FELIX EXPERIENCE BY CHEF JIM REUTEMANN Beef Carpaccio with Organic Carrots Crispy Anchovies, Honey and Mustard 2016 Tenuta Delle Terre Nere, Etna Rosso, Sicily, Italy Warm Smoked Tasmanian Sea Trout with Radishes and Cucumber Sweet and Sour Beluga Lentils with Aioli 2016 Forrest Estate, Sauvignon Blanc, Marlborough, New Zealand Shellfish Bisque with Lobster Raviolo Peas with Mint and Amalfi Salt-Lemon 2014 Hofflin Weisser Burgunder Löss Lehm, Baden, Germany Dukkha-Crusted Duck Breast with Barbecue Jus Espelette-Spiced Sweet Corn and Caramelised Nectarine 2015 Cornas, Domaine Vincent Paris, Granit 30, Rhone Valley, France or Seared Pike Perch with Lobster Pillows Spinach with Red Grapes and Chorizo Gremolata 2016 Torbreck, Woodcutter s Semillon, Barossa Valley, Australia Caramelised Banana Toffee Flan Pineapple with Guanaja Chocolate and Vanilla Ice Cream Taylor s Ruby Port, Portugal Coffee or Proprietary Peninsula Teas Petits Fours 1,228 per person 1,728 per person pairing with 3 glasses of wine 1,948 per person pairing with 5 glasses of wine Menu Created by Chef Jim Reutemann - The Peninsula New York
TASTING MENU Botan Shrimp Tartar with Sake-Argan Oil Dressing and Caviar Crab Salad and Crab Bisque Mousse with Seaweed Cake NV Veuve Clicquot, Brut Yellow Label, Reims, France Duck Liver Mousse and Green Apple Sauce Pan-seared Duck Liver and Green Apple Compote with Green Apple Sorbet 2006 Château Pajzos, Tokaji Aszu, 5 Puttonyos, Hungary Roasted Red Tilefish Fillet with Ratatouille and Tomato Foam 2012 Cousino-Macul Terrae Blanc, Chardonnay Riesling Viognier, Maipo Valley, Chile French Chicken Breast Ballotine with Blanquette Sauce Hen of the Woods Mushroom and Salsify Chips 2015 Moccagatta, Langhe, Chardonnay, Piedmont, Italy Grilled Japanese A5 Beef Tenderloin with Grain Mustard Sauce Potato Gratin and Broccolini 2015 Powell & Son, Shiraz, Barossa Valley, Australia Felix Wall White Chocolate Mousse and Whiskey Chocolate Ganache with Verbena Sorbet Nikka Taketsuru Pure Malt Whiskey Coffee or Proprietary Peninsula Teas Petits Fours 1,688 per person 2,188 per person pairing with 3 glasses of wine 2,438 per person pairing with 6 glasses of wine
APPETISERS, SALADS AND SOUPS Seared Hokkaido Scallops with Celeriac Purée, Beetroot Fettuccine 240 Botan Shrimp Tartar with Sake-Argan Oil Dressing and Caviar Crab Salad and Crab Bisque Mousse with Seaweed Cake 300 * Warm Smoked Tasmanian Sea Trout with Radishes and Cucumber Sweet and Sour Beluga Lentils with Aioli 260 Duck Liver Mousse and Green Apple Sauce Pan-seared Duck Liver and Green Apple Compote with Green Apple Sorbet 290 * Beef Carpaccio with Organic Carrots Crispy Anchovies, Honey and Mustard 280 Red Onion Quiche with Smoked Duck Breast Butter Lettuce and Duck Gizzard 195 Felix Salad Butter Lettuce, Tomato, Cucumber, Parmesan, Black Olives Choose from Chilli Bean Dressing, Lemon Dressing or Yoghurt Dressing 175 * Grilled Seasonal Vegetable Stack in 7-Herb Jus Caramelised Sea Salt Puff Pastry, Bell Pepper Tartar and Tomato Jam 198 Mushroom Broth with Oxtail Tortellini 190 * Shellfish Bisque with Lobster Raviolo Peas with Mint and Amalfi Salt-Lemon 190 * Created by Chef Jim Reutemann - The Peninsula New York Vegetarian
Felix Seasonal Oyster Specials Fresh Oysters All oysters are served with lemon, shallot vinegar or cocktail sauce as desired Per piece French Royal Cabanon Oyster Firm, crisp, slightly sweet with a prolonged aftertaste 75 Japanese Akke Rock Oyster Plump, creamy and sweet U.S. Kumamoto Rock Oyster Firm and sweet with melon-like after taste 78 65 Irish Rock Oyster Meaty, long saline aftertaste with a slight sweetness 65
MAIN COURSES Grilled Red Tuna, Braised Bell Pepper and Tomato Caramelised Pineapple, Soy Vinaigrette 370 * Seared Pike Perch with Lobster Pillows Spinach with Red Grapes and Chorizo Gremolata 360 Dover Sole and Scallop Roulade Ricotta Gnocchi with Piquillo Pepper Sauce 420 Braised Hokkaido Abalone and Shrimp Kataifi with Beetroot Risotto 660 Pork Crépinette with Crispy Pork Belly, Fondant Potato and Green Peas 350 * Dukkha-Crusted Duck Breast with Barbecue Jus Espelette-Spiced Sweet Corn and Caramelised Nectarine 420 Grilled Beef Tenderloin with Grain Mustard Sauce Potato Gratin and Broccolini US Prime Beef 425 / A5 Japanese Beef 1,180 * Slow-Cooked Beef Short Rib with Madagascar Peppercorn Sauce Parsley Gnocchi and Blistered Root Vegetables 390 Spinach and Eggplant Cannelloni, Mushroom Cream Sautéed Kyoto Mushroom 290 * Crispy Egg Yolk with Tagliatelle, Roasted Plum and Radishes 260 Signature Sides 150 Truffle Mash Potatoes Truffle Frites Seasonal Vegetables Baby Spinach * Created by Chef Jim Reutemann - The Peninsula New York Vegetarian
CHEESE AND DESSERT Selection of Cheese Apple Salad, Fig Chutney, Gingerbread Powder, Plum Liqueur Jam 210 Orange Cocoa Granola with Cinnamon Foam, Churros Bits Pomelo Salad with Calamansi Lemon Meringue and Verbena-calamansi Jelly with Calamansi Sorbet * Caramelised Banana Toffee Flan Pineapple with Guanaja Chocolate and Vanilla Ice Cream Felix Wall White Chocolate Mousse and Whiskey Chocolate Ganache with Verbena Sorbet Passion Fruit and Ricotta Cheesecake with Milk Sorbet * Created by Chef Jim Reutemann - The Peninsula New York