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Menu

The document presents a series of menus featuring a variety of dishes, including appetizers, soups, fish courses, main courses, and desserts. Each menu highlights unique culinary offerings such as Herring under a fur coat, Borscht, and New England clam chowder, along with suggested wine pairings. The menus showcase diverse cuisines, including Eastern European, American, Filipino, and French influences.

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Marie Hazel Bagangan
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4 views4 pages

Menu

The document presents a series of menus featuring a variety of dishes, including appetizers, soups, fish courses, main courses, and desserts. Each menu highlights unique culinary offerings such as Herring under a fur coat, Borscht, and New England clam chowder, along with suggested wine pairings. The menus showcase diverse cuisines, including Eastern European, American, Filipino, and French influences.

Uploaded by

Marie Hazel Bagangan
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

MENU

Herring under a fur coat (Shuba – layered beet and herring salad)
Layered salad of pickled herring, potatoes, carrots, beets, and creamy
dressing, served chilled.
(Salad)

Borscht with sour cream


Traditional beet soup with tender vegetables and beef, finished with a dollop
of sour cream.
(Soup)

Pan-seared sturgeon with dill butter


Tender sturgeon fillet pan-seared and finished with aromatic dill-infused
butter.
(Fish Course)

Beef Stroganoff with buttered noodles


Sliced beef in a rich mushroom and sour cream sauce, served over soft egg
noodles.
(Main Course)

Honey cake (Medovik)


Layered honey-infused sponge cake filled with delicate cream frosting.
(Dessert)

Wine:
Merlot (red)
Sauvignon Blanc (white)
MENU

New England clam chowder


Creamy soup with clams, potatoes, and smoky bacon in a rich, velvety broth.
(Soup)

Buffalo chicken spring rolls


Crispy rolls filled with spicy Buffalo-style chicken and creamy cheese.
(Appetizer)

Grilled halibut with citrus beurre blanc


Delicately grilled halibut topped with a smooth citrus butter sauce.
(Fish Course)

New York cheesecake


Rich and creamy baked cheesecake with a buttery biscuit crust.
(Dessert)

Wine:
Rosé (sparkling)
Pinot Grigio (white)
Late-harvest Riesling (white)
MENU

Kinilaw na tanigue (Filipino ceviche)


Fresh Spanish mackerel cured in vinegar and calamansi with ginger, onion,
and chili.
(Cold Appetizer)

Chicken tinola consommé


Clear and delicate ginger-infused chicken broth with subtle herbal notes.
(Soup)

Inasal-style grilled lapu-lapu


Charcoal-grilled grouper marinated in garlic, calamansi, and annatto oil.
(Fish)

Kare-kare short ribs with bagoong espuma and vegetables


Slow-braised beef short ribs in a rich peanut sauce, served with traditional
vegetables.
(Main Course)

Deconstructed bibingka with coconut ice cream


Modern presentation of rice cake flavors with salted egg, coconut, and
creamy coconut ice cream.
(Dessert)

Wine:
Chardonnay (white)
Merlot (red)
Moscato (white)
MENU

Velouté of leek and potato


Smooth and creamy blended soup of leeks and potatoes.
(Soup)

Escargots in garlic butter


Snails baked in parsley, garlic, and butter sauce.
(Hot Appetizer)

Sole meunière
Delicate sole fillet pan-fried in butter and finished with lemon and parsley.
(Fish)

Crème brûlée
Silky vanilla custard topped with a crisp caramelized sugar crust.
(Dessert)

Wine:
Burgundy Chardonnay (white)

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