Le Grand Bogavant

SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter 

BREAKFASTS

- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.

SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.

LUNCH

- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes

- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin

FISH AND SEAFOOD

*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes

- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce

DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream