THE BEACH RESTAURANT
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1 Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum order of 3 pieces Caviar Iranian Royal Beluga Imperial Caspian Sea Beluga Sevruga served in 30gm tins opened tableside * with seasoned cream & chives, egg yolk & whites, capers, red onions, lemon, pepper & melba toast
2 First Course Prawn, char - grilled, watercress salad, sesame dressing Scallops, wrapped in beef bacon, quinoa - pumpkin textures Tuna tartar, togarashi mayonnaise, ink crackers, soy pearls, micro greens Cuttlefish, char - grilled, cantaloupe melon, pomelo, roasted peanuts, sesame & lemon dressing (n) Lobster bisque, Omani lobster wonton Mussels, tomato & garlic broth, basil, grilled baguette Ocean trout, slow cooked, potato mousseline, fresh herbs, avruga caviar Snow crab cocktail, sriracha mayonnaise, avacado, mango, coz lettuce Foie gras terrine, dried fruit compote, brioche (a) Sword fish carpaccio, citrus salad, black olives, shaved fennel, lemon dressing Soufflé, twice baked, swiss gruyère, black truffle Ratatouille tortellini, gazpacho sauce, olive tapenade, white tomato cloud (v) Main course Seabass, asparagus, edamame, green peas, artichoke, semi - dried tomatoes Oven baked turbot, mediterranean vegetables, capsicum compote, pine nuts (n) Char-grilled tuna, roasted pumpkin & sunflower seeds, clam salsa Kingfish, chickpea & carrot puree, wilted greens, prawn dumpling Omani lobster gratinated with mushroom, tomato, mornay sauce, rice Linguine, lobster, prawn, kingfish, caviar cream, white truffle oil. Cornfed chicken, potato puree, asparagus, fine beans, king oyster mushrooms, parsley oil Australian wagyu tenderloin MS+7, crushed root vegetables, shallot marmalade, horseradish, thyme jus (a) Porcini risotto, mascarpone, parmesan, white truffle oil (v)
3 Fresh Local Seafood Line caught fish of the day (fillets)* Gulf of Oman wild lobster (seasonal)* Omani tiger prawn (seasonal)* *Grilled or steamed *Asian style with soy or classic with herbs & lemon *served with choice of one side order and one sauce Grilled Seafood Assiette Lobster tail, snapper, kingfish, tiger prawn, calamari served with a choice of side order and sauce Sauces Yuzu beurre blanc Chermoula Hot garlic sauce Side dishes Side leaves, cucumber, tomato, lemon vinaigrette Jasmine rice Rosemary potatoes Creamy potatoes Sautéed vegetables
4 TASTING MENU Scallop Scallop tartar, ponzu jelly, white tomato foam Ocean Trout Slow - cooked ocean trout, potato mousseline, fresh herbs, avruga caviar Lobster Omani lobster linguine, shellfish oil, kombu, chives, garlic, ginger Turbot Pan - fried turbot, Omani prawn, pumpkin & saffron flan, parmesan emulsion Kalamansi Textures of kalamansi Mango & Guacamole Mango Sorbet, mascarpone cream, lime guacamole, white chocolate crumble Mignardises
5 DESSERT Chocolate discovery (n) textures of guanaja 70%, opalys 33% and jivara 40% chocolate, cocoa jelly meringue, milk chocolate sorbet Rose & lychee (n) rose mousse, raspberry coulis, lychee cream, candied rose petal, lychee sorbet Mango & avocado (n) mango sorbet & mascarpone cream, lime guacamole, white chocolate crumble Strawberry texture (n) cream, candied strawberries, fresh stawberries, crumble, strawberry sorbet Premium selection of cheese grapes, quince jelly, bread, crackers FROZEN ice cream - chocolate - vanilla - coffee - pistachio sorbet - raspberry - lemon - mango - coconut Affogato COFFEE SPECIALITIES Irish coffee, jameson, illy coffee, brown sugar, topped with cream Chedi coffee, dark rum, kahlua, illy coffee, brown sugar, topped with cream DESSERT WINES muscat de beaumes-de-venise, rhone, france (n) contains nuts
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
More informationTHE 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
More informationVEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL
NON-VEGETARIAN STARTERS Fresh Oyster (Coffin Bay Sa Clay Pipe Variety) Choose one of the three following options: Natural, Fried with Garlic Parsley Butter or Kirkpatrick $6.59 each Seasonal Vegetables,
More informationS A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
More informationTHE REPULSE BAY CLASSIC MENU
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 Traditional French onion soup baked with Gruyère cheese
More informationPetite Degustation Menu 590
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More informationSemi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
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More informationChef s Dégustation Expérience (HB)
Our Executive Chef Adi Wijaya employs a modern and innovative cooking approach with a strong focus on Premium quality & local fresh produce. French, Mediterranean & Asian flavours enhanced with freshly
More informationSOUP. Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17. Cognac Flamed Lobster Bisque $ 24 from the Guéridon
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More informationMini tart, foie gras, mango chutney. Mini tart, onion compote, anchovy. Toast or blinis, butter radish, Maldon Sea Salt
