ALBA WHITE TRUFFLE MENU

Chef Hugo Coudurier’s

“OCTOBER 2014”

Scallop CarpaccioWhite truffle crème fraiche, cauliflower variation

Serra Lupini, Roero Arneis, Angelo Negro, Piedmont, Italy

Pumpkin SoupPoached egg and white truffle

Barbera d’ Alba DOC “Tre Vigne” Vietti, Piedmont, Italy

Alba White Truffle RisottoFreshly shaved white truffle

Babera d’Alba DOC “Scarrone”, Vietti, Piedmont, Italy

Poached Guinea HenFall vegetables, white truffle veloute

Barolo DOCG “Lazzarito”, Vietti, Piedmont, Italy

Apple “Tarte Fine”Bourbon vanilla ice cream

FISH & SEAFOODCharred fi llet of Atlantic salmon 1,055Ginger beurre blanc, spinach puree and Jerusalem artichoke

Verrigni Spaghetti with Nova Scotia lobster 1,955Whole lobster sautéed with garlic, chili, artichokes & E.V.O.O

Charcoal oven baked Atlantic cod 1,355Saffron creamed potato, mussels, Bouillabaisse sauce

Oven roasted halibut 1,555Jasberry rice, caramelized endive and morel sauce

Lobster Thermidor 1,955Gratinated whole Nova Scotia lobster with artichokes and mushrooms

COLD APPETIZERSRed Sky Caesar salad 555Shrimp, Garlic crouton and parmesan shavingsKing crab salad 655Pomelo, rock melon, avocado, lettuce and mayonnaiseFoie Gras Torchon served on toast 855 Flavored with Cognac mixed greens and truffl e vinaigretteMarinated “Trento” beef carpaccio from Italy 755Rocket leaves, Crutin truffl e cheese, E.V. olive oil Ahi tuna tartare 755Chili infused sesame oil, pine nuts and crunchy pear Finest Italian cold cuts and condiments 895San Daniele ham, salami and house terrine with seasonal melon

SOUPSCream of Cep mushrooms 555Pan-seared Sarlat foie gras Hokkaido crab bisque 555Tender claw tempura & crème fraiche

WARM APPETIZERSPan fried Sarlat duck foie gras 795Sautéed apple, balsamic reductionButter roasted Nova Scotia lobster “Vol au Vent” 895Creamy mushroom, light lobster sauce Scallop & scampi risotto 855Sea urchin emulsion Avocado & smoked salmon gnocchi 755Dill, pickled onion and lemon butterParmigiano Reggiano and basil tortellini 955Fresh tomato coulis and summer greens

HALF DOZEN LIVE OYSTERS Au natural, Champagne Mignonette or spicy sauce

Tsarskaya oysters 895

Kumamoto oysters 895

LOVE TO SHAREThe Red Sky surf & turf tower serves two 5,555An assortment of the freshest seafood and prime quality meat Wagyu rib eye, lamb rack, grilled Phuket lobster, giant Andaman prawns,Alaskan king crab and U.S. scallops, accompanied by seasonal vegetables, potatoes and delicious dips & sauces

Cote de Boeuf 3,755Charcoal grilled bone-in Wagyu rib-eyePotato gratin, shallot confi t

SEAFOOD ON ICE Ideal to share 5,555Selection of fi nest Atlantic seafood on ice which includes Salmon caviar, giant prawns, lobster, oysters, king crab, Carabineros, langoustines, mussels and array of dips and condiments

Oscietre Caviar 3,95530 grams of Oscietre caviar with classic condiments a shot of frozen Absolut vodka

SidesGrilled asparagus with pesto 255Mashed potatoes 255Duck fat fried potato wedges 295

10/14

T H E S E A F O O D B A R

Rocket salad with olive oil, parmesan and 255balsamic Sautéed forest mushrooms 255

SIGNATURE DISH CONTAINS PORK

MEAT & POULTRYCrispy French suckling pork rack 1,855Root vegetables and a mild spiced jus

