Bạn muốn thưởng thức hương vị Pháp giữa lòng Hà Nội? Bạn muốn tìm về Hà Nội xưa với những hương vị truyền thống? Hay bạn đang tìm môt sự mới mẽ trong ẩm thực? Tất cả các câu trả lời đều có tại La Verticale Hanoi
Sự giao thoa văn hóa trong ẩm thực Pháp và Việt Nam của La Verticale.
Vị đầu bếp bậc thầy truyền cảm hứng sáng tạo và các nét văn hóa vào từng món ăn.
Địa chỉ thửng thức những món ngon, độc đáo của Hà Thành cho người yêu ẩm thực.
Những trò chơi dân gian của người Hà Nội như xóc đĩa, sicbo, rồng hổ, sòng bài Thienhabet
MENUS
Lunch
Set lunch
From 23th to 29th April 2012
STARTERS
Duck terrine and rillette with Hanoi 5 spices
Grilled oyster with almond and nectar
Salad Nicoise style, grilled tuna with Voi spices
Frost pumpkin soup and prawn salsa
Fish “blanc manger”, young leek, garden caviar and ocean
MAIN COURSES
Duck in 3 ways, bitter chocolate
Beef ten-ten and red wine reduction
Prawns in black sesame, seafood crumble and ginger ecume
Rice field perch in vanilla caramel, young rice risotto
DESSERTS
“Le Corlou” cheese, mesclun salad with orange
Almond lytchee with ice cream
Honey ice cream profiterole and hot chocolate
Fresh fruits from Mekong Delta and sorbet
Mango floating island and young rice ice cream
*****
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++
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Spring – Summer – A la carte
Starters
Oyster No 3
refreshing stock and beef tartare
iodized with urchins and herrings egg in “mouilette”
VND 275 000
***
Duck Foie Gras
with Dalat wine, Hanoi 5 spices, pear & fig
Panfried or bocal
VND 316 000
***
Artichoke
pluck with “Venus” clams, extra flat nem, Halong curry sauce
VND295 000
***
Pea
chilled soup, seed and tomato in soft cake, “Nicoise” style
VND148 000
***
Avocado & Red Tuna
“”between two”, Pesto from here, ginger
VND 243 000
***
Fishing Prawn
in Spring, summer roll
Foie gras & bitter herbs
VND 232 000
***
Escabeche of fish & shellfish
Cromesquis, “remember Tokyo”
VND 211 000
Fish & Shellfish
***
Seabass
braised in banana leaves, five flavors
VND 379 000
***
Lobster
from Nha Trang, in great tresor of the sea, vanila and turmeric infusion
VND 758 000
***
Red Tuna
in lemongrass string, passion fruit sauce
VND 390 000
***
Tiger Prawn
In caramelized with spices and salted butter
VND 400 000
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Meats & Poultries
Buffalo
from Vietnam, in Ying and Yang, bitter chocolate, passion fruit and Tonkin spices
VND 421 000
***
Muscovy Duck
in Mekong Delta Cacao
Merlot wine acidulate with orange, spices
VND 484 000
***
Beef Fillet Tenderloin
cool lemon, fig, foie gras & Phu Quoc pepper
VND 674 000
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Desserts
Tomato compote
with “voi” spice, in creme brulee frost with wild honey
VND 190 000
***
“Le Corlou” cheese
Fresh and curd
rice field & light bitter praline
VND 158 000
***
Mango
for an island in spice caramel, young rice ice cream
VND 148 000
***
Specialty, the home made cake
Passion fruit
in warm clafoutis, Halong curry ice cream
VND 168 000
***
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
***
The three soft cakes
serve individually with ice cream
VND 224 000
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Prices are subjected to 10% Government VAT and 5% Service charge
WHITE MENU
Let you guide by the Chef through his 7 courses selection around our specialities and best products!
VND 1 505 000 or VND 2 100 000 with the wine matching
Prices are subjected to 10% Government VAT and 5% Service charge
TRADITION
Selection of our three best starters
Moment selection, served separately, tasting spirit
Red Tuna
from central Vietnam, with passion fruit and lemongrass string, recommended : rare
Beef Filet Tenderloin
Fig, foie gras and epicurien juice
Or
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 1 183 000
Prices are subjected to 10% Government VAT and 5% Service charge
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VERTICALE
Pea
chilled soup, seed and tomato in “Nicoise” style
Artichoke
in shellfish nectar and Ha Long curry
Seabass
steamed in banana leaf with five flavors
Or
Muscovy Duck
Merlot wine acidulate with orange, spices
Passion fruit
in warm clafoutis, Halong curry ice cream, tutti fruitti
Or
Mango
For an island in spice caramel, young rice ice cream
VND 760 000
Prices are subjected to 10% Government VAT and 5% Service charge
———————————–
HANOI MOMENT
Pea soup
in chilled soup, “Nicoise” style
or
Avocado & Red Tuna
“between two” pesto from here, ginger
Seabass
braised in banana leaves, five flavors
or
Buffalo from Vietnam in Yin & Yang
black rice, mango – passion, minority spices
Green tea from Thai Nguyen,
in hot cake, lemon & ginger milk cloud
or
Mango
for an island in spices caramel, young rice ice cream
VND 547 000 VND
Prices are subjected to 10% VAT and 5% service charge
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