Table d’hote (호텔의 공동 식탁:정식(定食))
- 최초 등록일
- 2014.01.18
- 최종 저작일
- 2013.06
- 20페이지/
MS 파워포인트
- 가격 3,000원
목차
1. Table d’hote
1) Soup of the day
2. First course
1) Chef’s salad, balsamic & maple vinaigrette
2) Heritage pear with brie, caramelized in honey
3) Snails au gratin, with red wine
4) Mussels (1 1b), served with chive cream sauce
3. Main courses
1) Chicken supreme, peach sauce
2) Pickerel fillet with shrimps & white butter
3) Veal tournedos, with mushroom sauce
4) Rack of lamb, with herbs & mint sauce
5) Filet mignon (6 oz), with 5 pepper sauce
4. Desserts
1) Profiterole and fruit kebab
2) Orange cake
3) Caramel custard
본문내용
First course
* Chef’s salad, balsamic & maple vinaigrette ($4.95)
* Heritage pear with brie, caramelized in honey ($5.95)
* Snails au gratin, with red wine ($6.95)
* Mussels (1 1b), served with chive cream sauce ($7.95)
Chef’s salad, balsamic & maple vinaigrette
메이플 비네그레트와 발사믹 소스를 곁들인 주방장의 샐러드
<중 략>
Pickerel fillet with shrimps & white butter
새우, 화이트 버터와 함께하는 등심 꼬치
Veal tournedos, with mushroom sauce
버섯 소스와 함께한 송아지 투르네도
참고 자료
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