Char grilled U.S. certifi ed Black Angus rib-eye 1,955Duck fat fried potato wedges, sauce Bearnaise

US Kobe beef short ribs 1,75536 hours slow roasted boneless short ribs Spinach fettuccini and sautéed porcini

Wagyu beef tenderloin “Rossini” 2,155With foie gras, truffl e, wild mushrooms and Madeira sauce

Charcoal oven roast whole Spanish suckling goat leg “Choto Lechal” 1,955Olive oil roasted vegetables

Char grilled Australian lamb rack 1,755Provencal vegetable tian, thyme-garlic jus

Braised veal shank 1,255Bone marrow and saffron risotto, sautéed spinach

Poached baby chicken "Poussin" 1,355Truffl e and foie gras Basmati rice, Albufera sauce French duck confi t 955Sarladaise potatoes, sautéed spinach & Cabernet red wine sauce

CHILLED DESSERTSManjari mousse cake 395Raspberry chocolate ice cream

Wild strawberry gâteau 295White chocolate & strawberry glaze

Chocolate cheesecake 395Chocolate ice cream macaroon

Profiteroles with warm chocolate sauce 355Ice cream, chantilly, toasted almonds

White chocolate & vanilla Panna Cotta 295Passion- banana-mango sorbet

WARM DESSERTSMango textures 295Granité, fresh, sorbet, foam and chips

Valrhona chocolate fondant 395Amarena cherry ice-cream

Caramelized apple tart 355Vanilla ice cream

Baked Alaska 355Baked vanilla & raspberry ice cream under meringue

Brioche bread & butter pudding 355Vanilla & Chivas Regal whisky sauce

FINE PORTSper glass

Graham,s Late Bottled Vintage 2003 450

Dow,s Vintage Port 1994 900

Graham,s Vintage 1977 1,000

GOURMET ICE CREAM With your choice of raspberry, vanilla, caramel or chocolate sauce

Ice creams per scoop 155Tahitian vanilla Dark chocolate 70% Hazelnut

SorbetsRaspberryYellow Lemon“Pabana” Passion-Banana-Mango

SPECIALITY COFFEESIrish coffee 390John Jameson whisky, fresh coffee, brown sugar and whipped cream

Jamaican coffee 390Jamaican rum, fresh coffee, brown sugar and whipped cream

Royal coffee 390Cognac, fresh coffee, brown sugar and whipped cream

Mexican coffee 390Tia Maria, double espresso, brown sugar and whipped cream

Spanish coffee 390Harveys Bristol cream, double espresso, brown sugar and whipped cream

AFTER DINNER DRINKSCognac Martell VSOP 320Martell Cordon Bleu 800Martell XO 950Moyet Cognac de Fine Champagne 720Moyet Cognac de Borderies XO 1,400

ArmagnacChateau de Laubade VSOP 320Chateau de Laubade XO 1,150

CalvadosDomaine Dupont Reserve “Pays’ Auge” 330

Grappa & Eaux de VieGrappa di Sassicaia 520Garbriel Boudier, Poires Williams, Prune or Kirsch 300Etter, Vieille Prune, Vieille Pommes Royale

Liqueurs 300Amaretto, Baileys, Cointreau, Drambuie, Grand Marnier, Kahlua, Tia Maria, Sambuca, Amaro Averna

FROM FRANCE & ITALY served with truffle honeyed walnuts, biscuits,

crusty baguette & jams

295 per piece 855 sampler

Brie fermier au lait cruFrench Brie made from raw

un-pasteurized milk.

Couronne LochoiseSoft and creamy raw goat milk cheese from the

farmlands of the Loire valley.

Testun al BaroloSemi hard Piedmont mixed milk cheese aged on oak barrels with Nebbiolo grape residues

from the making of Barolo wine.

Erborinato PusteriaDelicate blue cheese from cow’s milk made in the Val Pusteria & aged in the must of the

Lagrein grape.

Cusie malto D’Orzo WhiskyPiedmont cheese made from mixed milk,

washed with whisky and crusted with whisky soaked barley.

SIGNATURE DISH 10/14