Restaurant menu «Legran»
18 September 2013
Bio salads
| Green salad with figs, maracuja and mango sauce |
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| Green salad with asparagus, tarragon and seasonal fruits |
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Cold starters
| Tomatoes and red onions with capers and olive sorbet |
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| Cr?m brul?e with pumpkin, jamon and green salad |
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| Beef tartar with foamy eggplant sauce |
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| Fillet of beef marinated in red wine and olive oil |
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| Terrine de foie gras with marinated chanterelles and onion confit |
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Hot starters
| Sea scallops with creamy sauce of port wine and tarragon |
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| Goat cheese Ch?vre with backed pear, walnuts and green salad |
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| Brioche with spinach, chicken fillet and foie gras |
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| Savoy cabbage rolls stuffed with minced pork and Parma ham |
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| Warm octopus with spicy potatoes and blue cheese |
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Soups
| Onion soup |
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| Chestnut soup puree with poached egg |
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| Seafood soup |
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| Lamb and pearl barley soup |
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Main courses
| Grilled tiger prawns in garlic sauce |
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| Fillet of flatfish with sweet potato puree |
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| Chiken baked in Comte cheese with leek tart |
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| Roast duck leg with vegetables and orange sauce |
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| Escalope de foie gras with backed leek |
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| Beef medallions glazed with cognac and blue cheese sauce |
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Josper
| Salmon fillet with asparagus and ginger sauce |
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| Dorade |
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| Chilean seabass steak with red bean sauce |
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| Pork escalope with cranberry sauce |
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| Ribeye steak with cherry tomatoes and mushrooms |
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| Lamb chops with grilled vegetables |
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Old style Russian menu
Salads
| Mixed fresh vegetables |
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| Salad with smoked duck fillet and crayfish |
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| Vinaigrette with backed veal |
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| Warm salad with duck fillet with honey and ginger sauce |
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Cold starters
| Salted and pickled vegetables (for two persons) |
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| Cod liver with apples on toast |
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| Salted herring with young potatoes |
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| Duck and beef galantine with puff paste sauce |
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| Salted pork fat on homemade bread |
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| Slowly cooked beef tongue in red currant sauce |
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Warm starters
| Buckwheat pancakes with salmon and northern pike caviar |
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| Buckwheat pie with red and white fish and red billberries |
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| Meat and mushroom pie |
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| Meat pie |
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Soups
| Borsch |
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| Broth with chicken leg and homemade noodles |
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| Cream soup with crayfish |
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Main courses
| Pike perch fillet with Kamchatka scallop damplings |
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| Head of the northern pike slowly cooked in cream and horse radish |
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| Duck dumplings with apples and berry sauce |
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| Duck fillet with apples in cranberry and honey sauce |
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Side orders
| Eggplant and tomato gratin with Comte cheese |
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| Asparagus |
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| Backed chestnuts |
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| Grilled vegetables |
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| Potato puree |
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| Sweet potato puree |
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| Spinach |
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Desserts
| Pear cooked in raspberry syrup |
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| Strawberry soup with rose wine and oregano sorbet |
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| Napoleon with pear sorbet and crocus sause |
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| Yogurt with berries in chocolate basket |
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| Hot ‘fondant au chocolat’ with coffee muss |
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| Choc? noire |
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| ?clair |
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| Macaron (mango, strawberry/raspberry, chocolate/lavender, pistachio ) |
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| Homemade candies |
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| Cheese plate |
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| Comte cheese with caramelized walnuts |
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| Mimolette cheese with grapes |
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| Pave Papillion cheese with chocolate praline |
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| Sainte Maure cheese with honey |
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| Bleu d’Auvergne cheese with cranberry sauce |
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| Ice cream | Pistachio, Plombi?re, Chocolate, Lemon/Lavender, Prune, Cr?m brul?e, Banana/Lavender |
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| Sorbet | Sea-buckthorn, Pumpkin/Ginger, Strawberry, Pear, Apple/Mint, Basil |
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Children menu
| Salad with chicken fillet in pastry basket |
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| Chicken soup with homemade noodles |
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| Chicken burger |
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| Spaghetti with cheese |
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| Beef Stroganoff with potato puree |
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| Chicken croquettes with young potatoes |
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| Fish croquettes with roast potatoes |
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| French fries with ketchup |
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| Pancakes (with sour cream/ with jam/ with sweet cream |
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ON TOP