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Restaurant 1880 » A la carte

A la carte menu


Soups & Starters

Cream of peas soup with tiger prawns

Cream of cauliflower with red caviar crouton

Cream of porcini mushrooms

Veal rib-eye with tuna and capers sauce

Crusted goat cheese, served with mixed green leaves

French pancakes filled with smoked salmon, cream cheese and chives

Prawns with butter and garlic sauce

Aubergine served with tomato sauce, mozzarella and parmesan

Red tuna tartar, marinated in soy sauce, ginger and lime

Almond crusted camembert, served with rucolla, pine nuts and sun dried tomatoes salad


   

Salads & Pasta

Chicken salad with sesame seeds and almonds flakes

Mixed green salad with pine nuts, sun dried tomatoes, served with parmesan crisp

Octopus salad

Nicoise salad with grilled fresh tuna

Corn salad with avocado and tomatoes

Tagliatelle with smoked salmon

Farfale with shiitake mushrooms, chiken and spinach

Fusilli with chorizo sausage, fenel and parmesan


Main course

Tournedos Rossini - Grilled beef tenderloin, with foie gras pate /

Grilled T-bone steak

Grilled beef tenderloin with Shiraz wine sauce

Grilled rib-eye

Baked veal cutlet, with Dijon mustard sauce

Citrus marinated grilled pork chops

Pork escalope with prune sauce, served with thyme sauteed potatoes

Rack of mutton, crusted in Dijon mustard, served with peas and mint puree

Duck breast served with glazed carrots and sour cherry sauce

Turkey breast served with green beans, sweet potatoes puree and cranberry sauce

Fillet of sea bass served with celeriac puree, cherry tomatoes chutney and pesto sauce

Red tuna in sesame seeds crust, served with wasabi potatoes puree

Baked salmon with herb crust


Side dishes & Salads

Sauteed green beans

Celeriac puree

Baked sweet potatoes

Jasmin rice

Sauteed broccoli

Grilled vegetables

Glazed carrots

Thyme and garlic sauteed potatoes

Beef marrowbone


Dessert

Mousse aux trois chocolats

Florian homemade cake

Selection of cakes

 

 

 

 

 

 

 

 

 




Restaurant 1880 » A la carte