You are on page 1of 50
Chef Jessie RESTAURANT WEEK 04 - 10 October 2010 Chef Jessie’s Ciabatta Bread, Rolls, Butter,
Chef Jessie
RESTAURANT WEEK
04 - 10 October 2010
Chef Jessie’s Ciabatta Bread, Rolls, Butter, & Special Dip
Two-Way Seared Tuna with Sesame Seeds & Black Pepper Coats
In yuzu-soy-ginger dressing
Served with a bouquet of greens
PFALZ WEINGUT J.L. WOLF: “Villa Wolf” Gewurztraminer
*****
Creamy Ratatouille
With garlic toast
*****
Grilled Tajima Wagyu Topside
In creamy pepper sauce
Served with roast potatoes
And grilled Mediterranean vegetables
PFALZ WEINGUT J.L. WOLF: “Villa Wolf” Pinot Noir
*****
Demitasse of Chocolate-Orange Soufflé
With grand marnier sauce
*****
Vittoria Coffee
Santa Vittoria
Water
P 999.00 NET per person
Pan Pacific Restaurant Menu Appetizer Chicken Roulade Stuffed Seaweeds and Cream Cheese with Mango Soup
Pan Pacific Restaurant Menu
Appetizer
Chicken Roulade Stuffed Seaweeds and Cream Cheese with Mango
Soup
Black Forest Mushroom Cream Soup
Salad
Arugula Salad with Smoked and Asparagus, balsamic vinaigrette
Main Course
Grilled Fillet Mignon in béarnaise sauce, grilled tomato, shallot roasted marble potato with garlic chip
Dessert
Flourless Chocolate Strawberry Gateaux
Glass of Red or White Wine
A Bottle of Santa Vittoria Water
Vitorria Coffee
Php 850 net.
Café Ysabel RESTAURANT WEEK MENU October 4 -10, 2010 Gougeres Stuffed with Creamed Sausages Galician
Café Ysabel
RESTAURANT WEEK MENU
October 4 -10, 2010
Gougeres Stuffed with Creamed Sausages
Galician Soup of Legumes and Spanish Sausages
Banfi Fumaio Sauvignon Blanc Chardonnay
Tuscany, Italy
CHOICE OF MAIN COURSE:
Grant Burge Summers Eden Chardonnay
Barossa Valley, Australia
Cedar Planked Salmon with Chive whisked Butter
with Asparagus Gratin
OR
Grilled Argentine Entraña cut ala Bordelaise Truffle
And Wild Mushroom Creamed Gnocchi
Veramonte Primus Cabernet Sauvignon Syrah Merlot Carmenere
Casablanca Valley, Australia
Mango Sansrival, Stewed Grapes in Wine Syrup
With Homemade Ice Cream
Vittoria Coffee
P 780.00 net/ person
Tax Included, No Service Charge
Purple Feet Restaurant Week Menu 2010 Soup Prawn scallop and lemon uni truffle soup Appetizer
Purple Feet
Restaurant Week Menu 2010
Soup
Prawn scallop and lemon uni truffle soup
Appetizer
Iberian Pork and foie gras tower topped with spicy apple cinnamon chutney
Entrée
Slow roasted aussie beef topped with a reduced wasabi brown sauce
On a bed of garlic mash
Dessert
Dark Chocolate mousse
Served with Wines, Vittoria Coffee and Santa Vittoria Water

El Nido Resorts

Chef Paul Cruz Menu

“Sustainable farmers’ market”

Shrimp sinigang sa miso bisque

D’arenburg Stump Jump Riesling

Crispy Fried Masala Calamari in mixed organic greens Sweet chili vinaigrette

Bacuit bay fish Caldereta Tomato and picada marinera sauce

Columbia Crest Two Vines Merlot

Roasted breast of chicken Bacon-garlic potato ginisa Adobo-coconut sauce

Mango panacotta Palawan mango and cream

“MIGNARDISES”

VITTORIA COFFEE SANTA VITTORIA SPARKLING WATER

In house Chef’s tasting menu: “Rhythm for the vegans”

Parmesan-tomato molo soup And shaved vegetables

D’arenberg StumpJump Riesling

Insaladang Manga, carrot and radish sweet chili vinaigrette

Columbia Crest Two Vines Merlot

Grilled vegetable stack Filipino BBQ Tomato Sauce Basil and kalabasa Puree Mushroom champorado Shitake and button foam

Lemon grass parfait Pineapple-chili salsa “MIGNARDISES” VITTORIA COFFEE SANTA VITTORIA WATER

