The Harrington Hotel
DinnerMenu
Entrées
René Couture
Executive Chef
POISSONS
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Cassoulet de coquillage enrobé de pointes d'asperge A stew of shellfish with a bundle of fine asparagus
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Filet de sole etuvé au fenouil et tomates rôties Braised sole fillets with fennel, herbs and sweet roast tomatoes |
Mains
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Tarte au citron Glazed Lemon Tart
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Parfait glacé au chocolat et fruits secs, glace de fruits frais Iced terrine of two chocolates and dried fruit, glazed with fresh fruit
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Zabaglioni de chocolat amer au nage de fruit et Beaujolais Spiced red wine fruits with vanilla ice and Italian chocolate
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Soufflé chaud aux framboises et compote Hot souffle of raspberries
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Le delice du Mâitre fromager French farmhouse and traditionally made British cheeses
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Café et mignardises Coffee and sweetmeats |
Desserts
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Soupe legère aux pointes vertes, morilles et herbes du jardin A cream soup of asparagus with garden herbs and morels
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Cannelloni de ris de veau au méli-mélo des champignons Fine pasta sheets layered with sweetbreads and forest mushrooms
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"Rossini" de Saint Jacques aux Sauternes Roast sea scallops with foie gras, truffle and sweet wine
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Aspic de pamplemousse rose aux salade de menthe Jellied pink grapefruit with minted French leaves
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Tian de poireaux au brandade d'homard White fish and lobster "pate" with caviar and leeks
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Saumon et huitres cressoniere Seared cushion of salmon with chilled oysters and watercress
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VIANDES ET VOLAILLES
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Rosette de boeuf au gnocchi des champignons, fumet aux échalotes Fillet of beef with glazed mushroom dumplings and candied shallots
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Carré d'agneau aux saveurs de Provence Best end of lamb with Provencale vegetables and basil pasta
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Selle de cerf en crepinette au purée de pommes de terre, jus de serpolet Saddle of venison with creamed potatoes and wild thyme
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Frivolité d'abats A collection of roast sweetbreads, trotter, foie gras and tongues
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Delice de poulet parfumé de truffe et legumes panachée Steamed corn fed chicken and vegetable compote, scented with truffles
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Suprême de canard et charlotte aux pommes Clove roast duck with an apple charlotte and Port juices |
