{"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":"2026-07-23T15:26:19","modified_gmt":"2026-07-23T07:26:19","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

    A hand-cut, highly marbled 450g USDA Ribeye steak, seasoned with sea salt and seared to your liking. Rich, juicy, and bursting with flavor.<\/span><\/p>\n

    Served with your choice of two sides:<\/span><\/p>\n

    \u2022 Creamy Pomme Pur\u00e9e<\/span><\/p>\n

    \u2022 Spinach Gratin with a golden cheese crust<\/span><\/p>\n

    \u2022 Saut\u00e9ed Mushroom Medley<\/span><\/li>\n

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

    An exquisitely tender, center-cut 140g USDA beef tenderloin, seared to perfection. Served alongside velvet-smooth pomme pur\u00e9e, rich creamy spinach, and an aromatic saut\u00e9ed mushroom.<\/span><\/p>\n<\/li>\n<\/ul>\n

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

      A decadent dish featuring house-made pasta coated in a velvety truffle sauce. Layered with the complex, melt-in-your-mouth saltiness of premium Jam\u00f3n Serrano and elevated with finely grated Parmesan cheese for a deeply satisfying, savory finish.<\/span><\/p>\n<\/li>\n

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      LOBSTER RAVIOLI ..... 1,200<\/h4>\n

      An indulgent celebration of the sea. Delicate, house-made ravioli plump with sweet lobster meat, bathed in a velvety, lobster bisque sauce.<\/span><\/p>\n<\/li>\n

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

      200g of juicy, savory USDA strip loin steak served alongside a classic aglio olio. A beautiful balance of rich, melt-in-your-mouth beef and light, garlicky pasta.<\/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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        BRAISED LAMB ..... 1,500<\/h4>\n

        Slow-braised, fork-tender organic lamb leg served over a bed of creamy, butter-whipped polenta. Finished with a bright, aromatic apricot and shallot gremolata to perfectly balance the rich, savory depth of the meat.<\/span><\/p>\n<\/li>\n

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        BOEUF BOURGUIGNON ..... 2,700<\/h4>\n

        Red wine-braised Australian wagyu beef short ribs in a glossy bordelaise jus, served with glazed carrots & shallots, mushrooms, home-made lardons and pomme pur\u00e9e.<\/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 ..... 2,900<\/h4>\n

        Juicy, pan-seared rack of lamb paired with a rich, velvety pomme pur\u00e9e. Accompanied by an earthy, umami-rich medley of saut\u00e9ed porcini mushrooms and a vibrant toss of sweet edamame.<\/span><\/p>\n<\/li>\n

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        COCHINILLO ..... 7,800<\/h4>\n

        Slow-roasted organic, milk-fed suckling pig, celebrated for its melt-in-your-mouth tenderness and perfectly shattered, crisp crackling skin. Served alongside golden, hand-cut truffle fries and a vibrant, herbaceous house-made chimichurri to cut through the richness. Accompanied by a refreshing artisanal side salad.<\/span><\/p>\n

        (Good for 3-4 persons)<\/span><\/p>\n<\/li>\n<\/ul>\n

        FISH & SEAFOOD<\/h2>\n
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          OCTOPUS CASSOULET ..... 950<\/h4>\n

          Tender, slow-braised octopus tentacle, seared to perfection and served over a rich, hearty cassoulet of slow-simmered cannellini beans, and a savory herb-infused broth. A coastal twist on a French classic.<\/span><\/p>\n<\/li>\n

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          WILD SALMON ..... 2,500<\/h4>\n

          Butter poached Alaskan wild-caught salmon resting over a rich, aromatic coconut curry risotto. Spectacularly elevated with a decadent crown of pristine Osetra caviar and balanced by the bright, refreshing crunch of pickled snow peas and baby shallots.<\/span><\/p>\n<\/li>\n

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

          A pristine fillet of buttery, flaky Chilean seabass, pan-seared to a golden crust. Served over a rich, earthy wild mushroom risotto and accompanied by plump white clams and delicate zucchini ribbons. Finished tableside with a velvety, citrus-kissed classic beurre blanc.<\/span><\/p>\n<\/li>\n<\/ul>\n

          FOWL<\/h2>\n
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            CHICKEN FRICASSEE ..... 1,500<\/h4>\n

            A comforting French classic featuring tender, organic-free ranged chicken nestled in a rich, velvety white wine cream sauce with earthy mushrooms. Paired with a crispy, golden chicken croquette, and served over buttery pomme pur\u00e9e, sweet glazed carrots, and crisp French beans.<\/span><\/p>\n<\/li>\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 with 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":70,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/2914\/revisions"}],"predecessor-version":[{"id":5611,"href":"https:\/\/www.lemuria.com.ph\/horseshoe\/wp-json\/wp\/v2\/pages\/2914\/revisions\/5611"}],"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}]}}