Lu Restaurant Restaurant Week Menu October 4-10, 2010 THE TEASE courgette flower crisp with roasted
Lu Restaurant
Restaurant Week Menu
October 4-10, 2010
THE TEASE
courgette flower crisp with roasted bacon & basil broth
MY GREEN MIND
caramelized grilled pork and rice noodle salad
(carrot and daikon pickles)
NICE CATCH
Sweet & sour tamarind prawns green mango fried rice
Villa Wolf Gewurztraminer
Pfalz, Germany
HAPPY ENDING
pandan bukayo & spicy ginger ice cream
Vittoria Coffee
With complimentary glass of Villa Wolf Gewurztraminer
Pfalz, Germany
HIGHLAND STEAKHOUSE 7oz Prime Rib – Php880+ 70z Rib-Eye – Php980+ Chilean Seabass – Php880+
HIGHLAND STEAKHOUSE
7oz Prime Rib – Php880+
70z Rib-Eye – Php980+
Chilean Seabass – Php880+
Served with wine and Vittoria Coffee
CAFFE PUCCINI Restaurant Week Menu Set Menu 1 *Insalata Greca* Lettuce, Cucumber, tomato, onion, kalamata
CAFFE PUCCINI
Restaurant Week Menu
Set Menu 1
*Insalata Greca*
Lettuce, Cucumber, tomato, onion, kalamata olives, oregano, feta cheese and olive oil
*Stinco Maiale*
Home-made local stinco served with white wine sauce, vegetable & savoy cabbage
Set Menu 2
*Asparagus Soup*
Traditional cream of asparagi
*Osso Buco Bianco*
Veal Shank served with saffron risotto
Set Menu 3
*Insalata di Cesare*
Puccini’s take on the ceasar salad
*Arrosto Agnello*
Oven-roast rack of lamb served with ratatouille, home fried potato and rosemary sauce
Set Menu 4
*Minestrone*
Traditional rich vegetable farmar’s soup with baby pasta ring
*Grigliata Aragosta*
Pan-grilled lobster served with vegetables and mantua sauce
Set Menu 5
*Insalata Mista*
Assorted garden salad w/balsamic dressing, carrots, onions, tomatoes, olives, capers, sundried tomatoes, Oranges & parmesan
*Rainbow Trout*
Rainbow trout served w/ mixed mushrooms and lemon butter capers
Set Menu 6
*Zuppa ai Funghi*
Tasty porcini mushroom with croutons atop
*Seafood Stew*
Seafood stew, stewed octopus, clams, mussels, prawns, scallops, tomato served with garlic bread

OLD SWISS INN

P 850.00 + Service Charge (10%)

SET A Tulloch Chardonnay

Appetizer Raclette Cheese Soup Cream of Tomato

Main Course Pan seared fillet of Halibut serve with garlic mashed potato and sauteed spinach serve with beurre blanc sauce

Dessert

Apple Strudel

SET B Angoves Longrow Merlot

Appetizer Duet of Pharma Ham & salami with petit salad served with vinaigrette dressing Soup Goulash Soup

