|
Starters |
| Burrata with Tomatoes, Garden Salad & Extra Virgin Olive Oil |
| Salmon and Seabass Carpaccio with Salmon Roe, Pinenuts, Salsa Verde and Fresh Garden Herbs |
| Sauteed Scallops, Pink French Artichokes and Cherry Tomatoes with Organic Garlic and Fresh Thyme |
|
Main Courses |
| Braised Rabbit Served With Truffle Mash Potatoes |
| Veal Valdostana Topped And Gratinated With Turkey Ham, Fontina Cheese Served With Sauteed Potatoes, Spinach and Veal Reduction |
| Australian Lamb Short Loin with Caramelized Red Onions, Potato Mash and Balsamic Reduction |
| French Duck Leg Confit (Rougie) with Sauteed Potatoes, Onion and Thyme sauce |
| Risotto with Smoked Norwegian Salmon & Russian Caviar |
| Homemade Ravioli Stuffed with Ricotta Cheese in Lemon and Butter Sauce |
| Artichoke Risotto With Fresh Herbs & Aged Parmesan Cheese |
| Tagliatelle with Artichoke Fresh Thyme in a Light Creamy Sauce |
| Japanese Great Grouper Fillet (Ikejime) Served with Glazed Baby Vegetables & Capsicum Coulis |
All Prices Are Quoted in Ringgit Malaysia (RM) & Subject to 10% Service Charge and 6% SST
