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First Course |
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Jonah Crab Salad |
$18 |
| endive, grape tomatoes, red onion, green peppers,
lemon cilantro vinaigrette |
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"Minute" Smoked Salmon & Tuna Sashimi |
$16 |
| honshimeji mushrooms, marinated soy beans, black sesame seeds,
micro cilantro, wasabi sweet balsamic syrup |
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Radicchio & Romaine Hearts Salad |
$15 |
| yellow beefsteak tomatoes, crispy bacon, bleu cheese dressing,
herb crouton |
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Spiced Butternut Squash & Nutella Soup |
$13 |
| floating basil ricotta cheese toast |
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Roasted Golden & Red Beet Napoleon |
$14 |
| red amaranths, aged gouda cheese, roasted hazelnut,
spiced balsamic vinaigrette |
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Second Course |
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Guittara Spaghetti |
$24 |
| short rib sugo, collard greens, black olives |
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Mini Oyster Sampler |
$28 |
| parmigiano reggiano, basil butter sauce |
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Parsley Thaliatelle |
$25 |
| wild mushrooms, arugula, fresh oregano,
white wine garlic butter sauce |
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Shrimp & Fennel Ravioli |
$24 |
| roasted corn, caramelized onions, creamy corn sauce |
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Black Trumpet Pasta |
$28 |
| olive oil poached prawns, black trumpet mushrooms,
chives, prawn jus |
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Main Course |
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Bacon & Gruyere Cheese Crusted Veal Chop |
$36 |
| potato & red apples au gratin, brussels sprouts, baby bok choy,
sweet port sauce |
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Grilled Rib Eye |
$33 |
| caramelized cipollini onions, herbed parsnip puree,
roasted garlic tomatoes, shiitake red wine sauce |
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Roasted Lamb Loin |
$32 |
| baby golden beets, artichokes, red amaranths, black current sauce |
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Pistachio Crusted Yellow Fin Tuna & Mayan Prawns |
$38 |
| oyster mushrooms, steamed jasmine rice cake, soy beans,
micro cilantro, lobster cabbage spring roll, soy ginger sauce,
balsamic syrup |
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Pan Seared Chilean Sea Bass |
$32 |
| spinach, white pearl onions, romanesco cauliflower,
chayote squash, wild mushrooms, clams, micro mizuna,
passion fruit beurre blanc natural jus |
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Cape Gooseberry Vegetarian Pie |
$32 |
| duet of white truffle & saffron risotto croquettes |
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Dessert |
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Pineapple Upside Down Cake |
$12 |
| marinated strawberries |
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Warm White Chocolate Pannacotta |
$12 |
| caramel coffee toffee sauce, pink peppercorn ice cream |
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Warm Coconut Tapioca |
$14 |
| ginger cookies sandwich, rum raisin ice cream |
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Red Velvet Cake |
$12 |
| dark cherries, chocolate couverture, cream cheese ice cream |
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Ice Cream & Sorbet Plate |
$10 |
| ice cream - pink peppercorn |
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| sorbet - caramel-apple, coconut |
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Executive Chef, Manuel Honrado |
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18% Gratuity Will Be Added To Your Bill |
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| Menu slections may change due to maket availability |
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