Main Course Tornadoes Woronoff serve with grilled vegetables and french fries

Dessert

Apple Strudel

TERRACE AT 5TH 5-Course Menu - PHP990 net/person Starter: Shrimp Bisque Terrace Salad Lemon Sorbet
TERRACE AT 5TH
5-Course Menu
- PHP990 net/person
Starter:
Shrimp Bisque
Terrace Salad
Lemon Sorbet
Choice of Beef or Fish
USDA ROAST ANGUS BEEF BELLY WITH ROOT VEGETABLES
AND MUSHROOM RAGOUT
OR
BAKED FISH PAPILOTTE IN TOMATO-CAPERS-OLIVE SALSA
SERVED WITH PLAIN OR RED RICE
Dessert:
APPLE PIE ALA MODE
Pasto Three Course Menu P645+ Crema de Zucca – buttersquash soup with chantilly crème -
Pasto
Three Course Menu P645+
Crema de Zucca – buttersquash soup with chantilly crème
-
Manzo e Gamberi – Tenderloin topped with garlic in a red-wine glaze
and Oven-Baked Shrimps Parmesan served with aglio-olio
-
Panna Cotta topped with a mango puree
Served with Wine, Vittoria Coffee and Santa VIttoria Water
Trio Three Course Menu P895+ (choose one from each selection) Starter - Cioppino Seafood Soup,
Trio
Three Course Menu P895+
(choose one from each selection)
Starter - Cioppino Seafood Soup, Roasted Garlic or Insalata Mista
Entrée - Prawns Scampi, Osso Bucco, Beef Tenderloin
Dessert - Tiramisu, Cappuccino Panna Cotta, Siena
Served with Wine, Vittoria Coffee and Santa VIttoria Water
Zao Dinner Menu P695+ featuring our "best sellers" (minimum of 2 people to avail) Crispy
Zao
Dinner Menu P695+
featuring our "best sellers" (minimum of 2 people to avail)
Crispy Spring Rolls - minced pork, glass noodles, and mushrooms served with lettuce wrap
Grilled Honey Tenderloin - topped with scallions and roasted nuts
Caramelized Prawns - wokked in a caramelized garlic sauce
Jasmine Rice
Served with Wine, Vittoria Coffee and Santa VIttoria Water
M Café Restaurant Week October 4 – 11, 2010 signature spicy curried pumpkin *** salt
M Café
Restaurant Week
October 4 – 11, 2010
signature spicy curried pumpkin
***
salt & pepper szechuan lamb ribs
St Hallett Gamekeepers Shiraz Grenache
( Barossa Valley, Australia )
***
jackfruit sansrival
***
Vittoria Coffee
999nett
Mr. Jones October 4 – 11, 2010 old fashioned grilled cheese and alphabet tomato soup
Mr. Jones
October 4 – 11, 2010
old fashioned grilled cheese and alphabet tomato soup
***
“yankee” pot roast
Columbia Crest Two Vines Merlot
Washington State, US
***
lava cake
***
Vittoria Coffee
999nett
Garden Café
Garden Café
Il Ponticello Restaurant Week Menu Lunch & Dinner 990 net ANTIPASTI Choice of… Sicilia Shrimps
Il Ponticello
Restaurant Week Menu
Lunch & Dinner
990 net
ANTIPASTI
Choice of…
Sicilia
Shrimps in a feisty tomato and garlic-flavored olive oil
Or
Catania
Skewered u.s. beef with grilled capsicum, tomatoes and onions
INSALATE
DEGLI IMPERATORI
REINVENTING CAESAR’S SALAD – A SILKY OLIVE OIL BASED DRESSING OVER CRISP LOLLO ROSSA AND
ICEBERG LETTUCE WITH BACON, CROUTONS, ONION RINGS AND PARMESAN CHEESE
SECONDI
( SERVED WITH GRILLED VEGETABLES AND A CHOICE OF GRATIN POTATOES, MASHED POTATOES, PILAF RICE,
VAPORED RICE OR BUTTERED PASTA )
Choice of…
Ai Stimpirata alla Branzino
Seabass simmered with Capri capers in vinegar sauce
Or
Parmigiana alla Branzino
Oven baked Seabass with fresh spinach, tomato and cheese
Or
Marinata de Manzo
Marinated Angus beef, thinly sliced simmered in marsala wine
Or
ARROSTO D’ POLLO
OVEN BAKED HERB CHICKEN
DOLCI
Panna Cotta
Vittoria Coffee
BOROUGH MENU for lunch Pumpkin soup * * * Borough Caesar * * * BBQ
BOROUGH MENU for lunch
Pumpkin soup
* * *
Borough Caesar
* * *
BBQ Pulled pork sandwich
Or
Mediterranean Tuna Sandwich
Or
Rigatoni ala Vodka
Or
Pumpkin Ravioli
* * *
Brooklyn cheesecake by the slice
Or
Bread pudding
-
Price : Php 680
BOROUGH MENU for dinner
Hummus
* * *
Tomato soup
or
Borough Caesar
* * *
Sole Amandine
Or
Sweet tea Fried Chicken
* * *
Brooklyn cheesecake by the slice
Or
Bread pudding
Price : Php 999
Zucchini’s RESTAURANT WEEK MENU October 4 – 10, 2010 Poached Quail Egg with Smoked Salmon
Zucchini’s
RESTAURANT WEEK MENU
October 4 – 10, 2010
Poached Quail Egg with Smoked Salmon
mango herb drizzle
* *
*
Pan Seared Red Snapper Fillet
stewed tomatoes, mushroom and potatoes
basil vanilla sauce
St Hallett Poachers Blend Semillon Sauvignon Blanc
Barossa Valley, Australia
OR
Braised Certified Angus Beef Short Ribs
in pommery mustard
D’ Arenberg Stump Jump Grenache Shiraz Mourvedre
Mclaren Vale, Australia
* *
*
Bittersweet Chocolate with Banana Mousse
vanilla prune ice cream
* *
*
Vittoria Coffee
995.00 net
Sala Restaurant Week Menu October 4, 2010 Monday ONLY Php 999 net / head Tasmanian
Sala
Restaurant Week Menu
October 4, 2010 Monday ONLY
Php 999 net / head
Tasmanian Ocean Trout Gravadlax
With a Crushed Pea and Artichoke Bruschetta, Horse Radish Crème Fraiche
Chorizo Braised Kurubota Pork Short Ribs
With Sweet Bell Pepper and Spinach Hash
Columbia Crest Two Vines Cabernet Sauvignon
Washington State, US
Warm Chocolate and Cardamom Biegnets
With Vanilla Anglaise and Espresso Ice Cream
Vittoria Coffee
Sala Bistro Restaurant Week Menu October 5-6, 2010 Tuesday and Wednesday ONLY Php 999 net
Sala Bistro
Restaurant Week Menu
October 5-6, 2010 Tuesday and Wednesday ONLY
Php 999 net / head
Caldo Verde
Flat Iron Steak with Herb Mustard Butter, Frites and Green Salad
Veramonte Cabernet Sauvignon
Casablanca Valley, Chile
Classic French Lemon Brulee Tart with Fresh Strawberries
Vittoria Coffee

