IMPRESSIONS
IMPRESSIONS Menu Elaborated by Chef Cyrille Soenen Maîtres Cuisiniers de France
STARTERS COLD
OYSTERS
MARBLED TERRINE OF DUCK LIVER
Philippine BAKED OYSTERS ROCKEFELLER (6pcs)
Marinated with Red Wine and Braised Ox Tongue, Red Onion Marmalade, Tartinette, Green Apple Julienne 1000
TARTINE IODEE OF SEA URCHIN, SCALLOPS, OYSTER Sea Urchin Parfait, Cucumber Confit 950
850
FRESH OYSTERS (6pcs) 650
France FIN DE CLAIRE (per pc)
488
OYSTERS AND PRAWNS
SPECIAL GILLARDEAU
Cauliflower- Lemongrass Mousse, Herring Caviar and Savoury Gaufrette 650
Certified Angus Beef ® TARTARE
“Marennes Oleron Basin” (per pc) 740
LA ROYALE CABANON Oysters of Exception (per pc) 598
Toasted Tartine with Truffle Butter, Sautéed Quail Eggs, Mesclun Salad 700
US BEEF BULALO
SOUP
Creamy Broth Panna Cotta, Beef Consommé Geleé, Tartinette of Sauteed Bone Marrow and Shredded Brisket
GREEN PEA MOUSSELINE Creamy Chanterelle Broth 450
550
CLASSIC CAESAR SALAD
CREAM OF ASPARAGUS
Crispy Pancetta, Shaved Parmesan 450
Golden Quail Egg, Smoked Duck Liver 450
MESCLUN SALAD
SEARED SCALLOP
Compressed Fruits, Citrus-Raspberry Dressings 450
Crispy Chicken Skin, Bonito Consommé Vaporized Oyster Water 450
HOT PAN FRIED DIVER SCALLOPS
ENTREES
Mushroom Risotto, Truffles, Seared Duck Liver, Emulsion of Porcini, Parsley Jus 990
KING PRAWNS & LIVE LOBSTER
64*c BOILED EGG
KING PRAWNS
With Squid Ink Potato and Pumpkin Puree, Chorizo Crisps and Soil, Cauliflower Cream Soup 550
Thermidor with Mushrooms and Parmesan 1500 Grilled with Mustard Butter, Tarragon 1500 Grilled with melted Chef’s Special Butter 1500 King Prawns Cooked in Court Bouillon 1500
ROASTED DUCK LIVER Black Garlic Puree, Oyster Tartar Leek Compote, Ceviche of Beetroot 1200
LOBSTER Salad with Herbs and Vinaigrette
IMPRESSIONS Menu Elaborated by Chef Cyrille Soenen Maîtres Cuisiniers de France
LIVE FISH
STARCHES
LAPU-LAPU Grilled with Dry Fennel
BAKED POTATO, MASHED POTATO, FRENCH FRIES 200
Per 700g 2888 Per 100g 488
Poached In Court Bouillon with Onions, Carrots and Fresh herbs Per 700g 2888 Per 100g 488 SAUCES Fennel Beurre Blanc, Vierge Sauce, Impressions Special Butter
FISH ENTRÉE ATLANTIC FRESH COD FISH FILLET with Chorizo Crust, Tomatoes Bell Pepper Puree,Baby Potatoes glazed in Squid Ink Butter Sauteed Romaine and CuttleFish, Saffron Beurre Blanc 1100
ROASTED BRITTANY LOBSTER With Asparagus Risotto, Assorted Mushrooms Sea Urchin Foam 1988
GLAZED ROASTED CHILEAN SEA BASS With Truffle Risotto, Cepes Mushroom, Parsley Cream Sauce 1500
FROM THE GRILL Certified Angus Beef ® From USA (Served with Yorkshire Pudding, 2 choices of Side Dish and Sauce)
COTES DU BOEUF 900g 4388 RIBEYE STEAK 350g 2450
TRUFFLE RISOTTO, ASSORTED MUSHROOM RISOTTO 200 MACARONI TRUFFLE IN MUSHROOM CREAM SAUCE 200
VEGETABLES CREAMY SPINACH, SAUTEED VEGETABLES, GREEN SALAD GRILLED CORN, SAUTEED MUSHROOM ALA BORDELAISE STEAMED ASPARAGUS, SAUTEED FRENCH BEANS STEAMED BROCCOLI, CARROTS VICHY, RATATOUILLE GRILLED TOMATO SALAD WITH AGED BALSAMIC
SQUASH GRATTIN DAUPHINOISE, VEGETABLE FRICASSEE 150
SAUCES
VEAL JUS, VIERGE SAUCE, PERIGUEX, PEPPERCORN SAUCE 200 TRUFFE SAUCE, MUSHROOM SAUCE, RED WINE SAUCE 200 IMPRESSIONS SPECIAL BUTTER, BÉARNAISE, HOLLANDAISE, CHORON 200
BEEF CARVING Certified Angus Beef ® ROASTED PRIME RIB 400g 2500 200g 1500
Served with Yorkshire Pudding, 2 choices of Side Dish and Sau MAYURA WAGYU SHIN SHANK
Cooked for 48 Hours Served with Carrots and Assorted Mushrooms Good for 4-5 pax 5188
MEAT ENTREES ROAST LAMB LOIN wrapped in Nori,
BonBon of Lamb Shoulder Confit, Cannelloni of Eggplant Caviar, Toma Pequilos Marmalade, Mint Gel, Lamb Jus 1388
Certified Angus Beef ® TENDERLOIN ROSSINI Mashed Cauliflower, Sautéed Assorted Mushroom Bordelaise 2888
T-BONE STEAK 400g 2688
ROASTED VEAL SWEET BREAD MARINATED IN SOJA,
TENDERLOIN 220g 2988
Crispy Snails Nem, Italian Parsley Foam, Cream Cheese 1188
AUSTRALIAN LAMB CHOPS 200g 1588
PITHIVIER OF PIGEON AND DUCK LIVER LEG CONFIT
Option to add
Assorted Mushrooms, Truffle Sauce 2188
PAN SEARED FRENCH FOIE GRAS (per piece) 500
BRAISED PORK BELLY MARINATED WITH SOY SAUCE
POULTRY
Ragout of Pork Cromesqui, Puree of Squash, Sautéed Green Vegetable, Tomato Confit 988
STARTERS COLD
OYSTERS
MARBLED TERRINE OF DUCK LIVER
Philippine BAKED OYSTERS ROCKEFELLER (6pcs)
Marinated with Red Wine and Braised Ox Tongue, Red Onion Marmalade, Tartinette, Green Apple Julienne 1000
TARTINE IODEE OF SEA URCHIN, SCALLOPS, OYSTER Sea Urchin Parfait, Cucumber Confit 950
850
FRESH OYSTERS (6pcs) 650
France FIN DE CLAIRE (per pc)
488
OYSTERS AND PRAWNS
SPECIAL GILLARDEAU
Cauliflower- Lemongrass Mousse, Herring Caviar and Savoury Gaufrette 650
Certified Angus Beef ® TARTARE
“Marennes Oleron Basin” (per pc) 740
LA ROYALE CABANON Oysters of Exception (per pc) 598
Toasted Tartine with Truffle Butter, Sautéed Quail Eggs, Mesclun Salad 700
US BEEF BULALO
SOUP
Creamy Broth Panna Cotta, Beef Consommé Geleé, Tartinette of Sauteed Bone Marrow and Shredded Brisket
GREEN PEA MOUSSELINE Creamy Chanterelle Broth 450
550
CLASSIC CAESAR SALAD
CREAM OF ASPARAGUS
Crispy Pancetta, Shaved Parmesan 450
Golden Quail Egg, Smoked Duck Liver 450
MESCLUN SALAD
SEARED SCALLOP
Compressed Fruits, Citrus-Raspberry Dressings 450
Crispy Chicken Skin, Bonito Consommé Vaporized Oyster Water 450
HOT PAN FRIED DIVER SCALLOPS
ENTREES
Mushroom Risotto, Truffles, Seared Duck Liver, Emulsion of Porcini, Parsley Jus 990
KING PRAWNS & LIVE LOBSTER
64*c BOILED EGG
KING PRAWNS
With Squid Ink Potato and Pumpkin Puree, Chorizo Crisps and Soil, Cauliflower Cream Soup 550
Thermidor with Mushrooms and Parmesan 1500 Grilled with Mustard Butter, Tarragon 1500 Grilled with melted Chef’s Special Butter 1500 King Prawns Cooked in Court Bouillon 1500
ROASTED DUCK LIVER Black Garlic Puree, Oyster Tartar Leek Compote, Ceviche of Beetroot 1200
LOBSTER Salad with Herbs and Vinaigrette
IMPRESSIONS Menu Elaborated by Chef Cyrille Soenen Maîtres Cuisiniers de France
LIVE FISH
STARCHES
LAPU-LAPU Grilled with Dry Fennel
BAKED POTATO, MASHED POTATO, FRENCH FRIES 200
Per 700g 2888 Per 100g 488
Poached In Court Bouillon with Onions, Carrots and Fresh herbs Per 700g 2888 Per 100g 488 SAUCES Fennel Beurre Blanc, Vierge Sauce, Impressions Special Butter
FISH ENTRÉE ATLANTIC FRESH COD FISH FILLET with Chorizo Crust, Tomatoes Bell Pepper Puree,Baby Potatoes glazed in Squid Ink Butter Sauteed Romaine and CuttleFish, Saffron Beurre Blanc 1100
ROASTED BRITTANY LOBSTER With Asparagus Risotto, Assorted Mushrooms Sea Urchin Foam 1988
GLAZED ROASTED CHILEAN SEA BASS With Truffle Risotto, Cepes Mushroom, Parsley Cream Sauce 1500
FROM THE GRILL Certified Angus Beef ® From USA (Served with Yorkshire Pudding, 2 choices of Side Dish and Sauce)
COTES DU BOEUF 900g 4388 RIBEYE STEAK 350g 2450
TRUFFLE RISOTTO, ASSORTED MUSHROOM RISOTTO 200 MACARONI TRUFFLE IN MUSHROOM CREAM SAUCE 200
VEGETABLES CREAMY SPINACH, SAUTEED VEGETABLES, GREEN SALAD GRILLED CORN, SAUTEED MUSHROOM ALA BORDELAISE STEAMED ASPARAGUS, SAUTEED FRENCH BEANS STEAMED BROCCOLI, CARROTS VICHY, RATATOUILLE GRILLED TOMATO SALAD WITH AGED BALSAMIC
SQUASH GRATTIN DAUPHINOISE, VEGETABLE FRICASSEE 150
SAUCES
VEAL JUS, VIERGE SAUCE, PERIGUEX, PEPPERCORN SAUCE 200 TRUFFE SAUCE, MUSHROOM SAUCE, RED WINE SAUCE 200 IMPRESSIONS SPECIAL BUTTER, BÉARNAISE, HOLLANDAISE, CHORON 200
BEEF CARVING Certified Angus Beef ® ROASTED PRIME RIB 400g 2500 200g 1500
Served with Yorkshire Pudding, 2 choices of Side Dish and Sau MAYURA WAGYU SHIN SHANK
Cooked for 48 Hours Served with Carrots and Assorted Mushrooms Good for 4-5 pax 5188
MEAT ENTREES ROAST LAMB LOIN wrapped in Nori,
BonBon of Lamb Shoulder Confit, Cannelloni of Eggplant Caviar, Toma Pequilos Marmalade, Mint Gel, Lamb Jus 1388
Certified Angus Beef ® TENDERLOIN ROSSINI Mashed Cauliflower, Sautéed Assorted Mushroom Bordelaise 2888
T-BONE STEAK 400g 2688
ROASTED VEAL SWEET BREAD MARINATED IN SOJA,
TENDERLOIN 220g 2988
Crispy Snails Nem, Italian Parsley Foam, Cream Cheese 1188
AUSTRALIAN LAMB CHOPS 200g 1588
PITHIVIER OF PIGEON AND DUCK LIVER LEG CONFIT
Option to add
Assorted Mushrooms, Truffle Sauce 2188
PAN SEARED FRENCH FOIE GRAS (per piece) 500
BRAISED PORK BELLY MARINATED WITH SOY SAUCE
POULTRY
Ragout of Pork Cromesqui, Puree of Squash, Sautéed Green Vegetable, Tomato Confit 988
