STARTERS SOUPS AND SALADS

Transcription

1 MENU

2 STARTERS SEARED DUCK FOIE GRAS PhP 840 with grilled apple, berry and walnut chutney ESCARGOT AU BEURRÉ PERSILLÉ, 6 PIECES 700 PAN-SEARED SCALLOP ON MUSHROOM RISOTTO 440 *Kendall Jackson Vintner s, chardonnay BAKED OYSTER ROCKEFELLER, AKLAN, 6 PIECES 420 *Champagne Barons de Rothschild brut SMOKED SALMON ON POTATO RÖSTI CAKE 420 with arugula *Champagne Barons de Rothschild brut STEAMED MUSSELS WITH LEMON GRASS SAUCE 300 *Caracter, Chardonnay, Chenin SOUPS AND SALADS LOBSTER BISQUE 300 lobster tail medallion, flambé with brandy FRESH TOMATO SOUP 300 with cheese soufflé FRESH MUSHROOM CAPPUCCINO 250 with truffle foam and flatbread croûton FRENCH ONION SOUP 250 with Gruyere cheese on grilled baguette THAI BEEF SALAD 350 MAITRE D CAESAR SALAD, PREPARED TABLESIDE 300 INSALATA DI FUNGHI E RUCOLA 300 mushrooms and arugula salad *Above dishes may be paired with our recommended wines.

3 PASTA FETTUCCINE AI FUNGHI E TARTUFO PhP 870 fettuccini, mushrooms, truffle LASAGNA ALLA BOLOGNESE 450 lasagna, meat sauce CAPPELLETTI ALLA PANNA E PANCETTA 430 meat stuffed pasta in cream sauce FUSILLI AI QUATTRO FORMAGGI 380 fusilli, four-cheese sauce PENNE CON SALMONE AFFUMICATO E PANNA 340 penne, smoked salmon, cream pink sauce LINGUINE AL PESTO GENOVESE 340 linguni, basil, pine nuts, olive oil RIGATONI ALL AMATRICIANA 340 rigatoni, bacon, tomato sauce

4 STEAKS AND CHOPS BEEF STRIPLOIN, U.S. WAGYU, GRADE 8, 280 g PhP 6,700 *Baron Nathaniel Pauillac, cabernet sauvignon, cabernet franc BEEF BONE-IN TOMAHAWK RIBEYE, U.S. ANGUS, 590 g 3,800 *Baron Nathaniel Pauillac, cabernet sauvignon, cabernet franc *Brouilly, Cuvée Vielles Vignes, gamay BEEF T-BONE, U.S. PRIME, 340 g 2,200 *Minervois La Livinière, Esprit d Automne, syrah, carignan, grenache BEEF TENDERLOIN, U.S., CERTIFIED ANGUS, 170 g 2,100 *Kendall Jackson Vintner s Reserve, cabernet sauvignon BEEF RIB EYE, U.S. ANGUS, 340 g 1,900 *Marques, carmenere / *Gerard Bertrand, Reserve Speciale, shiraz All steak dishes are served with three kinds of sauces, baked garlic, cherry tomatoes and watercress *Above dishes may be paired with our recommended wines.

5 SIGNATURE DISHES CHATEAUBRIAND, ANGUS, 390 g (best shared by two) PhP 2,500 with sidings, starches, sauces *Baron Nathaniel Pauillac, cabernet sauvignon, cabernet franc ANGUS BEEF TOURNEDOS ROSSINI, 160 g 2,500 foie gras, truffled red wine sauce *Nederburg Manor House, shiraz SURF AND TURF 2,300 slipper tail lobster, angus beef tenderloin *Lucky Country, shiraz BEEF STRIPLOIN, U.S. PRIME, 280 g 2,200 baked in Roquefort butter, crispy bacon, watercress *Lucky Country, shiraz ANGUS BEEF RIB, U.S. New York cut, 390 g 1,800 English cut, 280 g 1,500 with baked potato, vegetables, sauces *Vacqueyras, Beaumirail, grenache, syrah, mourvedre, cinsault U.S. BEEF BURGER IN BUN, 180 G 560 served with smoked tomato salsa, cheese and French fries HERB-MARINATED CHICKEN BREAST 450 with roasted garlic sauce *Constancia Parcela 23, tempranillo *Above dishes may be paired with our recommended wines.

6 SEAFOOD SELECTION GRILLED CHILEAN SEA BASS, 160 g PhP 1,890 orange beurré blanc, fruity heart of palm salad, laksa rice *Cremant de Bourgogne blanc de blancs, chardonnay MIXED SEAFOOD 1,800 prawns, lobster tail, scallops, sea bass, mussels served with pesto linguini, smoked tomato salsa *Casillero del Diablo, sauvignon blanc BLACK TIGER PRAWNS 1,100 Creole barbecue marinated, cashew rice, asparagus *Casillero del Diablo, sauvignon blanc GRILLED NORWEGIAN SALMON STEAK, 180 g 1,100 served with baked potato, garden vegetables, Béarnaise sauce *Casillero del Diablo, sauvignon blanc LOBSTER THERMIDOR grilled asparagus, cashew rice *Vilarnau brut cava, macabeo, parellada MARKET PRICE *Above dishes may be paired with our recommended wines.

7 ITALIAN MAIN COURSE TAGLIATA MANZO AL ROSMARINO RUCOLA E GRANA PhP 2,300 prime U.S. beef sirloin, rosemary, arugula, Grana Padano CARRE D AGNELLO IN CROSTA DI MENTA E PARMIGIANO 1, 500 lamb rack, mint, Parmigiano Reggiano crust FILETTO DI MAIALE AL BALSAMICO 480 pork tenderloin, balsamic vinegar sauce, parmesan cheese SIDES FRENCH BEANS AND CHERRY TOMATO 220 served with shallots, thyme GRILLED GREEN ASPARAGUS 220 FRESH MIXED MUSHROOMS 220 served with herbs, garlic GRATIN POTATO 250 HOMEMADE FRENCH FRIES, WITH TRUFFLE OIL 220 POMMES PUREE BUTTER, WHIPPED 220 BAKED POTATO WITH TOPPINGS 160 MIXED MUSHROOM RISOTTO 220 SAVORY BASMATI RICE WITH TOASTED CASHEW 150

8 CHEESE & SWEET INDULGENCE CHEESE PLATTER PhP 550 Brie, goat, Gruyere, Roquefort, Oveja *Woodbridge Rose, white zinfandel *Hennessy V.S.O.P. BAKED ALASKA 420 strawberry and vanilla ice cream, sponge cake, browned meringue, flambé with brandy CREPES SUZETTE 330 French crepes, flambé with orange butter sauce served with vanilla ice cream MANGO JUBILEE 330 caramelized mango, flambé with Grand Marnier served with vanilla ice cream TIRAMISU 310 coffee, mascarpone cheese, whipped cream FRESH FRUITS PLATTER 290 served with sherbet of the day CHUAO CHOCOLATE GATEAU 280 four-layered rich chocolate cake, crème anglaise *Hennessy X.O. NEW YORK CHEESE CAKE 250 blueberry, mango, strawberry *Above dessert items may be paired with our recommended wines or Cognacs.