SALADS. Spicy Tomato Concasse Salad freshest tomatoes tossed in red Kenyan chili sauce served with fried basil and pesto sauce

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1 SALADS Spicy Tomato Concasse Salad freshest tomatoes tossed in red Kenyan chili sauce served with fried basil and pesto sauce Chicken Salad hearty bed of iceberg lettuce with grilled chicken breast tossed in balsamic vinaigrette topped with blanched asparagus and feta cheese bursting with great flavor of oregano-mint powder Grilled Prawns Salad garden-fresh cucumber, onions and poached shrimp salad with dry mint served with grilled tiger prawns in zesty lemon-lime vinaigrette Rocket Pomegranate Salad lively blend of baby rocket salad, sliced onions and tomatoes, tossed in pomegranate dressing and sprinkled with pomegranate seeds Shrimp Cocktail with Avocado Sauce poached shrimp smothered with classic homemade cocktail sauce on top of puff pastry served with flavorsome avocado sauce Octopus Salad slow-cooked baby octopus tossed in pommery mustard dressing served with beetroot puree

2 HOT STARTERS Baked Heirloom Tomato bed of heirloom tomatoes with chiffonade of basil topped with parmesan cheese, fresh mozzarella and pecorino romano, baked then gratinated until golden brown Pan Seared Scallops with Cauliflower Puree pan fried king scallops topped with lemon-dill-butter sauce served with creamy cauliflower puree and mesclun salad in zesty lemon vinaigrette Poached Prawns with Virgin Sauce and Lollo Rosso Salad tiger prawns poached in court bouillon served with virgin sauce accompanied by lollo rosso Mushroom Vol Au Vent homemade vol au vent filled with thick velvety cream mushroom filling with finest gratinated cheese on a puff pastry Grilled Eggplant with Feta Cheese Spread grilled eggplant filled with feta-cream cheese spread, rolled then baked until fully cooked

3 PASTA CORNER Spaghetti Marinara seafood pasta in marinara sauce topped with grated pecorino romano and a leaf of basil Penne Arrabiatta penne pasta cooked in sautéed garlic and chili flakes tossed in homemade tomato sauce Tagliatelle Bolognese homemade meat ragu pasta Gnocchi Concasse tossed in tomato sauce and fresh herbs topped with chiffonade of basil and concasse tomatoes Fusilli Pesto mixed in basil pesto sauce sprinkled with pecorino romano topped with fried basil Vegetable Lasagna thin vegetables between fresh layers of lasagna sheets with creamy béchamel sauce and layers of melted parmesan and mozzarella cheese

4 ENTRÉE Coq Au Vin(A) red wine braised chicken quarters served with the jus and mashed potatoes Grilled Mint Chicken Breast succulent chicken breast marinated in mint dressing, grilled then baked to achieve perfect doneness served with grilled vegetables Duck Confit(A) duck leg confit served with red wine reduction and orange sauce accompanied by mesclun salad OssoBuco Milanese with Potato Lyonnaise classic braised beef shank dish, served with pan-roasted potato-onion mix and gremolata Lamb Chops with Mint Sauce grilled lamb chops cooked to desired doneness accompanied by classic mint sauce and sautéed capsicums Braised Lamb Shanks tender lamb shanks braised for 8 hours on lamb stock served with lamb jus and creamy polenta (A) Contains alcohol

5 ENTRÉE Pan Fried Halibut Served with Sauce Vierge halibut fillet pan-fried in butter until fully cooked and golden brown served with lemon-butter sauce Salmon Steak salmon steak served with carrot puree, baby carrots and tricolor quinoa accompanied by arugula salad Seabass Three Ways three ways of cooking seabass: deep fried, poached and pan seared served with blanched asparagus spears and lemon-dill cream sauce Peppercorn Crusted Tuna Loin tuna loin crusted with crushed peppercorns, served on top of fennel-arugula salad tossed in balsamic dijon dressing Ratatouille stewed tomatoes, eggplant, zucchini and baby marrow served with French baguettes (A) Contains alcohol

6 STEAKS US Prime Rib Eye 290g prime grade of US Beef Rib Eye, pre-cooked using sous-vide, marinated in garlic, fresh thyme, crushed peppercorns and olive oil then grilled according to desired doneness, finished with Maldon smoked sea salt US Prime Filet Mignon 250g prime grade of US Beef Tenderloin, pre-cooked using sous-vide, marinated in garlic, fresh thyme, crushed peppercorns and olive oil then grilled according to desired doneness, finished with Maldon smoked sea salt Australian Grain-Fed Strip Sirloin 310g Australian Grain-Fed Striploin, pre-cooked using sous-vide, marinated in garlic, fresh thyme, crushed peppercorns and olive oil then grilled according to desired doneness, finished with Maldon smoked sea salt *All Steaks comes with shiitake mushroom sauce and green peppercorn sauce Sides: Potato Lyonnaise Garlic Mashed Potatoes/ Plain Mashed Potatoes French Fries Buttered Vegetables

7 DESSERTS Panna Cotta sweet tasting pineapple and mango combined together to create a light and airy classic Italian dessert Death by Chocolate dreamy dessert is comprised of layers of white and dark chocolate mousse Laval Cheesecake smooth and creamy, top with seasonal coulis Sachertorte especially delicious both light and rich chocolate cake for distinguished guests Lemon Meringue crispy base, rich tangy citrus center and fluffy meringue top

8 Welcome to LAVAL! The menu at LAVAL features its own unique style of Modern cuisine. We invite you to sit back, relax and enjoy a culinary experience unprecedented here in Oman. Thank you!