{"id":200169,"date":"2010-01-19T18:57:12","date_gmt":"2010-01-19T23:57:12","guid":{"rendered":"http:\/\/www.skyscrapercity.com\/showthread.php?t=1049325"},"modified":"2010-01-19T18:57:12","modified_gmt":"2010-01-19T23:57:12","slug":"what-would-you-choose-to-eat","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/200169","title":{"rendered":"What would you choose to eat?"},"content":{"rendered":"
Off to my fave restaurant (La Barbe in Reigate, Surrey) in a couple of weeks and here is the menu (minus the wine list and ‘dishes of the day’ of which I have no idea what they are yet!)<\/p>\n

What would you choose to eat?<\/p>\n

Starter<\/b><\/p>\n

(V) Soupe du Jour
\nSoup of the day<\/p>\n

Escargots de Bourgogne
\nSnails cooked in garlic butter<\/p>\n

Oeuf Poch\u00e9 Florentine
\nTraditional poached egg on a bed of spinach, topped with a white sauce and cheese<\/p>\n

Salade de Venaison \u00e0 la Moutarde de Noix et Pommes
\nRoasted venison brushed with mustard and walnuts, garnish with an apple salad<\/p>\n

Mousse de Foie de Volaille aux Raisins et Cro\u00fbtons de Brioche
\nHome made chicken liver and brandy mousse, grape jelly and brioche toast<\/p>\n

(V) Tarte Tatin aux Echalotes Confites et Crottin
\nCaramelized shallots and goat\u0092s cheese turnover, salad bouquet<\/p>\n

Terrine de Saumon \u00e0 l\u0091Aneth, Beurre Blanc
\nSalmon and dill terrine served with a sharp butter and shallot sauce<\/p>\n

Moules Marini\u00e8res \u00e0 la Cr\u00e8me de Cumin
\nMussels cooked in onion, cumin, white wine and cream sauce<\/p>\n

\nMain<\/b><\/p>\n

Filet Mignon de Porc R\u00f4ti au Coriandre et \u00e0 l\u0092Ail au Risotto \u00e0 la Bi\u00e8re et F\u00e8ves
\nRoasted pork fillet in a coriander and garlic crust, beer and broad bean risotto<\/p>\n

Pav\u00e9 de Venaison Foresti\u00e8re \u00e0 la Pur\u00e9e de Pommes de Terre \u00e0 l\u0092Huile de Truffe
\nPan-fried venison steak served with a wild mushroom sauce and truffle oil mash potatoes<\/p>\n

Rumsteck d\u0092Agneau sur Pur\u00e9e de Petits Pois \u00e0 l\u0092Huile d\u0092Olive, Jus au Thym
\nRoasted rump of lamb served on a bed of crushed peas and olive oil, fresh thyme sauce<\/p>\n

Langue de B\u009cuf Poch\u00e9e aux C\u00e2pres, B\u00e2ton de Betterave et C\u00e9leri Glac\u00e9s
\nPoached ox tongue with a sharp caper and red wine sauce, glazed beetroot and celery<\/p>\n

Jambonnette de Pintade Farcie aux Raisins de Corinthe, Sauce Mad\u00e8re
\net Choux Fleur aux Amandes
\nRoasted Guinea fowl leg stuffed with raisin forcemeat, Madera sauce
\nand cauliflower with almonds<\/p>\n

(V) Tourte Marocaine aux Epices et Calebasse, Sauce Yaourt \u00e0 l\u0092Harissa
\nSpiced Moroccan squash pie served with harissa yogurt sauce<\/p>\n

Aum\u00f4ni\u00e8re de Lotte aux Courgettes R\u00f4ties et Salpicon de L\u00e9gumes
\nMonkfish parcel served with roasted courgette filled with diced vegetables<\/p>\n

Pav\u00e9 de Fl\u00e9tan \u00e0 la Cr\u00e8me de Poireaux et Safran, Carottes de Chanteney au Miel
\nHalibut steak with leek and saffron sauce, Chanteney carrots glazed in honey<\/p>\n

Extra stuff<\/b>
\nPommes Vapeur \u00a32.95
\nGratin Dauphinois \u00a32.95
\nGratin de Choux Fleur \u00a32.95
\nButtered Spinach \u00a32.95
\nPetit Pois \u00a32.95
\nSalade Verte \u00a32.50<\/p>\n

\nInterlude<\/b><\/p>\n

Assiette de Fromage de France
\nPlated selection of French cheeses
\n(Extra Course Supplement of \u00a32.50)<\/p>\n

\nPort<\/b><\/p>\n

Late Bottled Port 10 years old \u00a36.00 (75ml glass) \u00a355.00 per bottle
\nTawny Port 10 years old \u00a36.00 (75ml glass) \u00a355.00 per bottle
\nFonseca Guimareans 1988 \u00a39.90 (75ml Glass) \u00a395.00 per bottle
\nGrahams Port 1945 \u00a3495.00 per bottle <\/p>\n

\nPudding<\/b><\/p>\n

Cr\u00e8me Brul\u00e9e \u00e0 la Vanille et au Safran
\nVanilla and saffron cr\u00e8me brul\u00e9e<\/p>\n

G\u00e2teau Moelleux au Chocolat, Mangues Caram\u00e9lis\u00e9es et Cr\u00e8me Fouett\u00e9e
\nRich chocolate cake served with whipped cream and caramelized mango<\/p>\n

Tarte aux Poires \u00e0 la Cr\u00e8me de Pain d\u0092Epices Glac\u00e9 au Caramel
\nGinger bread cream and pear tart served with toffee ice cream<\/p>\n

Cr\u00eape Farcie aux Pommes, Glace Cannelle
\nPancake filled with cooked diced apples and patissiere cream, cinnamon ice cream<\/p>\n

Charlotte \u00e0 la Banane Glac\u00e9e Chocolat et Rhum
\nBanana charlotte served with chocolate and rum ice cream<\/p>\n

Coupe de Mousse Passion, Ananas R\u00f4ti et Biscuit au Cognac
\nPassion fruit mousse served with roasted pineapple, brandy snap<\/p>\n

Assiette de Sorbets Maison
\nPlated selection of home made sorbets<\/div>\n","protected":false},"excerpt":{"rendered":"

Off to my fave restaurant (La Barbe in Reigate, Surrey) in a couple of weeks and here is the menu (minus the wine list and ‘dishes of the day’ of which I have no idea what they are yet!) What would you choose to eat? Starter (V) Soupe du Jour Soup of the day Escargots […]<\/p>\n","protected":false},"author":3541,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-200169","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/200169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/3541"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=200169"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/200169\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=200169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=200169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=200169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}