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  • Le Bec-Fin

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    ceflatt6940
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    Le Bec-Fin lunch menu includes brioche, Red Currants and Pistachio or saffron pappardelle, sweet corn, parmesan broth, basil, and Bronze Fennel Diver scallop, English Pea Fondue and Australian Truffles or harvest vegetable ceviche, Garden Herbs and Creme Fraiche 32 day dry aged beef, chanterelle mushroom puree, spring onions, baby gems and natural juice or Champignons de paris,

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    Le Bec-Fin lunch menu includes brioche, Red Currants and Pistachio or saffron pappardelle, sweet corn, parmesan broth, basil, and Bronze Fennel Diver scallop, English Pea Fondue and Australian Truffles or harvest vegetable ceviche, Garden Herbs and Creme Fraiche 32 day dry aged beef, chanterelle mushroom puree, spring onions, baby gems and natural juice or Champignons de paris,

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2K views1 page

    Le Bec-Fin

    Uploaded by

    ceflatt6940
    Le Bec-Fin lunch menu includes brioche, Red Currants and Pistachio or saffron pappardelle, sweet corn, parmesan broth, basil, and Bronze Fennel Diver scallop, English Pea Fondue and Australian Truffles or harvest vegetable ceviche, Garden Herbs and Creme Fraiche 32 day dry aged beef, chanterelle mushroom puree, spring onions, baby gems and natural juice or Champignons de paris,

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Le Bec-Fin Lunch Menu

    Vichyssoise, Caviar and Cucumber

    Hudson Valley Foie Gras Terrine, Brioche, Red Currants and Pistachio or Saffron Pappardelle, Sweet Corn, Parmesan Broth, Basil, and Bronze Fennel

    Diver Scallop, English Pea Fondue and Australian Truffles or Harvest Vegetable Ceviche, Garden Herbs and Creme Fraiche

    32 Day Dry Aged Beef, Chanterelle Mushroom Puree, Spring Onions, Baby Gems and Natural Jus or Champignons de Paris, Lemon, Young Beets, Goat Yogurt and Tarte de Rye

    Mousse au Chocolat de Michel Cluizel, Poached Cherries and Macadamia Nut Ice Cream

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