Purred: Mon Jan 5, '09 4:08pm PST |
 |  |  |  | Here is the Hotel:
http://www.travelintelligence.com/hotels/442/Europe/France /French-Alps/Evian-Les-Bains/Evian-Royal-Resort-hotel/review.html
The Menu:
Emeril's Menu
Dinner Hot Starters
Emeril’s New Orleans Barbeque Shrimp served with a Rosemary Crostini
Baked Scallops on the Half Shell with Coulommiers Cheese Mornay, Baby Frisee & Sweet Potato Brabants Tossed in a Warm Broken Bacon Vinaigrette
Slow Braised Beef Short Rib Ravioli with Creamy Celery Root Puree, Baby Greens and Red Wine Reduction
Crispy Fried Calamari with Pepperoncini, Cucumber & Tomato Salad, Manchego Cheese and Red Mojo Dipping Sauce
New Orleans Blue Crabmeat Bake Blue Crabmeat & Pickled Sweet Piquant Peppers with “Creole Essence Spiked Crostini” and Tomato Glaze
Our Creative Gumbo of the Day
Fall River Clam Chowder
Our Creative Soup of the Day
Dinner Cold Starters
Emeril’s House Salad Baby Mixed Greens, Pearl Onions & Grape Tomatoes tossed in a Creole Ranch Dressing with Vermont White Cheddar Cheese and Essence Spiked Croutons
Trio of Ravigotes Maine Lobster, Blue Crab & Baja Shrimp in a Creamy Ravigote Dressing served with Cornmeal Fried Green Tomatoes
Creole Boiled Baja Shrimp with Avocado, Capers, Parmesan Cheese and Mixed Baby Greens tossed in Herb Vinaigrette with Your Choice of Old Fashion Remoulade or Emeril’s Cocktail Sauce
Yellowtail Sashimi with Watercress, Cucumber & Carrots tossed in a Yuzu Vinaigrette with Tamari Glaze and Tobiko Caviar
Dinner Entrees
Pepper & Herb Crusted Ahi Tuna on Spinach Ravioli stuffed with Homemade Sopressata & Italian Cheese in Tomato & Olive Sauce and Drizzles of Basil Pesto
Herb crusted Texas Redfish on Poached Pacific Oysters and Tabasco Spiked Seafood Fricassee
Sweet Barbecued Loch Duart Salmon on Andouille Sausage & Potato Brabants with Spicy Onion Crust
and Emeril’s Homemade Worcestershire Pan Seared Baja Shrimp on Apple Smoked Bacon & Lowlands Rice with sizzled Kale and Sweet Corn & Poblano Cream
Grilled Free Range Chicken Seasoned with Smoked Chardonnay Sea Salt on Soubise Potato Cake with Sautéed Broccolini and Creole Mustard Reduction
Tamarind glazed Pork Medallions with Caramelized Onion, Apples & Spinach Cornbread Pan Stuffing and Sweet Potato Puree
Grilled Certified Angus Ribeye with a Warm Marinated Tomato, Roasted Shallot & Arugula Salad, Emeril’s Fish House Steak Sauce and Country Smashed Potatoes
Chef’s Daily Fish Preparation- Ask Server for Details
Side Dishes
Pinot Noir Braised Mushrooms
Sautéed Baja Shrimp
Daily Vegetables
Seared Hudson Valley Foie Gras
Country Smashed Potatoes
Jumbo Lump Blue Crab
Garlic Mashed Potatoes
Roasted in Shell Lobster Tail
“Mac-n-Cheese” with Serrano Ham
Seafood Jambalaya
Bourbon Sweet Potato Puree
Dinner Desserts
Double Chocolate Flourless Cake with Raspberry Coulis and Vanilla Bean Ice Cream
Butterscotch Crème Brûlée with Sugar Cookies
New Orleans Bread & Butter Bread Pudding with Warm Whiskey Sauce
Apple Cobbler with Vanilla Bean Ice Cream and Caramel Sauce
Emeril’s Banana Cream Pie with Banana Crust, Chocolate Shavings and Caramel Sauce
A Selection of Homemade Ice Creams and Sorbets |  |  |  |  |
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