SOUPS SIGNATURE DISH VEGETARIAN CONTAINS PORK CONTAIN ALCOHOL
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1 APPETIZERS TUNA Nagasaki prefecture, Nagasaki, Japan 1,100 Grilled Tuna tataki served with Tuna Royale Crispy filo pastry / basil / olives from Nyon Organic tomatoes from the South of Thailand LOBSTER (a) Maine, U.S.A. 1,300 Maine lobster salad and poached lobster Cauliflower raw / mousse / puree Clam vinaigrette SCALLOP (p)(a) Onagawa, Miyagi prefecture, Japan 900 Grilled Onagawa scallops Grilled leek / crispy / purée Espuma of bacon BEEF TARTAR Breeze, New South Wales, Australia 950 Our version of the tartar Egg yolk 67C / cornichon / horseradish ice cream Pan seared Rougie foie gras Foie gras mousse / salad of the season Raspberry gel / fresh 1,100 SOUPS LOBSTER BISQUE (a) Maine, U.S.A. 680 Lobster ravioli Lemon cream / Lemongrass WILD MUSHROOM SOUP 680 Mushroom duxelles / black winter truffle Deep-fried egg yolk
2 FROM THE OCEAN BOUILLABAISSE (a) Tsukiji market, Tokyo, Japan 1,900 Our version of the traditional South of France boui llabaisse Grilled wild catch of the day from Japan Baby fennel / rouille / oyster SOLE (a) Guilevinec, Brittany, France 2,100 Poached sole with button mushroom duxelles Cepe puree / banana shallot Shallot reduction FROM THE COUNTRY SIDE DUCK (a) Bourg-en-Bresse, Ain, France 2,100 Barbarie duck roasted on the bone with Sichuan pepp er Thai turnip / dried fruits / beetroot Duck jus LAMB (a)(p) Pyrenees, Aragon, Spain 1,900 Lamb loin cooked with garlic and thyme Provençal vegetables / black olive polenta / garlic puree Lamb jus FILLET OF BEEF (a) Breeza, New South Wales, Australia 1,900 Grilled fillet of beef Betel leaf tempura / saffron potato / shallot confit Anchovy jus
3 FIRE TASTING MENU LOBSTER (a) Maine lobster / cauliflower / clam vinaigrette Robert Denogent Chardonnay, Macon, Burgundy, France Foie gras mousse / sablé / raspberry Domaine des Enfants Grencahe Blanc Blend, Tabula Rasa, Roussillon, France SNAIL (a) Snails in garlic butter / open ravioli / sage milk Domaine Mur-Mur-Ium Viognier, Southern Rhône Valley, France LAMB (a) Lamb loin from Aragon / navy bean cream / ratatouille Le Plan Gigondas, Grenache, Syrah, Mourvedre, Southern Rhône Valley, France EXOTIC Candied pineapple / mango compote / coconut meringue Chateau Jolys, Cuvee Jean, Jurançon, France 3,000 FIRE + WINE PAIRING BY OUR SOMMELIER Ashley Ziegler 4,000
4 FIREPLACE TASTING MENU LOBSTER (a) Maine lobster / cauliflower / clam vinaigrette Robert Denogent Chardonnay, Macon, Burgundy, France EGG YOLK CONFIT (a)(p) Mushroom duxelle / onion puree / crispy bacon Champagne Autréau Brut Rosé Premier Cru, Marne, France Foie gras mousse / sablé / raspberry Domaine des Enfants Grencahe Blanc Blend, Tabula Rasa, Roussillon, France SNAIL (a) Snails in garlic butter / open ravioli / sage milk Domaine Mur-Mur-Ium Viognier, Southern Rhône Valley, France LAMB (a) Lamb loin from Aragon / navy bean cream / ratatouille Le Plan Gigondas, Grenache, Syrah, Mourvedre, Southern Rhône Valley, France GOAT CHEESE Potato foam / honey EXOTIC Candied pineapple / mango compote / coconut meringue Chateau Jolys, Cuvee Jean, Jurançon, France 3,600
5 GRILLED SELECTION RIB EYE Brisbane, Queensland, Australia Stockyard, marble score grams 4, grams 6,000 TENDERLOIN Breeza, New South Wales, Australia Jack s Creek, marble score grams 2, grams 4, grams 7,250 LAMB Pyrenees, Aragon, Spain 250 grams 1,800 ROAST BEEF Brisbane, Queensland, Australia Roasted prime rib, marble score grams 2,800 BONE -IN RIB EYE Brisbane, Queensland, Australia Roasted on the bone with garlic and thyme, marble score 4 Per 100 grams 520 All grilled items with choice of Red wine sauce (a), Peppercorn sauce (a) or Béarnaise sauce SIDE DISHES Seasonal market vegetables 300 Mashed potato from Belgium 300 Mixed green salad, balsamic vinaigrette 200 Creamy spinach, Parmesan pine nut chips 300 Seasonal sautéed mushrooms, Colonnata lard (p) 300
TO START. Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000. Pan-fried Hokkaido scallops, foie gras, green peas, XO sauce 900
TO START Caesar salad, romaine lettuce, anchovies, Reggiano shavings, crispy Parma ham, garlic croutons (P) 480 Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000 Pan-fried Hokkaido
Starters. RendezVous Trio 420. Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine
Starters Akami Tuna 380 Starling Black Pepper Crust Akami Tuna with ange Wasabi Miso Emulsion, Strawberry Balsamic Reduction, and Wasabi Ice Cream Nuage RendezVous Trio 420 Escargot with Parsley Butter,
TO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700
TO START Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100 Chaspuzac snails, mashed potato, aromatic butter 700 Truffle poached egg, mushroom fricassée, asparagus (V) 500 Potted 10 hour short
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PRIVATE EVENT MENUS 2017 2620 Regatta Dr. #106 - Las Vegas, NV-89128 Ph (702) 804 8008 - Fax (702) 804 6216 ~ www.marchebacchus.com TERRACE MENU Private event 2 COURSE Lunch Appetizer & Entrée OR Entrée
welcome to 360 bar and dining
welcome to 360 bar and dining 360 dining cuisine is modern australian with a refined local influence our menu is designed to make your dining experience as memorable as possible. you have a choice of 1,
Starters. Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée 7.
