Sens Park Hyatt Paris-vendôme (Cardápio)

Forret

Heart of lettuce, Parmigiano Reggiano, Olio Novaro olive oil

Poached egg, North African light spicy sauce with carrots, cumin & coconut milk

Crab, the meat, flowers veil, cherry tomatoes, Cardinal sauce lightly spiced

Chicken & foie gras terrine with wild mushrooms & pickled vegetables

Sea bass, carpaccio with Olio Novaro olive oil & caviar lemon

Heart of lettuce, Parmigiano Reggiano, Olio Novaro olive oil

Beef carpaccio, hazelnuts bread, cecina ham & mustard from Meaux

Hovedret

Chicken ‘POJARSKI’, with cereals, sweet potatoes & tomato preserve, romesco sauce

Cut of beef dry aged for 40 days, pimientos de Padron, new potatoes with thyme

Chifferi, with truffle butter & smoked ham

Burngundy rabbit, tuffed with herbs, pumpkin gnocchi & grey shallots preserve

Roasted beef fillet in a small saucepan, Choron sauce, thyme-lemon panisse

Rabbit like a porchetta, gnocchi with herbs & mousseron mushrooms from the fields - gravy with Taggiasche olives

Végétal...

Spaghettinis traditionnaly made, cherry tomatoes & basil

Risotto Carnaroli, riserva san Massima with green asparagus from «Provence»

Dessert

Desserts from the trolley

Ice Cream & sorbet assortment from Emmanuel Ryon, ‘Une glace à Paris’

Assortment of exotic fruits

Café gourmand

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