French duck foie gras

Pan-fried foie gras with durian, reduction of Xeres vinegar aromatized with Cognac 690.-
Pan-fried foie gras served with rocket salad and raspberry vinegar 690.-
Pan-fried foie gras served with imported fruit of the moment 790.-
Foie gras terrine served with port wine jelly and toasted brioche 650.-
Salad gourmand with two foie gras, pan-fried and terrine, grilled prawns, olive oil dressing 650.-

Cold or lukewarm appetizers

Iced vichyssoise of lobster with gruyere cheese croutons 330.-
Seafood salad with sea scallops, salmon, roasted prawns, with a honey dressing 330.-
Norwegian smoked salmon Le Banyan style with condiments 340.-
Half a dozen French “ Fines de Claire “ oysters with shallots vinegar dressing 630.-
Caesar salad, anchovies, garlic, parmesan, croutons 250.-

Hot appetizers

Gratinated onion soup Parisian style with bacon 240.-
Duck consommé with truffle ravioli 260.-
Classic old fashioned lobster bisque with cognac 340.-
French Riviera fish soup with garlic croutons and rouille 340.-
Half dozen of French snails with garlic and white wine, Le Banyan style 320.-
Prawns and scallops with crab meat in puff pastry and a white wine beurre blanc 360.-
Hot French oysters ”Fine de Claire”, preparation of the day 680.-

Le Banyan house specialty - Pressed duck

From the Grill: US and Australian meat cuts

Lamb cutlet with Provencal herbs, Aust. 720.-
Fillet of Angus beef (Grain fed 150 days, Aust.)  850.-
Prime rib eye of beef, (Grain fed 150 days, Aust.)   820.-
Fillet of Angus beef (Grain fed 150 days, U.S.) 1300.-

with your choice of sauces: Black pepper, Béarnaise, Hot and spicy, Bordelaise red wine, Mustard sauce, Fresh mint

Meats and poultry

Pan-fried Australian beef fillet with Stilton blue vein cheese and red wine sauce 850.-
Breast of duck with mixed mushrooms and Armagnac 420.- or imported fruit 550.-
Roasted rack of lamb on a herbs crust and walnut 850.-
Duck leg confit infused with preserved garlic fresh mushrooms and raw sautéed potatoes 390.-
Chateaubriand flamed with Armagnac, red wine sauce, bone marrow croutons
    for two persons 1990.-
Steak tartar Debussy, raw beef fillet, prepared at your table side topped with truffles 1300.-

Seafood

Fillet of Swedish salmon, beurre blanc sauce with preserved lemon  520.-
Red mullet fillet perfumed with a Bouillabaisse jus 380.-
Fillet of Atlantic snow fish with a paprika red wine sauce 670.-
Home made noodles with assorted seafood on a ginger flavored wine sauce 360.-
Seafood salad with sea scallops, salmon, roasted prawns and a passion fruit dressing 360.-

Cheese composition

Cheese in puff pastry, white wine cream sauce flavored with caraway seeds 190.-

Cold Desserts

Frozen almond nougat with Chiang Mai honey Suzette sauce and vanilla 170.-
Choux pastry profiterole with three fruit sherbet and fresh fruit sauce 130.-
Iced chocolate terrine, vanilla and chocolate sauce 170.-
Chocolate mousse fresh vanilla sauce 170.-

Hot Desserts

Traditional crêpes Suzette flamed with orange liquor with vanilla ice cream 260.-
Crepes Le Banyan served with passion fruit and caramel sauce 170.-
Freshly baked apple tart Le Banyan style with sabayon ( 25 mn )  230.-
Caramelized vanilla custard with marinated prunes in Cognac  170.-
Hot soufflé flavor of the day with its sauce, one flavor per table (25 mn)  250.-
Upside down mango tart tatin style, caramel and vanilla sauce 230.-

Bon Appétit!