A la Carte Menu

Vegetables and Sides Dishes

Steamed Broccoli

Pommes Puree


French Beans

Hand Cut Chips

Corn Rice Pilau

-Herbs Salad
150 –


Cappuccino of Garden Peas
Mint and Ham Hock
160 –

Cauliflower Soup “Dubarry”
Truffle Pannacotta
180 –

“Garden Heaven”
3 Ways Vegetables Platter
220 –

Twice Baked Goats Cheese Souffle
Salad of Petit Lardon and Dates
275 –

Black Grouper Tartare
Mango Oil, Melba Toast
325 –

Steak Tartare
Traditional Garnish , Melba Toast
450 –

Seared Pigeon Salad
Hazelnut, Balsamic Beetroot, Roasted Pumpkins
300 –

Salmon Gradvalax
Ginger, Pickled Cucumber and Cilantro Salad, Lemon Crème Fraiche
320 –

Foie Gras Parfait
Gingerbread, Passion Fruit, Chocolate Soil
850 –

Scallop in Filo Pastry
Calamansi Butter Sauce
620 –

French Classic : Garlic and Parsley Butter
320 –

Croquette of Escargot
Porcini and Morels
360 –

Trio of Escargot en Brioche
( Bourguignon / Provencale / Lemongrass and Cilantro )
380 –

Ballottine of Sole
Spinach , Crayfish Glaze
540 –

Salmon Fillet
Remoulade, Dill , Sauce Nantua
650 –

Pave of Salmon
Foie Gras and Asparagus, Consommé of Tomato and Ginger
675 –

Chorizo Crusted Snapper Fillet
Spinach Puree, Smoked Eggplant Caviar, Paprika Coulis
605 –

Cassolette of Tiger Prawns
Thai Flavour
625 –

Barracuda Steak
Sesame Soy, Pineapple and Cilantro Salsa, crab Strudel
680 –

Turbot “a la Plancha”
Mousseline of Broccoli, Sauce Vierge
1690 –


Fondant of Pork
Chestnut, Braised Cabbage, Juniper Jus
490 –

Oven Roasted Poussin
Herbs, Cacciatore Sauce, Garlic Mash and Wilted Spinach
550 –

Braised Poussin in Riesling
White Version of “Coq au Vin”
560 –

Duck Breast a l’Orange
Sweet Potato Fries and French Beans
550 –

Lightly Smoked Duck Breast
Homemade Udon Noodles,
ChopSuey , Wild Mushroom Consomme
570 –

Roasted Pigeon
Fondant Potato and Cabbage, Cherry Sauce
650 –

Crocodile Adobo
Pilau Rice and Toasted Almonds
880 –

Crocodile Tournedos
Flambé with Rum , Snap Beans, Mango Salsa
890 –

Loin of Venison “Grand Veneur”
Pomme Duchesse and Brussel Sprout Casserole
1200 –

Tournedos of Venison
Parsnip Mousseline, Morels Sauce
1215 –

Lamb Medaillons
Pumpkins Puree with Cashew Nuts and Coriander, Pearl of Merguez
1230 -Mongolian Rack of Lamb
Pepperonata, Pomme Dauphinoise, Morels and Fava Beans
1280 –

Kangaroo Fillet
Roasted Figs, Herbed Mash, Beetroot Jus
1515 –

Kangaroo Tenderloin
Minted Pumpkins and Pancetta Fricassee, Galliano Sauce
1530 –

Kurobuta Pork
Caramelized Apple, Calvados Ice Cream, Cider , Shiraz jus
1860 –


Brazilian Tenderloin 6oz

Spinach, Potato Forestiere
Mushroom Sauce

Onion Rings, Confit Tomato,
Horseradish Jus

Truffle Mash , Vichy Carrots,
Cognac Sauce

U.S Black Angus Rib Eye 10oz

Spinach, Potato Forestiere
Mushroom Sauce

Onion Rings, Confit Tomato,
Horseradish Jus

Truffle Mash , Vichy Carrots,
Cognac Sauce

U.S Black Angus T.Bone 10oz

Spinach, Potato Forestiere
Mushroom Sauce

Onion Rings, Confit Tomato,
Horseradish Jus

Truffle Mash , Vichy Carrots,
Cognac Sauce

Wagyu Tenderloin 6oz

Spinach, Potato Forestiere
Mushroom Sauce

Onion Rings, Confit Tomato,
Horseradish Jus

Truffle Mash , Vichy Carrots,
Cognac Sauce

Wagyu Striploin 6oz

Spinach, Potato Forestiere
Mushroom Sauce

Onion Rings, Confit Tomato,
Horseradish Jus

Truffle Mash , Vichy Carrots,
Cognac Sauce

Rib Eye on the Bone 1Lb
( For 2 or 3)

Grilled then Carved at The Table ,
Garlic Pomme Aligot, Petit Pois a la Francaise,
Grilled Tomato , Red Wine Jus and Béarnaise Sauce,
Black Truffle

7200 –

Freshly Made Pasta

Chilli and Garlic , Broccoli , Parmesan Shavings
220 –

Spaghetti Bolognese
Wild Mushrooms and Basil Crisp
250 –

Spaghetti Carbonara
Original or Creamy
280 –

Open Lasagna
Crab and Baby Leeks, Wild Mushrooms, Lobster Veloute
395 –


“The Gardener “
Provencale Ratatouille spiked with Grilled Baby Vegetables , Taggiashe Olives Crumble and Basil Cream
480 –

Crispy Risotto of Cherry Tomato
Shallot Marmalade, Basil Puree, Sherry Treacle
510 –

Herbs Quinoa Risotto
Baby Asparagus, Micro Salad, Pecorino and Gold Dust
615 –

“ 21 Vegetables “
Glazed 21 Vegetables Degustation , Hickory Tomato Coulis, Basil Foam and Caramelised Pine Nuts
780 –

Clafoutis of Morels
Fricassee of Wild Mushrooms, Tarragon Jelly , Cream of Smoked Garlic
810 –


“The Snickers”
Salt Caramel , Milk Chocolate and Roasted Peanut
160 –

“Black Forest”
Moreno Cherries, Dark Chocolate and Bourbon Vanilla Cream
160 –

“Death by Chocolate”
12 Components of Dark, Milk and White Chocolate
200 –

Trio of “Crème Brulee”
Ask The Waiter for the Flavor of The Day
160 –

Praline and Espresso “Opera”
Classic French Gateau , Layer of Ganache , Joconde Sponge and Buttercream
160 –

Forest Berries “Charlotte”
Vanilla / Pistachio Pannacotta
160 –

Cheese Plate
Selection of Artisanal Cheeses , Homemade Chutney and Biscuits

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Mimosa Golf Estate, Clark Field (Clark Airbase), Clark Freeport Zone, Pampanga, Philippines
Tel: (045) 599-5600 0922-870-5194 0917-520-4401 Ask for Daniel, Lito or Cosh

Banquet, Events and Functions, Manila Sales Office 3003C East Tower, Philippines Stock Exchange Center
Exchange Road, Ortigas Center, Metro Manila, Philippines
Tel: (632) 633-1566 ask for Rea or Chay

About Us
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About Clark and Angeles City Pampanga
A la Carte Menu
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