Restaurant CiÇou Restaurant Week Menu

Appetizer

Green Lentille Salad, Soft-boiled Pamora Egg, Cremeux of Grilled Unagi

Or Baked Oysters with Home-made Pork Sausage, Sesame Oyster Foam

Course

Crispy Fillet of Mackerel, Cucumber Spaghetti, Oyster Cream Aspic, Fish Roe Sauce

Or Braised Australian Veal Brisket with White Wine and Tomatoes, Potatoes Gnocchi, Glazed Carrots, Confit of Shallots and Garlic

Dessert

Nougat Glace (Nougat Parfait, Almond Brittle, Fruits Confit, Pistachio), Strawberry Coulis

Wine Pairing:

Pascal Jolivet Attitude Sauvignon Blanc

Terra Burdigala Bordeaux Red

TAPAS BAR MENU

Home-made Pork Head and Feet Pate, Pickles, Mustard, Freshly Baked Baguette Bread

Home-made Pork Rillette, Pickles, Fresh Baked Baguette Bread

410+

380+

Crispy Home-fried Potato Wedges, Spicy Tomato Concassee, Mayonnaise Aioli

310+

Fresh Sardines Marinated in Olive Oil, Toasted bread with Herbed Goat Cheese

310+

Warm Home-made Pork Sausage, Potatoes, Onion, Vinaigrette Gribiche Sauce

350+

Sautéed Beef Ox Tongue,Tomatoes, Garlic

380+

Cheese Platter, Assorted Fruits and Nuts

800+

Wine Pairing:

