MENU – A La Carte

Soup of the Day
180 (S) / 290 (R)

Roasted Parsnip Parmesan Soup
250 (S) / 320 (R)

Tuscany Vegetable and Bean Soup
220 (S) / 300 (R)

Clam Chowder
185 (S) / 255 (R)

Ceasar Salad
180 (S) / 250 (R)

Greek Salad
185 (S) / 255 (R)

Sauteed Jumbo Scallops with Lemon Butter
450 (3pcs) / 600 (4pcs)

Roasted Bone Marrow
280 (S) / 420 (R)

Escargot a la Bourguignonne
280 (4pcs) / 420 (6pcs)

Honey Glazed French Quail Legs
550 (3pcs) / 750 (4pcs)

Flounder Fillet Florentine
Served with roasted new potatoes
Oven baked over a bed of spinach with Parmesan Cheese
470 (S) / 530 (M) / 870 (R)

Baked Flounder with Pontchartrain Sauce Served with Spanish Quinoa
450 (S) / 550 (M) / 890 (R)

Pan-Seared Atlantic Cod in Pinot Grigio Tomato Basil Sauce served with Boiled Potatoes
The tomato sauce is rich with flavor from minced garlic, fresh lemon juice, fresh herbs, red pepper flakes, and crisp Pinot Grigio white wine
350 (S) / 690 (M) / 990 (R)

Jumbo Scallops with Curried Carrot Puree
440 (S) / 620 (M) / 850 (R)

Grilled Salmon with Creamy Cucumber-Dill Salad
400 (S) / 570 (M) / 750 (R)

Clam Meat Cioppino
Time honored Italian Seafood Stew packed with flavors, a one-dish meal loaded with a variety of fish and clam meat.
370 (S) / 580 (M) / 780 (R)

Pan-fried Sea Bass with Ratatouille Lemon Parsley Risotto and Basil Sauce
460 (S) / 560 (M) / 910 (R)

Pan-fried Sea Bass with Potato Pave, Asparagus and Fennel Sauce
450 (S) / 550 (M) / 890 (R)

Pan-fried Rainbow Trout With Garlic Marble Potatoes, French Beans and Lemon Butter Herb Sauce
580 (S) / 795 (M) / 1,010 (R)

Roasted Cornish Hen
Served on a bed of Parsnip Puree and Potato Wedges
Choice of Cognac Sauce or Red Wine Sauce
668 (Half) / 1,125 (Whole)

Duck Breast with Orange wine sauce with Mixed Green and Orange Segment Salad
535 (S) / 775 (M) / 990 (R)

Wild Pheasant in Morel Wine Sauce with Creamy Mashed Potatoes
1,440 (M) / 2,180 (R)

Roasted Pigeon with Fondant Potato, Cabbage and beetroot crème fraiche
620 (Half) / 1,150 (Whole)

Roasted French Jumbo Quail With Garlic Mashed Potatoes, Wilted Spinach and Bourbon Cranberry Sauce
560 (Half) / 1,115 (Whole)

Balmoral Chicken with Scotch Whisky Sauce
410 (M) / 513 (R)

Braised Ox-Tail
With creamy mashed potatoes
570 (S) / 690 (M) / 890 (R)

Slow-cooked Beef Cheeks
With creamy mashed potatoes
570 (S) / 690 (M) / 890 (R)

Braised Beef Short Ribs
With creamy mashed potatoes
490 (S) / 590 (M) / 690 (R)

Kurobuta Black Berkshire
Pork Tenderloin with Potato Parmentier, French Beans with Savory Sauce
600 (S) / 900 (M) / 1,200 (R)

Lamb Chops with Potato Gratin Asparagus, Cherry Tomato and Port Wine Sauce
500 (S) / 690 (M) / 980(R)

Slow Cooked Lamb Shanks
Served with creamy mashed potatoes
930 (R)

US Black Angus Rib-Eye Served with Truffle Mashed Potatoes, Gourmet Vegetables and Cognac Cream Sauce
2,100 (250gm) / 2,900 (350gm)
Choice of Sauce – Whiskey Cream Sauce / Peppercorn sauce / Béarnaise sauce / Mushroom Sauce

Linguine with clams in a garlicky white wine sauce
350 (S) / 450 (M) / 550 (R)

Risotto of Morel Mushroom and Thyme
430 (M) / 590 (R)

Cheesy risotto cakes in tomato sauce
270 (S) / 409 (M) / 550 (R)

Maniòcas
340 (R)

Bubble and Squeak
320 (R)

Eggplant Lasagna
370 (R)

Roast Chicken with lemon white wine sauce Served with New Potatoes, Vichy Carrots and Fine Beans
920 (Whole)

Tomahawk Bone-in Rib eye Steak
Served with Potato Wedges, Grilled Tomatoes, Asparagus, Peas, Red Wine Jus and Béarnaise Sauce
(Grilled then carved at the table)
14,200 (1Kg)

Bucatini all’Amatriciana
Classic Roman thick tomato sauce, enriched by guanciale and dried chilies filling up the thick pasta to deliver a rich, velvety texture.
420 (S) / 550 (M) / 690 (R)

Grilled Duck Breast
with Risotto of Morel Mushroom and Thyme
Sliced duck breast served on a bed of rich risotto that is both creamy and still lively with the attractive flavors of the meaty morel mushrooms
450 (S) / 650 (M) / 820 (R)