Semaine du 02 au 08 Février 2015 Lundi 02 Février Terrine de Légumes, Coulis de Tomate Penne Carbonara Salade de Fruits

Source URL: www.casino2000.lu

VALENTINE’S DAY DINNER MENU Created by Executive Chef Franck Loquet ***** Mushroom and Goat Cheese Terrine or

Source URL: www.iciurbanbistro.com

THANKSGIVING 2014 MENU $88 Warm Potato and Goat Cheese Terrine, Arugula Juice and Olive Oil --Seared Salmon, Maple-Celeriac Puree, Pink Peppercorn Vinaigrette --Roasted Organic Turkey with Sourdough Stuffing and Root Veg

Source URL: www.jean-georges.com

Notre Carte Gourmande Our starters Foie gras terrine with aged port, compote of beetroot and dried banana 36€ Soup of white & green asparagus, royal of porcini mushrooms, drizzle of extra virgin olive oil 25€

Source URL: www.chateaueza.com

Pea velouté, goat’s curd House cured salmon, capers and lemon Belgian endive salad, walnut dressing, Fourme d’Ambert cheese Plateau terrine maison, seasonal leaves, sourdough toast ***

Source URL: legacy.dmg-media.co.uk

CARTE ENTRÉES Salmon Tataki & Mango Coulis, Lemon-Ginger Marinated Shrimp, Grapefruit Emulsion 11 Terrine of Foie Gras Saint-James, Mini Apple Butter, Peach & Red Bell Pepper Chutney, Homemade Toasted Bun 14

Source URL: www.stjamesclub.ca

• Top Chef
• Sauce
• Television

Mango Cheesecake $8.95 with Ginger, Lemon Grass Puree, Seasonal Fresh Limes Raspberry and White Chocolate Charlotte $9.50 Fresh Fruit Coulis and Fan Wafers Mint Chocolate Terrine $9.50 with Sambucca Pistachios, Chocolate

Source URL: www.cloud9restaurant.ca

CARTE ENTRÉES Tataki de saumon et son coulis de mangue, crevettes marinées au gingembre et citron, émulsion de pamplemousse 11 Terrine de foie gras Saint-James, beurre de pommettes, chutney de pêches et poivrons roug

Source URL: www.stjamesclub.ca

bbc.co.uk/food Game terrine Ingredients selection of lean game meat, about 1kg/2¼lb in all, which could include: breasts of pheasant (hung about 5 days)

Source URL: www.bbc.co.uk

• Meat
• French words and phrases
• Terrine
• Forcemeat
• Pork
• Bacon
• Sausage
• Food and drink
• Garde manger
• Charcuterie

Sample Three Course Served Meal Mille-Feuille of Salmon Trout and Crab Terrine with Marinated Scallops ***

Source URL: www.fishhall.org.uk