Soups and creams
Pumpkin and beet cream
with foie cubes
Beef consommé
beef meatballs and vegetable dice
Cold and hot starters
Crispy camembert
on a mix of lettuce and blueberry jam
Lobster cannelloni gratinated with Parmesan
(Flavored with fresh herbs and nuts)
Red tuna tartar
marinated in lime, orange and green mandarin with a subtle aroma of coriander
Warm rosemary portobello salad
with garlic, fennel, goat cheese, lacquered with honey
Fish and seafood
Sea bass fillet
stuffed with shrimp, under chrunchy breadcrumbs, garlic and parsley
Norwegian salmon timbale
stuffed with scallops under emulsion of yolks and butter
Taco de gero del país
confit, on a bed of risotto, mushrooms, spinach and shrimp
Special meat cuts
Meats and birds
French-style boneless chicken and thigh supreme (coq au vin)
accompanied by potatoes confit in butter, fresh mushrooms and asparagus
Angus tournedo
with red wine salt, accompanied by truffled gnocchis, potato and pumpkin in blue cheese sauce
Rack of lamb
with zucchini cannelloni stuffed with goat cheese, couscous seed, watermelon and mint
Duck magret on kataifi pasta
bathed in anise and sage sauce, accompanied by pineapples and raisins with indonesian vanilla
Lobster
over Angus Filet
LAMB WITH CREAMY AVOCADO, PINEAPPLE AND SALMON CROQUETTES
$1500
No additional charge for Privilege Club members Club
Vegetarian Dishes
Sautéed vegetables
on puff pastry toast in coulis of dried tomatoes and toasted walnuts
Seasonal vegetable millefeuille
with curry sauce
Desserts
Strawberry and date bavarois
Crème brûlée
with Indonesian vanilla
Chocolate Fantasy
Caramelized apple puff pastry band
caramelized with custard cream
Cheese cart
with jams and nuts