STEAKS

• USDA RIBEYE (450G) .....7,500

  Only truly elite beef surpasses the USDA's stringent Prime standards and meets all 10 of the brand's quality specifications. The Certified Angus Beef brand is the only beef certified to always be juicy and delicious. Served with pommes purée, spinach gratin, mushroom medley and bordelaise sauce

• USDA TENDERLOIN (140G) .....4,500

  Only truly elite beef surpasses the USDA's stringent Prime standards and meets all 10 of the brand's quality specifications. The Certified Angus Beef brand is the only beef certified to always be juicy and delicious. Served with pommes purée, garlic spinach and bordelaise sauce

PASTA

• TRUFFLE PASTA ..... 1,000

  Home-made fresh pasta tossed in a creamy truffle sauce topped with jamon serrano and parmesan cheese.

• LOBSTER RAVIOLI ..... 1,300

  Lobster stuffed fresh pasta in rich lobster bisque sauce topped with porcini mushroom and truffle sauce.

• STRIPLOIN AGLIO OLIO ..... 2,500

  200g of USDA striploin steak seared to perfection, served alongside Aglio olio spaghetti.

MEATS

• BOEUF BOURGUIGNON ..... 2,500

  Red wine-braised beef short ribs in a glossy borderlaise jus, served with glazed carrots & shallots, mushrooms, home-made lardons and pomme purée.

• PORK NECK ..... 2,500

  Fork tender Kurobuta pork neck served with caramelized apple and apricot, apple-pear chutney, purée sand apple-pork jus.

• PORK TENDERLOIN ..... 2,750

  Jamon serrano rolled Kurobuta pork tenderloin medallions accompanied by caramelized apple wedges, apricot, apple-pear chutney, pomme purée and apple-pork jus.

• RACK OF LAMB ..... 2,800

  Pan seared rack of lamb topped with herb crust. Served with pomme purée, sautéed edamame and porcini mushroom.

FISH & SEAFOOD

• OCTOPUS CASSOULET ..... 800

  Octopus tentacles served with home-made French style cassoulet and red wine reduction.

• SALMON ..... 2,200

  Crispy-skinned Norwegian salmon served over a velvety dashi beurre blanc. Topped with a vibrant salad of chilled wakame and crisp apple & fennel ribbons for a refreshing, acidic finish.

• SEA BASS ..... 2,800

  Crisp-skinned, Chilean sea bass fillet served over mushroom risotto, zucchini ribbons, white clams and clam sauce.

FOWL

• DUCK BREAST ..... 2,700

  Tender, rose-hued Magret duck breast with a perfectly rendered, gold and crisp skin. Served with glazed carrots & shallots, cherry tomato confit, beets purée and orange duck jus.

• DUCK LEG ..... 3,150

  24-hour confit duck leg, crisped to perfection. Accompanied pommes pavé, caramelized apricots, fig compote, pea shoots and duck jus.

• SIDE DISHES

  Pommes Purée ..... 250

  Side Salad ..... 290

  Mushroom Medley ..... 300

  Mushroom Risotto ..... 350

  Spinach Gratin..... 350

  Truffle Pommes Frites ..... 350