S T A R T E R S

Pan Fried Foie Gras with Spice Glazed, Ahi Tuna Carpaccio, Gingered Sushi Rice and Seaweed Grissini

Home Made Foie Gras Terrine  Pino Bali Infused, Poached Pear and Pino Gelee

Beef Carpaccio Wasabi Miso Oil, Oriental Marination, Black Truffle Emulsion and Grano Padano

Pan Seared Beef Tenderloin  Prepared in Sushi Manner, Balsamic Red Wine Reduction, Japanese Wasabi

Shitake and Wakame Seaweed Cannelloni   with Blue Swimming Crab Meat and Wasabi Mayonnaise, some Salmon Eggs

Balinese Flavored Shredded Roast Chicken with Cucumber, Bean Sprouts, Red Onion, Tomatoes and Deep Fried Shallot, Sambal Matah

Sautèed Frog Legs Deglazed with White Wine and Lemon Juice Served with Potato Laptkes, Chopped Chives and Green Papaya Salad

Soft Shell Crab  Tempura, Black Ink Linguini, Cherry Tomatoes and Crab Reduction

Grilled River Prawns with Wok Seared Asian Greens, Madras Curry Emulsion, Coconut Marshmallow and Coriander Chips

Tasmanian Salmon Tartar   Onions and Capsicum Seasoned in Lime Juice and Served on a Bed of Lettuce

Trio of Vegetarian Delights Shitake and Wakame Seaweed Cannelloni, Vegetable Frittata, Falafel, Onion and Tomato Salad Tahini Dressing

Lettuce and Radicchio  mixed with “Jardinières” of Carrot, Tomato, Japanese Cucumber and Bell Peppers Served with Honey Balsamic Dressing

S O U P S

Thai Green Curry Pumpkin Soup  with Bread and Prawns Dumpling, Coconut Milk Foam

Shitake Mushroom  Cappuccino and Its Own Powder

Lemongrass Sweet Corn Soup  , Asian Crab Meat Timbal and Crispy Onion Ring

Chilled Tomato Soup  with Ginger Flavor Crispy Bok Choy and Local Red Mullet Fillet

I N D O N E S I A N     D E L I G H T S

Fried Noodles  with Vegetables and Chicken Meat, Omelet

Nasi Goreng  “ Living Room “

Beef Curry  Prepared in Traditional Manner, Yellow Rice, Seasonal Vegetables and Kafir Lime Coconut Emulsion

Duck Legs Prepared in Tasty Balinese Betutu Sauce, on Fragrant Lemon Flavor Yellow Rice and Baby Bean

M A I N   C O U R S E S

Grilled Australian Beef Tenderloin  Sauteed Baby Beans and Mushroom, Crispy Baby Potatoes and Mustard-Shiro Miso Sauce

Grilled Veal Tenderloin  on Cognac infused Foie Gras Sauce, Wild Mushroom Stew with Morel, Vegetable Pastilla, Balsamic Emulsion 

Duck Breast  with Caramelized Nuts, Crispy Pastillas, Glazed Turnip and Baby Spinach, Orange – Ginger Sauce

Baby Chicken Marinated   with Harissa, Vegetable Couscous, Babaganoush, Chick Peas, Raisin, Pine Nut Thai Curry Flavor

8 Spices Lamb Shoulder , Caramel Kapulaga Reduction, Onion, Carrot, Pilaf Rice, Almond Cream and Bean Emulsion

Duck Legs Confit   “A l’Orientale”, Potato Roesti Served with Mix Green Leaves and Seasonal Fruits Coriander Chutney

Grilled Marinated Rack of Pork, Char Siu Sauce, Sautéed Bean, Crispy Baby Potato Salad

Combination of Ocean Scallop and Chorizo Sausage on Herb Grain Mustard Sauce, Sweet  Potato Risotto and Chips

Pan Seared Snapper Fillet Polenta and Sautéed Mushrooms, Nut-Brown Butter Hollandaise Sauce, Jerez Vinegar Jeily

Sesame Crusted Paprika & Honey Marinated Tuna Steak with Sautéed Turnip and Carrot Spaghetti, Green Apple with Whole Grain Mustard Dressing

Grilled River Prawns, Home Made Black Prawn and Crab Tortelline Sauted Bok Coy on Mud Crab Sauce

Grilled Tasmania Salmon Fillet, Stir Fried Asian Greens, Galangal Sweet Soya, Wasabi Flavored Mashed Potatoes and Crispy Squid Tempura

Barramundi Pear Red Wine,  Seared Ocean Pacific Barramundi Fish on Red Wine Reduction, Green Peas Puree, Glazed Turnip, Poached Pear and Garden Herbs Emulsion

Ocean Coral Trout , Crispy Skin Ocean Pacific Coral Trout Fillet on Honey Mustard Cream Sauce, with Fresh Home Made Linguini and Ginger Aromatic Sauce

Seafood Platter’s Variation, Seared barramundi, Grilled Prawn, Baby Squid and Soft Shell Crab Tempura Prepared on individual Sauce, Polenta and Japanese Wakame

T H E    L I V I N G    R O O M    T A S T I N G     M E N U

Chilled Tomato Soup  with Ginger Flavor Crispy Bok Choy and Local Red Mullet Fillet

Pan Fried Foie Gras with Spice Glazed, Ahi Tuna Carpaccio, Gingered Sushi Rice, Cucumber and Seaweed Grissini

Shitake and Wakame Seaweed Cannelloni with Blue Swimming Crab Meat and Wasabi Mayonnaise, some Salmon Eggs

Duck Breast  with Caramelized Nuts, Crispy Pastillas, Glazed Turnip and Baby Spinach, Orange-Ginger Sauce

Or

Ocean Coral Trout , Crispy Skin Ocean Pacific Coral Trout Fillet on Honey Mustard Cream Sauce, with Fresh Home Made Linguini and Ginger Aromatic Sauce

Fluffy Vanilla Crème Brulee, Strawberry Salad

D E S S E R T S

Chocolate Fondue with Pineapple Spring Roll, Mango Satay, Apple Satay, Cream Caramel Banana, Watermelon Ice Cubes, Vanilla Ice cream Marshmallow

Flutty Vanilla Crème Brulee, Strawberry Salad

Tiramisu Cake  Served with Mocha Sauce and Dark Chocolate Chariot of Diced Watermelon, Honey Dew, Strawberries and Grapes

Warm Chocolate Fondant, on Rosemary Flavor Strawberry Sauce, Fresh Strawberry and Rhubarb Compote, Vanilla Ice Cream

Roasted Pineapple with Asian Spices, Litchi Granite and Chocolate Crumble

Baked Apple Fillo, Lemongrass Flavored Apple, Baked in Fillo Pastry on Sweet Asian Basalmic Reduction and Cinnamon Ice Cream

Lemon Tart, Warm Kiss of Lemon Tart with Asian Caramel, Raspberry Sauce and Raspberry Sorbet

Lemongrass Infused Exotic Fruit Salad, Snake Fruit Jelly and Raspberry Sorbet

White and Dark Chocolate Mousse  Layered with White and Dark Chocolate Leaves

Passion Fruit Cheese Cake  with Kiwi, Strawberry, Markisa Sauce

Ice Cream:  Vanilla, Coffee, Coconut, Cinnamon, Chocolate ( 2 Scoops)

Sorbet :  Strawberry, Passion Fruit, Raspberry, Lemon and Lime, Mango ( 2 Scoops)

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Copyright (C) by restaurant-Bali 2008