Gastro-Botanica is a contemporary cuisine emphasizing
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1 The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef Jason Tan inspired by curious travel, a French classic culinary grounding, and a devotion to provenance, terroir and seasonality. A key innovation of GastroBotanica is that plants are given fuller elaborations in preparation, and garnishing becomes a highlight in its own right. Chef Tan works from a larder of fastidiously sourced meats and seafood, and botanicals from across the globe including fruits and herbs, tubers and vines, greens and fungi, to bring you a special gastronomic moment a union of the primal bounty of Earth and the human art of the kitchen.
2 BUSINESS LUNCHEON Jerusalem artichoke Foie gras, Iberico ham, grape, hazelnut, black truffle Hokkaido scallop Fennel, cucumber, burnt orange, goma Pork jowl Riso, 62 degree egg, enoki, green chilli Patagonian toothfish Squid, romaine lettuce, tomato, seaweed Westholme M7 Wagyu beef (SUPPLEMENT $8) Red onion, balsamic, leek, ratte potato Soursop Watermelon, rose, rambutan Pandan, coconut, gula melaka, muscovado sablé and pineapple Chocolat Earl grey Yin Zhen 40% Jivara, 70% Guanaja, yuzu, pistachio, kumquat 3 Courses $62++ per person 4 Courses $82++ per person Only available for lunch from Tuesday to Friday, last order 2.00pm However we are unable to guarantee that all dishes will be completely allergen free
3 LUNCH DISCOVERY MENU Carabinero prawn Variation of best seasonal tomato, vintage sherry, Kristal de Chine caviar Jerusalem artichoke Foie gras, Iberico ham, grape, hazelnut, black truffle New Zealand blue cod Crispy scales Hokkaido scallop, zucchini, maitake, aged Shaoxing Westholme M7 Wagyu beef Red onion, balsamic, leek, ratte potato Chocolat Earl grey Yin Zhen 40% Jivara, 70% Guanaja, yuzu, pistachio, kumquat Coffee or tea 5 Courses $148++ per person Only available for lunch from Tuesday to Friday, last order 2.00pm However we are unable to guarantee that dishes will be completely allergen free
4 WEEKEND BRUNCH Freshly baked bread and croissant French Bordier butter and homemade jam Assiette of appetisers Sharing portion 62 degree farm egg Wild mushroom, pork jowl, noisette crouton, foie gras emulsion Corner House egg benedict Smoked salmon, vin jaune, tobiko, rice cracker Westholme Wagyu beef cheek Cadoret oyster, red cabbage, endive, soy caramel, beurre noisette New Caledonia obsiblue prawn Riso, squid, leek, bottarga, buckwheat, cider My tiramisu Café, chocolat, amaretto 4 Courses S$98++ per person Selected wines by the bottle $98++ per bottle Only available for weekend brunch, last order 2.00pm, however we are unable to guarantee that all dishes will be completely allergen free
5 MENU GASTRONOMIC by Chef Jason Tan Hokkaido scallop La Lune oyster, yuzu kosho, shiso, hasuimo, mint, Kristal de Chine caviar New Zealand blue cod crispy scales Chicken wing, zucchini, maitake, aged Shaoxing Iberico pork Secreto Chervil root, endives, foie gras, Plantin black truffle Pandan, coconut, gula melaka, muscovado sablé and pinapple 4 courses $158++ per person Wine pairing is available at $98++ per person Available for dinner, last order 9.30pm However we are unable to guarantee that all of our dishes will be completely allergen free
6 MENU BOTANICA by Chef Jason Tan Variation of best seasonal tomatoes Natural, marinated, confit, sorbet, cloud, vintage sherry Interpretation of my favourite vegetable Oignon doux des Cévennes Zucchini Cucumber, yuzu kosho, crème fraîche, shiso, mint Riso Maitake, romanesco, Plantin black truffle Pandan, coconut, gula melaka, muscovado sablé and pinapple 5 courses $178++ per person Wine pairing is available at $128++ per person Available for dinner, last order 9.30pm However we are unable to guarantee that all of our dishes will be completely allergen free
7 MENU DEGUSTATION by Chef Jason Tan Hokkaido scallop La Lune oyster, yuzu kosho, shiso, hasuimo, mint, Kristal de Chine caviar Maine lobster Sweetbread, chervil root, endives, Plantin black truffle New Zealand blue cod crispy scales Chicken wing, zucchini, maitake, aged Shaoxing Japanese A4 Toriyama beef Horseradish, macadamia, black radish, shallot, soy caramel Pandan, coconut, gula melaka, muscovado sablé and pinapple 5 courses $198++ per person Wine pairing is available at $128++ per person Available for dinner, last order 9.30pm However we are unable to guarantee that all of our dishes will be completely allergen free
8 CNER HOUSE EXPERIENCE by Chef Jason Tan Hokkaido scallop La Lune oyster, yuzu kosho, shiso, hasuimo, mint, ikura roes Carabinero prawn Variation of best seasonal tomato, vintage sherry, Kristal de Chine caviar Interpretation of my favourite vegetable Oignon doux des Cévennes Maine lobster Sweetbread, chervil root, endives, Plantin black truffle New Zealand blue cod crispy scales Chicken wing, zucchini, maitake, aged Shaoxing Japanese A4 Toriyama beef Horseradish, macadamia, black radish, shallot, soy caramel Nitro Soursop, rose, watermelon Pandan, coconut, gula melaka, muscovado sablé and pinapple Coffee or tea $268++ per person Wine pairing is available at $188++ per person 8 course menu is designed to be ordered by all guests at the table to optimize the overall dining experience Available for dinner, last order 9.00pm However we are unable to guarantee that all of our dishes will be completely allergen free
Gastro-Botanica is a contemporary cuisine emphasizing
The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef
Gastro-Botanica is a contemporary cuisine emphasizing
The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef
Gastro-Botanica is a contemporary cuisine emphasizing
The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef
Gastro-Botanica is a contemporary cuisine emphasizing
The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef
Gastro-Botanica is a contemporary cuisine emphasizing
The Chef s InspiRation GastroBotanica is a contemporary cuisine emphasizing refinement and quality, and giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef
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Sales tax is 8.25% All parties of six or more will have a 20% service charge included. www.mandarinoriental.com/lasvegas +1 888 881 9367 Cuisine does not measure itself in terms of tradition or modernity.
