a la carte menu
|
Appetizer |
|
Fresh Irish / Canadian Oyster |
|
French
'Sturia'
Caviar (20g per serving) |
|
Half
A Lobster Salad |
|
Scottish
Smoked Salmon Loin |
|
Alaskan
Crab Leg Salad’ |
|
Avocado & Alaskan Crab Timbale |
|
Pan-fried
Goose Liver |
|
Portobello
with Baby Shrimp & Avocado Gratin |
|
White
Asparagus |
|
Angel
Hair Pasta with Black Truffle |
|
Escargot
'Madagasy' 1/2 doz / 1 doz |
|
Raclette
Cheese with Air Dried Beef
|
|
Chef's
Daily Soup |
|
Main
Course |
|
Australian
Wagyu Beef
|
|
U.S.
Prime Rib-Eye
|
|
Chateaubriand
(2 pax) |
|
Dutch Veal Chop |
|
Rack
of Baby Lamb |
|
Beef
Tenderloin 'Morel'
|
|
Veal
Mignon with Truffle Sauce |
|
Prawn
with Garlic Sauce |
|
Hokkaido
Scallops with Black Pepper |
|
Whole
Dover Sole |
|
Grilled
Maine Lobster |
|
Alaskan
Crab & Avocado Gratin |
|
Angel
Hair Pasta with Half a Lobster |
|
Baked
Cod Fillet
|