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					                                 “L’ORANGE BLEUE”
                                MENU JUNE-JULY-AUGUST 04

                                        STARTERS:
         Goat cheese with almonds, roasted with honey on its bed of exotic fruits R65-
                     Duck carpacchio with flakes of Foie Gras R75-
                           Frogs’ legs with “devil” sauce. R75-
                                  Moules à l’escargot R58-
                      Asian platter: dim-sum, & spring rolls R50-

                                       MAIN COURSE:
                 Jambonneau (knuckle of ham) “à la Lyonnaise” R75-
                 “Trio” of crocodile kebabs “à la mode du chef“ R63-
                Beef fillet “Béarnaise” and sweet potatoe chips R65-
                                    Fish of the market -
  Gingered honey caramelised Piglet's medallions topped with kiwi cream sauce R75-
                     (Recipe that we have shown on BBC Food program)
                                       ON REQUEST:
                   Steak Tartar R65- Real swiss cheese raclette R75-
                      Duck fillet with peach and Port sauce. R70-

                                         DESSERT:
        Belgian chocolate mousse R25-               New South African ice cream R25-
         Sabayon with Marsalla R25-                         Sugar tart R22-
              Crême Brûlée R25-                     Strawberrie's gratin R35 (25min.)

                                           LUNCH:
                                                               Starter    MC
                      Tagliatelle with prawns & Thaï sauce       R55      R65
                               Penne al Pesto                    R38      R48
                        Tortellini “Orange Bleue”                R50      R60
                          Trio of Pasta (min 3 p)                         R70
                         Italian plate R55- / "Niçoise" salad R55
                          Calamari fritti with a real Tartar sauce R42-
                      Asian platter: dim-sum, & spring rolls R50-
                     Duck carpacchio with flakes of Foie Gras R75-
                Beef fillet “Béarnaise” and sweet potatoe chips R65-


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