2 0 1 8 N e w Y e a r s ’ s C e l e b r a t i o n
APPETIZERS
HARVEST SALAD
endive, pomegranate, heirloom beets, fennel, watermelon radish,
baby spinach, goat cheese & champagne vinaigretteor
ARTICHOKE HEART SOUP
MAIN DISH
choice of
PACIFIC SALMON
pan seared, sweet potatoe puree, purple carrots, crispy leeks,leek & tomato vinaigrette ⁓1150
MESQUITE GRILLED LOBSTER (450 grams)
polenta, asparagus & tangerine butter ⁓1250
COWBOY STEAK (550 grams)
grilled bone-in rib eye, lyonnaise potatoes, chimichurri, mixed baby vegetables ⁓1350
WILD MUSHROOM RISSOTTO
cuitlacoche, morel and shitake mushrooms, white truffle &parmigiano reggiano ⁓950
DESSERT TROPICAL
FRUIT NAPOLEON
coconut cream and jamaica syrup
EXTRA DISH
KING CRAB SUNOMONO
japanese cucumber, seaweed, toasted sesame seeds,
rice wine ginger vinaigrette ⁓450
FOIE GRAS CRUSTINI
braised cherries, aged balsamic vinegar
& arugula sprouts ⁓350
SEAFOOD TOWER (serves 2 to 4)
yellow tail sashimi, queen clam ceviche, kamamoto oyster,
king crab, marinated mussels, jumbo shrimp, octopus carpaccio,
lobster tails, scallop & tuna sushi ⁓1950
SEARED WAGYU RIB EYE (180 grams)
roasted garlic potatoe puree, morel mushrooms & beef jus ⁓750
CHILDREN ́S MENU AVAILABLE UPON REQUEST⁓550