MAIN COURSES
STARTERS
SALADE NIÇOISE
16/28
lettuce, french green beans, cherry tomatoes,
black olives , boiled quail egg, tuna, anchovy,
Xérès vinaigrette
DUCK CAESAR SALAD
RED MULLET A LA PLANCHA
42
chickpeas tomate safran, sweet citrus juice
slice marinated confit duck breast, romaine lettuce
with parmesan, sesame dressing
19
WILD SEA BASS IN ROCK SALT
42
green asparagus, parsley velvet,
hazelnut emulsion, “beurre blanc” sauce
SCALLOPS TATIN
dried fruits, honey, croutons, truffle oil,
balsamic sauce
ROMAINE LETTUCE SALAD
36
steamed potatoes, arugula, “beurre blanc” sauce
21
BRIE SALAD
PAN-FRIED SALMON
42
caramelized shallots, puff pastry, parsley sauce
SLOWED COOKED LAMB SHANK
17
parmesan, cherry tomatoes, virgin olive oil balsamic
vinaigrette
potato dauphinois, oyster mushroom,
edamame, rosemary lamb juice
DUCK FOIE GRAS TERRINE
ROASTED FILLET OF BEEF
32
38
45
mashed potato with truffle oil, wild mushroom,
beef juice
home made brioche, fruit jam
LENTIL ORANGE SALAD
16
STEAK FRITE
orange, mango, tomatoes, chives, walnuts,
Xérès dressing
BEEF TARTARE
french fries, green salad, pepper cognac sauce
22/36
fresh cut with green salad and french fries
WILD SEA BASS TARTARE
24/38
fresh cut with green salad
SALMON TARTARE
45
DUCK CONFIT
48
oyster mushroom, herbed potatoes, duck juice
ROASTED CHICKEN BASQUAISE
36
sweet pepper tomato sauce, curcuman basmati rice
19/33
DESSERTS
fresh cut with green salad
FRENCH CHEESE PLATE
18/34
BRİE, ROQUEFORT, CAMEMBERT, GRUYÈRE, CHÈVRE
dry fruits, fruit jam, green salad
ONION SOUP
RED FRUIT SALAD
12
marinated with vanilla bourbon, strawberry sorbet,
sablé “Breton”
CREME BRULÉE
12
ICE CREAM AND SORBET (2 scoops)
12
CRÊPES SUZETTE
14
12
gruyère cheese gratin
GREEN ASPARAGUS SOUP
14
GOAT CHEESE TART
17
with cognac and cointreau
old grain mustard, tomato, balsamic reduction
olive oil
CROQUE MONSIEUR
HOT CHOCOLATE MOUSSE
red fruits and vanilla ice cream
18
home made toasted brioche, turkey ham, gruyère
cheese with green salad
QUICHE LORRAINE
14
PAIN PERDU
with caramel sauce and vanilla ice cream
18
turkey bacon, gruyère cheese, green salad
Chef de Cuisine
Antoine Bonnet
Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included
14
ANA YEMEKLER
BAŞLANGIÇLAR
“NIÇOISE” SALATA
16/28
marul, fransız fasulyesi, kiraz domates, siyah zeytin,
haşlanmış bıldırcın yumurtası, ton balığı, ançüez,
Xérès sirke sos
ÖRDEK SEZAR SALATA
BARBUN “A LA PLANCHA”
marine edilmiş ördek göğsü dilimler, marul,
“parmesan”, susam sos
kuru meyveler, bal, kıtır ekmek parçaları,
truffle yağı, balzamik sos
32
16
38
45
truffle mantar yağlı patates püre,
yabani mantar, et sos
45
patates kızartması, yeşil salata, biber konyak sos
22/36
ÖRDEK “CONFIT”
24/38
FIRINLANMIŞ TAVUK “BASQUAISE”
yeşil salata ve kızarmış patates
yeşil salata
SOMON TARTAR
FIRINLANMIŞ DANA BONFİLE
“STEAK FRITE”
portakal, mango, domates, frenk soğanı, ceviz,
Xérès sos
DENİZ LEVREK TARTAR
AĞIR ATEŞTE KUZU İNCİK
patates “dauphinois”, istiridye mantarı,
edemame fasulyesi, biberiye sos
ev yapımı, “brioche” ekmek, meyve reçeli
ET TARTAR
42
karamelize arpacık soğanları, maydanoz sos
“parmesan”, kiraz domates, sızma zeytinyağı,
balzamik vinegret sos
MERCİMEK PORTAKAL SALATASI
42
ızgara kuşkonmaz, maydanoz püresi,
fındık çektirmesi, “beurre blanc” sos
TARAK “TATIN”
17
ÖRDEK CİĞERİ TERIN
42
nohut domates safran, tatlı narenciye sos
DENİZ LEVREĞİ KAYA TUZU İÇİNDE
19
MARUL SALATA
36
haşlanmış patates, roka, “beurre blanc” sos
21
“BRIE” PEYNİRİ SALATA
SOMON
48
istiridye mantarı, baharatlı patates, ördek sos
36
Tatlı biberli domates sos,
hint safranlı basmati pilav
19/33
yeşil salata
TATLILAR
FRANSIZ PEYNİR TABAĞI
18/34
BRİE, ROQUEFORT, CAMEMBERT, GRUYÈRE, CHÈVRE
KIRMIZI MEYVE SALATASI
kuru meyveler, meyve reçeli ve yeşil salata
vanilya ve bourbon ile marine edilmiş çilek sorbe,
sable “Breton”
SOĞAN ÇORBASI
12
gruyère peynir gratin
12
“CREME BRULEE”
12
YEŞİL KUŞKONMAZ ÇORBASI
14
DONDURMA ve SORBELER (2 top)
12
KEÇİ PEYNİRLİ TART
17
“CRÊPES SUZETTE”
14
tane hardal, domates, balzamik ve sızma zeytinyağı
CROQUE MONSIEUR
cognac ve cointreau
18
SICAK ÇİKOLATA MUS
ev yapımı kızarmış “brioche”, hindi jambon, “gruyére”
peynir, yeşil salata
kırmızı meyveler ve vanilya dondurma
QUICHE LORRAINE
karamel sos ve vanilya dondurma
18
“PAIN PERDU”
hindi jambon, “gruyére” peynir, yeşil salata
Chef de Cuisine
Antoine Bonnet
Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included
14
14
Chef de Cuisine
Antoine Bonnet
Fiyatlarımız TL olup K.D.V dahildir / All prices are in TL & VAT included
Download

Menu - Divan