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The Small Plate Menu
Chef Noé Sican introduces an exciting new concept. This is an opportunity to dine in a new way by trying several inventive tastes instead of a traditional meal.
TUE-SAT LUNCH | WED DINNER
Small
Honey Roasted Beet Salad
Q. 45
Rabbit Liver Port Wine Sauce
Q53
Crab Cakes
Q. 93
Creamy Risotto Asparagus Mushroom
Q. 77
Cajun Shrimp
Q. 93
Lobster Medallions
Q. 115
Honey Rosemary Roasted Lamb
Q. 90
Herb Butter Salmon and Cous Cous
Q. 80
Grilled Scallops and Cauliflower Puree
Q. 75
Steak Tenderloin Gremolata
Q. 80
Something Larger
Soup of the day
Q. 45
Avocado and Shrimp
Q. 125
Capresse Salad
Q. 115
Mixed Green, Arugula or Spinach
Q. 55
Steak Green Pepper Sauce
5oz. Q. 118 | 10oz. Q. 168
New Zealand Rack of Lamb
Q. 210
Chicken Supreme Florentine
Q. 115
Duck Supreme á L´Orange
Q. 180
Linguini Alfredo
Q. 95
Penne Pesto Picante
Q. 95
Shrimp with Garlic Sauce
Q. 185
From Asia
Tofu with Black and White Sesame
Q. 85
Thai Curry Stir Fry
Q. 100
Chicken
Q. 125
Prawns
Q. 180