SPECIALTIES by Chef RAYMOND!

STARTERS

Spinach & Feta Cheese Rolls with frehs Tomato CoulisRM 35
Pumpkin Seed crusted Brie with Cranberry SauceRM 35
Deep-fried Portobello Mushrooms with Sauce TartarRM 35
Chef’s Terrine with Cumberland SauceRM 38
Papaya with assorted Seafood in Chilli - Lime DressingRM 38
Creamy, smoked Salmon, Leek & Potato SoupRM 32

MAIN COURSE

Fillet Mignon on Brioche Toast
topped with Mushroom Duxell over glaze with Cafe de Paris Butter, served with Roast Potatoes and fresh seasonal Vegetables
RM 95
Braised Wagyu Beef Cheek in Red Wine & Balsamico Sauce
served with celeriac-mashed Potatoes and fresh seasonal Vegetables
RM 95
Classic Venison Bourguignon
served with Spaetzle and braised red Cabbage
RM 75
Confit of Duck with dark Cherry Sauce
served on a bed of Celeriac Mash, served with fresh seasonal Vegetables and Chips
RM 70
Baked Prawn & Salmon Mousse stuffed Chicken Breast
with a Sauce of assorted Mushrooms, served with seasonal Vegetables and Chips
RM 55

DESSERTS

Flamed, black peppered Pineapple on Cream de Cacao Juice, served with Coconut Ice CreamRM 25
Cherries Jubilee with Vanilla Ice CreamRM 25
TiramisuRM 25
Coconut Ice Cream with honeed, preserved KumquatsRM 20
NET PRICES - INCLUDING ALL TAXES AND GST