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our card list and for our fines wines |
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Hot and Cold starters
. The “Bouillabaisse »
(fishes and crabs soup w/ croutons, cheese & aïoli).
. The pot (terrine) of partly cooked foie gras
from the Gers region served with a caramelized onion tart.
. The pan of snails from Burgundi, Perigourdine style:
dry ham, green walnuts, duck confit, butter and garlic.
. The fricassee of legs of frogs served on toasts with
fondue of leeks, anis flavour.
. Beef carpaccio marinated with olive oil, dusted with
Parmesan.
. Salad of warm goat’s cheese on an Hanoian mesclun,
sundried baby tomatoes, spinaches fondue surrounded with preserved
slices of bacon.
. A
tart garnished with boletus and wild mushrooms mousse.
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A vegetarian
meli-melo of vegetables cooked with balsamico. Seafood
. The grilled lobster (langouste about 8/900 gr) with its
emulsion served in a cassolette of gratinated vegetable.
. A fricassee of gambas flavoured with Pastis served
with a wild rice.
. Or a roasted bass fillet, basil puree and preserved
baby tomatoes, savory emulsion.
. A panfried pave of salmon fillet, baked potatoes and
leeks fondue with dilled white butter sauce
. Finally, tasty stuffed fillets of red mullet with
little vegetables and served with our ratatouille mille-feuilles. |
Meat dishes
Surely you will read again the i-ne-ra-di-ca-ble dishes:
. Our famous tournedos "Rossini" and its escalope of
melting foie gras from the Gers region, with a boletus and wild
mushrooms roller.
. A savoury rack
of lamb in mustard pastry, oven-baked, served on a “ tian Provençal” and
its thyme juice.
. Our famous raw steak tartar (prepared in front of you)
or pan-fried for only five seconds, with the cognac and olive oil
essential to its success!
Our own duck preserve with sautéed potatoes” Sarlat
style”
The well-known stewed Cassoulet Toulousain said also
“from Castelnaudary” And sometime out of the card some specialties as: Pied de Cochon, Ox queue, Stewed streaky and fat bacon with lentils, Chitterling in mustard sauce, Sauerkrut, Paëlla, etc. BBQ Specials… choose your sauce,
. Chateaubriand... the heart of the beef fillet…melting!
... and for lovers of thick steaks, why not a cut of beef
like this one, but of the weight. ………………. Minimum 300 gr.
. T-Bone with herbs of Provence, delicious marbled
fillet.
. Grilled rib eye steak (entrecote), "Maitre d'hotel"
butter, a classic!
.
The panfried hanger (onglet) with stewed shallots , crispy potatoes
.
Roasted beef rib for 2 people (or one if you are lover of
this)
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Platter of cheeses from France 7.0 usd - 4.5 euros
Desserts
. The freeze nougat of the Café des Arts… very tasty!
. The traditional Profiteroles French style: puff pastry
stuffed with vanilla ice-cream topped with hot chocolate and slaked
almonds.
. The flower of dark chocolate mousse with sun-dried
orange peel.
. A delicious
Tiramisu topped with dark chocolate.
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The Catalan creme brulée with brown sugar.
. Or, a cup of ice-cream and or sorbets home-made.
. Indeed French pancakes flambéed with Cointreau at your
table.
. To see but on all to taste, say a: “Nuong’s dream”, a
delicious black chocolate on an iced cream and some savoury macaroons as
accompaniments. A Vietnamese tradition 10.0 usd - 6.5 euros the Hanoian Platter, including:
.Green papaya and peanut salad with a balsamic vinegar sauce The fresh springrolls . Caramelised pork with honey from Phu To . Steamed rice |
and also the twist of the menus: 7 usd for the kids, 10 usd for the lunch menu from monday to friday and 25 usd and our gourmet menu at 40 usd...yes, yes, only, come and see yourself!
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with this menu always a real french cuisine... Menu - 25 usd - 16.5 euros Mises en bouche - - - - - .Mixed cold cuts platter . Salad of warm goat’s cheese on an Hanoian mesclun, sundried baby tomatoes, spinaches fondue surrounded with preserved slices of bacon. . Beef carpaccio marinated with olive oil, dusted with Parmesan.
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. Tasty stuffed fillets of red mullet with little vegetables and served with our ratatouille mille-feuilles. Or our own duck preserved with sautéed potatoes” Sarlat style”. . Indeed the grilled steak of striploin with garliced gratin Dauphinois If not the hanger of beef topped with grilled shallots sauce?
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A choice of dessert: .The plate of various French cheeses. . Crêpes Suzette, French pancakes flambéed with Cointreau at your table. . Or a Tiramisu topped with dark chocolate
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and for the gourmets a French gastronomic menu for only... Menu - 40 usd - 26.5 euros Appetizers - - - - - to remember or to discover that the French cuisine is appreciated by every people
. The pan of snails from Burgundi, Perigourdine style: dry ham, green walnuts, duck confit, butter and garlic. . The fricassee of legs of frogs served on toastes with fondue of leeks, anis flavour. . The pot (terrine) of partly cooked foie gras from the Gers region served with a caramelized onion tart. . A tart garnished with boletus and wild muschrooms mousse. ----- . A fricassee of gambas flavoured with Pastis served with a wild rice. . A panfried pave of salmon fillet, baked potatoes and leeks fonfue with dilled white butter sauce. . A savoury rack of lamb in mustard pastry, oven-baked, served on a “ tian Provençal” and its thyme juice. . The Chateaubriand with hot Béarnaise sauce on a potato tart. ----- .Platter with various cheeses and its glass of Porto wine “Ramos Pinto”. ------ . La Tarte Tatin, caramelized apple (“upside-down cake”: to be ordered before meal). . The Profiteroles French style, puff pastry with vanilla ice-cream topped with hot chocolate and slaked almonds. . The freeze nougat of the Café des Arts...a “must”! . Why not to finish with a warm chocolate cake that melts in the mouth?
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..Copyright © 2008 by Café des Arts de Hanoi - Revised:
23 Mar 2008 20:52:33 +0700
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