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Autumn menu 2017

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Brasserie Blanc's new Autumn menu is a deliciously feisty flavour adventure
MALABAR FISH CURRY WITH TOASTED COCONUT, grilled king prawn, shallot crisps, coconut rice

MALABAR FISH CURRY WITH TOASTED COCONUT, grilled king prawn, shallot crisps, coconut rice

CRISPY BEEF WITH SOY & CITRUS GLAZE, strips of free-range sirloin, rump and fillet beef, winter salad, citrus dressing, sesame seeds, coconut rice

CRISPY BEEF WITH SOY & CITRUS GLAZE, strips of free-range sirloin, rump and fillet beef, winter salad, citrus dressing, sesame seeds, coconut rice

DELUXE COQ AU VIN :  A SHARING DISH FOR TWO (...or more); corn-fed guinea fowl, medley of root vegetables, mushrooms, sweet shallots, lardons and rich wine sauce

DELUXE COQ AU VIN : A SHARING DISH FOR TWO (...or more); corn-fed guinea fowl, medley of root vegetables, mushrooms, sweet shallots, lardons and rich wine sauce

SCOTTISH SALMON, BEETROOT & HORSERADISH CREME FRAICHE, trio of beetroot, cauliflower florets with horseradish crème fraîche

SCOTTISH SALMON, BEETROOT & HORSERADISH CREME FRAICHE, trio of beetroot, cauliflower florets with horseradish crème fraîche

PUMPKIN RAVIOLI, roasted pumpkin & pumpkin purée, roquette, toasted pine nuts

PUMPKIN RAVIOLI, roasted pumpkin & pumpkin purée, roquette, toasted pine nuts

BLACK TRUFFLE & WILD MUSHROOM RISOTTO,celery leaf, toasted pine nuts, mascarpone cream

BLACK TRUFFLE & WILD MUSHROOM RISOTTO,celery leaf, toasted pine nuts, mascarpone cream

THREE-FRUIT MARMALADE CREME BRULEE, home-made marmalade

THREE-FRUIT MARMALADE CREME BRULEE, home-made marmalade

'LA COUPE CAFE' , rich coffee mousse and espresso sponge, Pedro Jimenez syrup, crème Chantilly, meringue, pistachios, nougatine and vanilla ice cream

'LA COUPE CAFE' , rich coffee mousse and espresso sponge, Pedro Jimenez syrup, crème Chantilly, meringue, pistachios, nougatine and vanilla ice cream

'LA COUPE CAFE', rich coffee mousse and espresso sponge, Pedro Jimenez syrup, crème Chantilly, meringue, pistachios, nougatine and vanilla ice cream

'LA COUPE CAFE', rich coffee mousse and espresso sponge, Pedro Jimenez syrup, crème Chantilly, meringue, pistachios, nougatine and vanilla ice cream

SCOTTISH SALMON, BEETROOT & HORSERADISH CREME FRAICHE, trio of beetroot, cauliflower florets with horseradish crème fraîche

SCOTTISH SALMON, BEETROOT & HORSERADISH CREME FRAICHE, trio of beetroot, cauliflower florets with horseradish crème fraîche

WILD MUSHROOMS ON TOASTED SOURDOUGH, mushroom cream, sautéed wild mushrooms, poached free-range egg, garlic toasted sourdough

WILD MUSHROOMS ON TOASTED SOURDOUGH, mushroom cream, sautéed wild mushrooms, poached free-range egg, garlic toasted sourdough


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