Chef Jessie

RESTAURANT WEEK
04 - 10 October 2010

Chef Jessie’s Ciabatta Bread, Rolls, Butter, & Special Dip

Two-Way Seared Tuna with Sesame Seeds & Black Pepper Coats
In yuzu-soy-ginger dressing
Served with a bouquet of greens

PFALZ WEINGUT J.L. WOLF: “Villa Wolf” Gewurztraminer

*****

Creamy Ratatouille
With garlic toast

*****

Grilled Tajima Wagyu Topside

In creamy pepper sauce

Served with roast potatoes

And grilled Mediterranean vegetables

PFALZ WEINGUT J.L. WOLF: “Villa Wolf” Pinot Noir

*****

Demitasse of Chocolate-Orange Soufflé

With grand marnier sauce

*****

Vittoria Coffee
Santa Vittoria
Water

P 999.00 NET per person

 Pan Pacific Restaurant Menu
Appetizer
Chicken Roulade Stuffed Seaweeds and Cream Cheese with Mango

Soup
Black Forest Mushroom Cream Soup

Salad
Arugula Salad with Smoked and Asparagus, balsamic vinaigrette

Main Course
Grilled Fillet Mignon in béarnaise sauce, grilled tomato, shallot roasted marble potato with garlic chip

Dessert
Flourless Chocolate Strawberry Gateaux

Glass of Red or White Wine

A Bottle of Santa Vittoria Water
Vitorria Coffee

Php 850 net.

 Café Ysabel
RESTAURANT WEEK MENU
October 4 -10, 2010

Gougeres Stuffed with Creamed Sausages

Galician Soup of Legumes and Spanish Sausages

Banfi Fumaio Sauvignon Blanc Chardonnay
Tuscany, Italy

CHOICE OF MAIN COURSE:

Grant Burge Summers Eden Chardonnay
Barossa Valley, Australia

Cedar Planked Salmon with Chive whisked Butter

with Asparagus Gratin

OR
Grilled Argentine Entraña cut ala Bordelaise Truffle
And Wild Mushroom Creamed Gnocchi
Veramonte Primus Cabernet Sauvignon Syrah Merlot Carmenere
Casablanca Valley, Australia

Mango Sansrival, Stewed Grapes in Wine Syrup

With Homemade Ice Cream

Vittoria Coffee

P 780.00 net/ person

Tax Included, No Service Charge
 Purple Feet
Restaurant Week Menu 2010
Soup
Prawn scallop and lemon uni truffle soup

Appetizer
Iberian Pork and foie gras tower topped with spicy apple cinnamon chutney

Entrée
Slow roasted aussie beef topped with a reduced wasabi brown sauce
On a bed of garlic mash

Dessert
Dark Chocolate mousse

Served with Wines, Vittoria Coffee and Santa Vittoria Water

 El Nido Resorts
Chef Paul Cruz Menu

“Sustainable farmers’ market”

Shrimp sinigang sa miso bisque

D’arenburg Stump Jump Riesling

Crispy Fried Masala Calamari in mixed organic greens

Sweet chili vinaigrette

Bacuit bay fish Caldereta

Tomato and picada marinera sauce

Columbia Crest Two Vines Merlot

Roasted breast of chicken

Bacon-garlic potato ginisa
Adobo-coconut sauce

Mango panacotta
Palawan mango and cream

“MIGNARDISES”

VITTORIA COFFEE
SANTA VITTORIA SPARKLING WATER

In house Chef’s tasting menu: “Rhythm for the vegans”

Parmesan-tomato molo soup

And shaved vegetables

D’arenberg StumpJump Riesling

Insaladang Manga, carrot and radish

sweet chili vinaigrette

Columbia Crest Two Vines Merlot

Grilled vegetable stack

Filipino BBQ Tomato Sauce
Basil and kalabasa Puree
Mushroom champorado
Shitake and button foam

Lemon grass parfait

Pineapple-chili salsa
“MIGNARDISES”
VITTORIA COFFEE
SANTA VITTORIA WATER
 Lu Restaurant
Restaurant Week Menu
October 4-10, 2010

THE TEASE
courgette flower crisp with roasted bacon & basil broth

MY GREEN MIND
caramelized grilled pork and rice noodle salad
(carrot and daikon pickles)

