A la Carte Menu

Vegetables and Sides Dishes

Steamed Broccoli
160-

Pommes Puree
160-

Ratatouille
160-

French Beans
160-

Hand Cut Chips
160-

Corn Rice Pilau
180-

-Herbs Salad
150 -


Appetizers

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 -

Escargot
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 -

Fish
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 -

Meat

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 –

Steak

Brazilian Tenderloin 6oz

Spinach, Potato Forestiere
Mushroom Sauce
1680-

Onion Rings, Confit Tomato,
Horseradish Jus
1250-

Truffle Mash , Vichy Carrots,
Cognac Sauce
1540-

U.S Black Angus Rib Eye 10oz

Spinach, Potato Forestiere
Mushroom Sauce
1400-

Onion Rings, Confit Tomato,
Horseradish Jus
1540-

Truffle Mash , Vichy Carrots,
Cognac Sauce
1680-

U.S Black Angus T.Bone 10oz

Spinach, Potato Forestiere
Mushroom Sauce
1500-

Onion Rings, Confit Tomato,
Horseradish Jus
1650-

Truffle Mash , Vichy Carrots,
Cognac Sauce
1850-

Wagyu Tenderloin 6oz

Spinach, Potato Forestiere
Mushroom Sauce
3600-

Onion Rings, Confit Tomato,
Horseradish Jus
3700-

Truffle Mash , Vichy Carrots,
Cognac Sauce
2800-

Wagyu Striploin 6oz

Spinach, Potato Forestiere
Mushroom Sauce
2100-

Onion Rings, Confit Tomato,
Horseradish Jus
2200-

Truffle Mash , Vichy Carrots,
Cognac Sauce
2300-

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

Tagliatelle
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 –


Vegetarian

“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 –

Dessert

“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
430-







View/Hide Sitemap
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
Culinary Team
Awards
Customer comments
About Clark and Angeles City Pampanga
Menu
A la Carte Menu
Prix Fixe (Set Menu)
Vegetarian
Other Menus & Specials
Wine List
Award-Winning Wine List
Wines for Everyday Enjoyment
Facilities Tour of Restaurant
Wine Cellars
Magnum Room Wine Lounge
Burgundy Room Private Dining
Wine Tasting Room
Bordeaux Room
Reservations & Inquiries
Reserve a Table
Function, Party and Event
General Inquiry
Getting to Yats Restaurant
Events & Happenings Reciprocal Membership
Contact Us
Map and Direction
Contact Information
Contact Form
Submit a Resume