
| Sweet roots cream soup | Served with crab meat, basil foam |
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| Chestnut cream soup | Served with foie gras cappuccino, almond oil and croutons |
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| Fish soup and saffron | Served with mussels, lobster, shrimps, dressed with aioli sauce and croutons. For 2 persons |
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Hot fish and seafood dishes | |||||||
| Various seafood: salmon, mussels, tiger shrimps, scallop, Carabineros shrimps | Dressed with oil sauce, ginger, basil and small Confit tomatoes. For 2 persons. |
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| Scallops | Served with curcuma, sweet roots, tuna tartare dressed with beurre blanc sauce |
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| Big Carabineros shrimps | Served with home-made mayonnaise, lettuce, tomatoes |
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| Tuna steak | Served with roasted tomatoes, potato cr?me with orange aroma, black thyme oil |
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| Fried dorado fillets, beetroot carpaccio | Served with new courgettes and dill, dressed with oyster vinaigrette sauce |
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| Cod served with rose shrimp boudin | Dressed with ginger teriyaki sauce, asparagus, basil |
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Hot meat and poultry dishes | |||||||
| Foie-gras and chestnut cream | Served in cherry and wine nectar, fig crisps |
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| Guinea fowl breast supreme | Served with morels and new vegetables, pearl onion, dressed with sauce |
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| Duck fillets +65 | Dressed with tropical sauce, red currants and pineapple crisps |
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| Beef fillets, dressed with thyme | Served with potato ragout, porcini, poivrade sauce |
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| New York steak +65, served with spinach and tomatoes |
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| Vealer a la Chateau de Challaine | Dressed with country-style onion sauce |
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| Rack of lamb, roasted with eggplants | Served with blade stewed with baked garlic sauce, couscous and fig |
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Desserts | |||||||
| The dragon eye, original dessert | White chocolate mousse, banana, black pepper, raspberry and pitaya |
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| Berries in a rock glass |
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| Fruit Cup | Fruit and berries served on a slice of melon with honey syrup, cardamom, lime |
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| Light Bavarois | White cheese, coconut, black berries dressed with balsamic vinegar |
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| Two ?clairs stuffed with vanilla and chocolate cream, berries, dressed with sauce |
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| Lavender panna cotta and salty Brittany cookies | Two sauces, two flavors |
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| Hot ginger crumble | Chinese pear and apricot. Served with a ball of vanilla ice-cream |
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| Chocolate cake with raspberry and walnut ice-cream |
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| Soluxe petit-fours | Assorted original sweets: chocolate cake, berry and tropical jelly, chocolate truffle, strawberry |
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| Ice-cream | Vanilla, chocolate, pistachio, walnut |
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| Sorbet | Forrest berries, mango, raspberry, green apple, lichi, strawberry, lemon |
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