NICE CATCH
Sweet & sour tamarind prawns green mango fried rice
Villa Wolf Gewurztraminer
Pfalz, Germany
HAPPY ENDING
pandan bukayo & spicy ginger ice cream

Vittoria Coffee

With complimentary glass of Villa Wolf Gewurztraminer

Pfalz, Germany
HIGHLAND STEAKHOUSE
7oz Prime Rib – Php880+

70z Rib-Eye – Php980+

Chilean Seabass – Php880+

Served with wine and Vittoria Coffee

 CAFFE PUCCINI
Restaurant Week Menu

Set Menu 1
*Insalata Greca*
Lettuce, Cucumber, tomato, onion, kalamata olives, oregano, feta cheese and olive oil

*Stinco Maiale*
Home-made local stinco served with white wine sauce, vegetable & savoy cabbage

Set Menu 2
*Asparagus Soup*
Traditional cream of asparagi

*Osso Buco Bianco*

Veal Shank served with saffron risotto

Set Menu 3
*Insalata di Cesare*
Puccini’s take on the ceasar salad

*Arrosto Agnello*
Oven-roast rack of lamb served with ratatouille, home fried potato and rosemary sauce

Set Menu 4
*Minestrone*
Traditional rich vegetable farmar’s soup with baby pasta ring

*Grigliata Aragosta*
Pan-grilled lobster served with vegetables and mantua sauce

Set Menu 5
*Insalata Mista*
Assorted garden salad w/balsamic dressing, carrots, onions, tomatoes, olives, capers, sundried tomatoes, Oranges & parmesan

*Rainbow Trout*
Rainbow trout served w/ mixed mushrooms and lemon butter capers

Set Menu 6
*Zuppa ai Funghi*
Tasty porcini mushroom with croutons atop
*Seafood Stew*
Seafood stew, stewed octopus, clams, mussels, prawns, scallops, tomato served with garlic bread
 OLD SWISS INN
P 850.00 + Service Charge (10%)

SET A Tulloch Chardonnay

Appetizer
Raclette Cheese
Soup
Cream of Tomato

Main Course
Pan seared fillet of Halibut serve with garlic mashed potato and sauteed spinach serve with beurre blanc sauce

Dessert
Apple Strudel

SET B Angoves Longrow Merlot

Appetizer
Duet of Pharma Ham & salami with petit salad served with vinaigrette dressing
Soup
Goulash Soup

Main Course
Tornadoes Woronoff serve with grilled vegetables and french fries

Dessert
Apple Strudel
 TERRACE AT 5TH
5-Course Menu - PHP990 net/person

Starter:
Shrimp Bisque
Terrace Salad
Lemon Sorbet

Choice of Beef or Fish

USDA ROAST ANGUS BEEF BELLY WITH ROOT VEGETABLES
AND MUSHROOM RAGOUT
OR
BAKED FISH PAPILOTTE IN TOMATO-CAPERS-OLIVE SALSA
SERVED WITH PLAIN OR RED RICE

Dessert:
APPLE PIE ALA MODE
 Pasto
Three Course Menu P645+

Crema de Zucca – buttersquash soup with chantilly crème

-
Manzo e Gamberi – Tenderloin topped with garlic in a red-wine glaze
and Oven-Baked Shrimps Parmesan served with aglio-olio
-
Panna Cotta topped with a mango puree

Served with Wine, Vittoria Coffee and Santa VIttoria Water

 Trio
Three Course Menu P895+
(choose one from each selection)
Starter - Cioppino Seafood Soup, Roasted Garlic or Insalata Mista
Entrée - Prawns Scampi, Osso Bucco, Beef Tenderloin
Dessert - Tiramisu, Cappuccino Panna Cotta, Siena
Served with Wine, Vittoria Coffee and Santa VIttoria Water
 Zao
Dinner Menu P695+
featuring our "best sellers" (minimum of 2 people to avail)
Crispy Spring Rolls - minced pork, glass noodles, and mushrooms served with lettuce wrap
Grilled Honey Tenderloin - topped with scallions and roasted nuts
Caramelized Prawns - wokked in a caramelized garlic sauce
Jasmine Rice

