FISH & SEAFOOD Charred fillet of Atlantic salmon Ginger beurre blanc, spinach puree and Jerusalem artichoke Verrigni Spaghetti with Nova Scotia lobster Whole lobster sautéed with garlic, chili, artichokes & E.V.O.O Charcoal oven baked Atlantic cod Saffron creamed potato, mussels, Bouillabaisse sauce Oven roasted halibut Jasberry rice, caramelized endive and morel sauce Lobster Thermidor Gratinated whole Nova Scotia lobster with artichokes and mushrooms COLD APPETIZERS Red Sky Caesar salad Shrimp, Garlic crouton and parmesan shavings King crab salad Pomelo, rock melon, avocado, lettuce and mayonnaise Foie Gras Torchon served on toast Flavored with Cognac mixed greens and truffle vinaigrette Marinated “Trento” beef carpaccio from Italy Rocket leaves, Crutin truffle cheese, E.V. olive oil Ahi tuna tartare Chili infused sesame oil, pine nuts and crunchy pear Finest Italian cold cuts and condiments San Daniele ham, salami and house terrine with seasonal melon SOUPS Cream of Cep mushrooms Pan-seared Sarlat foie gras Hokkaido crab bisque Tender claw tempura & crème fraiche WARM APPETIZERS Pan fried Sarlat duck foie gras Sautéed apple, balsamic reduction Butter roasted Nova Scotia lobster “Vol au Vent” Creamy mushroom, light lobster sauce Scallop & scampi risotto Sea urchin emulsion Avocado & smoked salmon gnocchi Dill, pickled onion and lemon butter Parmigiano Reggiano and basil tortellini Fresh tomato coulis and summer greens HALF DOZEN LIVE OYSTERS Au natural, Champagne Mignonette or spicy sauce Tsarskaya oysters Kumamoto oysters LOVE TO SHARE The Red Sky surf & turf tower serves two 5,555 An assortment of the freshest seafood and prime quality meat Wagyu rib eye, lamb rack, grilled Phuket lobster, giant Andaman prawns, Alaskan king crab and U.S. scallops, accompanied by seasonal vegetables, potatoes and delicious dips & sauces Cote de Boeuf Charcoal grilled bone-in Wagyu rib-eye Potato gratin, shallot confit SEAFOOD ON ICE Ideal to share 5,555 Selection of finest Atlantic seafood on ice which includes Salmon caviar, giant prawns, lobster, oysters, king crab, Carabineros, langoustines, mussels and array of dips and condiments Oscietre Caviar 30 grams of Oscietre caviar with classic condiments a shot of frozen Absolut vodka Sides Grilled asparagus with pesto Mashed potatoes Duck fat fried potato wedges 8/14 THE SEAFOOD BAR Rocket salad with olive oil, parmesan and balsamic Sautéed forest mushrooms SIGNATURE DISH CONTAINS PORK MEAT & POULTRY Crispy French suckling pork rack Root vegetables and a mild spiced jus Char grilled U.S. certified Black Angus rib-eye Duck fat fried potato wedges, sauce Bearnaise US Kobe beef short ribs 36 hours slow roasted boneless short ribs Spinach fettuccini and sautéed porcini Wagyu beef tenderloin “Rossini” With foie gras, truffle, wild mushrooms and Madeira sauce Charcoal oven roast whole Spanish suckling goat leg “Choto Lechal” Olive oil roasted vegetables Char grilled Australian lamb rack Provencal vegetable tian, thyme-garlic jus Braised veal shank Bone marrow and saffron risotto, sautéed spinach Poached baby chicken "Poussin" Truffle and foie gras Basmati rice, Albufera sauce French duck confit Sarladaise potatoes, sautéed spinach & Cabernet red wine sauce Click to buy NOW! P D F - X C h a n g e V i e w e r w w w . d o c u - t ra c k . c o m Click to buy NOW! P D F - X C h a n g e V i e w e r w w w . d o c u - t ra c k . c o m
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
FISH & SEAFOODCharred fi llet of Atlantic salmon 1,055Ginger beurre blanc, spinach puree and Jerusalem artichoke
Verrigni Spaghetti with Nova Scotia lobster 1,955Whole lobster sautéed with garlic, chili, artichokes & E.V.O.O
Charcoal oven baked Atlantic cod 1,355Saffron creamed potato, mussels, Bouillabaisse sauce
Oven roasted halibut 1,555Jasberry rice, caramelized endive and morel sauce
Lobster Thermidor 1,955Gratinated whole Nova Scotia lobster with artichokes and mushrooms
COLD APPETIZERSRed Sky Caesar salad 555Shrimp, Garlic crouton and parmesan shavingsKing crab salad 655Pomelo, rock melon, avocado, lettuce and mayonnaiseFoie Gras Torchon served on toast 855 Flavored with Cognac mixed greens and truffl e vinaigretteMarinated “Trento” beef carpaccio from Italy 755Rocket leaves, Crutin truffl e cheese, E.V. olive oil Ahi tuna tartare 755Chili infused sesame oil, pine nuts and crunchy pear Finest Italian cold cuts and condiments 895San Daniele ham, salami and house terrine with seasonal melon
