Menu Dégustation Menu Foie Gras Starters Mains Desserts Wine	summer menu 23.06.08 – 21.09.08 chef/owner: emmanuel stroobant sommelier: xavier tonnerre consultant pastry chef: hughes pouget dégustation menu AMUSES BOUCHE assorted nibble platter to whet the appetite kir * HOMARD AUX NOIX DE MACADAM macadamia nut crusted lobster millefeuille with tartare of tomato confit, yuzu lemon and momotaro scented couscous salad, wild herbs and zucchini gratin riesling uhlen r roth lay 2001 heymann lowenstein * JAMBON D’ESPAGNE EN TAPAS spanish ham with musk melon marshmallow, fleur de sel crusted japanese tomato, smoked mozzarella, crispy pickled garlic, stuffed baby squid and goat cheese bruschetta macon villages 2003 maison joulie * VICHYSSOISE AUX OURSINS roasted organic cauliflower vichyssoise with steamed sea urchin chawanmushi, oscetra caviar, herb infused toast and milk emulsion pouilly fume 2006 pascal jolivet *   ROUGETS A LA FONDUE DE TOMATE homemade cherry tomato tart tatin with grilled red mullet fillet, warm salad of pickled summer vegetables and coriander scented olive oil dressing bourgogne blanc cuvee gerard 2003 nicolas potel * FOIE GRAS AUX POULPES PRESSES pressed foie gras terrine and octopus salad with homemade lemon oil, poilane bread tuile and organic leaves rosé de calon 2005 chateau calon ségur * SORBET * SAUMON ECOSSAIS pompadour potato crusted wild scottish salmon with yuzu leaf scented onion udon, homemade lobstertaragon tortellini and basil oil poached cherry tomato bourgogne rouge cuvee gerard 2003 nicolas potel or... POULET DE BRESSE RATATOUILLE roasted french patte jaune chicken with papilotte of organic summer vegetable ratatouille, duck essence infused corn chips, lemon and rosemary infused dressing bourgogne rouge cuvee gerard 2003 nicolas potel * CITRUS pink grapefruit segments with orange and kalamansi infused with earl grey tea and lemon sorbet vidal oak aged ice wine 2004 peller estate * GATEAU AU CHOCOLAT homemade flourless belgian chocolate cake with passion fruit ice-cream, confit of orange zest and raspberry coulis pacherenc du vic bilh 2003 alain brumont * $128.00++ per person wine accompaniment $75++ per person classic foie gras supplement $18++ per person cheese platter supplement $18++ per person *THIS MENU MUST BE TAKEN WHOLE BY THE ENTIRE TABLE Back to top foie gras FOIE GRAS CLASSIQUE classic pan-fried foie gras with caramelised green apples and old port sauce 40 FOIE GRAS AUX POULPES PRESSES pressed foie gras terrine and octopus salad with homemade lemon oil, poilane bread tuile and organic leaves 42 FOIE GRAS CERISE pan-fried foie gras crusted with cherry crumble, griottine sorbet, armagnac marinated cherry, amarena and roasted pistachio dressing 45 FOIE GRAS CHAWANMUCHI steamed foie gras chawanmushi scented with californian raisin, roasted walnuts, dashi-soy-mirin sauce and freshly grated wasabi 38 FOIE GRAS FUME A LA RHUBARBE oakwood smoked foie gras terrine with rhubarb jam, green tea jelly, kabosu confit caramelised biscuit and black pepper tuile 42 SALADE DE FOIE GRAS EN DUO pan-fried foie gras with homemade crispy croutons, foie gras terrine, green tea smoked duck and summer green leaves with raspberry and almond dressing 38 Back to top starters VENTRECHE DE THON flash seared otoro with tempura of nasu, organic fennel foam, home smoked bacon, wasabi tobikko scented tsatziki dressing and braised eggplant caviar with caramelised pork cracker 48 HOMARD AUX NOIX DE MACADAM macadamia nut crusted lobster millefeuille with tartare of tomato confit, yuzu lemon and momotaro tomato scented couscous salad, wild herbs and zucchini gratin 45 JAMBON D’ESPAGNE EN TAPAS spanish ham with musk melon marshmallow, fleur de sel crusted japanese tomato, smoked mozzarella, crispy pickled garlic, stuffed baby squid and goat cheese bruschetta 42 VICHYSSOISE AUX OURSINS roasted organic cauliflower vichyssoise with steamed sea urchin chawanmushi, oscetra caviar, toast of wild herbs and milk emulsion 58 ROUGETS A LA FONDUE DE TOMATE homemade cherry tomato tart tatin with grilled red mullet fillet, warm salad of pickled summer vegetables and coriander-black olive oil dressing 38 SAUMON FUME AU THE VERT cannelloni of green tea smoked salmon with japanese cucumber jelly, seaweed spherification and poached egg, fiji apple julienne and belvedere vodka dressing 36 Back to top mains PIGEON A LA TUNISIENE sumac spice marinated pigeon breast with honey caramelised fig, pistachio and preserved lemon served with lacquered pigeon leg and tajine of vegetables infused with saffron and cumin 72 ENTRECOTE AU ROQUEFORT US prime rib eye with roquefort dressing, melted sorrel and bone marrow, bouchon potato crusted with morel mushroom, onion tempura and salad of nashi pear with baby spinach 85 SAUMON ECOSSAIS pompadour potato crusted wild scottish salmon with yuzu lemon leaf scented onion udon, homemade lobster-taragon tortellini and basil oil poached cherry tomato 48 LOUP DE MER DU MARCHE DE TOKYO steamed japanese seabass with ginger and wild parsley, oba pearls risotto, rice tuile, edamame mousse scented with sansho pepper and grenobloise sauce with cocoa-tea foam 65 AGNEAU DU PAYS DE GALLE roasted welsh lamb with black olive viennoise, gazpacho jelly, tomato confit scented chickpea panisse, olive oil infused lamb jus and orange zest 55 POULET DE BRESSE RATATOUILLE roasted french patte jaune chicken with papilotte of organic summer vegetable ratatouille, yuzu-rosemary infused dressing and duck essence infused corn chips 48 Back to top desserts GATEAU AU CHOCOLAT homemade flourless belgian chocolate cake with passion fruit ice-cream, confit of orange zest and raspberry coulis 20 LA FRAISE trifle of vanilla scented bavarois, strawberry consomme, fresh strawberry brunoise, vanilla-strawberry sorbet, caramelised pistachio and strawberry rice paper tuile 22 VODKA-POMME granny smith jelly scented with belvedere lemon vodka, espuma of cherries and cranberries, lollipop of citrus scented white chocolate and lemon vodka-apple sorbet 20 AUTOUR DE LA MANGUE spicy mango puree koniaku, fresh mango salad, mango sorbet, pan-fried mango and caramelised pine nuts 18 CITRUS pink grapefruit segments with orange and kalamansi infused with earl grey tea and lemon sorbet 18 FONDANT CHOCOLAT AU PRALINE almond biscuit with white chocolate and ginger infused pralin feuillantine, venezuela chocolate ganache and creme brulée coulis 24 Back to top Copyright © 2008 Saint Pierre The Restaurant. All rights reserved.