Served with Wine, Vittoria Coffee and Santa VIttoria Water

 M Café
Restaurant Week
October 4 – 11, 2010

signature spicy curried pumpkin

***
salt & pepper szechuan lamb ribs
St Hallett Gamekeepers Shiraz Grenache
( Barossa Valley, Australia )

***
jackfruit sansrival
***
Vittoria Coffee

999nett
 Mr. Jones
October 4 – 11, 2010

old fashioned grilled cheese and alphabet tomato soup

***
“yankee” pot roast
Columbia Crest Two Vines Merlot
Washington State, US

***

lava cake
***
Vittoria Coffee
999nett
Garden Café
 Il Ponticello
Restaurant Week Menu
Lunch & Dinner
990 net

ANTIPASTI

Choice of…
Sicilia
Shrimps in a feisty tomato and garlic-flavored olive oil
Or
Catania
Skewered u.s. beef with grilled capsicum, tomatoes and onions

INSALATE

DEGLI IMPERATORI
REINVENTING CAESAR’S SALAD – A SILKY OLIVE OIL BASED DRESSING OVER CRISP LOLLO ROSSA AND
ICEBERG LETTUCE WITH BACON, CROUTONS, ONION RINGS AND PARMESAN CHEESE

SECONDI
( SERVED WITH GRILLED VEGETABLES AND A CHOICE OF GRATIN POTATOES, MASHED POTATOES, PILAF RICE,
VAPORED RICE OR BUTTERED PASTA )

Choice of…
Ai Stimpirata alla Branzino
Seabass simmered with Capri capers in vinegar sauce
Or
Parmigiana alla Branzino
Oven baked Seabass with fresh spinach, tomato and cheese
Or
Marinata de Manzo
Marinated Angus beef, thinly sliced simmered in marsala wine
Or
ARROSTO D’ POLLO
OVEN BAKED HERB CHICKEN

DOLCI
Panna Cotta

Vittoria Coffee
BOROUGH MENU for lunch
Pumpkin soup
***
Borough Caesar
***
BBQ Pulled pork sandwich
Or
Mediterranean Tuna Sandwich
Or
Rigatoni ala Vodka
Or
Pumpkin Ravioli
***
Brooklyn cheesecake by the slice
Or
Bread pudding
-
Price : Php 680

BOROUGH MENU for dinner

Hummus
***
Tomato soup
or
Borough Caesar
***
Sole Amandine
Or
Sweet tea Fried Chicken
***
Brooklyn cheesecake by the slice
Or
Bread pudding

Price : Php 999

 Zucchini’s
RESTAURANT WEEK MENU
October 4 – 10, 2010

Poached Quail Egg with Smoked Salmon

mango herb drizzle

* * *

Pan Seared Red Snapper Fillet

stewed tomatoes, mushroom and potatoes
basil vanilla sauce
St Hallett Poachers Blend Semillon Sauvignon Blanc
Barossa Valley, Australia

OR

Braised Certified Angus Beef Short Ribs

in pommery mustard
D’ Arenberg Stump Jump Grenache Shiraz Mourvedre
Mclaren Vale, Australia

* * *

Bittersweet Chocolate with Banana Mousse

vanilla prune ice cream

* * *

Vittoria Coffee

995.00 net
 Sala
Restaurant Week Menu
October 4, 2010 Monday ONLY
Php 999 net / head

Tasmanian Ocean Trout Gravadlax

With a Crushed Pea and Artichoke Bruschetta, Horse Radish Crème Fraiche

Chorizo Braised Kurubota Pork Short Ribs

With Sweet Bell Pepper and Spinach Hash
Columbia Crest Two Vines Cabernet Sauvignon
Washington State, US

Warm Chocolate and Cardamom Biegnets

With Vanilla Anglaise and Espresso Ice Cream

Vittoria Coffee
 Sala Bistro
Restaurant Week Menu
October 5-6, 2010 Tuesday and Wednesday ONLY

Php 999 net / head

Caldo Verde

Flat Iron Steak with Herb Mustard Butter, Frites and Green Salad
Veramonte Cabernet Sauvignon
Casablanca Valley, Chile

