{"id":2914,"date":"2020-10-01T16:10:27","date_gmt":"2020-10-01T08:10:27","guid":{"rendered":"https:\/\/www.lemuria.com.ph\/horseshoe\/?page_id=2914"},"modified":"2026-04-29T15:51:15","modified_gmt":"2026-04-29T07:51:15","slug":"main-course-2","status":"publish","type":"page","link":"https:\/\/www.lemuria.com.ph\/horseshoe\/menu\/main-course-2\/","title":{"rendered":"Main Courses"},"content":{"rendered":"
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STEAKS<\/h2>\n
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    USDA RIBEYE (450G) .....7,500<\/h4>\n

    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 pur\u00e9e, spinach gratin, mushroom medley and bordelaise sauce<\/span><\/p>\n<\/li>\n

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    USDA TENDERLOIN (140G) .....4,500<\/h4>\n

    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 pur\u00e9e, garlic spinach and bordelaise sauce<\/span><\/p>\n<\/li>\n<\/ul>\n

    PASTA<\/h2>\n
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      TRUFFLE PASTA ..... 1,000<\/h4>\n

      Home-made fresh pasta tossed in a creamy truffle sauce topped with jamon serrano and parmesan cheese.<\/span><\/p>\n<\/li>\n

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      LOBSTER RAVIOLI ..... 1,300<\/h4>\n

      Lobster stuffed fresh pasta in rich lobster bisque sauce topped with porcini mushroom and truffle sauce.<\/span><\/p>\n<\/li>\n

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      STRIPLOIN AGLIO OLIO ..... 2,500<\/h4>\n

      200g of USDA striploin steak seared to perfection, served alongside Aglio olio spaghetti.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n\n<\/div>\n\n

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      MEATS<\/h2>\n
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        BOEUF BOURGUIGNON ..... 2,500<\/h4>\n

        Red wine-braised beef short ribs in a glossy borderlaise jus, served with glazed carrots & shallots, mushrooms, home-made lardons and pomme pur\u00e9e.<\/span><\/p>\n<\/li>\n

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        PORK NECK ..... 2,500<\/h4>\n

        Fork tender Kurobuta pork neck served with caramelized apple and apricot, apple-pear chutney, pur\u00e9e sand apple-pork jus.<\/span><\/p>\n<\/li>\n

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        PORK TENDERLOIN ..... 2,750<\/h4>\n

        Jamon serrano rolled Kurobuta pork tenderloin medallions accompanied by caramelized apple wedges, apricot, apple-pear chutney, pomme pur\u00e9e and apple-pork jus.<\/span><\/p>\n<\/li>\n

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        RACK OF LAMB ..... 2,800<\/h4>\n

        Pan seared rack of lamb topped with herb crust. Served with pomme pur\u00e9e, saut\u00e9ed edamame and porcini mushroom.<\/span><\/p>\n<\/li>\n<\/ul>\n

        FISH & SEAFOOD<\/h2>\n
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          OCTOPUS CASSOULET ..... 800<\/h4>\n

          Octopus tentacles served with home-made French style cassoulet and red wine reduction.<\/span><\/p>\n<\/li>\n

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          SALMON ..... 2,200<\/h4>\n

          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.<\/span><\/p>\n<\/li>\n

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          SEA BASS ..... 2,800<\/h4>\n

          Crisp-skinned, Chilean sea bass fillet served over mushroom risotto, zucchini ribbons, white clams and clam sauce.<\/span><\/p>\n<\/li>\n<\/ul>\n

          FOWL<\/h2>\n
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            DUCK BREAST ..... 2,700<\/h4>\n

            Tender, rose-hued Magret duck breast with a perfectly rendered, gold and crisp skin. Served with glazed carrots & shallots, cherry tomato confit, beets pur\u00e9e and orange duck jus.<\/span><\/p>\n<\/li>\n

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            DUCK LEG ..... 3,150<\/h4>\n

            24-hour confit duck leg, crisped to perfection. Accompanied pommes pav\u00e9, caramelized apricots, fig compote, pea shoots and duck jus.<\/span><\/p>\n<\/li>\n

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            SIDE DISHES<\/h4>\n

            Pommes Pur\u00e9e ..... 250<\/span><\/p>\n

            Side Salad ..... 290<\/span><\/p>\n

            Mushroom Medley ..... 300<\/span><\/p>\n

            Mushroom Risotto ..... 350<\/span><\/p>\n

            Spinach Gratin..... 350<\/span><\/p>\n

            Truffle Pommes Frites ..... 350<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n\n<\/div>\n\n\n<\/div>\n\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":10,"featured_media":4134,"parent":69,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2914","page","type-page","status-publish","has-post-thumbnail","hentry","gallery-content-unit"],"_links":{"self":[{"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/2914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/comments?post=2914"}],"version-history":[{"count":61,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/2914\/revisions"}],"predecessor-version":[{"id":5512,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/2914\/revisions\/5512"}],"up":[{"embeddable":true,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/69"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/media\/4134"}],"wp:attachment":[{"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/media?parent=2914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}