Le Monastere | The Dining Experience
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The Dining Experience

Below a partial listing of some of the Le Monastère cretinos

Cold Appetizers

Arugula Salad with Pear, Pine nuts and Manchego Cheese
100% Vegetarian Salad 
Jumbo Shrimps in Coctail Sauce
Yellowfin Tuna Tartare, Salmón Carpaccio & Jumbo Shrimp shot
Ceasar’s Salad prepared at your table side
Beef Carpaccio and Pâté flavoured with Cognac 
Salmon on Three Way with its Caviars and the shot of Vodka 
Goose Foie Gras and Spicy Onion Marmalade 
Fisherman Salad

Hot Appetizers

Seafood and Avocado Tart with Cream
Half fried Camembert Cheese with Scallops in Citrus Salad
Escargots Bourguignon in Garlic Butter Sauce
Fried Camembert Cheese with Blackberry Sauce
Coconuts Shrimps


Andalusian Gazpacho
Mushrooms and Tomatoes Creamy Soups
French Onion Soup
Palm Fruit Creamy Soup

Fish and Seafood

Yellowfin Tuna Fish with Mussels in Aurora Sauce
Red Snapper in Veracruz Sauce 
Seabass Fillet in Hot Tomatoes Sauce with Jumbo Shrimps
Sauted Red Snapper with Capers and Lime
Caramelized Sergeant Fish in Red Wine Sauce 
Napoleon of Sea Bass Fillet
Salmon and Scallops with Oriental Ginger Sauce
Roasted Sea Bass Fillet with Lime
Seafood Linguini in Garlic Butter
Lobster Thermidor 600 grs
Shrimps Flamed with Whisky
St Tropez Jumbo Shrimps on a Fettucini Pasta Bed
Shrimps in Lobster Sauce and Ravioli filled with Spinach

“Angus Cut” Meats

ANGUS Rib-Eye with Wild Mushrooms 14 oz 
New York ANGUS 14 OZ 
ANGUS Beef in a Black Peppercorn or Red Wine Sauce 
ANGUS Beef Tenderloin with Lobsters Tails

Poultry & Meats

Pork Tenderloin in Calvados Sauce
Chicken Breast with Jumbo Shrimps
Tournedos Rossini
New Zealand Lamb Rack with Jumbo Shrimps
Florentine Beef Tenderloin with roasted Peppers in Sherry Sauce
Beef Tenderloin with Classic French Bearnaise Sauce
Chicken Breast with Lime Sauce
Beef Tenderloin in Black Peppercorn and Cognac Sauce
Imported Duck Magret in Grape & Plum Sauce
New Zealand Lamb Rack in Provencale Sauce
Stewed Rabbit Belgian Style over Fettuccine
Di ManzoBeef Tenderloin in Gorgonzola Sauce with Gnocchis 
Beef Tenderloin & Escargots in Garlic Bordelaise Sauce


Belgian Chocolate Mousse
Tatin Tart
Six Stars Testing
Vanilla Ice Cream with warm Chocolate
French Crème Brûlée
French Ice Nougat
Crèpes Suzette – Orange Sauce filled Crèpes, flambé
Chocolate Fantasy – Delicate Cake filled with hot chocolate
Strawberry Diplomat, Pastry Cream
Parfait of Lime & Fruits