Classic French Lemon Brulee Tart with Fresh Strawberries

Vittoria Coffee
 Restaurant CiÇou
Restaurant Week Menu
Appetizer

Green Lentille Salad, Soft-boiled Pamora Egg, Cremeux of Grilled Unagi

Or Baked Oysters with Home-made Pork Sausage, Sesame Oyster Foam

Course

Crispy Fillet of Mackerel, Cucumber Spaghetti, Oyster Cream Aspic, Fish Roe Sauce

Or Braised Australian Veal Brisket with White Wine and Tomatoes, Potatoes Gnocchi, Glazed Carrots, Confit of Shallots
and Garlic

Dessert

Nougat Glace (Nougat Parfait, Almond Brittle, Fruits Confit, Pistachio), Strawberry Coulis

Wine Pairing:

Pascal Jolivet Attitude Sauvignon Blanc

Terra Burdigala Bordeaux Red

TAPAS BAR MENU

Home-made Pork Head and Feet Pate, Pickles, Mustard, Freshly Baked Baguette Bread 380+

Home-made Pork Rillette, Pickles, Fresh Baked Baguette Bread 410+

Crispy Home-fried Potato Wedges, Spicy Tomato Concassee, Mayonnaise Aioli 310+

Fresh Sardines Marinated in Olive Oil, Toasted bread with Herbed Goat Cheese 310+

Warm Home-made Pork Sausage, Potatoes, Onion, Vinaigrette Gribiche Sauce 350+

Sautéed Beef Ox Tongue,Tomatoes, Garlic 380+

Cheese Platter, Assorted Fruits and Nuts 800+

Wine Pairing:

Pascal Jolivet Attitude Sauvignon Blanc

Terra Burdigala Bordeaux Red

 People’s Palace
Restaurant Week Menu
October 7-8, 2010 Thursday and Friday ONLY

Php 999 / head (minimum of 2 guests)

Miang of Pomelo and Prawn

Grilled Beef with Tamarind Relish and Pickled Onion
Burmese Fishcakes with Nouc Cham
Wingbean Salad with Roast Pork

Aromatic Curry of Prawn and Squid with Tomatoes and Onions

Dry Green Curry of Chicken with Longbean and Babycorn
Steamed Jasmine Rice

Tulloch Late Picked Verdelho

Hunter Valley, Australia

TahKo

Vittoria Coffee
 Oakroom Menu
Soup of the day

Or

Grant Burge Riesling, Moscato

Gourmet Salad
(Mixed greens , fois gras , duck breast and French beans tossed in Dijon vinaigrette)

Duet of lamb tenderloin in phyllo and grilled beef mignon

on creamed walnut couscous
Grant Burge Hillcot Merlot

Or

Hot smoked salmon fillet, mango salsa and lime butter on crushed potato
St Hallett Poacher’s Blend Semillon Sauvignon Blanc

Or

Seafood ravioli in lobster sauce topped with pecorino cheese

Grant Burge Summers Chardonnay

Fresh fruit platter

or
Pistachio ice cream sandwich

Vittoria Coffee
Santa Vittoria Still or Sparkling Water
New Orleans Restaurant Week Menu
October 4 – 10, 2010

P999 net

French onion soup

or
Tossed green salad with choice of dressing

Beef Supreme
served with mashed potato & vegetables
Two Vines Columbia Crest Merlot
Washington State, US

or

Baked & Blackend Chicken

Served with mashed potato & Vegetables

or

Dory with Seafood Ponchartrain Sauce

Served with Walnut Parsley Rice

D’ Arenberg Stump Jump White

Mclaren Valle, Australia

Panna Cotta Sampler

Vittoria Coffee
 Muruve Restaurant Week Menu
October 4 – 10, 2010
P680/head
Order any one of these dishes and get a complimentary glass of Veramonte Reserva Cabernet Sauvignon from Casablanca
Chile or Columbia Crest Two Vines Merlot from Washington State US
MENU 1
SOUP: garlic soup
STARTER: kesong puti salad
MAIN: Paella negra
Kare kareng bagnet
DESSERT: mango crepe or leche flan

MENU 2
SOUP: asparagus soup
STARTER: kesong puti salad
MAIN: Longanisa and bagnet Paella
Kalderetang lengua
DESSERT: mango crepe or leche flan
MENU 3
SOUP: cream and mushroom soup
STARTER: chorizo and cheese salad
MAIN: plain rice or garlic rice
Kare kareng bagnet
Gambas al ajillo
DESSERT: mango crepe or leche flan

