The Triangular Administrator
Group: Spectre
Posts: 1,296
Member No.: 3
Joined: 5-December 07
|
The Altena
Staff
Alexander Harper, Executive Chef and Owner
Melissa Hart, Executive Sous Chef
Alessan'a Radi, Sous Chef
Ryan Hallison, Sous Chef
Rutuan Hallix, Sous Chef
Corey Clarke, Chef de Partie
Kate Lawson, Pastry Chef
David Wales, Garde Manger
Mark Deveraux, Restaurant Manager
Charlotte Gallagher, Maître D'
Description
Universally hailed as the premier dining establishment aboard the Citadel, the Altena has fought tooth and nail for the title of being one of the most successful and well known restaurants aboard the station. Despite the fact the doors were opened just over one year ago, the restaurant has been awarded numerous awards ranging from its first Michelin star to the 2199 James Beard Award thanks to owner and Executive Chef Alexander Harper. A fusion of contemporary and modern architecture, the interior design of the restaurant can simply be described as simple and elegant, an awe inspiring view of the Wards gives the restaurant a very soothing atmosphere.
However, looks aren't everything. A four course menu features dishes from across the galaxy, prepared in the establishments state of the art kitchen at the hands of some of the most experienced chefs on the Citadel.
Menu | QUOTE | Appetizers
Potato Soup - 8.99
Topped with bacon, cheese, and chives.
Pasta alla Carbonara - 7.99
Traditional Carbonara prepared with fresh Fiori and bacon.
Orzo Risotto - 7.99
Mushroom risotto with Orzo pasta.
Salads
Chef's Salad - 7.49
Tossed greens served with sliced egg, fresh mozzarella, bay scallops and vidalia onion.
Caprese - 6.99
Fresh mozzarella, cherry tomato, basil leaves, and black pepper tossed in a light vinaigrette.
Crab Louie - 7.49
Romaine and iceberg lettuce tossed with hard boiled eggs, watercress, asparagus, cucumber, and served with a Louie dressing.
Entrees
Lemon Ceviche with Shrimp and Sea Scallop - 24.99
Fresh tiger shrimp and sea scallop with lemon and orange.
Smoked Halibut with a Normandy Sauce - 27.99
Sea halibut served in a shallot butter-cream sauce.
Fillet of Beef Tenderloin with Shallot Butter Sauce - 29.49
9 ounce Fillet Mignon with a shallot-butter sauce served with mashed potatoes.
New York Strip, 14 oz - 32.99
Strip steak served with parsley butter and sautéed greens.
Grilled London Broil with Demi-Glace - 26.49
Thinly sliced london broil served in a demi-glace prepared with shallots and garlic.
Sides
Potatoes Au Gratin - 6.99
Glazed Carrots - 5.49.
Mashed Potatoes - 5.99
Sautéed Spinach- 5.49
Ratatouille - 6.49
Chestnut Chutney - 5.99
Haricots au Fromage - 5.49
Dessert
Jam Roly-Poly with Crème Anglaise and Chocolate-Hazelnut Gelato - 8.49
Black Forest Cake with Chopped Walnuts and Peanut Butter Candies - 5.49
Strawberry Chiffon with Crème Anglaise sauce and Dark Chocolate ganache - 6.49
Blondie Sunday with Chocolate Sauce and Vanilla Gelato - 8.99
Beignet with Vanilla Gelato, Strawberry Sauce, and topped with Confectioners Sugar - 7.49 |
This post has been edited by Delta Team Curt on Nov 4 2009, 09:57 PM
--------------------
|
The Altena, Wards, Citadel
