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Dinner Menu

All our products are fresh, wild caught or naturally raised, having in mind the best seasonal products
available and the sustainability of them
Please forgive us if your choice is not available

Appetizers

Foie Gras salad with Organic mesclun greens, tossed with Walnut oil and Sherry
Vinaigrette, sliced baby Potatoes and Asparagus
Start with a flute of bubbly wine with this unique salad
$14

Stuffed Sardines with Muscatels, Pine Nuts, Mint, and Prosciutto


Served with Aioli
Try Albariño or Chenin Blanc with this unique Mediterranean Appetizer
$12

Cremini Mushrooms soup, subtly flavored with Tarragon


For this plate we recommend a softer and Fruity Merlot
$10

Fennel scented Scallops with roasted baby Fennel and drizzled with aromatic
Anchovy oil
Astonish yourself with an aromatic Sauvignon Blanc
$12

Low fat - Chef’s Greens Salad Fresh organic Mesclun greens with seasonal Vegetables and Ricotta
salata
We recommend a mineral and Fruity Riesling
$12

Carb Conscious - Galician baby Octopus marinated with smoked sweet Paprika, Red Onion and
Freshly squeezed Lemon juice
Pinot Noir or the traditional Spanish grape, light bodied Tempranillo are superb choices
$12

Entrée

Spinach Pansotti, filled with Eggplants, Leeks and Mascarpone cheese in light Tomatoes sauce
A classic terroir marriage with an Italian Pinot Grigio
$23

Garlic sautéed Prawns over black Truffle oil scented fresh Risotto
A full body and rich Chardonnay!
$26

Herb crusted rack of Lamb smothered in a golden crust of herbs with


Warm Vegetable Cous Cous
Syrah or Shiraz, a great choice to enjoy with this Lamb
$30
Carb Conscious – Center cut Rib eye Steak with Garlic sautéed Mushroom
Topped with a brilliant Porcini and Manchego Cheese Butter
Paired this excellent steak with a Super Tuscan Sangiovese
$36

Duck breast over earthy Lentils with blanched Almonds and


Skinned toasted Hazelnuts
A Chianti Classico will make a great duet with this delicate creation
$30

Low Cholesterol - Pan seared Patagonian Sea bass with Fava bean pure and dressed up with
Asparagus and Beans sauce
A buttery Chardonnay with Oak aging would be an interesting partner
$26

Oven Roasted Squid filled with Alto Adige Spek, Grana Cheese and fresh Vegetables
Served with Squid ink Fettuccine
Paired this Mediterranean Entrée with a dry Sauvignon Blanc
$32

Pork Tenderloin with Morel staffing, sautéed Potatoes and Tempranillo reduction
Tempranillo will be a great choice to enjoy the Earthy notes of this plate
$26

Composed by
Maria Tobar
JW Marriott Hotel Sous Chef
June 2009
Lunch Menu

Appetizers

Low fat - Chef’s Greens Salad Fresh organic Mesclun greens with seasonal Vegetables and
Ricotta salata
$12

Carb Conscious - Stuffed Sardines with Muscatels, Pine Nuts, Mint, and Prosciutto Served
with Aioli
$12

Cremini Mushrooms soup, subtly flavored with Tarragon


$10

Entrée

Spinach Pansotti, filled with Eggplants, Leeks and Mascarpone cheese in light Tomatoes sauce
$23

Oven Roasted Squid filled with Alto Adige Spek, Grana Cheese and fresh Vegetables
Served with Squid ink Fettuccine
$32

Carb Conscious – Center cut Rib eye Steak with Garlic sautéed Mushroom
Topped with a brilliant Porcini and Manchego Cheese Butter
$36

Dessert

Poached Organic “Pack ham” red Pear in Pedro Ximenez Jerez Sherry reduction
Served with Vanilla Ice Cream
$10

Low Cholesterol - Fresh Strawberry “Gazpacho” with home made frozen Yogurt
$10

Mandarin Orange and Blueberry Napoleon, Spiced phyllo layers topped with a smooth and
fresh mandarin flavored cream cheese
$10

These Items have been selected to meet the diverse dietary needs of our Guest.
Your server will be happy to answer any question you may have

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