Pascal Jolivet Attitude Sauvignon Blanc

Terra Burdigala Bordeaux Red

People’s Palace Restaurant Week Menu October 7-8, 2010 Thursday and Friday ONLY Php 999 /
People’s Palace
Restaurant Week Menu
October 7-8, 2010 Thursday and Friday ONLY
Php 999 / head (minimum of 2 guests)
Miang of Pomelo and Prawn
Grilled Beef with Tamarind Relish and Pickled Onion
Burmese Fishcakes with Nouc Cham
Wingbean Salad with Roast Pork
Aromatic Curry of Prawn and Squid with Tomatoes and Onions
Dry Green Curry of Chicken with Longbean and Babycorn
Steamed Jasmine Rice
Tulloch Late Picked Verdelho
Hunter Valley, Australia
TahKo
Vittoria Coffee
Oakroom Menu Soup of the day Or Grant Burge Riesling, Moscato Gourmet Salad (Mixed greens
Oakroom Menu
Soup of the day
Or
Grant Burge Riesling, Moscato
Gourmet Salad
(Mixed greens , fois gras , duck breast and French beans tossed in Dijon vinaigrette)
Duet of lamb tenderloin in phyllo and grilled beef mignon
on creamed walnut couscous
Grant Burge Hillcot Merlot
Or
Hot smoked salmon fillet, mango salsa and lime butter on crushed potato
St Hallett Poacher’s Blend Semillon Sauvignon Blanc
Or
Seafood ravioli in lobster sauce topped with pecorino cheese
Grant Burge Summers Chardonnay
Fresh fruit platter
or
Pistachio ice cream sandwich
Vittoria Coffee
Santa Vittoria Still or Sparkling Water
New Orleans Restaurant Week Menu October 4 – 10, 2010 P999 net French onion soup
New Orleans Restaurant Week Menu
October 4 – 10, 2010
P999 net
French onion soup
or
Tossed green salad with choice of dressing
Beef Supreme
served with mashed potato & vegetables
Two Vines Columbia Crest Merlot
Washington State, US
or
Baked & Blackend Chicken
Served with mashed potato & Vegetables
or
Dory with Seafood Ponchartrain Sauce
Served with Walnut Parsley Rice
D’ Arenberg Stump Jump White
Mclaren Valle, Australia
Panna Cotta Sampler
Vittoria Coffee
Muruve Restaurant Week Menu October 4 – 10, 2010 P680/head Order any one of these
Muruve Restaurant Week Menu
October 4 – 10, 2010
P680/head
Order any one of these dishes and get a complimentary glass of Veramonte Reserva Cabernet Sauvignon from Casablanca
Chile or Columbia Crest Two Vines Merlot from Washington State US
MENU 1
SOUP:
garlic soup
STARTER: kesong puti salad
MAIN:
Paella negra
Kare kareng bagnet
DESSERT: mango crepe or leche flan
MENU 2
SOUP:
asparagus soup
MAIN:
STARTER: kesong puti salad
Longanisa and bagnet Paella
Kalderetang lengua
DESSERT: mango crepe or leche flan
MENU 3
SOUP:
cream and mushroom soup
STARTER: chorizo and cheese salad
MAIN:
plain rice or garlic rice
Kare kareng bagnet
Gambas al ajillo
DESSERT: mango crepe or leche flan
SOUP:
MENU 4
egg and vegetable soup
STARTER: chorizo and cheese salad
MAIN:
plain rice or garlic rice
Chicken cordon bleu
Red wine adobong tadyang
DESSERT: mango crepe or leche flan
Blue Bar and Grill Restaurant Week Menu October 4 – 10, 2010 Tri-colour crab ravioli
Blue Bar and Grill Restaurant Week Menu
October 4 – 10, 2010
Tri-colour crab ravioli
Braised pears / micro sprouts / dried olives / onion marmalade
Saffron tomato mirror / hazelnut foam
Pascal Jolivet “Attitude” Sauvignon Blanc, Loire, France
*****
Baked scallop
Cauliflower foam / green pea powder / drunken raisins
Warm mushroom bacon dressing
Grant Burge “Summers Eden” Chardonnay, Barossa Valley, South Australia
*****
Licorice braised lamb loin
Minted sweet pea ravioli / creamed leek / natural jus
Lemon grass crème fraîche
Tulloch - Cabernet Sauvignon, NSW, Australia
*****
Goats cheese soufflé
Raspberry beetroot syrup / hazelnut tuille
Villa Wolf - Gewürztraminer, Pfalz, Germany
*****
Warm chocolate cake / chocolate sherbet / rhubarb compote
Port wine air / chocolate earth
Friandise
Selection of regular or decaffeinated coffee and tea’
Php 999 net
El Viento Restaurant Week Menu October 4 – 10, 2010 Seared duck ravioli Braised fennel
El Viento Restaurant Week Menu
October 4 – 10, 2010
Seared duck ravioli
Braised fennel / raspberry pink peppercorn compote
Five spice jelly / citrus dust
Banfi “Fumaio” Chardonnay / Sauvignon Blanc, Tuscany, Italy
*****
Corn soup
Crab and tomato tian / avocado pudding
Fried polenta croutons
*****
Seared molasses basted salmon satay / noisette of veal
Braised cabbage / mushrooms / horseradish scented quinoa
