L'Europe Restaurant menu

Fresh Mussels

White wine cream sauce, fresh herbs & garlic.

Rosette of Smoked Salmon

Potato pancake, lemon vinaigrette.

Snails in a Champagne Cream Sauce

With garlic, over puff pastry.

House Cured Gravlax

Diced vegetables in an herb dressing.

Pate of Duckling

With pistachios, port wine aspic & toast.

Beluga Caviar

Iced stolichnaya, sour cream with chopped chives, & toast.

Lobster Ravioli

In a consomme of lobster with chanterelles & truffles.

Fresh Asparagus

Served over puff pastry with ragout of wild mushrooms, served hot.

Salad of Mixed Green

House vinaigrette.

Caesar Salad

Endive Sald

Vinaigrette dressing.

Lobster Bisque

Garnished with morsels of lobster & parsley.

Consomme of Duckling

Foie gras royale.

La Creme Senegalese

Chicken soup with curry & chutney diced apples. (cold)

Grilled Norwegian Salmon

Sauce meuniere.

Roast Loin Monkfish

Mussel juice, olive oil, & pernod.

Lobster and Sea Scallops

Poached in white wine, Served with lobster sauce.

Roast Rack of Baby Lamb

Herb crust, lamb juice fresh rosemary, for two persons.

Medallions of Venison

Sauce grand veneur, red cabbage & gnocchi, poached pear with lingonberries.

Roast Loin of Veal

Sliced served with morel mushroom sauce.

Filet Mignon

Served on a bed of mixed mushrooms, truffle sauce.

Sirloin Steak

Grilled, green peppercorn sauce.

Free Range Baby Chicken

Roasted served with tarragon sauce & spaetzle.

Rpast Crisp Duckling

\With choice of sauces, wild rices fresh vegetable.

Thin Sliced Calves Liver

Balsamic vinaigrette sauce, crsp onions & vegetables.

Fettuccine in a Cream Sauce

Parmesan cheese, with mushrooms and vegetables.

Souffle Grand Marnier

Raspberry or chocolate.

Fresh Raspberries

Sauce bavaroise.

Fresh Strawberries

Sauce bavaroise.

Vanilla Creme Brulee

White & Dark Chocolate Mousse

Over fruit sauce.

Delice Cake

Cheese Cake

Chocolate Mousse Cake

Cheese Plate

With fresh fruite & toast

Coffee

Tea

Espresso

Cappuccio

Irish Coffee