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 goat’s 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 (cow’s 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
Duck’s 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
Goat’s 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 d’hôtel 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