MENU 4
SOUP: egg and vegetable soup
STARTER: chorizo and cheese salad
MAIN: plain rice or garlic rice
Chicken cordon bleu
Red wine adobong tadyang
DESSERT: mango crepe or leche flan
Blue Bar and Grill Restaurant Week Menu
October 4 – 10, 2010

Tri-colour crab ravioli

Braised pears / micro sprouts / dried olives / onion marmalade
Saffron tomato mirror / hazelnut foam

Pascal Jolivet “Attitude” Sauvignon Blanc, Loire, France

*****

Baked scallop
Cauliflower foam / green pea powder / drunken raisins
Warm mushroom bacon dressing

Grant Burge “Summers Eden” Chardonnay, Barossa Valley, South Australia

*****

Licorice braised lamb loin

Minted sweet pea ravioli / creamed leek / natural jus
Lemon grass crème fraîche

Tulloch - Cabernet Sauvignon, NSW, Australia

*****

Goats cheese soufflé

Raspberry beetroot syrup / hazelnut tuille

Villa Wolf - Gewürztraminer, Pfalz, Germany

*****

Warm chocolate cake / chocolate sherbet / rhubarb compote

Port wine air / chocolate earth

Friandise

Selection of regular or decaffeinated coffee and tea’

Php 999 net

El Viento Restaurant Week Menu
October 4 – 10, 2010

Seared duck ravioli

Braised fennel / raspberry pink peppercorn compote
Five spice jelly / citrus dust

Banfi “Fumaio” Chardonnay / Sauvignon Blanc, Tuscany, Italy

*****

Corn soup
Crab and tomato tian / avocado pudding
Fried polenta croutons

*****

Seared molasses basted salmon satay / noisette of veal

Braised cabbage / mushrooms / horseradish scented quinoa
Beer froth / white miso calvados sauce

Veramonte “Primus” Chile

*****

Mango soup / chocolate sherbet

Pernod foam / hazelnut feuillete base / lyophilized raspberry

Grant Burge “Moscato” Barossa Valley, South Australia

Friandise

Selection of regular or decaffeinated coffee and tea’s

 LiLi Hyatt
Php 999 net

Li Li Special Appetizer Combination

Hot and Sour Soup with Assorted Seafood

Wok-fried Diced Beef Tenderloin with Shrimps in XO Sauce

Steamed Garoupa Fillet with Minced Garlic and Vermicelli with Golden Mushroom

Braised japan mushroom with Abalone shell and Vegetables in Abalone Sauce

Braised E-fu Noodles with Shredded Duck, Preserved Vegetables

Chilled Mango Cream with Pomelo

White Chocolate Glutinous Dumpling Tossed in Fine Peanut

Php1,000 net per person (minimum 2 persons)

Lemuria Restaurant Week Menu
October 4 -10, 2010

Lemuria Bread Selection

Squid and Olives

St. Pierre
Lemon preserve and watercress
D’ Arenberg Stump Jump Riesling
Mclaren Vale, Australia

or

Beef medallion
Caramelized onion with plantain flan and mushroom sauce
St Hallett Gamekeepers GSM
Barossa Valley, Australia

Banofee
with dulce-dulce de leche glacee

VittoriaCoffee

P999 net per person

Katzer Restaurant Menu
Kai Restaurant Week Menu
October 4 – 10, 2010
Seared Tuna Sushi
With Jalapeno

Asari Saka Mushi

Clams Soup in Sake

Villa Wolf Gewurztraminer

Pfalz, Germany

Roasted Grapes and Tomato Salad

Sesame Dressing with Mushroom Bacon

Columbia Crest Two Vines Merlot

Washington State, US

U.S. Wagyu Kalbi Ishiyaki

Stone Cooked Boneless Ribs
Served with Japanese White Rice

St Hallett Gamekeepers GSM

Barossa Valley, Australia

Banana Crème Brulee

Vittoria Coffee

PHP 999 net per head

Inclusive of Vat And Service Charge
Prince Albert restaurant week menu
OCTOBER 4 TO 10, 2010