MENU CANAPES MINI TART & QUICHE Mini tart, egg pant caviar, basil, baby artichoke, pecorino Mini tart, foie gras, mango chutney Mini tart, guacamole, piquillos, coriander, sunrise tomato Mini tart, onion
More informationSEASONAL SET MENU AMUSE BOUCHE STARTER SOUP
SEASONAL SET MENU AMUSE BOUCHE STARTER Slow-cooked Veal Tenderloin with Tuna Mousse and Rocket Salad SOUP Turbot Seafood Soup with Clams, Anchovies, Olives and Capers PASTA RISOTTO Assorted Seafood Linguine
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More informationPrivate Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationkosher menus Lunch Set menu (minimum 50 guests)
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More informationTO START. Pan-fried scallops, foie gras, pea tendrils, XO sauce 1,100. Chaspuzac snails, mashed potato, aromatic butter 700
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More informationHARBOUR 60 SEAFOOD TOWER MARKET PRICE. Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters
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More informationAll plated dinner entrées include Iced Tea, European Roasted Coffee, and Decaffeinated Coffee.
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More informationDISCOVERY MENU. Delight of the day
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More informationFin de Claire Oysters (per oyster) Red vinegar dressing
APPETISERS Fin de Claire Oysters............................ 190 (per oyster) Red vinegar dressing Crispy Peppered Calamari................................420 With Lime Leaf Aioli Recommended seasoning:
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BUDAPEST MALTA MENU CAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream GOLD LABEL Baerii the Siberian river sturgeon 28 000 Ft / 50 grams OSIETRA Gueldenstaedtii
More informationStarters. Our Oyster Selection
Starters A Little Taste of The Mediterranean 28 Burrata Mozzarella, served with slow roasted tomato & basil, fire roasted bell peppers & sunflower seeds in garlic oil & Parma ham. All drizzled with premium
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More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
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More informationSTARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10
STARTERS Australian Black Angus Beef Carpaccio Wafer Thin Sliced Beef, Drizzled with Aged Balsamic Dressing, Rocket Leaf Salad, Shaved Parmesan, Tomato Vinaigrette, Roasted Pine Nuts FB $40 AIP $20 Mediterranean
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More informationThe 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
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with fragola grapes and salted caramel Flamed scallop with potato mousseline chive sauce and sour cream Cod poached in olive oil with sweet chestnuts, celery
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More informationThe Lunch Menu. including three glasses of corresponding wines *** ***
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with cherries and hazelnuts Carabinero shrimps with fried fennel lettuce and crisp olives Cod
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STARTER Yellow Fin Tuna Tartare Sandwich Caviar Tomato Jelly Avocado Parsley Dust S // 750 Terrine of Foie Gras Green Apple Jelly Madeira Wine Sauce // 950 Buffalo Mozzarella Oven-roasted Tomato Basil
More informationLunch is focused on balanced cuisine, with an emphasis on specialties from the hut.
Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared
More informationPre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
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SET DINNER MENU set menu dinner IDR 675,000 ++ ITALIAN Farm House Salad Fresh mozzarella, goat cheese, garden vegetables, San Daniel ham, green leaves, basil, virgin olive oil, balsamic reduction & tapenade
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More informationThe lunch menu. Including three glasses of corresponding wines *** ***
The tasting menu Assorted goose foie gras with quince and liquorice Flamed scallops with Imperial caviar potato mousseline and crème fraîche Kingfish marinated with lemon and fleur de sel on black Lombardic
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At Earth & Vine, our philosophy is simple. We want our dishes to be the best expression of the wonderful ingredients that we find right here on this Island. We ve forged great relationships with some of
More informationNew Year's Eve buffet AED1,450 per person Including selected beverages and a bottle of Moët & Chandon per couple
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More information35,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
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Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
More informationLunch is focused on balanced cuisine, with an emphasis on specialties from the hut.
Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared
More informationParty Menu. Butlered Hors d Oeuvres
Party Menu Butlered Hors d Oeuvres ($3.50 per piece) Clams Casino Blue Point Oyster Cucumber & apple mignonette Boursin filled Endive Pear, almond & aged balsamic ($4.00 per piece) Beef Brochette Horseradish
More informationCAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream
BUDAPEST MALTA MENU CAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream GOLD LABEL Baerii the Siberian river sturgeon 28 000 Ft / 50 grams OSIETRA Gueldenstaedtii
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A LA CARTE IDEAS Hors Doeuvres Baked Brie with Cranberries and Fried Parsley Salmon & Cucumber Nigiri Sesame King Prawns with Ginger Jelly Smoked Salmon Rose on Potato Pancakes Prawns in Potato Boats with
More informationLUNCH & DINNER SET MENUS
LUNCH & DINNER SET MENUS SET LUNCH/DINNER ENTREES select your choice Soup $13 per guest Creamy potato & sautéed leek soup crispy sourdough with three cheese mix Thyme roasted pumpkin soup onion, chive,
More informationThe Big Tasting Menu
The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with diced fruit and salted caramel Sautéed scallops with marinated beetroot crème fraîche
More informationSUNDAY BRUNCH MENU. FARMHOUSE CHEESE Gourmet Selection of European Finest Cheeses Crispy Crackers, Bread Stick, Lavash, Nuts, Seeds and Dried Fruits
SUNDAY BRUNCH MENU Generic Menu Items subject to change upon availability SALADS AND APPETISERS Baby Spinach, Mesclun, Arugula, Yellow Frisée, Butter Lettuce Marinated Grilled Eggplants and Zucchini, Semi-Dried
More informationVEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL
NON-VEGETARIAN SALADS Baby Romaine, Prosciutto and Champagne Melon $29 with Avocado Pearls and Raspberry Dressing Green Papaya Salad, BBQ Chicken, Cashew Nuts $26 Fresh Salmon or Reef Fish Salad, Cherry
More informationTRAY PASSED APPETIZERS
TRAY PASSED APPETIZERS @ $2 PER ITEM COMPRESSED WATERMELON-Balsamic, Pistachio, Basil, Sea Salt MUSHROOM CROSTINI-Sautéed Foraged Mushrooms, Lemon, Sherry, Tarragon, Toasted Walnuts SAVORY CREAM PUFF-Malbec
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More informationBread. Pizza. Bruschetta diced truss tomatoes, basil, garlic and Spanish onion on a freshly 9 made toasted focaccia
Bread Bruschetta diced truss tomatoes, basil, garlic and Spanish onion on a freshly 9 made toasted focaccia Nduja minced Sicilian hot salami, spread on a crusty focaccia 9 Garlic Bread on a homemade toasted
More informationPoppy Hills Banquet Lunch Menus
Poppy Hills Banquet Lunch Menus Lunch $39 (Pre-select one item) Roasted Artichoke Hearts Basil, Pine Nuts, Meyer Lemon Crème Fraiche Local Carrots Barley, Mint, Dates, ange Sauce (chef s favorite) Fried
More informationOPÉRA S CHANTERELLE MENU
OPÉRA S CHANTERELLE MENU Fresh Leaf Salads with sauteed Chanterelles, roasted Pumpkin Seeds and Pumpkin Seed Oil 15 Thin Slices of boiled Beef with marinated Chanterelles, green Asparagus and Mascarpone-Miso-Cream
More informationFOOD STATIONS EACH STATION $20 per guest CAVIAR STATION To be priced per enquiry Minimum 50 Guests, available with Canapé & Buffet Packages
CATERING CANAPES GOLD PACKAGE $70 per guest 3 Cold, 2 Warm, 1 Substantial, 1 Dessert PLATINUM PACKAGE $100 per guest 4 Cold, 4 Warm, 2 Substantials, 1 Dessert ELITE PACKAGE $125 per guest 5 Cold, 4 warm,
More informationEntrée. SEARED ATLANTIC SCALLOPS green pea puree, spiced apple gel, dried prosciutto leaves, salmon caviar $29
Entrée SEARED ATLANTIC SCALLOPS green pea puree, spiced apple gel, dried prosciutto leaves, salmon caviar $29 WARM DUCK RILLETTE onion compote, toasted sour dough crisps, beetroot preserve and pickled
More informationThe Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Assorted goose foie gras with salted caramel and fragolino grapes Sautéed scallops with parsley roots parsley purée and
More informationF r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df
P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra
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