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Japanese fusion cuisine that will excite your mind and your mouth beyond your imagination. @umii_modern_izakaya menu sushi + sashimi Starters FROM OUR ROTATING SASHIMI BAR Wagyu (9+) Tataki 29 Sliced seared
Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
THE WINTER. Bon appétit!» Marc Haeberlin
THE WINTER «This menu offers you a generous cuisine made with simplicity. It highlights the products of the Swiss terroir, in order to showcase the work of all the excellent local producers as well as
Tartare / Carpaccio / Ceviche. Salads & Appetizers
ARTEMIS DINNER MENU This inspiring menu subtly combines the tastes of the Far East and the Mediterranean. Prepare your taste buds for a very wonderful surprise and enjoy this selection of seafood, meats
2018 PRIVATE DINING CANAPE MENUS
2018 PRIVATE DINING CANAPE MENUS 1 COCKTAIL RECEPTION CANAPÉ MENU 1 59 Cold Canapés Cornets of Smoked Salmon Moscovite Vietnamese Vegetable Roll Tartlet of Tunworth Cheese with Apple Compote Smoked Eel
Canapés. 3 rochester park singapore phone
Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with
reception / guest arrival enhancements display
Small bites Priced per piece wagyu gyoza roasted Konbu Jus 4 hamachi shots dashi/ avocado / fresno chile negi / ponzu 4 furikake croquettes Nori mayo 3 ossetra caviar brioche toast / chive crème fraîche
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly
zushi surry hills only lunch menu
zushi surry hills only lunch menu AVAILABLE MONDAY TO SUNDAY 11:30AM-3PM ONLY edamame green soy beans, salt (chilli optional) 7 wakame kale salad seaweed, kale, sesame vinegar ^ 7 cucumber salad pickled
TAPAS REFRESHING DISHES
TAPAS Fresh Oyster or Escabeche Tsarskaya nº.2 (2 pieces) Jamón Ibérico de Bellota Ibérico ham on the bread with tomato (5 pieces) $ 26.00 L Escala Anchovies cured anchovies on the bread with tomato (5
AN INSPIRING FESTIVE CELEBRATION
AN INSPIRING FESTIVE CELEBRATION Mandapa, a Ritz-Carlton Reserve welcomes you to indulge in exquisite gastronomic experiences this Festive Season. Offering a medley of classic and seasonal cuisines for
À LA CARTE DINNER 6:30 PM - 11 PM
À LA CARTE DINNER 6:30 PM - 11 PM Caviar Sturia caviar vintage 30 gr IDR 1,940,000 Sturia caviar primeur 30 gr IDR 2,325,000 Our caviar is accompanied by boiled egg, onions, cornichon, capers and warm
CHINESE NEW YEAR REUNION DINNER PROMOTION
CHINESE NEW YEAR REUNION DINNER PROMOTION 04 FEBRUARY 2019 SALAD BAR Mesclun Mix, Arugula, Baby Spinach, Iceberg, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Thousand
Contemporary Japanese Dining
Contemporary Japanese Dining SET MENU $80 p.p SASHIMI TARTARE Diced sashimi with barley-miso dressing, onion, coriander and dill on seaweed crackers TUNA TATAKI Seared tuna with sesame in a blended dressing
CHINESE NEW YEAR DINNER PROMOTION
CHINESE NEW YEAR DINNER PROMOTION 05 AND 06 FEBRUARY 2019 SALAD BAR Mesclun Mix, Red Coral, Green Coral, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Thousand Island
Mikuni offers a culinary tour through exquisite creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations, each helmed by a
Having worked and lived outside of Japan for many years, Executive Chef Keisuke Uno brings to Mikuni a refreshing take on traditional Japanese cuisine. Enriched with a wealth of multicultural experiences,
Celebration Menu Indulge yourself with the finest Caviar Riofrio - USD 210 per 30 grams
Celebration Menu Indulge yourself with the finest Caviar Riofrio - USD 210 per 30 grams Caviar de Riofrio is rich in flavors, with a silky, soft, elegant touch on the palate, with a gentle aroma of sea
Januar og Februar course menu
3-course menu Starters: Salted cod, oysters, parsley, cucumber, cabbage Tartare of beef tenderloin, lingonberry, tarragon, pickled celery, foie gras. Fried scallops, cauliflower, smoked mayo, dill. Fried