CHICKEN DUCK CONSOMMÉ FLAVORED WITH LEMON GRASS,

SMOKED BREAST, DUCK LIVER CRÈME BRULEE

<ST HALLETT POACHERS BLEND SEMILLON SAUVIGNON BLANC>

ROASTED PACIFIC JOHN DORY FILET WITH ORIENTAL SPICES,

RATATOUILLE COULIS, CRUSHED POTATOES WITH MOZZARELLA

< TULLOCH CABERNET SAUVIGNON>

CREATE YOUR OWN SOUFFLÉ

SAUCE: VANILLA, CHOCOLATE, COFFEE OR GRAND MARNIER

VITTORIA COFFEE
SANTA VITTORIA WATER

2-COURSE MEAL
P999 NET PER PERSON
 Gustavus Restaurant Week Menu
October 4 – 10, 2010
Santa Vittoria Acqua Minerale
Sparkling Italian Mineral Water

Fresh Oysters on the half shell (4 pieces)

Served with House-made cocktail sauce and fresh lemon
Or
Gustavus Casino Oysters (3 pieces)
Served with a 250 ml Glass of
D’ Arenberg Stump Jump Riesling ( Mclaren Vale, Australia )

Char-grilled USDA Prime Beef Tenderloin Medallion

120 g Tenderloin medallion with Davao blue goat cheese gratin, crisp pommes frites organic vegetables and brandy
peppercorn sauce
Served with a 250 ml Glass of
Columbia Crest Two Vines Merlot ( Washington State, US )
Hand Rolled Bittersweet Chocolate Truffles

Vittoria Italian Coffee

Fresh Brewed with sugar and milk
P980.00
Inclusive of VAT and 10% service charge
 San Diego Restaurant Week Menu:
Applicable to all Fuego Destinations – Club Punta Fuego, Pearl Farm and 7Stones

Calamares Fritos & Croquetas de Jamon withTulloch Cabernet Sauvignon -Php200

Patatas Bravas with Ali-Oli & Shrimp Tempura with D,arenberg Stump Jump Red -Php150

Gambas Ajillo & Manchego Cheese with Grand burge Hillcot -Php250

Spanish Omellette & Albondigas con Tomate with De Bortoli Windy Peak Cabernet Merlot -Php200
 LOBBY LOUNGE, Dusit

Special Dish with Selected Wine Pairings

Php 999.00 net
(Available from October 4 to 10, 2010)

Seared Tenderloin
Served with Onion Rings and Remoulade Sauce

WINE CHOICE:

ST HALLETT “Game Keeper Reserve” Shiraz Grenache

VITTORIA COFFEE
SANTA VITTORIA WATER
 UMU, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 10, 2010; except lunch on Sunday, October 10, 2010)

APPETIZER
Nankin Tofu
Pumpkin Tofu with Wasabi and Japanese Sauce

SASHIMI
Maguro
Tuna Sashimi

MAIN COURSE
Lapu-lapu Rolled with Cheese (Cordon Bleu Style)
With Special Tartar Sauce and Onion Dressing

Or
Wafu Steak
Beef Rib Eye

Or
Ebi Teppan
Grilled Prawn Served with Vegetables

RICE SET
Plain rice, Pickles and Miso Soup

DESSERT
Ice Cream (Vanilla, Chocolate or Mango)

WINE CHOICE:

TULLOCH Verdelho

TULLOCH Chardonnay (For lap-lapu and prawn main course)

TULLOCH Cabernet Sauvignon (For beef main course)

VITTORIA COFFEE
SANTA VITTORIA WATER
 BENJARONG, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 9, 2010; except lunch on Sunday, October 10, 2010)

APPETIZER

Tord Man Gung

(Deep-fried shrimp cake with light curry flavor)

SOUP

Tom Som Pla

(Fish in Tamarind Soup)

MAIN DISHES

Gaeng Karee Gai

(Yellow Chicken Curry)

Phad Phak Kana Pla Kem

(Stir-fried Kail-lan with Salted Fish)

Rice

DESSERT

Khanom Tako
(Sweet Water Chestnut and Coconut Cream in Pandan Cup)

WINE CHOICE:

