ENpage_0005
Facsimile
Transcription
Status: Complete
SIGNATURE DINNER MAIN-COURSE
| Dish | Description | Price |
|---|---|---|
| HONEY GLAZED BLACK COD (G) | ASPARAGUS, YUZU MAYONNAISE, LIME WEDGE | 215 |
| OVEN BAKED GINGER SEA BASS | WRAPPED IN BANANA LEAF, GALANGAL, TURMERIC, CRISPY SHALLOT, FRESH HERBS, GINGER, CHILI, LIME DRESSING | 170 |
| WOK-FRIED GARLIC BUTTER PRAWNS (S, G) | SAUTEED BROCCOLI, GREEN BEAN, CURRY LEAVES, GOLDEN GARLIC, SALT & PEPPER | 160 |
| WOK-FRIED CHILI SAMBAL SEAFOOD (S) | PRAWN, SQUID, ONION, CHILI, SUGAR SNAP, CORIANDER, KAFFIR LIME | 150 |
| WOK-FRIED SCALLOPS X.O SAUCE (S, G) | BABY ASPARAGUS, CHILI, ONION, BEECH MUSHROOMS AND CORIANDER | 180 |
| WOK-FRIED LOBSTER TAIL (S) | CHOICE OF SAUCE: BLACK PEPPER SAUCE, GINGER SAUCE, SINGAPORE STYLE, XO SAUCE | 199 |
| WAGYU BEEF SHORT RIB | SLOW COOKED WITH RENDANG SAUCE, SAUTEED BROCCOLI, CORIANDER | 260 |
| BLACK PEPPER USA BEEF TENDERLOIN (G, D) | CAPSICUMS, ONIONS, YOUTIAO, FRIED GARLIC | 180 |
| Dish | Description | Price |
|---|---|---|
| GRILLED THAI BEEF SALAD (G) | USA BEEF TENDERLOIN, CHERRY TOMATOES, MINT, WHITE ONION, LIME CORIANDER DRESSING | 85 |
| SEARED TUNA WITH MANGO SALSA (G) | SAKURA HERB, SHALLOT, CHERRY TOMATO, TRUFFLE PONZU DRESSING | 60 |
| THAI SEA FOOD SALAD ( S, G) | SHRIMP, SQUID, HAMMOUR, CHERRY TOMATO, WHITE ONION, CORIANDER, CHILI LIME DRESSING | 60 |
| ORGANIC HERB SALAD (N) | AVOCADO, BEETROOT, TOFU, CHERRY TOMATO, CASHEW NUT, WASABI SOYA DRESSING | 50 |
Notes and Questions
Nobody has written a note for this page yet
Please sign in to write a note for this page
Dish by Dish
Help us transcribe menus of the global cuisines represented in the UAE
Designing the Project | Detailed Transcription Conventions | Questions? Contact us