Starters Tian of Guernsey Crab & Prawns Chancre Crab, Coldwater Prawns, Bois Boudran Dressing, Pickled Cucumber & Avocado Purée Beetroot Cured Salmon Balsamic Beets, Orange Gel & Charred Cucumber Potted
Your company name Dinner or event Date at
Custom menu template Cost per menu prices or as adjusted, plus tax and gratuity Date at Choose a soup or salad from the menu Portion sizes can be adjusted with price reduced Appetizer Choose 2 to 4 appetizers
Location: 68 th Floor Opening Hours: Daily from 6pm midnight Friday brunch from 12.30pm to 3.45pm
JW Marriott Marquis Hotel Dubai Sheikh Zayed Road, Business Bay PO Box 121000, Dubai, UAE T + 971 4 414 3000 F + 971 4 414 0001 jwmarriottmarquisdubai.com Location: 68 th Floor Opening Hours: Daily from
The Don Restaurant. Private Dining
Private Dining APERITIFS MENU Laurent-Perrier Brut La Cuvee, Tours-sur-Marne: The glass 10.50 The bottle 52.00 Kir Royal 12.00 Gin : Bombay Sapphire 9.00 Tanqueray 10 11.00 Vodka : Tovarich 9.00 Belvedere
F resh and simple are the key words to describe California cuisine, a melting pot of A sian, H ispanic and European influences.
F resh and simple are the key words to describe California cuisine, a melting pot of A sian, H ispanic and European influences. Inspired by this, we have created a refined and unique menu using a selection
Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
lunch menu prices dinner menu prices chef's tasting menu
360 dining cuisine is modern australian with a refined local influence. our menu is designed to make your dining experience as memorable as possible. you have a choice of 1, 2 or 3 courses and we would
Public Holidays 15% surcharge applies Amex 1.5% surcharge
Our namesake is a region in south-west France, a region steeped in culinary tradition, and we have taken the time to distil, update and translate to our climate in Brisbane. We ve adapted time-tested recipes,
Wedding Buffet Luncheon
Wedding Buffet Luncheon Exclusive offers with a minimum attendance of 50 persons: Chocolate world with assortment of heart-shaped chocolates in pink, red and white, chocolate pop cakes, chocolates with
Bramshaw Banqueting Menu
Bramshaw Banqueting Menu Spiced Carrot Soup, Coriander Crème Fraiche (G.F) Free Range Chicken Liver Parfait, Red Onion Confit, Toasted Brioche (G.F without Toasted Brioche) Beetroot Cured Salmon, Herb
salads and appetizers
salads and appetizers Green Salad (V) Fresh Garden Leaves, Tomato, Cucumber, Balsamic Dressing $20 Banana Flower Salad (V) Lime, Coriander, Shallots, Chili, Bean Sprouts $19 Palm Heart Salad (V) Avocado,
THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons
MENU. OPEN 7 DAYS LUNCH: 11:30am - 2pm DINNER: 5:30pm - 9pm
MENU OPEN 7 DAYS LUNCH: 11:30am - 2pm DINNER: 5:30pm - 9pm www.northsleagues.com SHARE / START / SNACK HOUSE MARINATED OLIVES...6 CHEF S TRIO OF DIPS AND FLAT BREAD...12 GARLIC BREAD...5 CHEESY GARLIC
360 dining cuisine is modern australian with a refined local influence
360 dining cuisine is modern australian with a refined local influence our menu is designed to make your dining experience as memorable as possible. you have a choice of 1, 2 or 3 courses and we would
SMALL PLATES. JUMBO SHRIMP COCKTAIL brandy horseradish cocktail sauce. STEAK TARTARE * parsley, cornichon, capers, red onion
APPETIZERS SMALL PLATES JUMBO SHRIMP COCKTAIL brandy horseradish cocktail sauce STEAK TARTARE * parsley, cornichon, capers, red onion SESAME CRUSTED TUNA TATAKI * cilantro yogurt, puffed couscous, togarashi
O L O R O S O. m e n u s
O L O R O S O m e n u s our menus At Oloroso we are passionate about our food. We use only the finest ingredients that Scotland s wonderful larder has to offer. By sourcing our food locally and using the