47e Parallèle Menu

Main Menu

• Entering beef
  bocconcini and tomatoes, mayonnaise flavored with parmesan and grows
• Gravlax salmon
  grapefruit gel, fennel salad
• Cromesquis of black pudding home
  trim the time

• Beef tartare
  recipe according to the a la carte menu
• Salmon tartare 3 reviews
  recipe according to the a la carte menu
• Rack of Pork in peanut crust
  butter pear, mini bok choy, glazed pork flank miso and ginger
• Breast of chicken marinated horseradish
  white butter salted herbs, butter pasta
• Fish market
  roasted tomato puree, sautéed chorizo and cabbage from Brussels
• the Dish Bistro
• Irish Sausage
  salt pork and barley, potato puree with herbs, glazed onions with mustard, red wine demi glace and blood-related fatty liver
• Magret of duck cooked at low temperature
  gingerbread crust, salsify puree tonka bean, licorice reduction)
• Fresh cod
  squid fritto with confit garlic and parsley, humous piri piri, grilled peppers, arranchini, virgin oil
• Cooked Piece of Beef at 57 Degrees
  Japanese marinade, shrimp tempura, cauliflower mousseline with coconut milk, curry crumble

• Lemon Meringue Tart
  vanilla mousse and hazelnut streusel
• Panna Cotta
  with blond and tonka chocolate, sea buckthorn gel and ginger mousse
• Creamy Passion Fruit
  gel and poached apricot crumble with almonds and basil mousse
• Melted Dark Chocolate
  salted caramel mousse and praline cream