Basic Menu
Our Chef Recommends
Appetizers
Foie Gras Pan Fried served with Peach Sauce & Graden Salad

Foie Gras Ravioli with Truffle Cappuccino Sauce

Seafood Salad (Alaska king crab/ Scallops / Tiger Prawns)

Alaska king crab Salad with Thousand Island

Alaska king crab & Grilled Tiger Prawn Salad

Alaska king crab & Roasted Scallops Salad

Roasted Scallops Salad (U.S. Scallops)

Seared Salmon Salad served with Balsamico Dressing

Seared Tuna Salad served with Balsamic Cream

Truffle Soup

Fish Bouillabaisse Soup (French Style)

Caesar Salad with Prawns (Cooking Demonstration)

Asparagus Cream Soup with Scallops

Asparagus Cream Soup with Scallops

Shitake Mushroom Soup



Main Dish
Boston Maine Lobster Steamed or Grilled or Thermidor

Grill Dover Sole Served with Lemon Caper Sauce

Roasted Turbot with Champagne Sauce & Asparagus

Seafood Bouillabaisse (French Style)

Lobster Ravioli

Chateaubriand Béarnaise, Tender Roasted Double Filet of U.S. Angus Beef

Australian Angus Tenderloin Grilled Tender Steak served with Truffle Sauce

Australian Wagyu Rib eye served with Truffle Sauce

Kobe Steak served with Truffle Sauce

Vegetable Cutlet



Appetizers
Cold
Tartare of Norwegian Salmon wrapped in Smoked Salmon

Norwegian Smoked Salmon or Marinated Salmon

Tartare of Tuna

Royal Project Crayfish Cocktail

Prawn cocktail in a Piquant Sauce

Prosciutto Di Parma –Parma Ham with Cantaloupe



Hot
Escargots (½ Doz.) in small pots with garlic butter, garlic bread

Mussel Pot – Green Mussels from New Zealand, Herb Butter Sauce

Swiss cheese Soufflé (30 Minutes)

Mushroom Strudel

Mushroom on toast

Poached Egg On Spinach and cheese Sauce



Soup
Royal Project Pumpkin Cream Soup

Cream of Lobster Soup, flamed with a dash of Cognac

Traditional French Onion Soup gratinated with Swiss cheese

Beef Consommé ‘Celestine’ – a double boiled beef tea

Chicken Consommé

Green Pea Soup with Bacon

Vegetable Soup, ‘Farmer Style’

Hot Vichyssoises (Cream of Leek)



Salad
Grilled Tiger Prawns Salad served with Mustard Sauce

Caesar Salad (Demonstration at your table)

Mixed Salad or Green Salad with your choice of dressing



Main Dish
Fish
Pan Fried Snow Fish, Spinach and Red Wine Brown Sauce

Grilled Filet of Mountain Trout served with Caper in Butter Sauce

Norwegian Salmon Steak Poached or Grilled with Butter Sauce Or Hollandaise Sauce

Grilled Salmon served with Mushroom Risotto bell pepper Sauce

Prawns Fricassee in a Creamed Ginger Sauce

Tuna Steak Served With Salsa Tomato



Meat & Poultry
Duck Confit served with Dark Cherries Sauce

Pan Fried Breast of Duck in Caramelized Apple and Calvados Sauce or Orange Sauce

Roasted Rack of Australian Lamb with Spices & Garlic

Poached Lamb Filet served with Horseradish Sauce

Roasted Australian Veal Filet served with Blue Cheese Sauce

Steak Dianne: Tender Filet of Australian Beef in a Green Pepper Sauce

Beef Stroganoff



Sweets
Warm Chocolate Cake
Profiteroles, Éclair filled with Vanilla Ice Cream, topped With Hot Chocolate Sauce

Tart Tatin, Apple Tart served with Calvados Sauce

Apple & Prune Filo, topped with Honey Syrup, Vanilla Ice Cream

Iced Nougat, Raspberry Sauce

Grand Marnier Soufflé

Chocolate Soufflé

Lime Soufflé

Crème brûlée topped with Brown Sugar

Black Currant Ice Cream Cake

Fruit Gratin

Flamed at Your Table (per person) with your selection of (Cherries Jubilee, Peach, Pear, Banana and

Crepe Suzette

Ice Cream or Sherbet

Cheese Plate (Brie, Camembert, Blue)



Opening Hours
Dinner
6:00 p.m. - 10:00 p.m.
(Close on Tuesday)
Email
lecoqdor.cnx@gmail.com