SOUPSCream of Cep mushrooms 555Pan-seared Sarlat foie gras Hokkaido crab bisque 555Tender claw tempura & crème fraiche
WARM APPETIZERSPan fried Sarlat duck foie gras 795Sautéed apple, balsamic reductionButter roasted Nova Scotia lobster “Vol au Vent” 895Creamy mushroom, light lobster sauce Scallop & scampi risotto 855Sea urchin emulsion Avocado & smoked salmon gnocchi 755Dill, pickled onion and lemon butterParmigiano Reggiano and basil tortellini 955Fresh tomato coulis and summer greens
HALF DOZEN LIVE OYSTERS Au natural, Champagne Mignonette or spicy sauce
Tsarskaya oysters 895
Kumamoto oysters 895
LOVE TO SHAREThe Red Sky surf & turf tower serves two 5,555An assortment of the freshest seafood and prime quality meat Wagyu rib eye, lamb rack, grilled Phuket lobster, giant Andaman prawns,Alaskan king crab and U.S. scallops, accompanied by seasonal vegetables, potatoes and delicious dips & sauces
Cote de Boeuf 3,755Charcoal grilled bone-in Wagyu rib-eyePotato gratin, shallot confi t
SEAFOOD ON ICE Ideal to share 5,555Selection of fi nest Atlantic seafood on ice which includes Salmon caviar, giant prawns, lobster, oysters, king crab, Carabineros, langoustines, mussels and array of dips and condiments
Oscietre Caviar 3,95530 grams of Oscietre caviar with classic condiments a shot of frozen Absolut vodka
SidesGrilled asparagus with pesto 255Mashed potatoes 255Duck fat fried potato wedges 295
8/14
T H E S E A F O O D B A R
Rocket salad with olive oil, parmesan and 255balsamic Sautéed forest mushrooms 255
SIGNATURE DISH CONTAINS PORK
MEAT & POULTRYCrispy French suckling pork rack 1,855Root vegetables and a mild spiced jus
Char grilled U.S. certifi ed Black Angus rib-eye 1,955Duck fat fried potato wedges, sauce Bearnaise
US Kobe beef short ribs 1,75536 hours slow roasted boneless short ribs Spinach fettuccini and sautéed porcini
Wagyu beef tenderloin “Rossini” 2,155With foie gras, truffl e, wild mushrooms and Madeira sauce
Charcoal oven roast whole Spanish suckling goat leg “Choto Lechal” 1,955Olive oil roasted vegetables
Char grilled Australian lamb rack 1,755Provencal vegetable tian, thyme-garlic jus
Braised veal shank 1,255Bone marrow and saffron risotto, sautéed spinach
Poached baby chicken "Poussin" 1,355Truffl e and foie gras Basmati rice, Albufera sauce French duck confi t 955Sarladaise potatoes, sautéed spinach & Cabernet red wine sauce
Click t
o buy N
OW!PD
F-XChange Viewer
ww
w.docu-track.com Clic
k to b
uy NOW
!PD
F-XChange Viewer
ww
w.docu-track.c
om
CHILLED DESSERTSManjari mousse cake 395Raspberry chocolate ice cream
Wild strawberry gâteau 295White chocolate & strawberry glaze
Chocolate cheesecake 395Chocolate ice cream macaroon
Profiteroles with warm chocolate sauce 355Ice cream, chantilly, toasted almonds
White chocolate & vanilla Panna Cotta 295Passion- banana-mango sorbet
WARM DESSERTSMango textures 295Granité, fresh, sorbet, foam and chips
Valrhona chocolate fondant 395Amarena cherry ice-cream
Caramelized apple tart 355Vanilla ice cream
Baked Alaska 355Baked vanilla & raspberry ice cream under meringue
Brioche bread & butter pudding 355Vanilla & Chivas Regal whisky sauce
FINE PORTSper glass
Graham,s Late Bottled Vintage 2003 450
Dow,s Vintage Port 1994 900
Graham,s Vintage 1977 1,000
GOURMET ICE CREAM With your choice of raspberry, vanilla, caramel or chocolate sauce
Ice creams per scoop 155Tahitian vanilla Dark chocolate 70% Hazelnut
SorbetsRaspberryYellow Lemon“Pabana” Passion-Banana-Mango
SPECIALITY COFFEESIrish coffee 390John Jameson whisky, fresh coffee, brown sugar and whipped cream
Jamaican coffee 390Jamaican rum, fresh coffee, brown sugar and whipped cream
Royal coffee 390Cognac, fresh coffee, brown sugar and whipped cream
Mexican coffee 390Tia Maria, double espresso, brown sugar and whipped cream
Spanish coffee 390Harveys Bristol cream, double espresso, brown sugar and whipped cream
AFTER DINNER DRINKSCognac Martell VSOP 320Martell Cordon Bleu 800Martell XO 950Moyet Cognac de Fine Champagne 720Moyet Cognac de Borderies XO 1,400
ArmagnacChateau de Laubade VSOP 320Chateau de Laubade XO 1,150
CalvadosDomaine Dupont Reserve “Pays’ Auge” 330
Grappa & Eaux de VieGrappa di Sassicaia 520Garbriel Boudier, Poires Williams, Prune or Kirsch 300Etter, Vieille Prune, Vieille Pommes Royale
Liqueurs 300Amaretto, Baileys, Cointreau, Drambuie, Grand Marnier, Kahlua, Tia Maria, Sambuca, Amaro Averna
FROM FRANCE & ITALY served with truffle honeyed walnuts, biscuits,
crusty baguette & jams
295 per piece 855 sampler
Brie fermier au lait cruFrench Brie made from raw
un-pasteurized milk.
