Saint Tropez

Restaurant
Français

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CHAMPIGNONS A LA CREME D'AIL
Whole mushrooms cooked with cream. Worcestershire sauce and garlic. Krema, Worcestershire ve sarımsak sosunda bütün matar.

FOIE DE BOEUF PROVENÇALE
Strips of ox liver, cooked with a hint of curry, herbs, sherry and demi-glace served on a bed of rice.
Parmak şekinde doğranmış köri, sherry, demi-glace ile sote dana ciğeri. Pilav ile sevis yapılar.

LONGE D'AGNEAU ROTI PROVENÇALE
Loin of lamb brushed with Dijon mustardö garlic breadcrumbs.
Rosted in the oven, served with demi-glace and mint sauce.
Nane soslu kuzu sırtı.

ENTRECOTE MINUTE AU BEURRE D'AIL
Thin sirloin steak topped with garlic butter, mashrooms and red chillis.
Mantar, acı biber ve sarımasaklı tereyağlı biftekç.

FILET DE BOEUF ST.HILARION
Strip of fillet steak cooked with cream, white wine and rosemary, garnished with mushrooms and served on a bed of rice.
Lazmari, beyaz şarap ve krema soslu, mantar garnitürlü doğranmış bonfile, Pilav ile sevis yapılır.

FILET DE BOEUF AU BLEU
Strip of fillet steak cooked with cream, white wine, blue cheese and garnished with mushrooms.
Küflü peynir ve krema sosunda, mantar garnitürlü doğranmış bonfile.

CHATEAU BRIAND,SAUCE BEARNAISE
(pour deux personnes)
16oz thick part of fillet steak, cooked not more than medium,
served with sauce bearnaise (for two person).
450 gram bonfile (en çok orta derecede fırında pişirilir bearnaise sosu ile iki kişiye servis yapılır).