WEINGUT J.L. WOLF “Villa Wolf” Gewürztraminer

WEINGUT J.L. Wolf “Villa Wolf” Pinot Noir

VITTORIA COFFEE
SANTA VITTORIA WATER
 TOSCA, Dusit
Set Menu with Selected Wine Pairings
Php 999.00 net
(Available for lunch and dinner from October 4 to 9, 2010; except lunch on Sunday, October 10, 2010)

Set Menu

Beef carpaccio
Marinated in lemon, extra virgin olive oil, rocket salad and grated parmesan cheese

With
BANFI “Collepino” Red Wine

***
Piccata of chicken breast, mini ratatouille and soft polenta

With
BANFI “Fumaio” White Wine

***
Traditional Tiramisu

With
BANFI “Collepino” Red Wine

WINE CHOICE:

BANFI “Collepino” Red Wine

BANFI “Fumaio” White Wine

VITTORIA COFFEE
SANTA VITTORIA WATER
Cru Steakhouse, Marriott
Tajima wagyu sirloin spiced with
Fleur De sel epices grilles

On marble potatoes vegetable stacks

Thyme jue

VERAMONTE RESERVA MERLOT

Vittoria Coffee
Santa Vittoria Water
22 PRIME Restaurant Week Menu

22PRIME Salad Bar

Garden Fresh Vegetables, Assorted Condiments
And Homemade Dressings
**
Soup du Jour
Market-Driven Daily Special
**
Slow-Roasted U.S. Beef
Parmesan-Baked Tomatoes, Super Smooth Potato Puree
Bistro-Style Onion Jus
**
Caramelized Apple Tarte Tatin
Vanilla Ice cream
**
Coffee or Tea

Featured Wine: Veramonte Reserva Merlot

Php 895 net

 Amorita
RESTAURANT WEEK MENU
October 4 -10, 2010

Crisp homemade crab cake set on

roasted shallot and balsamic aioli
with a petite salad, candied walnuts
and local white cheese, calamansi-lime
vinaigrette

D’ Arenberg Stump Jump Riesling Sauvignon Blanc Marsanne Roussane

Mclaren Vale, Australia

~~~

Trio of gazpacho
White cucumber, tomato, beetroot

Veramonte Reserva Merlot

Casablanca Valley, Chile

~~~

Watermelon-lemongrass sorbet

~~~

Twice cooked oxtail “kare-kare”

style served with local vegetables in a rich
peanut sauce and bagoong on the side

Columbia Crest Two Vines Cabernet Sauvignon

Washington State, US

