La Voile - Vollständiges Menü

Duo of watermelon Cantaloupe melon, blueberries, fresh basil leaves, feta crumble, Jambon Di Parma aged balsamic.

Braised lamb shoulder in tomatoes rosemary gravy, gratin Dauphinois spring carrots.

Smooth vanilla custard topped with caramelized brown sugar.

Dark chocolate mousse

Three scoops showered with lemon wheel mint.

Roasted Pineapple Parfait Caramélisée Mascarpone Cream.

French meringue over crème anglaise, toasted almonds caramel.

Lemon Cream, Raspberry White Chocolate Piping.

Escargots bourguignons cooked in garlic parsley butter.

Dover sole meunière seared in hazelnut butter, capers lemon, accompaniment of basmati rice.

P.E.I mussels, choose your flavor, traditional marinière sauce, spicy saffron sauce o curry sauce., side of pommes frites.

Both foie gras! . Served with fresh marmalade and toasted country bread.

Pan seared foie gras. Served with fresh marmalade and toasted country bread.

Green salad, rosemary and thyme wrapped goat cheese balsamic vinaigrette.

Braised beef shoulder in a red wine aromatic broth, pearl onions, mushrooms, baby carrots mashed potatoes.

Duck rillettes, truffled brie, smoked duck breast, prosciutto, onion compote cornichons.

Warm sun dried tomatoes spinach pie, field green salad.

Chicken liver mousse, cornichons, shallots compote field green salad.

Duck Confit (Leg), Gratin Dauphinois, Green Salad Orange Sauce.

Al dente arborio rice, sweet tomatoes compote, asparagus, spinach Feta cheese.

14 oz Pan seared ribeye*, pomme purée, green asparagus, peppercorn sauce.

Roasted duck breast*, fricassée of fingerling potatoes, sautéed spinach oysters mushrooms orange sauce.

Fish soup in aromatic tomato broth, garlic aioli Swiss cheese

Warm Creamy Carrots Ginger Soup

French onion soup, croutons Emmental cheese

Foie gras terrine. Served with fresh marmalade and toasted country bread.

Roasted Salmon over leek fondue Choron sauce.

Pan seared sea scallops, fresh corn purée, chorizo lobster bisque.

Half roasted free range Crystal Valley Chicken, chickpeas, artichoke fricassée, green beans garlic thyme sauce. (Cooking time 35min)

Gratin Dauphinois Pommes Frites Mashed Potatoes Fingerling Potatoes Basmati Rice Mushrooms Sautéed Spinach Sautéed Baby Carrots Green Asparagus Haricots Verts

(Please check the full descriptions on the menu) Appetizers: Burrata Salad Le Terrine (Foie Gras Terrine) Cold Refreshing Gazpacho Soup. Entrees: Duck Confit Risotto Roasted Salmon Desserts: Limon Raspberry Cake Chocolate Mousse

Al dente arborio rice, sweet tomatoes compote, asparagus, spinach Feta cheese.

Cherry tomatoes, Burrata cheese, dry cranberry, fresh strawberries, home pesto aged balsamic glaze