Copyright © 2017 l’héritage
RÍO AMAZONAS OTE. 225,
COL. DEL VALLE San Pedro G.G.
66220 NUEVO LEÓN, MX.
(81) 27-23-40-80/ 27- 23-40-81
horarios
Thursday- Saturday: 1:30 -4:00, 7:00-1:00
reservacion@heritagesaintpierre.com
Our Menu
Starters
Duo of foie gras, muscat wine jelly from “Beaume de Venise”, red onion marmalade in cassis liqueur and black pepper ice cream.
*
Octopus cooked in beetroot capaccio and tomato water, corriander sponge and foam of asparagus, smoked tomato sauce.
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“Tahiti” salad of yellowfin tuna, coconut cream, lime and paprika, dehydrated dust of black olives.
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Potatoe salad, asparagus and anchovies with white wine, Dijon mustard vinaigrette, pepper ice cream and saffron sponge.
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Fresh oysters (5) from Baja California with celery shaving and Grey Goose vodka jelly..
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Cold terrine of beef cheeks cooked in its own juice, brioche bread with truffles and mustard foam.
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beef tongue carpaccio, tarragon vinaigrette and mustard ice cream.
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Tortellini of snails in garlic and parsley, crushed almonds, garlic sponge, spinach foam.
Main dish
Fillet of “Angus” beef, “L’oustau de Beaumanière”sauce. Vegetable pie of spinach, tomatoes and mushrooms, long onion confit.
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Duck with orange, toasted nuts, Reduction of orange butter “Valenciana”, season vegetables.
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Pork fillet in a pastry crust with mushrooms, “Dauphine” potatoes, dried plums and bacon in “Apicius” sauce.
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Fillet of Totoaba with olive tapenade, blue prawn, sauce of orange blossom , Provençal vegetables.
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Whole quail in red wine, stuffed with duck foie gras and beef cheeks, port sauce and “soufflées” potatoes.
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Sauteed scollops with a Champagne emulsion “sabyon” , confit and crispy leeks, foam of oysters and squid ink.
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Fillet of salmon confid in extra virgin olive oil, puree of peas, carpaccio of radishes, broth and fresh basil foam.
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Lamb roasted in fine Provençal herbs, garlic and thyme reduction, crispy ratatouille and pepper foam.
Desserts
Nougat glacé des Alpilles.
“Nougat” ice cream with lavender honey and candied fruits. Mango Sauce.
*
Dessert du XVIII Siècle.
Soufflé with Grand Marnier liqueur, English cream and mandarin sorbet
*
Les gaufres de “Mémère Zette»
Caramelized waffle, caramel ice cream and Williams pear liquor sabayon.
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La pêche Melba revisitée.
Creamy peach Compote of apricot, almond biscuit.
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Le ChocoPassion.
Bitter chocolate mousse, crunchy praline. Creamy passion fruit.
Tasting menu
Oyster cold soup and tomato scraping with vodka.
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Tomato salad, salted anchovies and gelatinous cured onion, sour whipped cream
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Carpaccio of octopus and paprika oil, oyster foam and saffron ice cream
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Lobster and warm potatoes in sherry vinaigrette and capers, cilantro sponge and cloud of chicharros.
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The pause
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Preparation of organic bird and spinach cannelloni, creamy morillas sauce.
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The choco mint
Subject to change
Price: $1,600 MXN
Price with pairing: $2,600 MXN
* IVA incluided