Couronne LochoiseSoft and creamy raw goat milk cheese from the
farmlands of the Loire valley.
Testun al BaroloSemi hard Piedmont mixed milk cheese aged on oak barrels with Nebbiolo grape residues
from the making of Barolo wine.
Erborinato PusteriaDelicate blue cheese from cow’s milk made in the Val Pusteria & aged in the must of the
Lagrein grape.
Cusie malto D’Orzo WhiskyPiedmont cheese made from mixed milk,
washed with whisky and crusted with whisky soaked barley.
SIGNATURE DISH 8/14
Click t
o buy N
OW!PD
F-XChange Viewer
ww
w.docu-track.com Clic
k to b
uy NOW
!PD
F-XChange Viewer
ww
w.docu-track.c
om
STARTERS
1,755
FINE CUTS FRENCH STYLE
Entrecôte Marchand de vinRib Eye steak cooked in -a rich and intense Bordeaux wine sauce
Filet de boeuf au poivreBlack peppercorn crusted Wagyu Tenderloin served with a cognac and freshly cracked peppercorn sauce
Poussin rôti à la truffeWhole roasted baby chicken stuffed with black truffles, roasted chicken jus
Strip Loin steak cover with our flavorful seasonal mushrooms, cream and mustard sauce
Faux Filet aux girolles et à la crème
Our signature charcoal grilled Kobe burger served with homemade condiments
Le Hamburger
1.09.14
Wagyu Tenderloin tartar seasoned the traditional way
Tartare de boeuf
Bavette aux echalottesQuickly seared Skirt steak with caramelized shallots and red wine sauce
Côte de boeuf grillé serves 2Charcoal grilled Bone-In Wagyu Rib Eye, Bearnaise sauce
Sides : Potato Puree, French Fries or Potato Gratin
Sauces : Peppercorn Sauce, Red Wine Sauce, Fresh Horseradish, Horseradish Cream, Bearnaise.
Salade Lyonnaise Frisée salad with poached egg, smokedbacon and warm Dijon mustard vinaigrette
Vichyssoise à la Truffe Cream of leek and potato infused with black truffle
Os a moelle Roasted bone marrow, grilled bread, parsley and caper salad
Asperge Warm Asparagus, Scottish smoked salmon, crèmefraiche vinaigrette
Fricassée d` Escargots Sautéed snails with wild mushrooms, artichoke, cream and parsley
Foie Gras poêlé Pan seared foie gras, roasted pear and grapes, duck jus reduction
Chevre chaud Warm goat cheese toast served with fresh greens and vegetables
Salade César Caesar salad served tableside
FISH & SEAFOOD
Cuisses de Grenouille a la ProvençalButter roasted frog legs with parsley, garlicand tomato
Poisson des NeigesMiso glazed Snow Fish
Ravioli de HomardLobster ravioli cooked in a rich lobster sauce
Homard grillé au CognacWhole gratinated lobster with echire butter and Martell cognac
Dorade en croûte de selSalt crusted Mediterranean Sea Bream, garlic and thyme roasted vegetables
served with bone marrow and seasonal vegetables
10 oz Rib Eye Certified Black Angus, USA 26 oz Bone - in Rib Wagyu Marbling Score 5/6, Kobe Cuisine, Australia 10 oz Striploin Wagyu Marbling Score 4/5, Darling Downs, Australia 8 oz Tenderloin Wagyu Marbling Score4/5, Darling Downs, Australia 10 oz Sirloin Kagoshima A3, Japan
ROASTED WAGYU RIB OF BEEFOur signature Rib of Beef is favored with roasted garlic andherbs, coated with crushed Tellicherry black pepper corns
and slow roast around the clock on a bed of Murray River pink salt.
Please note that working with the roast, there is only one type of cooking. If you wish to have it more cooked, please
ask your waiter and our kitchen team will do it for you.
Ladies Cut 9oz
Gents Cut 12oz
Diamond Cut 20oz
FROM THE CHARCOAL GRILL
FINE STEAKS & WINE WITH A FRENCH TWIST
Click t
o buy N
OW!PD
F-XChange Viewer
ww
w.docu-track.com Clic
k to b
uy NOW
!PD
F-XChange Viewer
ww
w.docu-track.c
om
Related Documents
