Menus of La Verticale

Lunch

Set lunch

From 6th to 12th February 2012

STARTERS

Home-made’s Chef terrine with 3 peppers and galantine

Fish soup in Breton style and grilled clams with soft garlic

Traditional duck compote, apple and ham duck

Grilled oyster with almond and Parmesan cheese

Ratatouille cake, poached egg and basil

Mixed winter roll "Verticale" style

MAIN COURSES

Confit duck “ cassoulet”, potatos in duck fat in thyme flower and bearnaise sauce

Pork 3 ways in caramel with wild peppers

Beef casserole with red wine "Merlot"

Our best seclection of fish and shellfish in a broth of citrus fruit

Seafood skewer with passion sauce and young rice "Risotto"

DESSERTS

“Le Corlou” cheese with fig and roots

Praline of peanut in "creme brule" with turmeric ice cream

Fresh fruit gratin with ginger and strawberry ice cream from Da Lat

Caramelized apple "far" cake, caramel ice cream with spices

Red fruit cake with black sesame ice cream

Fresh fruits from Mekong Delta and sorbet

Main course at VND 190 000++

Main course + starter or dessert at VND 253 000++

Promotion : Set menu + Glass of wine from Pays d’Oc at VND 305 000++

Winter - A la carte

Cold Starters

Oyster No 3

refreshing stock and beef tartare

iodized with urchins and herrings egg in "mouilette"

VND 190 000

Pea

chilled soup, seed and tomato in soft cake, “Nicoise” style

VND148 000

Duck terrine in "croute"

mushroom nectar, confit onion

VND 168 000

Fishing Prawn

Pomeloes, foie gras, tamarind and herbs jelly

VND 232 000

Duck Foie Gras

with Dalat wine, Hanoi 5 spices, pear & fig

Panfried or bocal

VND 316 000

Warm and Hot Starters

Flower Crab

Cripsy, soft, creamy & hot stock

VND253 000

Artichoke

pluck with "Venus" clams, extra flat nem, Halong curry sauce

VND295 000

Ocean

in rock fish soup, Saigon - Marseille spice

VND 211 000

Pho in "Perigourdine"

foie gras, "haut Tonkin" truffle, enokii

VND 358 000

Selection of our three best starters

moment selection served separately, tasting spirit

VND 337 000

Small Main Dishes

Scallop

Grilled in pollen, iodized and celery in truffle Vermouth

VND 400 000

Tiger Prawn

In caramelized with spices and salted butter

VND 400 000

Pigeon

Bonning, stuffted with lotus and pink prawns

VND 358 000

Red Tuna

in lemongrass string, passion fruit sauce

VND 442 000

Seabass

braised in banana leaves, five flavors

VND 379 000

Big Dishes

Loster

from Nha Trang, in great tresor of the sea, vanila and turmeric infusion

VND 758 000

Buffalo

from Vietnam, in Ying and Yang, bitter chocolate, passion fruit and Tonkin spices

VND 421 000

Muscovy Duck

in "great traveller" with green tea

VND 484 000

Beef Fillet Tenderloin

fig, foie gras and epicurien juice in cool lemon

VND 674 000

Beef Casserole

with "Merlot" red wine

VND 358 000

Desserts

"Le Corlou" cheese

Fresh and curd

In declination of roots and fig

VND 148 000

Mango

for an island in spice caramel, young rice ice cream

VND 148 000

Fruits

of the moment: apple, mango...in roll, sorbet in cool mint

VND 126 000

Apple

in far, roasted, caramelized in salted butter puffed pastry

VND 168 000

Peanuts Creme bruler

casava ice cream

VND 190 000

Selection of 3 desserts

"my personal moment best picks, serve individually"

VND 295 000

Specially, the home made cake

Passion fruit

in warm clafoutis, Halong curry ice cream

Red Fruit

from Dalat, soft cake and black sesame ice cream

VND 190 000

Chocolate

half-cooked, 55% equatorial chocolate with grated “Cassia” cinnamon

VND211 000

Green tea

from Vietnam, in hot cake, lemon and ginger milk in cloud

VND 148 000

Soft cake

of chocolate, passion-fruit and red fruits, served individually with their ice cream

VND 211 000

Prices are subjected to 10% Government VAT and 5% Service charge

Chef's best...

CHEF'S BEST

Let you guide by the Chef through his 7 courses selection around our specialities and best products!

VND 1 473 000 or VND 2 105 000 with the wine matching

Prices are subjected to 10% Government VAT and 5% Service charge

Tradition

TRADITION

Fishing Prawn

in roll cool summer

with foie gras, garden caviar and leeks in Muscadet

Red Tuna

"fishing without any restriction"

from central Vietnam, with passion fruit and lemongrass string, recommended : rare

Foie gras

pan-fried, foie gras in mango with green tea

Beef Filet Tenderloin

Fig, foie gras and epicurien juice

Muscovy Duck

in "great traveller" with green tea, between sour and sweet, foie gras

"Le Corlou" cheese

fresh and curd in declination of primary taste

Chocolate

half-cooked, 55% equatorial chocolate with grated “Cassia” cinnamon

"recipe of my mother"