Beer froth / white miso calvados sauce
Veramonte “Primus” Chile
*****
Mango soup / chocolate sherbet
Pernod foam / hazelnut feuillete base / lyophilized raspberry
Grant Burge “Moscato” Barossa Valley, South Australia
Friandise
Selection of regular or decaffeinated coffee and tea’s
LiLi Hyatt Php 999 net Li Li Special Appetizer Combination Hot and Sour Soup with
LiLi Hyatt
Php 999 net
Li Li Special Appetizer Combination
Hot and Sour Soup with Assorted Seafood
Wok-fried Diced Beef Tenderloin with Shrimps in XO Sauce
Steamed Garoupa Fillet with Minced Garlic and Vermicelli with Golden Mushroom
Braised japan mushroom with Abalone shell and Vegetables in Abalone Sauce
Braised E-fu Noodles with Shredded Duck, Preserved Vegetables
Chilled Mango Cream with Pomelo
White Chocolate Glutinous Dumpling Tossed in Fine Peanut
Php1,000 net per person (minimum 2 persons)
Lemuria Restaurant Week Menu October 4 -10, 2010 Lemuria Bread Selection Squid and Olives St.
Lemuria Restaurant Week Menu
October 4 -10, 2010
Lemuria Bread Selection
Squid and Olives
St. Pierre
Lemon preserve and watercress
D’ Arenberg Stump Jump Riesling
Mclaren Vale, Australia
or
Beef medallion
Caramelized onion with plantain flan and mushroom sauce
St Hallett Gamekeepers GSM
Barossa Valley, Australia
Banofee
with dulce-dulce de leche glacee
VittoriaCoffee
P999 net per person
Katzer Restaurant Menu
Katzer Restaurant Menu
Kai Restaurant Week Menu October 4 – 10, 2010 Seared Tuna Sushi With Jalapeno Asari
Kai Restaurant Week Menu
October 4 – 10, 2010
Seared Tuna Sushi
With Jalapeno
Asari Saka Mushi
Clams Soup in Sake
Villa Wolf Gewurztraminer
Pfalz, Germany
Roasted Grapes and Tomato Salad
Sesame Dressing with Mushroom Bacon
Columbia Crest Two Vines Merlot
Washington State, US
U.S. Wagyu Kalbi Ishiyaki
Stone Cooked Boneless Ribs
Served with Japanese White Rice
St Hallett Gamekeepers GSM
Barossa Valley, Australia
Banana Crème Brulee
Vittoria Coffee
PHP 999 net per head
Inclusive of Vat And Service Charge
Prince Albert restaurant week menu OCTOBER 4 TO 10, 2010 CHICKEN DUCK CONSOMMÉ FLAVORED WITH
Prince Albert restaurant week menu
OCTOBER 4 TO 10, 2010
CHICKEN DUCK CONSOMMÉ FLAVORED WITH LEMON GRASS,
SMOKED BREAST, DUCK LIVER CRÈME BRULEE
<ST HALLETT POACHERS BLEND SEMILLON SAUVIGNON BLANC>
ROASTED PACIFIC JOHN DORY FILET WITH ORIENTAL SPICES,
RATATOUILLE COULIS, CRUSHED POTATOES WITH MOZZARELLA
< TULLOCH CABERNET SAUVIGNON>
CREATE YOUR OWN SOUFFLÉ
SAUCE: VANILLA, CHOCOLATE, COFFEE OR GRAND MARNIER
VITTORIA COFFEE
SANTA VITTORIA WATER
2-COURSE MEAL
P999 NET PER PERSON
Gustavus Restaurant Week Menu October 4 – 10, 2010 Santa Vittoria Acqua Minerale Sparkling Italian
Gustavus Restaurant Week Menu
October 4 – 10, 2010
Santa Vittoria Acqua Minerale
Sparkling Italian Mineral Water
Fresh Oysters on the half shell (4 pieces)
Served with House-made cocktail sauce and fresh lemon
Or
Gustavus Casino Oysters (3 pieces)
Served with a 250 ml Glass of
D’ Arenberg Stump Jump Riesling ( Mclaren Vale, Australia )
Char-grilled USDA Prime Beef Tenderloin Medallion
120 g Tenderloin medallion with Davao blue goat cheese gratin, crisp pommes frites organic vegetables and brandy
peppercorn sauce
Served with a 250 ml Glass of
Columbia Crest Two Vines Merlot ( Washington State, US )
Hand Rolled Bittersweet Chocolate Truffles
Vittoria Italian Coffee
Fresh Brewed with sugar and milk
P980.00
Inclusive of VAT and 10% service charge
San Diego Restaurant Week Menu: Applicable to all Fuego Destinations – Club Punta Fuego, Pearl
San Diego Restaurant Week Menu:
Applicable to all Fuego Destinations – Club Punta Fuego, Pearl Farm and 7Stones
Calamares Fritos & Croquetas de Jamon withTulloch Cabernet Sauvignon -Php200
Patatas Bravas with Ali-Oli & Shrimp Tempura with D,arenberg Stump Jump Red -Php150
Gambas Ajillo & Manchego Cheese with Grand burge Hillcot -Php250
Spanish Omellette & Albondigas con Tomate with De Bortoli Windy Peak Cabernet Merlot -Php200
LOBBY LOUNGE, Dusit Special Dish with Selected Wine Pairings Php 999.00 net (Available from October
LOBBY LOUNGE, Dusit
Special Dish with Selected Wine Pairings
Php 999.00 net
(Available from October 4 to 10, 2010)
Seared Tenderloin
Served with Onion Rings and Remoulade Sauce
WINE CHOICE:
