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Published by jsantiago, 2019-11-05 00:27:58

Indigo Dinner

DINNER

TO START

GRILLED OCTOPUS 530

sous vide octopus with duck fat • sauteed cherry tomato • piquillo pepper
• baby potatoes • salami • parsley • black ink aioli

STEAMED CHILEAN MUSSELS 530

steamed in beer • chorizo • chili • garlic • garlic toast

LINE CAUGHT TUNA CEVICHE 530

calamansi marinated tuna • chili-citrus sorbet • red pepper • cucumber • cilantro
• roasted corn • ripe mango • shallots • cardava plantain chips

SALAD

SHRIMP & CRAB SALAD 530

mixed greens • roasted corn • avocado mousse • bread tuile • scallion • baby tomato

MEDITERRANEAN CALAMARI SALAD 510

arugula • cherry tomato • black olives • chick peas • pepper • lemon olive oil dressing

PANZANELLA & KINGFISH TARTARE 510

tomato • cucumber • onion • bell pepper • crostini • champagne vinaigrette
• basil oil • micro salad greens

SOUP

SEAFOOD BISQUE 510

seafood tuile • crab meat salad

SWEET CORN VELOUTE 480

shallot crisp • polenta – goat cheese croquettes • poached baby corn
• roasted corn • lime popcorn

FLOUR & WATER

SIGNATURE SQUID INK RAVIOLI 730

shrimp – scallop scampi • mascarpone • fresh herbs • grape tomato • lobster sauce

GROUPER WITH PURPLE GNOCCHI 730

wild mushroom • asparagus • chilean mussels • clam broth

SEA (SUSTAINABLY CAUGHT)

POLENTA CRUSTED BARRAMUNDI 980

carrot celery puree • haricot vert • basil crisp
• lemon beurre blanc

GRILLED ATLANTIC SALMON 980

Adlai-coconut rice • pickled ginger • asian vegetables • wasabi mustard sauce

PAN SEARED MAHI MAHI 980

ginger – scallion and sesame coulis • rice noodles • selva prawns
• oyster mushrooms • seaweed salad • rice wine tru e dressing

LAND

FOIE GRAS CHICKEN 1,120

boneless chicken • tru e risotto • asparagus • mushroom ragu
• blistered cherry tomato • foie gras sauce

Prices are exclusive of prevailing government taxes and 10% service charge

DINNER

BRAISED SHORT RIBS 1,600

spinach • pumpkin puree • glazed baby carrots • crispy potato • ribs au jus

U.S PRIME FILET MIGNON (250G) 2,400

sous vide filet mignon • seared onion • haricot vert • potato scallion mash
• red wine – grain mustard reduction

TO SHARE FROM OUR BRICK OVEN

STEAK FRITES U.S. PRIME ANGUS RIB EYE (500g) 3,300

potato fries • asparagus • blistered cherry tomato • shallot confit
• homemade steak sauce • bearnaise sauce

BABY BACK RIBS (full rack) 1,800

potato fries • asparagus • blistered cherry tomato • shallot confit
• maple-chipotle glaze

WHOLE ROASTED GROUPER (please allow 45 minutes) 2,600

potato fries • asparagus • blistered cherry tomato
• shallot confit • lemon butter

AN INDIGO SIGNATURE

ROASTED PORK BELLY ROLL (requires 24 hours) 3,900

stu ed with chorizo paella

INDIGO’S SEAFOOD BOARD (please allow 45 mins preparation) 5,900

Boston lobster thermidor • mud crab • hard shell clams
• prawns • chilean mussels

VEGETARIAN

SHEPHERD’S PIE 590

Mushroom lentil filling • tartufato-red wine sauce • pumpkin-potato topping
• roasted asparagus

EGGPLANT ROULADE 530

quinoa • tomato-caper sauce • apple tzatziki

SWEET

“PERFECT MATCH-A” 410

77% dark chocolate cake • molten matcha filling • vanilla gelato

CORN SEMIFREDDO 340

corn bread • corn cremeux • coconut meringue

DESSERT POT 410

brown butter soil • mixed berries • co ee ganache
• soft cheesecake • elderflower milk

HOMEMADE ICE CREAM

300 per scoop

Peanut butter smores | Banana walnut fudge | Mixed berries yoghurt

Prices are exclusive of prevailing government taxes and 10% service charge


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