~~~

Crème brulee trio

~~~

Vittoria Coffee
 Anzani
RESTAURANT WEEK MENU
October 4 – 10, 2010

AMUSE BOUCHE
Wild mushrooms & Ostrich carpaccio
&
Sesame crust of sear Ahi tuna with horseradish and baby beetroot
&
Oyster with Caviar and cucumber juice

PASCAL ALTITUDE SAUVIGNON BLANC, FRANCE

CREAM DE PATE`
Truffles infused liver mousse, raspberry jelly with organic leaves and vegetable garden on Ciabatta Toast

COLUMBIA CREST TWO VINES MERLOT, US

PEAS RISOTTO
Classically inspired sweet peas risotto with Moroccan Shark fish fillet

ROSE WATER GRANITE

Palate cleanser

WAGYU BEEF TAJIMA

Tajima Wagyu beef with dried berries & earl grey potato Noisette

VERAMONTE RESERVA CABERNET SAUVIGNON, CHILE

BRIE LE MAUBERT CHEESE
Poppy Fillo pastry on sherry wine reduction

TULLOCH LATE PICKED VERDELHO, AUSTRALIA

SOUFFLÉ
Soufflé with apple crêpes mousse and crème Anglaise

GRANT BURGE MOSCATO, AUSTRALIA

Vittoria Coffee

Php P999.00 net

 AzuThai Restaurant Week Menu
October 4 – 10, 2010

Order any one of these dishes and get a complimentary glass of wine.

Wines to choose from :

1. Angoves Nine Vines Grenache Shiraz Rose, South Australia

2. D’ Arenberg Stump Jump Grenache Shiraz Mourvedre, Mclaren Vale Australia

3. Thai Style Fried Chicken with Crispy Shallots and Sweet Chili Sauce -
4. Gai Thod, P695

5. Crispy Rice Noodles with Sweet Sour Shrimp and Tofu Sauce -
6. Mee Krob, P425

7. Crisp Fried Apahap with Sweet Fish Sauce -

8. Pla Thod Nam Pla, P735

9. Crispy Sweet and Spicy Fish with Long Beans and Kaffir -
10. Phad Pla Kao Tou, P395

11. Stir Fried Rice Noodles, with Chicken, Kale and Bean Sprouts -
12. Phad See Ew, P395

13. Pineapple Fried Rice-

14. Khao Pad Ob Saparot, P495

15. Crisp Fried Whole Boneless Lapu Lapu with Sweet Chili Sauce
16. Pla Rad Prik, P895

17. Tamarind Soup with Crispy Fried Seabass, Lemongrass, Tomato and Chili
18. Tom Klong Pla Krop, P345
 BACCI
Restaurant Week Menu
October 4 -10, 2010

Order any one of these dishes and get a complimentary glass of wine.
Wines to choose from:
1. Longrow Chardonnay, South Australia
2. Veramonte Reserva Merlot, Casablanca Chile

Set 1 Php 635.00

Seafood Salad
Ribolita Soup
Roasted Quail Risotto
Tiramisu Torta

SET 2 Php 610.00

Pumpkin Soup
Mimosa Salad
Veal Cheek Risotto
Torta Cioccolato

SET 3 Php 665.00

Pepper Crusted Beef Salad
Baked Onion Soup
Porcini-Pancetta Risotto
Panettone Bread Pudding
 Xin Tian Di
Menu:
Dim Sum Unlimited (Php 896++ / Php 990 net)
Wine:
St Hallett: “Poachers Blend” Semillon / Sauvignon Blanc
St Hallett: “Game Keeper Reserve” Shiraz / Grenache
 Bar One
Menu:
Chorizo-Mussels and Fish Skewers in Spiced Tomato Garlic Sauce
(Php 400++ / Php 445.72)
Served with Wine, Coffee and Water
cantinetta
Cantinetta Menu
Menu A – Php990
Ossobuco
Braised Beef shank and saffron risotto

Wine Pairing: Banfi Collepino Sangiovese Merlot

Dolce Amaretto
Amaretto ice-box cake

Menu B – Php960
Lapu-Lapu con Verdure
Grilled Lapu-lapu fillet on a bed of mixed greens, olive oil, lemon and caper sauce.

Wine Pairing: Banfi Fumaio Sauvignon Blanc Chardonnay

Dolce Amaretto
Amaretto ice-box cake
 Chef Laudico: Bistro Filipino
October 4 – 10, 2010

Duo of Appetizers
TINAPANG BANGUS LUMPIA
Same as our best selling lumpiang ubod made with smoked milkfish

PALABOK BITES
All you can ever wish for in a pancit palabok all in one spoon

*Served with Villa Wolf Gewurztraminer Dr. Loosen

Soup Sips
PORK SINIGANG PUREE
The ultimate Filipino comfort dish given a new make over

MONGO SHRIMP BISQUE

Mung bean puree and shrimp cream topped with sautéed shrimps

*Served with Villa Wolf Gewurztraminer Dr. Loosen

Salads
FIESTA HAM AND FRUITS
Mesclun salad with seasonal fruits, toasted cashews, and kesong puti topped with seared local ham in guava dressing

TUYO AND PAKO

Blanched fiddlehead ferns & mesclun salad with dried fish vinaigrette

*Served with Villa Wolf Pinot Noir Dr. Loosen

Surf & Turf

CRISPY TILAPIA PAELLA
Cerveza negra beer gives this dish an extra crispy battered exterior served with 3 delicious sauces on paella rice

WAGYU BEEF ESTOFADO

Melt in your mouth stewed us wagyu beef cheeks in
estofado sauce with crispy rice tutong

*Served with Villa Wolf Pinot Noir Dr. Loosen

Dessert Pairings
TSOKOLATE OH!
Rich Native Chocolate Pudding with a swirl of
peanut butter cream and peanut brittle

PANDESAL PUDDING
Rich pudding with dried tropical fruits, white chocolate halo and
brandy butter sauce, the humble pandesal’s dream rebirth

*Served with Moscato Grand Burge

PHP 998.00 NET

Century Tsukiji and Top of the Century