ST HALLETT “Game Keeper Reserve” Shiraz Grenache
VITTORIA COFFEE
SANTA VITTORIA WATER
UMU, Dusit Set Menu with Selected Wine Pairings Php 999.00 net (Available for lunch and
UMU, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 10, 2010; except lunch on Sunday, October 10, 2010)
APPETIZER
Nankin Tofu
Pumpkin Tofu with Wasabi and Japanese Sauce
SASHIMI
Maguro
Tuna Sashimi
MAIN COURSE
Lapu-lapu Rolled with Cheese (Cordon Bleu Style)
With Special Tartar Sauce and Onion Dressing
Or
Wafu Steak
Beef Rib Eye
Or
Ebi Teppan
Grilled Prawn Served with Vegetables
RICE SET
Plain rice, Pickles and Miso Soup
DESSERT
Ice Cream (Vanilla, Chocolate or Mango)
WINE CHOICE:
TULLOCH Verdelho
TULLOCH Chardonnay (For lap-lapu and prawn main course)
TULLOCH Cabernet Sauvignon (For beef main course)
VITTORIA COFFEE
SANTA VITTORIA WATER
BENJARONG, Dusit Set Menu with Selected Wine Pairings Php 999.00 net (Available for lunch and
BENJARONG, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 9, 2010; except lunch on Sunday, October 10, 2010)
APPETIZER
Tord Man Gung
(Deep-fried shrimp cake with light curry flavor)
SOUP
Tom Som Pla
(Fish in Tamarind Soup)
MAIN DISHES
Gaeng Karee Gai
(Yellow Chicken Curry)
Phad Phak Kana Pla Kem
(Stir-fried Kail-lan with Salted Fish)
Rice
DESSERT
Khanom Tako
(Sweet Water Chestnut and Coconut Cream in Pandan Cup)
WINE CHOICE:
WEINGUT J.L. WOLF “Villa Wolf” Gewürztraminer
WEINGUT J.L. Wolf “Villa Wolf” Pinot Noir
VITTORIA COFFEE
SANTA VITTORIA WATER
TOSCA, Dusit Set Menu with Selected Wine Pairings Php 999.00 net (Available for lunch and
TOSCA, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 9, 2010; except lunch on Sunday, October 10, 2010)
Set Menu
Beef carpaccio
Marinated in lemon, extra virgin olive oil, rocket salad and grated parmesan cheese
With
BANFI “Collepino” Red Wine
***
Piccata of chicken breast, mini ratatouille and soft polenta
With
BANFI “Fumaio” White Wine
***
Traditional Tiramisu
With
BANFI “Collepino” Red Wine
WINE CHOICE:
BANFI “Collepino” Red Wine
BANFI “Fumaio” White Wine
VITTORIA COFFEE
SANTA VITTORIA WATER
Cru Steakhouse, Marriott Tajima wagyu sirloin spiced with Fleur De sel epices grilles On marble
Cru Steakhouse, Marriott
Tajima wagyu sirloin spiced with
Fleur De sel epices grilles
On marble potatoes vegetable stacks
Thyme jue
VERAMONTE RESERVA MERLOT
Vittoria Coffee
Santa Vittoria Water
22 PRIME Restaurant Week Menu 22PRIME Salad Bar Garden Fresh Vegetables, Assorted Condiments And Homemade
22 PRIME Restaurant Week Menu
22PRIME Salad Bar
Garden Fresh Vegetables, Assorted Condiments
And Homemade Dressings
**
Soup du Jour
Market-Driven Daily Special
**
Slow-Roasted U.S. Beef
Parmesan-Baked Tomatoes, Super Smooth Potato Puree
Bistro-Style Onion Jus
**
Caramelized Apple Tarte Tatin
Vanilla Ice cream
**
Coffee or Tea
Featured Wine: Veramonte Reserva Merlot
Php 895 net
Amorita RESTAURANT WEEK MENU October 4 -10, 2010 Crisp homemade crab cake set on roasted
Amorita
RESTAURANT WEEK MENU
October 4 -10, 2010
Crisp homemade crab cake set on
roasted shallot and balsamic aioli
with a petite salad, candied walnuts
and local white cheese, calamansi-lime
vinaigrette
D’ Arenberg Stump Jump Riesling Sauvignon Blanc Marsanne Roussane
Mclaren Vale, Australia
~~~
Trio of gazpacho
White cucumber, tomato, beetroot
Veramonte Reserva Merlot
Casablanca Valley, Chile
~~~
Watermelon-lemongrass sorbet
~~~
Twice cooked oxtail “kare-kare”
style served with local vegetables in a rich
peanut sauce and bagoong on the side
Columbia Crest Two Vines Cabernet Sauvignon
Washington State, US
~~~
Crème brulee trio
~~~
Vittoria Coffee
Anzani RESTAURANT WEEK MENU October 4 – 10, 2010 AMUSE BOUCHE Wild mushrooms & Ostrich
Anzani
RESTAURANT WEEK MENU
October 4 – 10, 2010
AMUSE BOUCHE
Wild mushrooms & Ostrich carpaccio
&
Sesame crust of sear Ahi tuna with horseradish and baby beetroot
&
Oyster with Caviar and cucumber juice
PASCAL ALTITUDE SAUVIGNON BLANC, FRANCE
CREAM DE PATE`
Truffles infused liver mousse, raspberry jelly with organic leaves and vegetable garden on Ciabatta Toast
COLUMBIA CREST TWO VINES MERLOT, US
PEAS RISOTTO
Classically inspired sweet peas risotto with Moroccan Shark fish fillet
ROSE WATER GRANITE
Palate cleanser
WAGYU BEEF TAJIMA
Tajima Wagyu beef with dried berries & earl grey potato Noisette
VERAMONTE RESERVA CABERNET SAUVIGNON, CHILE
BRIE LE MAUBERT CHEESE
Poppy Fillo pastry on sherry wine reduction
TULLOCH LATE PICKED VERDELHO, AUSTRALIA
SOUFFLÉ
Soufflé with apple crêpes mousse and crème Anglaise
GRANT BURGE MOSCATO, AUSTRALIA
~
Vittoria Coffee
Php P999.00 net
AzuThai Restaurant Week Menu October 4 – 10, 2010 Order any one of these dishes
AzuThai Restaurant Week Menu
October 4 – 10, 2010
Order any one of these dishes and get a complimentary glass of wine.
Wines to choose from :
1. Angoves Nine Vines Grenache Shiraz Rose, South Australia
2. D’ Arenberg Stump Jump Grenache Shiraz Mourvedre, Mclaren Vale Australia
3. Thai Style Fried Chicken with Crispy Shallots and Sweet Chili Sauce -
4. Gai Thod, P695
5. Crispy Rice Noodles with Sweet Sour Shrimp and Tofu Sauce -
6. Mee Krob, P425
7. Crisp Fried Apahap with Sweet Fish Sauce -
8. Pla Thod Nam Pla, P735
9. Crispy Sweet and Spicy Fish with Long Beans and Kaffir -
10. Phad Pla Kao Tou, P395
11. Stir Fried Rice Noodles, with Chicken, Kale and Bean Sprouts -
12. Phad See Ew, P395
13. Pineapple Fried Rice-
14. Khao Pad Ob Saparot, P495
15. Crisp Fried Whole Boneless Lapu Lapu with Sweet Chili Sauce
16. Pla Rad Prik, P895
17. Tamarind Soup with Crispy Fried Seabass, Lemongrass, Tomato and Chili
18. Tom Klong Pla Krop, P345

BACCI

Restaurant Week Menu October 4 -10, 2010

Order any one of these dishes and get a complimentary glass of wine. Wines to choose from:

1. Longrow Chardonnay, South Australia

2. Veramonte Reserva Merlot, Casablanca Chile

Set 1 Php 635.00 Seafood Salad Ribolita Soup Roasted Quail Risotto Tiramisu Torta

SET 2 Php 610.00 Pumpkin Soup Mimosa Salad Veal Cheek Risotto Torta Cioccolato

SET 3 Php 665.00 Pepper Crusted Beef Salad Baked Onion Soup Porcini-Pancetta Risotto Panettone Bread Pudding

Xin Tian Di Menu: Dim Sum Unlimited (Php 896++ / Php 990 net) Wine: St
Xin Tian Di
Menu:
Dim Sum Unlimited (Php 896++ / Php 990 net)
Wine:
St Hallett: “Poachers Blend” Semillon / Sauvignon Blanc
St Hallett: “Game Keeper Reserve” Shiraz / Grenache
Bar One Menu: Chorizo-Mussels and Fish Skewers in Spiced Tomato Garlic Sauce (Php 400++ /
Bar One
Menu:
Chorizo-Mussels and Fish Skewers in Spiced Tomato Garlic Sauce
(Php 400++ / Php 445.72)
Served with Wine, Coffee and Water

cantinetta

Cantinetta Menu

Menu A – Php990 Ossobuco Braised Beef shank and saffron risotto

Wine Pairing: Banfi Collepino Sangiovese Merlot

Dolce Amaretto Amaretto ice-box cake

Menu B – Php960 Lapu-Lapu con Verdure Grilled Lapu-lapu fillet on a bed of mixed greens, olive oil, lemon and caper sauce.

Wine Pairing: Banfi Fumaio Sauvignon Blanc Chardonnay

Dolce Amaretto Amaretto ice-box cake

Chef Laudico: Bistro Filipino October 4 – 10, 2010 Duo of Appetizers TINAPANG BANGUS LUMPIA
Chef Laudico: Bistro Filipino
October 4 – 10, 2010
Duo of Appetizers
TINAPANG BANGUS LUMPIA
Same as our best selling lumpiang ubod made with smoked milkfish
PALABOK BITES
All you can ever wish for in a pancit palabok all in one spoon
*Served with Villa Wolf Gewurztraminer Dr. Loosen
Soup Sips
PORK SINIGANG PUREE
The ultimate Filipino comfort dish given a new make over
MONGO SHRIMP BISQUE
Mung bean puree and shrimp cream topped with sautéed shrimps
*Served with Villa Wolf Gewurztraminer Dr. Loosen
Salads
FIESTA HAM AND FRUITS
Mesclun salad with seasonal fruits, toasted cashews, and kesong puti topped with seared local ham in guava dressing
TUYO AND PAKO
Blanched fiddlehead ferns & mesclun salad with dried fish vinaigrette
*Served with Villa Wolf Pinot Noir Dr. Loosen
Surf & Turf
CRISPY TILAPIA PAELLA
Cerveza negra beer gives this dish an extra crispy battered exterior served with 3 delicious sauces on paella rice
WAGYU BEEF ESTOFADO
Melt in your mouth stewed us wagyu beef cheeks in
estofado sauce with crispy rice tutong
*Served with Villa Wolf Pinot Noir Dr. Loosen
Dessert Pairings
TSOKOLATE OH!
Rich Native Chocolate Pudding with a swirl of
peanut butter cream and peanut brittle
PANDESAL PUDDING
Rich pudding with dried tropical fruits, white chocolate halo and
brandy butter sauce, the humble pandesal’s dream rebirth
*Served with Moscato Grand Burge
PHP 998.00 NET
Century Tsukiji and Top of the Century
Century Tsukiji and Top of the Century