VND 1 158 000

Prices are subjected to 10% Government VAT and 5% Service charge

Verticale

VERTICALE

Pea

chilled soup, seed and tomato in “Nicoise” style

Artichoke

in shellfish nectar and Ha Long curry

Duck in terrine and "croute"

mushroom nectar, confit onion

Seabass

steamed in banana leaf with five flavors

Buffalo

From Vietnam, in Yin and Yang, bitter chocolate, passion fruit and Tonkin spices

Red fruit

from Dalat in soft cake, black sesame ice cream

Mango

For an island in spice caramel, young rice ice cream

VND 695 000

Prices are subjected to 10% Government VAT and 5% Service charge

Hanoi Moment

HANOI MOMENT

Fish soup

in Breton style and grilled clams, Saigon - Marseille spice

Terrine

and rillette with Phu Quoc pepper, Chef's family recipe

Muscovy Duck

in "great travller" with green tea

Seabass

braised in banana leaves, five flavors

Passion

in warm clafoutis, Halong curry ice cream

Fresh fruit

from Mekong Delta with sorbet

VND 506 000 VND

Prices are subjected to 10% VAT and 5% service charge

Valentine

VALENTINE'S DAY MENU

Foie gras

of duck in terrine with local truffle flavors

Tiger Prawn

in love, fried with almonds and almonds milk

God's delight sorbet

Muscovy Duck

"dechaine" with peach and fig "nem"

Cheese "Le Corlou"

Fresh and curd with Mekong cacao and soft smoke chili

Chocolate

Equatorial ripe vintage, strawberry red heart jam and black sesame ice cream

VND 1 344 000/ couple or VND 672 000/ pax

The prices are not included 10% VAT tax and 5% service charge

Verticale of starters

“Savoring a product cooked in different ways”

Oyster

refined from Mr. Sévin’s production, hot and cold herring caviar

salty, iodized

228 000 vnd - 12$

Mackerel

compote sweet and sour rhubarb and Muscadet white wine, grilled Venus with garlic

spirit of Brittany

salty, sour, sweet, slightly bitter

171 000 vnd - 9$

Avocado

luck warmed, swordfish and chlorophyll juice

salty, slightly sour, sweet

190 000 vnd - 10$

Summer Verticale

avocado, oyster, artichoke, chilled pea soup, poached egg and mackerel…

all our flavors

285 000 vnd - 15$

Selection of our three best starters

ask for the Chef’s selection, served separately

304 000 vnd - 16$

Starters

Hot and cold

Blue crab

with coconut heart salad and Indochina truffles

salty, slightly sour

209 000 vnd - 11$

Artichoke

in a shellfish nectar and Ha Long curry

salty, iodized, tangy

247 000 vnd - 13$

Foie Gras

pan–fried in tutti frutti and tamarind juice

salty, sour, sweet

285 000 vnd - 15$

Lobster

in Pho, seaweed broth, shitake and broccoli shoot

salty, iodized, sweet

247 000 vnd - 13$

Beef

imported, escabeche with sea urchin, poached egg in jelly and “Pho” spice

salty, iodized, soft spicy

228 000 vnd - 12$

Pea

chilled soup, sweet and sour seed and prawn royal

salty, sweet, sour and spicy

133 000 vnd - 7$

Verticale of main courses

“Savoring a product cooked in different ways”

Lobster

from Nha Trang, fricasseed, pan fried and roll up in local spices caramelized with Indochinese vanilla

Specialty of La Verticale

salty, sweet, sour

684 000 vnd - 36$

Buffalo

in five Indochina ways, served with black rice wine, as tiger meat was served 100 years ago

salty, tangy, sweet

361 000 vnd - 19$

Lamb

in Yin Yang style between East and West, Summer 2010

salty, sweet, sour

437 000 vnd - 23$

Our best selection of fish and shellfish

in a broth of citrus fruit and tomato

salty, iodized, sour, sweet

494 000 vnd - 26$

Main courses

Red Tuna

fishing in the central of Vietnam without any restriction

with passion fruit and lemongrass string

recommended : rare

salty, sour, sweet, spicy

399 000 vnd - 21$

Swordfish

oyster crusted with almond, wild ginger and rare "talauma" spice

salty, sweet, spicy, slightly bitter

437 000 vnd - 23$

Seabass

from the oriental sea, palm heart with five flavors

salty, iodized, tangy, bitter, sour, sweet, spicy

323 000 vnd - 17$

Veal Sweetbread

catch XL prawn, taro mashed and minorities spice

salty, sweet, iodized

532 000 vnd- 28$

Beef

filet from Australia, green lemon, black fig and foie gras satay

salty, sour, sweet

608 000 vnd - 32$

Verticale of desserts

“Savoring a product cooked in different ways”

Fruit

exotic seasonal selection, lemon and ginger sorbet

sweet, sour

114 000 vnd - 6$

Soft cake

of chocolate, passion and red fruit, served individually with their ice cream

sweet, bitter, tangy

190 000 vnd - 10$

Mango

from the central Vietnam, as I like: mature naturally by the sun

slightly salty, sweet

133 000 vnd - 7$

Selection of 3 desserts

my personal best picks, served individually

228 000 vnd - 12$

Desserts

Warm and cold

Cheese

"Le Corlou", fresh with spiced honey and grated hand of Buddha

sweet, salty, bitter, spicy

133 000 vnd - 7$

Chocolate

half-cooked, 55% equatorial chocolate with grated “Casia” cinnamon ,

a recipe from my mother

sweet, slightly bitter

190 000 vnd - 10$

Passion

warm clafoutis with Ha Long Curry ice cream, tutti frutti

Sweet, sour

133 000 vnd - 7$

Red fruits

from France in soft cake with black sesame ice cream

sweet, sour

152 000 vnd - 8$

Profiterole

caramel ice-cream and “Grand cru” chocolate with 5 spices

sweet, bitter

171 000 vnd - 9$

Banana

in crème brûlée, “Breton sablé” and passion sorbet

slightly salty, sweet, sour

133 000 vnd - 7$

Prices are subjected to 10% Government VAT and 5% Service charge