Valentine’s Day Menu 2011 Amuse Bouche

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Pan seared French duck foie gras with warm brioche and foie gras-smoked trout terrine in pistachio nut jacket, aged Grahams Port wine jelly accompanied by petit salad leaves and fine herbs tossed in hazel nut-Champagne vinaigrette

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Cappuccino of Alaskan king crab with keta caviar on spring potato

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Smoked sea bass tortelloni and pan seared Arctic sea scallop

with wilted baby spinach and pommery mustard sauce

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Rose-lychee sherbet

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Trio of Australian lamb

Grilled lamb loin, oven roasted lamb rack and sous vide lamb shoulder confit,

served with French beans, celeriac-potato mousseline and carrot honey jus

Or

Slow cooked duck breast and warm quail galantine, served with sauce perigourdine,

mushroom risotto and star anis scented cherry tomato marmalade

Or

Glazed black cod with baby rocket leaves, set on

asparagus-morel ragout accompanied by saffron tagliatelle pasta

Or

Snake River Farm US Wagyu eye of rib eye steak, served with Port wine jus and béarnaise,

rosemary potato gratin and vegetable bouquet

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Saint Albray cheese on prune-apricot bread and Roquefort on compressed nashi pear

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Valentine Dessert delight

Strawberry-black pepper-balsamic-…rose.. Chocolate,,, chili

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Valentine Pralines, Coffee or tea

Pesos 2350+

With steak option 2950+

Price is VAT inclusive and subject to 10 % service charge