Food Menu. BARSU IS OPEN FROM MONDAY TO SATURDAY 17:30-24:00 (last order food at 23:30 hours)
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1 Food Menu BARSU IS OPEN FROM MONDAY TO SATURDAY 17:30-24:00 (last order food at 23:30 hours)
2 Bite me.any TIME BRUSCHETTA JAMON, tomatoes, bell pepper 420 BRUSCHETTA TOMATO, basil, stracciatella cheese 320 SALMON, rillettes with crisp bread 320 BAKED CLAMS, bacon, garlic 320 FRIED CHICKEN WINGS, spicy korean sauce 310 SAMOSAS (6 pieces), mint chutney 320 Raw TO SHARE SASHIMI, tuna, salmon, hamachi 790 SASHIMI, scallop, salmon, hamachi 780 CALIFORNIA ROLL, avocado, crab meat, Japanese rice 450 TUNA TATAKI, crispy garlic, chives 450 GILLARDEAU OYSTER (6 pieces) mignonette, lemon 999 FINE DE CLAIRE OYSTER (per piece) mignonette, 85 lemon, cocktail sauce March 2018 (2) 2
3 Not only VEGETABLES SMOKED SALMON, arugula, poached egg, onion 420 CAESAR, anchovy dressing, bacon, croutons 340 ROCKET, parmigiano, semi dried tomatoes 330 NIÇOISE, tuna, green beans, egg, Kalamata olives 420 ALASKA, crab salad, green apple 450 From the Grill to the Bun ARGENTINA, chorizo in soft roll, chimichurri, 280 picked red onion and tomato ITALIAN, Tuscan pork sausage, tomatoes, 280 roasted bell pepper and ciabatta All over Skewer 3 PCS REEF FISH, Thai spices, pineapple relish 280 PRAWN, Cajun spices, sweet sour sauce 310 CHICKEN, masala, onion tomato salsa 280 WAGYU RUMP, red curry, tamarind MIX UP, selected grilled skewer 870 March 2018 (3)
4 CHARCUTERIA Sharing & Caring CURED MEATS (P) - 90 grams COPPA, Emilia Romagna, Italy 250 SALAME, Tuscany, Italy 250 PROSCIUTTO TOSCANO, Tuscany, Italy 290 JAMÓN IBÉRICO, Salamanca, Spain 690 CECINA DE LEÓN, León, Spain 650 ARTISAN CHEESE - 80 grams GORGONZOLA DOLCE, Lombardy, Italy 280 TALEGGIO, Lombardy Italy 240 PARMIGIANO REGGIANO, Emilia Romagna, Italy 260 MANCHEGO, La Mancha, Spain 290 MIMOLETTE, Lille, France 310 BARSU CHEESE PLATTER SELECTION, dried fruit and jam 580 BARSU CURED MEAT & CHEESE PLATE 1,100 (all served with pickled vegetable, mustard and honey) March 2018 (4)
5 SOUPS BARSOUP, soup of the day 270 LOBSTER CAPPUCCINO, spicy oil, coriander 350 PIZZAMANIA 12inch CAPRESE 490 tomato, buffalo mozzarella, oregano PEPPERONI 430 tomato, buffalo mozzarella, oregano, spicy pepperoni salami CAMPANA 420 yellow cherry tomatoes, burrata cheese and samphire SEAFOOD 490 tomatoes, mussels, prawns, mozzarella, basil GRAND FUMÉ 490 smoked salmon, stracciatella cheese, arugula, cherry tomatoes March 2018 (5)
6 Noodle LAKSA, glass noodles, rock lobster, mussels, choy sum 360 ROAST DUCK, yellow noodle, kale, chili, basil, mint 330 BEEF, rice noodle, boiled eggs 350 Fish FISH & CHIPS, tartare sauce, lemon 250 BLACK COD, grilled vegetables caponata, romesco 490 LITTLE ORGANIC PRAWNS, lime, aioli 280 CALAMARI, deep fried, cumin, mayonnaise 250 Meat DUCK LEG CONFIT, cabbage, orange reduction 390 BEEF, braised short rib, truffled French fries 670 LAMB RIB CHURRASCO, barbecue sauce, 670 roasted root vegetables March 2018 (6)
7 SWEET ME ALMOND BLANCMANGE, rhubarb and strawberry compote 220 YUZU BRûLÉE, passion fruit banana sherbet 250 CHERRY VALRHONA MOLTEN CAKE, pistachio ice cream MINI CONES, mandarin sorbet, tiramisú and pabama 220 (passion fruit banana mango) March 2018 (7)
ASIAN SKEWER 3PCS CRISPY? YES PLEASE. Food Menu. goes gastro ALL PRICES ARE NET WHEN SERVED IN BARSU BARSU IS OPEN FROM MONDAY TO SATURDAY 17:30-01:00
ASIAN SKEWER 3PCS CHICKEN MASALA, tomato coriander salsa, mint 320 BEEF CURRY, roasted rice powder, onion, basil (BS) 340 goes gastro REEF FISH, capsicum, ginger, cucumber relish 350 CHAO TOM, prawn, sugar
More informationPUBLIC HOLIDAY SURCHARGE OF
Menu Bistro Opening Hours MONDAY - FRIDAY: Lunch 11am to 3pm. Dinner 5pm to 9pm Light meals available from 3pm to 5pm SATURDAY / SUNDAY: All day dining from 11am until 9pm Late night pizzas until 10pm
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DIRECTOR'S CUTS EXCEL "AAA" Black Angus Villarrica Natural Park Natural Pasturage Strip Loin 180gr/ 338 250gr/ 458 280gr/ 298 350gr/ 328 380gr/ 388 450gr/ 428 280gr/ 768 350gr/ 948 380gr/ 1058 450gr/ 1248
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chilled seafood HK grand shellfish tower* lobster, king crab, gulf shrimp, oysters, clams, scallop coconut ceviche 400 oysters on the half shell* chef s daily selection, HK mignonette, gin cocktail sauce
More informationLunch Menu. Cold tomato soup with lobster chunks and basil pesto. Bocconcini cheese, capsicum salad, mesclun leaves and balsamic dressing
Lunch Menu The Deli Cold tomato soup with lobster chunks and basil pesto Bocconcini cheese, capsicum salad, mesclun leaves and balsamic dressing Smoked salmon with arugula, orange segments, pomegranate,
