Lorem APERITIFS Liquid amuse bouche with our compliments The Neroni Gin, vermouth, Campari Aperol spritz Aperol, Prosecco, orange-soda The Fabiola Grand Marnier, brandy, vermouth Non-alcoholic punch Pineapple, ginger, soda STARTERS Crispy salmon and crab croquettes Avocado hummus, heirloom tomato chutney Bruschetta of pan-fried duck foie gras (A) Red wine tomato, Granny Smith emulsion, balsamic syrup, sourdough Prawn Togarashi tempura Chili lime ginger jam, kale crisps Black Angus beef Carpaccio (N) White truffle oil, Parmesan, roasted pine nuts, garlic aioli Goats' cheese tartlet (V) Goats' cheese mousse, filo pastry, broccoli, sweet red onion, cherry tomato Seared Diver King scallops Sun dried tomato polenta, celeriac purée, raisin jus SALADS Smoked burrata (V) (A) Garden greens and vegetables, cherry tomatoes, dill dressing Classic Caesar (V) Parmesan, croutons, anchovy, poached egg Add grilled chicken: Add prawns: Seared Saku tuna nicoise New potatoes, green beans, olives, tomatoes, egg, lettuce, vinaigrette Roasted beetroot salad (V) (N) Salad leaves, grilled orange, feta cheese, walnuts, balsamic reduction 65 85 70 80 60 75 65 50 70 85 75 55 SOUPS Lobster bisque Dungeness crab claw, Bottarga mascarpone Wild mushroom crème (V) Truffle infused brioche croutons, sakura OYSTERS Fine de Claire On the half shell shucked to order, served with house mignonette Rockefeller (A) Baked golden brown, spinach, turkey bacon, Sambuca béchamel FISH & SEAFOOD Grilled seafood platter Lobster, tiger prawns, black mussels, scallops, octopus. Served with avocado dip and trio of citrus Hamour & black mussels clay pot In a creamy vegetable sauce, served with sultana cous cous Trio of salmon Smoked served with fennel and orange salad, confit with asparagus risotto, pan seared with sun dried tomato polenta and citrus beurre blanc 65 55 1 / 6 / 12 17 / 99 / 198 21 / 120 / 239 249 / 469 95 / 185 169 35 25 30 30 25 20 20 Sides Grilled asparagus Gratin potato Creamed spinach Sweet potato chips Sauté mushrooms Mash potato Onion rings Sauces Red wine jus (A) Café de Paris Chimichurri Black pepper Forest mushroom Foie gras butter 20 65 35 40 Add to your cut Diver King scallop Half lobster Foie gras Grilled tiger prawn 2018 190 / 210 320 / 599 85 145 125 200 / 250 gm CHEF'S SIGNATURE DISHES Rossini (A) US Angus tenderloin topped with foie gras, mushroom duxell, truffel mash and natural reduction The Foundry butcher's platter Grilled US tenderloin, chicken skewers, boerewors, Australian sirloin and lamb chops served with your choice of a side and sauce Wild creamy mushroom asparagus risotto (V) Herb roasted mushrooms, parmesan, garlic and truffel oil Add confit duck leg: Add corn fed chicken: 200 / 250 gm TENDERLOIN Karan grain fed USDA Angus grain fed Stanbroke grain fed AFFCO grass fed ULSA grass fed 135 / 155 180 / 200 145 / 165 160 / 180 200 / 220 250 / 350 gm SIRLOIN Karan grain fed Stanbroke grain fed AFFCO grass fed ULSA grass fed 110 / 130 110 / 130 120 / 140 155 / 185 360 270 270 320 Chateaubriand 600 gm Porterhouse 500 gm T-Bone 500 gm Cowboy 500 gm PREMIUM BEEF All steaks are served with your choice of a side and sauce 250 / 350 gm RIBEYE Karan grain fed Stanbroke grain fed AFFCO grass fed ULSA grass fed 120 / 140 125 / 145 155 / 175 185 / 215 All prices are in UAE Dirhams and are inclusive of all applicable service charges, local fees and taxes. (N) Contains nuts (V) Vegetarian (A): Alcohol Menu items may contain nuts.Please advise us of any food allergies. RESTAURANT AWARDS 2018 BEST STEAKHOUSE HIGHLY COMMENDED