starters Main Salads DELUXE CAESAR SALAD......................ANG 26,- ROMAINE SALAD, MUSTARD CAESAR DRESSING, ANCHOVIES, POACHED EGGS, CRISPY BACON. ADD ONS: CHICKEN ANG 7,50 ADD ONS: GAMBAS (5 PCS) ANG 10,- Taste the love BLACK ANGUS RIBEYE STEAK................ANG 59,- SMOKED RIBEYE STEAK SERVED ON A BED OF WILD MUSHROOMS, CARROTS, ASPARAGUS AND PUMPKIN. BLACK ANGUS SKIRT STEAK................. ANG 55,- GRILLED AND PRESENTED WITH A MIX OF ASPARAGUS, LEEKS, ZUCCHINI AND MUSHROOMS. BLACK ANGUS COWBOY STEAK (450GR)....ANG 63,- SERVED WITH POTATO FONDANT, CONFIT YELLOW SQUASH, CHERRY TOMATOES AND OREGANO SAUCE. COQUILLE ST JACQUES.................... ANG 37,- PAN COOKED SCALLOPS, SWEET POTATO CREAM, PISTACHIO CRUMBS AND OKRA. NAMORA DUCK...............................ANG 28,- SHIMEJI MUSHROOMS, CONFIT CHERRY TOMATOES, BASILICUM AND WATERMELON. ANGUS RIBEYE TARTARE.....................ANG 39,- MIXED WITH CHILI MAYO AND SERVED WITH HONEY SOY CAVIAR, TRUFFLE SAUCE AND QUAIL EGG. SALMON SASHIMI.............................ANG 37,- SMOKED SALMON WITH AVOCADO PARFAIT, CHORIZO OIL AND POACHED QUAIL EGG. PARADISE TUNA...............................ANG 39,- FRIED POLENTA, OKRA, RED CURRY BISQUE SAUCE. LA ABUELITA CARIBBEAN STEW............. ANG 42,- VEEL CHEEK, PAN COOKED POTATOES, FRESH PEAS AND BABY CARROTS. OH, COD!.....................................ANG 45,- COD FISH POACHED WITH HERBS & SPRING ONIONS. IBERICO PORK.................................ANG 49,- BACON CRUMBLE, PINEAPPLE & BACON SAUCE, GRATIN. CHEF’S GARDEN SALAD......................ANG 28,- BABY MESCLUN SALAD, QUAIL EGGS, TOMBERRY TOMATO, ASPARAGUS, HAM.
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starters Main
SaladsDELUXE CAESAR SALAD......................ANG 26,-ROMAINE SALAD, MUSTARD CAESAR DRESSING, ANCHOVIES, POACHED EGGS, CRISPY BACON.
ADD ONS: CHICKEN ANG 7,50 ADD ONS: GAMBAS (5 PCS) ANG 10,-
Taste the love
BLACK ANGUS RIBEYE STEAK................ANG 59,-SMOKED RIBEYE STEAK SERVED ON A BED OF WILD MUSHROOMS, CARROTS, ASPARAGUS AND PUMPKIN.
BLACK ANGUS SKIRT STEAK.................ANG 55,-GRILLED AND PRESENTED WITH A MIX OF ASPARAGUS, LEEKS, ZUCCHINI AND MUSHROOMS.
BLACK ANGUS COWBOY STEAK (450GR)....ANG 63,-SERVED WITH POTATO FONDANT, CONFIT YELLOW SQUASH, CHERRY TOMATOES AND OREGANO SAUCE.
COQUILLE ST JACQUES....................ANG 37,- PAN COOKED SCALLOPS, SWEET POTATO CREAM, PISTACHIO CRUMBS AND OKRA.
NAMORA DUCK...............................ANG 28,-SHIMEJI MUSHROOMS, CONFIT CHERRY TOMATOES, BASILICUM AND WATERMELON.
ANGUS RIBEYE TARTARE.....................ANG 39,-MIXED WITH CHILI MAYO AND SERVED WITH HONEY SOY CAVIAR, TRUFFLE SAUCE AND QUAIL EGG.
SALMON SASHIMI.............................ANG 37,-SMOKED SALMON WITH AVOCADO PARFAIT, CHORIZO OIL AND POACHED QUAIL EGG.
PARADISE TUNA...............................ANG 39,- FRIED POLENTA, OKRA, RED CURRY BISQUE SAUCE.
LA ABUELITA CARIBBEAN STEW.............ANG 42,-VEEL CHEEK, PAN COOKED POTATOES, FRESH PEAS AND BABY CARROTS.
OH, COD!.....................................ANG 45,- COD FISH POACHED WITH HERBS & SPRING ONIONS.