More informationGRAZING MENU. Mt Zero Manzanilla, main ridge blonde kalamatas & sicilian greens Rosemary, orange zest, garlic & bay leaves
GRAZING MENU B R E A D S Caramelised shallot, black olive & white sourdough loaves Rye loaves, rustic ciabatta & fennel seed baguettes Cultured butter, pink river salt & local olive oil $3.50 per person
More informationWELCOME TO O REILLY S DINING ROOM
WELCOME TO O REILLY S DINING ROOM We believe dining is about ingredients and friends at the table. We feel that food brings people together, a time for families and friends to share experiences and connect
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 informationMinimum 24. Cucumber Cup, Melon "Caviar," Mint Syrup. Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion
Cold Hors D'oeuvres Minimum 24 Cucumber Cup, Melon "Caviar," Mint Syrup Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion Tuna Niscoise Salad, Watermelon Radish Taco* Golden Beet Cup, Caramelized
More informationMENU. Balinese Cuisine
MENU Balinese Cuisine TIIGO specialities chef s recommendation vegetarian * food images shown are for illustration purposes only and may not represent actual food served. SOUP Leek and Potato Soup 40 with
More informationA L A C A R T E R E S T A U R A N T L O U N G E
A LA CARTE RESTAURANT LOUNGE SEAFOOD & RAW SEAFOOD TARTARE 79 Coconut Cream, Compressed Plum & Crispy Wonton MADAI CRUDO 89 Japanese Sea Bream, Wasabi-Apple & Orange Emulsion HAMACHI CEVICHE 89 Japanese
More informationA L A C A R T E R E S T A U R A N T L O U N G E
A LA CARTE RESTAURANT LOUNGE SEAFOOD & RAW SEAFOOD TARTARE 79 Coconut Cream, Compressed Plum & Crispy Wonton SEA BASS USUZUKURI 79 Japanese Plum Purée, Compressed Green Apple & Yuzu Ponzu HAMACHI CEVICHE
More informationPremium Open Bar Package. Non- Premium Open Bar Package. Beer & Wine Open Bar Package. Coffee & Tea Service
BEVERAGE MENU Page 1/5 Premium Open Bar Package (Selection of our Premium Liquors, Import & Domestic Beers, Premium Wines & Soft Drinks) $ 18 per person $ 36 per person $ 48 per person Non- Premium Open
More informationSavour the pleasures of our impeccable menu featuring meals across all latitudes that will take you on a colourful discovery of the East and West.
Featuring a magnificent view of the marina, LATITUDE BISTRO has a casual yet sophisticated ambience for Members and guests to enjoy local and continental cuisine. Savour the pleasures of our impeccable
More informationMember Beneits. Point Pay: Use your accumulated loyalty points to make food and beverage purchases.
Member Beneits Member Discounts: Use your Ainslie Group membership card to receive the member only discount and earn additional loyalty points on your purchase. Senior Discounts: Present your ACT Seniors
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 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
More informationStarters. Tomato Basil Bisque Grilled Cheese Crouton Shaved Reggiano $7.00
Starters Tomato Basil Bisque Grilled Cheese Crouton Shaved Reggiano $7.00 OLiVES Caesar Salad Local romaine lettuce, eggless Caesar dressing olive oil croutons, and white anchovies $10.00 Boston Bibb and
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 informationVegetarian Chili Alcohol Pork Please note that all prices listed in this menu are in USD and subject to 23.2% service charge & government tax
Dhiyavaru Signature Dishes The signature dishes at Dhiyavaru restaurant have been especially curated by Executive Head Chef Sreekant and his team. The menu consist of a selection of Sreekant s signature
More informationMENU PACKAGE marocatering.com
MENU PACKAGE COCKTAIL MENUS BEVERAGES Assorted Juices, Mineral and Still Water Assorted Soft Drinks, Bar Garnishes $3.50 per person Alcoholic Bar Packages Available Upon Request S.O.P By Client TABLE DISPLAY
More informationRECEPTION Action STATIONS
RECEPTION Action STATIONS SOUL FOOD STATION Palmetto Farms Aged Cheddar Cheese Grits Sweet and Sour Braised Collard Greens 12 Hour House Smoke Pulled Pork Buttermilk and Hot Sauce Brined Fried Chicken
More informationBOATHOUSE. Bistro. Tapas Bar & Restaurant
BOATHOUSE Bistro Tapas Bar & Restaurant Cold Tapas Glidden Point Oysters - Served with sweet citrus mignonette 3.25 each Baked Oysters - Sautéed leeks, prosciutto, sharp cheddar, piquillo pepper basil
More informationTian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
More informationHuntingdon Valley Country Club
Huntingdon Valley Country Club RECEPTION MENU One Stationary Hor D oeuvre, Choice of Five Butler Passed Hors D oeuvres, Carving Station, One Pasta Selection, Two Entrée Selections, and One Dessert Selection
More information