Gastro-Botanica is a contemporary cuisine emphasizing

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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

BUSINESS LUNCHEON. Nordic salmon trout. Avocado, trombetta zucchini, goma, soya, ikura roes, micro greens. OR Foie gras (SUPPLEMENT $6)

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Contemporary French Reimagined Lunch

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with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers

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SUSHI. Maki 3 pcs (G) (D) Cucumber (V) 25 Avocado (V) 30. Tuna 55. Gunkan 3pcs. California (G) (D) King crab, mayonnaise, chives

SUSHI Temaki / Hand Rolls Sashimi 3 pcs (G) (D) Salmon 50 Mackerel 50 Red Snapper 60 Tuna Yellowtail Scallop Tuna Belly 105 Nigiri 3 pcs (G) (D) Eel Salmon Red Snapper 50 Tuna Shrimp 60 Octopus Scallop

Contemporary French Reimagined Lunch

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Contemporary French Reimagined Lunch

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Contemporary French Reimagined Lunch

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contemporary japanese izakaya toko offers a selection of dishes which are designed to be shared and served continuously as you dine

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Contemporary Japanese Robatayaki cuisine Available Monday to Friday 5:30pm-11pm, Saturday 12pm-11pm and Sunday 5:30pm-10:30pm

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* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet

For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert

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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.

STARTER. Our culinary team will be happy to cater to any of your special dietary considerations.

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

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reception / guest arrival enhancements display

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Hokkaido Scallop Yuzu Honey 18 Tai Yuzu Honey 18 Onion, capers, crunchy miso, yuzu honey

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Canapés. 3 rochester park singapore phone

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke

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Royal Beluga Caviar 30gm Recommended with any of our dishes or with our homemade crackers

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2 courses courses 31.50

Set lunch menu Tuna sashimi scallop, bloody mary jelly, avocado, cucumber, wasabi ( 6supp) Crispy hen s egg duck ham, truffled asparagus salad Wild garlic risotto aged parmesan, parsley purée Cod roast

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NEW STYLE SASHIMI Wagyu beef (150grams) Grade A5 375 Salmon 90 Sweet shrimp 90 Whitefish 95 Oyster (3pc) 120 Scallop 85 Beef 85

NOBU BITES Crispy rice with choice of: Spicy tuna, spicy salmon, spicy yellowtail or spicy king crab 120 Hot miso chips, tuna or scallop (4pc) 65 Grilled langoustine with chili shiso salsa 295 Pumpkin

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange