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    Red Sky Menu 03 2013

    Uploaded by

    CARLOSWAR101
    This document provides a menu for cold and warm appetizers, soups, salads, seafood, fish, meat, poultry and sides. It also includes sections for chilled and warm desserts, cheeses, ports, cognacs, single malts and liqueurs. Dishes include items like king crab salad, duck foie gras terrine, lobster risotto, Wagyu ribeye, lamb, salmon and desserts such as lemon tart, chocolate fondant and apple tarte tatin. The menu provides descriptions and pricing for each individual dish.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Red Sky Menu 03 2013

    Uploaded by

    CARLOSWAR101
    89 views2 pages
    This document provides a menu for cold and warm appetizers, soups, salads, seafood, fish, meat, poultry and sides. It also includes sections for chilled and warm desserts, cheeses, ports, cognacs, single malts and liqueurs. Dishes include items like king crab salad, duck foie gras terrine, lobster risotto, Wagyu ribeye, lamb, salmon and desserts such as lemon tart, chocolate fondant and apple tarte tatin. The menu provides descriptions and pricing for each individual dish.

    Original Description:

    SKYLIMEX009

    Original Title

    Red-Sky-Menu-03-2013

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    This document provides a menu for cold and warm appetizers, soups, salads, seafood, fish, meat, poultry and sides. It also includes sections for chilled and warm desserts, cheeses, ports, cognacs, single malts and liqueurs. Dishes include items like king crab salad, duck foie gras terrine, lobster risotto, Wagyu ribeye, lamb, salmon and desserts such as lemon tart, chocolate fondant and apple tarte tatin. The menu provides descriptions and pricing for each individual dish.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    89 views2 pages

    Red Sky Menu 03 2013

    Uploaded by

    CARLOSWAR101
    This document provides a menu for cold and warm appetizers, soups, salads, seafood, fish, meat, poultry and sides. It also includes sections for chilled and warm desserts, cheeses, ports, cognacs, single malts and liqueurs. Dishes include items like king crab salad, duck foie gras terrine, lobster risotto, Wagyu ribeye, lamb, salmon and desserts such as lemon tart, chocolate fondant and apple tarte tatin. The menu provides descriptions and pricing for each individual dish.

    Copyright:

    © All Rights Reserved
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    COLD APPETIZERS

    Red Sky Caesar salad 555


    Quail eggs, crispy San Daniele ham and parmesan shavings
    King crab salad 655
    Pomelo, rock melon, avocado, lettuce and mayonnaise
    Duck foie gras terrine 655
    Spiced pear chutney, brioche and caramelized pistachios
    Spanish Pata Negra ham 755
    Celeriac & pear remoulade, broad beans, herbs and balsamic

    Chicory & Williams pear salad 555
    Blue cheese and candied walnuts
    SOUP
    Celeriac & apple velout 555
    Charred snow sh, lemon thyme
    Alaskan crab chowder 555
    Sweet corn and king crab
    WARM APPETIZERS
    Seafood spaghettini 755
    Rock lobster, mussels, scallop, herbs & olive oil
    Black trufe ravioli 855
    Porcini mushrooms, parmesan shavings and rocket
    Lobster risotto 855
    Half Maine lobster and risotto with bisque, tomato and basil
    Pan fried Sarlat duck foie gras 795
    Saffron poached pear, raisin puree & hazelnuts
    Pan roasted US scallops 755
    Pumpkin, beetroot and sauce Bordalaise
    Half dozen French oysters
    Au natural, champagne Mignotte or Rockefeller
    Tsarskaya oysters - original Pacic 795
    Belon oysters - French at 795
    Shrimp & mango cocktail 555
    Steamed King crab legs, lemon-garlic-parsley butter 755
    FISH & SEAFOOD
    Charred llet of Atlantic salmon 1,055
    Forest mushrooms & leeks
    Seared llet of Barramundi 955
    Artichokes & herbs, sweet capsicum dressing
    Pan roasted Butter sh la Meuniere 1,155
    Lentil ragu with cleleriac and clams
    Atlantic black cod 1,355
    Saffron creamed potato, mussels, Bouillabaisse sauce
    Lobster thermidor 1,955
    Whole Maine lobster, gratinated in the shell
    Served with chilli and anchovy avoured broccoli
    LOVE TO SHARE
    The Red Sky Surf & Turf Tower serves two 5,555
    An assortment of the freshest seafood and prime quality meat
    Wagyu rib eye, OZ lamb rack, grilled Maine lobster, giant Andaman shrimps,
    Alaskan king crab and U.S. scallops. Accompanied by seasonal vegetables,
    potatoes and delicious dips & sauces
    Double Entrecte 4,555
    Charcoal grilled Tagliata of Japanese Kagoshima beef striploin 14oz,
    wild rocket, Parmigiano-Reggiano, rosemary, Amal lemon and E.V.O.O
    SEAFOOD ON ICE Ideal to share 5,555
    Selection of nest Atlantic seafood on ice which includes
    Keta caviar, giant prawns, lobster, oysters, king crab,
    sweet prawns, mussels, clams and array of dips and condiments
    Caspian Oscietra caviar & Absolut vodka 4,055
    30 grams of Oscietra caviar with classic condiments
    and 200ml bottle of frozen Absolut Vodka
    Sides
    Lentils with celeriac and toasted hazelnuts 255
    Trufe avoured mashed potatoes 255
    French fries with garlic cont and rosemary 295
    All Price are subject to 10% service charge and applicable government tax. 3/13
    MEAT & POULTRY
    Iberico pork chop 1,955
    Spinach, roast garlic & shallots, sauce Robert
    Char grilled Australian wagyu rib-eye MS4 1,855
    Triple cooked chips, salsify & snails, sauce Barnaise
    New Zealand lamb shank 1,055
    Soft polenta, parmesan and rosemary, black olive jus
    US Kobe beef short ribs 1,555
    36 hours slow roasted boneless short ribs
    Spinach fettuccini and sauted porcini
    Char grilled Australian rack of lamb 1,755
    Jerusalem artichokes, shiitake mushrooms and Perigord trufe sauce
    Wagyu MS4 beef tenderloin with foie gras 1,955
    Potato croquette, sauteed cep mushrooms and red wine sauce
    Charcoal oven roast French Label Rouge chicken breast 995
    Roast & crushed potatoes, green asparagus, Romesco sauce

    French duck cont 955
    Sarladaise potatoes, saut spinach & Cabernet red wine sauce
    MONDAY
    Blanquette of pork cheeks
    White stew of pork cheeks with morels
    955
    TUESDAY
    Veal Osso Buco
    Veal shank braised in white wine, tomato and herbs
    1,255
    WEDNESDAY
    Cte de boeuf for two
    Charcoal grilled bone-in Australian rib-eye (26oz)
    3,695
    THURSDAY
    Bavette aux chalottes
    Pan-roast Wagyu skirt steak with shallot red wine sauce
    1,555
    FRIDAY
    Whole Lemon sole Meuniere
    Whole fresh Atlantic Lemon sole pan fried in
    Echir butter and at leaf parsley
    1,655
    SATURDAY
    Moules mariniere
    Bouchot mussels with white wine, garlic,
    thyme, parsley, and cream
    1,155
    SUNDAY
    Charolais beef Wellington
    French Charolais beef tenderloin baked in puff pastry,
    slice of foie gras, red wine sauce
    1,855
    T HE S E AF OOD B AR
    Rocket salad with olive oil, parmesan and 255
    balsamic
    Sauted forest mushrooms 255
    Grilled asparagus with pesto 255
    SIGNATURE DISH CONTAINS PORK
    CHILLED DESSERTS
    French lemon tart 295
    Lemon ice cream and bitter lemon sauce
    Moccha crme brle 325
    Mango cubes and sorbet, chocolate biscuit
    Home made ice cream per scoop 155
    Chocolate, vanilla, mango, pistachio, lemon,
    whisky and strawberry with your choice of raspberry,
    vanilla or caramel sauce
    WARM DESSERTS
    Apple b & b 295
    Scottish bread and butter pudding with whisky ice cream
    Manjari chocolate fondant 325
    Pistachio brownie ice cream
    Spiced poached Williams pear 325
    Honey Madeleine, chocolate & cinnamon sauce
    SHARED DESSERTS
    Classic apple tarte tatin 555
    Vanilla ice cream
    White chocolate & melon fondue with porto 555
    Assortment of nanciers & berries
    FINE PORT
    per glass
    Grahams Late Bottled Vintage 2001 450
    Grahams Vintage 1983 650
    Dows Vintage Port 1994 900
    Grahams Vintage 1977 1,000
    Cheese from France
    choose three for 555
    Brie De Meaux
    Reblochon
    Bleu de Bresse
    Banon
    Mimolette
    Pouligny St. Pierre
    Served with dried fruits, nuts, biscuits & chutney
    French Executive Pastry Chef
    Eric Cochard's signature dessert
    Imperial chocolate with praline feuillantine 355
    SPECIALITY COFFEE
    Irish coffee 390
    John Jameson, fresh coffee, brown sugar and whipped cream
    Jamaican coffee 390
    Jamaican rum, fresh coffee, brown sugar and whipped cream
    Royal coffee 390
    Cognac, fresh coffee, brown sugar and whipped cream
    Mexican coffee 390
    Tia Maria, double espresso, brown sugar and whipped cream
    Spanish coffee 390
    Harveys Bristol cream, double espresso, brown sugar and whipped cream
    AFTER DINNER
    Cognac
    Martell VSOP 320
    Martell Cordon Bleu 550
    Moyet Cognac de Fine Champagne 720
    Moyet Cognac de Borderies XO 1,400
    Armagnac
    Chateau de Laubade VSOP 320
    Chateau de Laubade 1990 360
    Chateau de Laubade XO 1,150
    Single Malt
    Glenlivet 12 yrs 280
    Singleton 12 yrs 290
    Glenfarclas 12 yrs 650
    Liqueurs 300
    Amaretto
    Baileys
    Cointreau
    Drambuie
    Frangelico
    Grand Marnier
    Kahlua
    Malibu
    Tia Maria
    Sambuca
    All Price are subject to 10% service charge and applicable government tax.
    MONDAY
    Panna cotta with raspberries
    325
    TUESDAY
    Chocolate & cherry clafouti
    325
    WEDNESDAY
    Baked Alaska
    325
    THURSDAY
    Peach melba
    325
    FRIDAY
    Iced Grand Marnier souf
    325
    SATURDAY
    Drambuie chocolate mousse
    325
    SUNDAY
    Classic rice pudding
    325
    SIGNATURE DISH 3/13

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