menu list 2

8/2/2019 menu list 2

1/14

MENU LIST

JL.MAJU MUNDUR NO 124

BEDONO


2/14

Cheese crusted onion soup

*

Roasted breast of chicken with garlic sauceMashed potatoes

Glazed vegetable

*

Caramel custard and chocolate mousse

*

Coffee or tea

RP 45.000


3/14

SALADBruschetta RP 6000Calamari RP 6500Bacon Wrapped Scallops RP 7000Green salad RP 5000Salad special RP 8000

SOUPFish soup RP 5600

Hot soup RP 4500

Soup rice RP 4500

Cream soup RP 6500

Carrot soup RP 7500

MAINCOURSE

Salmon Fillet RP 9000Cajun Salmon RP 11000Haddock RP 12000Chicken Parmesan RP 8900Stuffed Chicken RP 8000


4/14

DESSERT

Worlds Best Tiramisu RP 7500

Bavarian Apple Torte RP 4500

Strawberry Cheesecake RP 5000Chocolate Decadence RP 6500

Vines Flapper RP 7000

MINUMAN BERAKLOHOL

ANGGUR RP 8000

BIR RP 7500

RUM RP 6500

SAKE RP 6500

SAMPANYE RP 7000

MINUMAN TAK BERALKOHOL

ORANGE JUICE RP 3000

COFFE RP 2000

TEA RP 2000

MILK RP 3500

CHOCOLATE RP 4500


5/14

MENU LIST

JALAN JAMAICA NO 5


6/14

APPETIZER

Garlic Shrimp RP 5500Mussels RP 4500Artichoke Dip RP 4500Garlic Bread with Cheese RP 5000Mushroom Caps RP 5600

SOUP

Cajun Chicken Mushroom Soup RP 8000

Spinach SOUP RP 3500

Mixed Greens SOUP RP 4500

Soup of the Day RP 7500

RED SOUP RP 8000

MAINCOURSE

Rice Balls (Award Winner) RP 5500

Beef steak RP 9000

Chicken village RP 8500

Caesar (Award Winner) RP 6500

Chicken Filo RP 7900


7/14

DESSERT

Black pudding RP 4500

Cake pudding RP 5000

Ice cream fruits RP 4500Green ice RP 3500

Ice cream carrot RP 2500

MINUMAN BERALKOHOL

BIR RP 7500

ANGGUR RP 8000

JACK DANIEL RP 20.000

RED WINE RP 12.000

VODKA RP 15.000


SOFT DRINK RP 4500

MANGGO JUICE RP 3500

GREEN JUICE RP 3500

RED JUICE RP 4500

YELLOW JUICE RP 6500


8/14

Roast Red Cherry Tomato and Basil Soup with toasted Herb Croutons (V)Rocket, Mango and Chicken SaladWith a Lemon and cracked Black Pepper Vinaigrette

Tian of mixed Seafood on crisp Salad, Tomato and Herb Oil

Chefs Fruit Sorbet (V)

Peppered Loin of Pork Fondant Potato, seared Apples, Red Wine Jus

Grilled Fillet of Plaice Spinach and Asparagus Ragout, Veronique Sauce

Wild Mushroom, Herb and Parmesan Risotto (V)

Guernsey Fish and Seafood Bouillabaisse (Supplement 2.50)

Iced Raspberry Parfait, fresh Berries and Coulis

Lemon and Vanilla Cheesecake on a Hazelnut Base

Platter of Fine English and Continental Cheeses with Water Biscuits

Full Menu - 23.50

Hotel Jerbourg Guernsey guests on half board terms - 17.00more >
http://www.hoteljerbourg.com/Guernsey_Hotel.htmlhttp://www.hoteljerbourg.com/Guernsey_Hotel.htmlhttp://www.hoteljerbourg.com/Guernsey_Hotel.htmlhttp://www.hoteljerbourg.com/Guernsey_Hotel.html


9/14

SHRIMP COCKTAIL

*

POTAGE BONNER FEMME

*

T BONE STEAK CAFE DE PARIS

FONDANT POTATOES

BOUQUETTERE VEGETABLES

*ASSORTED CHEESE

*

GATEAUX ST HONORE

*

TROPICAL FRESH FRUIT

*

COFFEE OR TEA

RP 80.000


10/14

MENU LIST


11/14

MENU ALA CARTE

SALAD

Seafood Crouquette RP 9000

Mozzarella Tower RP 6000

Crisp Pancetta Salad RP 5500

Salmon and Trout Gravadlax RP 8000

RED SALAD RP 5500

SOUP

Soup of the Day RP 8000

Portobello Mushroom RP 8000

Roasted Mediterranean Vegetable Cup RP6500

Melon Seville RP5400

King Prawns Brioche RP4500

MAINCOURSESirloin Steak RP 8500Corn Fed Chicken RP 4500Butter Braised Bass RP 5500Spinach and Ricotta Roulade RP 3500Chef's Special of the Day RP 8500


12/14

DESSERT

Chocolate Orange RP4500PannaCotta RP4500Toffee Fudge Cheesecake RP4500Parkside Tiramisu RP8000ICE CREAM RP5500

MINUMAN BERALKOHOL

BIR RP8000

ANGGUR RP5500

RUM RP5000

SAKE RP4500

CIU RP5000


MANGGO JUICE RP4500

MILK RP3000

COFFE RP3000

TEA RP2500

MIXED JUICE RP5000


13/14

SOUP COURSE

BROCOLLI AND STILTON SOUP (V)

STARTERS

NORTH ATLANTIC PEELED PRAWNS

On a bed of mixed leaves topped with cocktail sauce

FAN OF MELON (V)

Duo of galia and honeydew melon served with a mango sorbet or mango coulis

DEEP FRIED BRIE (v)

In a poppy seed and breadcrumb crust and sweet chilli sauce

MAIN COURSES

ROAST SIRLOIN OF BEEF

Traditionally served with Yorkshire pudding

And a rich gravy


14/14

PAN SEARED CHICKEN BREAST WRAPPED IN PARMA HAM

served with a sage and white wine cream sauce

GRILLED SALMON FILLET

on a bed of courgette ribbons with a watercress cream sauce

COURGETTE AND MUSHROOM STROGANOFF (V)

served with saffron rice and a salad garnish

WHISKY AND ORANGE BRIOCHE BREAD AND BUTTER PUDDING

Served With custard

PROFITEROLES

FILLED WITH CHANTILLY CREAM WITH HOT CHOCOLATE SAUCE

FRESH FRUIT SALAD

SELECTION OF CHEESES

With biscuits

COFFEE & MINTS (2.50 PER PERSON)

FOR GUESTS STAYING ON A HALF BOARD BASIS THE TABLE DHOTE MENU IS

INCLUDED IN THE TARIFF. THE F0UR COURSE TABLE DHOTE MENU FOR

ADDITIONAL GUESTS OR NON RESIDENTS

IS 29.95 PER PERSON.

All our prices are inclusive of VAT but not service.

Documents

menu list 2