CROISI SAMPLE MENUS


Commandant n°1

Foie gras  porto jelly  toast

Roasted filet of beef  bordelaise sauce

Fondness of pleurotes, asparagus spears, pine cone, carrot purée

Warm goats cheese, mixed green salad

Baked Alaska flambé with Grand Marnier

Menu 001

Smoked farmer ham, celeriac in remoulade

Roast veal

Gratin dauphinois, French beans

Rolled chocolate  hazelnut sponge cake

Custard, vanilla ice

Menu 003

Consommé of beef with angel hair pasta

Salt beef, hotpot and crudités

Apple tart

 

Menu 004

Raviole of ricotta with tomatoes and basilica

Shoulder à la diable  fries

Broccolis with almonds

Green salad

Coffee Clair de lune

Menu 006

Alsatian salad

Sea trout, dill sauce

Tagliatelle at 2 flavours

Morbier cheese (cows milk cheese from the Jura)

Apricot melba

Menu 008

Meat pie  mixed salad of carrot and celeriac

Boeuf bourguignon

Carrot, celeriac, mini-mushrooms

Pasta

Ice dish

Menu 010

Russian eggs

Escolier sur ratatouille

Potatoes sprinkled with chopped parsley  white butter sauce

Carioca of apple/blackcurrant


Commandant n°2

Stuffed crab into their carapace

Duck breast with honey

Rosti potatoes with vegetables

Stuffed tomatoes, green peas, celeriac purée

Cheese assortment reblochon and tome grise

Chocolate moist with custard

Menu 002

Spring salad : cucumber, corn, tomatoes, heart of palm

Sea trout  parsley sauce - Rice

Cheese: « brie »

Ile flottante

Menu 003 bis

Presskopf  french dressing

Pot au feu  hotpot and crudités

Beet, cucumber, carrot stock

Mayonnaise and horseradish

Apple tart

Menu 005

Smoked salmon from Norway

Ducks legs with green pepper

Fried potatoes, peas and carrots

Rolled chocolate and hazelnut biscuit

Vanilla scented sauce, vanilla ice

Menu 007

Quiche Lorraine + fromage blanc

Under cushion of veal with Madeira sauce

Mini potato croquettes  carrots with herbs

Fournoll cheese

Dessert pear caramel, pear coulis + kirsch

Menu 009

Sauerkraut with meat

Munster with cumin

Cherry-plum sherbet

Menu 011

Salad of crawfish tails

Savoyard loin of pork  cumin juice

Yellow and green zucchinis  cauliflower

Purée of potatoes

Chocolate cake with caramel and almonds

 

Menu 012

Leek quiche

Sauté of veal à la provençale

Julienne of vegetables

Apricot melba

Menu 014

Terrine of meal,

tian of tomatoes and cucumbers

Grilled chick

Country potatoes  salad  Spanish pan

Supreme of chocolate with vanilla cream

Menu 016

Edam pie with salad

Coalfish with spices, rice and vegetables

Goats cheese

Rum baba

Menu 018

Salmon pastry with sorrel  saffron sauce

Veal shank, red cabbage with apples

Purée of potatoes

Washed down fruit salad

Menus 020

Cheese soufflé  the chiefs salade

Pikeperch with lemon

Potatoes

Tarte tatin

Menu 022

Provençale tart

Blanquette of veal

Knepfele  émincé of carrot

Mandarin moiré


Menu 013

Plate of crudités

Grated carrot, white cabbage, tomatoes

Breaded escalope

Mixed vegetables, maître dhôtel butter  salad

Apfelstrudel  vanilla ice  apple compote

Menu 015

Soup

Tenderloin mustard seeds

Pommes duchesses, mixed fried vegetables with mushrooms

Pastor cheese

Tiramisu coffee sauce

 

Menu 017

Salade niçoise

Roast sucking pig  juice of meat

Flat French beans, broccolis and carrot pancakes

Cheese: comté de Savoie

Caramel cream

Menu 019

Presskopf  French dressing

Breast of chicken à la flamande

Coulis of tomatoes, pomme dauphine, braised endives

Iced nougat and peach coulis

Menu 021

Warm salad of poultry with French dressing

Lamb, haselanout, semolina, vegetables

Raspberries tart  whipped cream

Menu 023

Salad of gizzard

Tenderloin of pork en croûte  foie gras

Pommes rissoles  young carrots

Charlotine