Burger Joint At Le Parker Meridien Seppisdinner

Menu Amiti é

Dinner

5:00PM to 2:00AM

Les Passe s partout Tartes Flambées

(Alsatian pizza) Traditional: onion and bacon Three C heeses Vegetables

13 13 13

Merguez Grilled Spicy Lamb Sausages on Tooth P

ick s

10

Au Poivre Steak au Poivre on S ticks with French fries

32

Soups Soupe du J our Soup of the D

10

ay

Soupe a l’oignon O nion Soup with G

10

ruyer

Salads Salade verte Manha tt an

12

M esclun S alad with Poached A pple and N ew Y ork S tate G oat C heese

Chicorée frisée

14

Frisee S alad with F ried Egg , C ambozola Cheese, O nion T

art

Nouille de Kombu

14

Tofu, K ombu, Avocado, Cucumber and Tomato S

alad (dairy free and low carb)

Sa lade de béterave rouge et choux blanc R ed Beets, W

12

hite Cabbage S alad with Croquette of G

orgonzola

Tomates et onions

11

Tomatoes, Red O nions, V irgin O live O il and L

Add to any salad

:

emon

Chicken $ 9.00 Tuna $

15.00

Raw Bar Rouleau de thon

14

“K iwon roll”: Raw yellow tail tuna with seaweed noodles

SOS Rouleau du jour

15

Sos Roll of the day

Huitres du jour

17

H alf dozen oysters of the day

Appetizers Artichaut Vinaigrette

11

Artichoke vinaigrette (served Cold)

Pâté D’agneau Maison

12

H omemade lamb and pistachio pate

Moules au Pastis “Jacque”

15

Steamed M ussels with Pastis

Escargots “Steven ”

13

Escargots in garlic and herbs butter

Carpaccio de boeuf

16

Beef carpaccio with baby arugula, Parmesan and truffle oil

Terrine de foie gras

”Beat”

20

Terrine of foie gras with walnuts and toast

Le foie chaud du jour

23

Pan seared foie gras of the day

Crevette s et St. Jacques

17

G rilled shrimp and scallop over avocado and mache

Tartar e de thon et saumon fume “Sonia Tuna tartar over Fried

”

17

banana ”aloko” and smoked salmon served with Sonia salsa

Ravioli de homard Lobster r avioli with Saffron Chef O wner: Claude Alain Solliard Chef de Cuisine : Segundo Siguencia

15 bisque

Menu Amiti é

Friendship Menu

2008

2008

Dinner 5:00PM

to 2:00AM

Eggs Omelette du jour S teve

15

O melet of the day

Pasta

Spaghetti Ghitarra

22

H ome made pasta served with roasted garlic tomatoes sauce

, black olives and goat ch

eese

Pâte du jour

19

Pasta of the day

Risotto au x crevette s , artichaud et moules Risotto with shrimp

, Artichoke

25

and M ussels

Ravioli de homard

24

Lobster ravioli with saffron bisque

Fish Poisson du jour

28

Fish of the day

Thon p ôéle au Portobello “Alain”

29

Pan seared Tuna with Portobello skin on soft polenta, cream of parmesan and sage

Saumon grille

Bouillon au citron et thym

G rilled Salmon with lemon and

26

thyme broth over pink beans

Poultry Petit poulet Farci «Frank

»

26

Baked baby Chicken stuffed with wild

mushrooms, Potatoes

gratin Frank (allow 30 minutes)

Canard confit et r ôti “Serge”

29

Leg confit and roasted D uck breast with G inger and Blood O range sauce

Civet de Cuisse de Lapi n Braised rabbit legs over soft polenta

27 and pearl onions

Meats Jarret de veau Seppi’s

34

Seppi’s O sso Bucco over saffron risotto

Carre d’agneau Africain

34

H erb crusted rack and loin of Lamb with a merguez over at

tie ke h arisa sauce

Steak au poivre « Guy » Black peppercorn steak

32

, French fries

Sandwiches Homard « Segundo »

24

Lobster and bacon on homemade brioche served with French fries

Steak haché

15

H amburger with G ruyere cheese and French fries

Merguez « je an Marc »

17

Spicy lamb sausage on a grilled baguette with French fries

Epaule d’agneau

braise

15

Pulled Lamb Sandwich

Sides French fries French beans Sautéed spinach Au Poivre sauce

6 9 8 5

Risotto Kombu seaweed noodles Potato gratin Sweet potato gratin

9 7 7 7

Prix -Fixe 5 pm to 7pm

$36 Appetizers Soup of the Day or Mixed green Salad or Tomato Salad

Main Courses Fish of the Day or Pasta of the Day or Grilled Chicken

Desserts Crème Brulee or Ice Cream or Assorted Sorbets

DAILY SPECIALS $26 Monday Fondue Valaisanne Tomato, White -Cheeses; Wine, 3 Fingerling Potato (2 Person Minimum)

Tuesday Veal Emmince Zurichoise Minced Veal with Mushroom Cream Sauce and Potato Roesti

Wednesday Braised Pork Shank Pork Shank with y Risotto Barle and Chef’s Veg.

Thursday Couscous Royal Merguez, Lamb & Chicken Stewed Plus their Stock with Vegs.

Friday Seafood Choucroute

Sauerkraut, Monkfish, Salmon, Lobster, Salmon Sausage, Bacon

Saturday Cassoulet en Croute Chef’s Bean Stew Sausage, redded Lamb/Duck Sh and Puff Pastry

Sunday Fondue Chinoise Self -Cooked 4-Meats in Beef Broth, Salad, FF, 5 Sauces (2 Person Minimum)

New York

Desserts Assiette de Fromages Cheese Plate with Apple and Grapes 16 Crème Brulée aux Noisettes Hazelnut Crème Brulee 8 Croquant au Chocolat et Banane Caramelisée Caramelized Hot Banana Tart with Molten Chocolate 9 Assiette de Fruits Fr ais Fresh Fruit Plate 8 Gateau de Fromage Aux Fraises Strawberry Cheesecake 7 Assortiment de Sorbets Assorted Homemade Sorbets 7 Tourte Chaude au Chocolat “Flyer” “Flyer” Hot Chocolate Cake with Raspberry Sauce (Allow 20 minutes) 9 Tarte Tatin Apple Tart with Vanilla Ice Cream 9 Soufflé au Chocolat Blanc White Chocolate Souffle with Sorbet 10 Coupe Romanoff Home Made Vanilla Ice Cream with Strawberries and Whipped Cream 8 Banana Split Vanilla Ice Cream with Banana, Flyer Chocolate Sauce and Whipped Cream 8 *Orange Sonia Bomb Orange Sorbet with Pear William Brandy 10 *Irish Coupe Vanilla Ice Cream with Irish Whiskey 10 * Seppi’s Margarita Sister Lemon Sorbet with Cuervo Tequila 10 Sunday Brunch Coupe Chocolate Ice Cream with Whipped Cream And Fresh Raspber ries 8

* Contains Alcohol 01/08