Menu

Fall 2017

 

Chef’s Specialties

 

Appetizers

Soufflé au fromage
Sweet baked cheese “soufflé” puffed-up when baked

Quiche aux saumon et épinards
Savoury custard tart made with beaten eggs, fresh cream, salmon and spinach

Asperges sauvages au Parmesan
Wild Asparagus with Parmesan cheese

Pissaladière
Pizza-type onion tart topped with anchovies and black olives

Risotto aux noix de Saint-Jacques
Italian preparation of rice with mushrooms, grated cheese, and scallops

Velouté de choux fleur
Velvety cauliflowers and cream soup

Quenelles de veau sauce Financière
French dumpling made of veal, flour and egg, with mushrooms, in a truffle and Madeira wine sauce

Œuf Parfait et sa mousseline de petit-pois
Perfect hard-boiled egg with a sweet garden-pea mousse

Tarte aux ognons gratinée
Onion soup sprinkled with grated cheese

Quiche Lorraine
The original egg and bacon French quiche, a savoury custard tart

Tartare de saumon
Raw salmon tartar with onions, lemon juice and fresh aneth

Gateau de foies de volailles
Typical authentic meal of Lyon (France): A cooked purée of chicken liver with a fresh tomatoes sauce

Oeuf pané sur lit de cèpes
Breaded egg with Cepes mushrooms

Entrees

Magret de canard sauce au miel
Grilled duck breast with honey sauce

Pennes aux Saint-Jacques et basilic
Italian pasta with scallops and basilic

Pâtes flambées au cognac et à la sauge
Pasta flamed with Cognac wine, sage

Pièce de Boeuf Wagyu au Gorgonzola
Wagyu Beef ribeye steak with Gorgonzola cheese sauce

Cassoulet au confit de canard
White bean stew with confit’ duck

Crêpe au jambon – Salade
Sweet thin pancake with ham and cremini mushrooms, salad

Endives au Jambon
Endive Gratin with Ham and Gruyere Cheese (Typical Northern France and Belgium meal)

Blanquette de veau aux champignons
Stewed veal with white “roux” sauce

Tomates farcies
Cooked tomatoes stuffed with beef meat

Entrecote au romarin et sa ratatouille
Beef ribsteak with eggplants, zucchini, garlic, sweet bell-peppers and tomatoes simmered in olive oil with aromatic herbs

Navarin d’agneau aux petits légumes
Lamb stew garnished with seasonal vegetables

Boeuf bourguignon et carottes sautées
Beef stewed in red wine, carrots

Cassolette de fruits de mer
Seafoods in a “béchamel” sauce

Filet-mignon de porc et sa purée
Pork tenderloin with mashed potatoes

Petit salé au lentilles
Salt-cured pork belly with lentils

Desserts

Fondant au Chocolat
Melting chocolate cake

Crème brulée à la vanille
Caramelized custard vanilla cream

Paris-Brest
Creampuff chou pastry, filled with praline cream and coated with flaked almonds

Tarte Tatin
Caramelized upside-down apple tart

Tiramisu
Classic Italian Dessert :  Coffee-flavoured “Biscuit” layered with a whipped Mascarpone cream

Tarte aux fruits de saison
Sweet pastry filled with seasonal fruits

Baba au Rhum et sa crème Chantilly
Sponge cake soaked in rum syrup, “Chantilly” cream

Choc’mouss
Black chocolate mousse based on whipped cream

Crêpe Suzette
Thin pancake flavoured with tangerine juice

Cheesecake
The American Cheesecake with Philadelphia cream cheese…

Soufflé à l’Armagnac et à l’orange
Sweet baked Orange and Armagnac “soufflé” puffed-up when baked

Tarte Amandine (Bourdaloue-type)
Tart with pears in a vanilla-flavoured almond cream

Eclair au chocolat
Long chou puff filled with chocolate pastry cream and topped with chocolate icing

Tarte aux citrons meringuée
Lemon tart with Meringue

Tell me what you eat, and I will tell you who you are…

— J.A. BRILLAT-SAVARIN —

Monte-Cuisto

Business Meeting Menu

Salads

Niçoise
A salad composed of anchovies and tuna fish, black olives, tomatoes, cucumber, artichokes, onions, and hard-boiled eggs.

Daphnee
Broccoli, cauliflower and potatoes salad in a lemon and parsley “Vinaigrette”

Shrimp and Mango
Shrimps, cucumber and mango chopped, in an Asian sauce composed with ginger and garlic

Grilled vegetable and Mozzarella
Grilled eggplants, zucchinis, yellow squashes and radishes, with Mozzarella cheese

Smoked salmon
Smoked salmon, orange segments and sliced avocado

Greek
Tomatoes, cucumbers, onions and olives with Feta cheese in a lemon and oregano sauce

Green and Green
Green Zebra tomatoes, Granny Smith apples, celery and wallnuts, chicken

Pearl Pasta and Mint salade
“Taboulé”-style salad : Peal Pasta, tomatoes and cucumber finely chopped with Fresh mint and Parsley

Mechouïa-Style
Moroccan carrots salad in a marinade of oil, lemon juice, garlic, cumin and coriander

Sandwiches

Terrine maison et cornichons
Pork homemade terrine, sliced gherkins and onions – Fresh artisan bread

Jambon-beurre and Brie
The Authentic French “Ham and Brie Cheese” sandwich – Fresh artisan bread

Tomates Mozzarella
Tomatoes, Mozzarella cheese, hard-boiled egg and Salad. Fresh artisan bread

Vietnamese “Banh-Mi”
Grilled pork with sweet honey, carrots, daikon radishes, cucumber, fresh cilantro – Fresh artisan bread

Tartes aux oignons
Pizza-type onion tart with fresh cream

Mini-Burgers (3 pieces)
Beef, Chicken and Pork Mini-Burgers with homemade Buns

Quiche Lorraine
The original egg and bacon French quiche, a savoury custard tart

Roast Beef
Roasted beef cooked with rosemary and garlic, tomatoes, salad, and onions – Fresh artisan bread

Duck, Apricots and figs
Duck breast, salad, figs, salad, with balsamic vinegar – Fresh artisan bread

Mini-Pastries

Assortiments de Macarons
French Macarons

Crèmes brulées à la vanille
Caramelized custard vanilla cream

Mini-Eclairs Café et Chocolat
Small chou puff filled with chocolate/coffee pastry cream and topped with icing

Chouquettes
Small, sweet puffs with sugar

Madeleines
Small tea sponge cake baked in a shell-shaped mould

Panacota aux fruits rouges
Cooked cream enriched with red fruit coulis

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