Meats Sauces Enhancements Appetizers Extras Entrées

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Meats Sauces Enhancements Appetizers Extras Entrées

Executive Chef Chef De Cuisine Alex Fregoso Alejandro Palazuelos est. 1975 Appetizers BREAD & BUTTER Artisan Sourdough Boule, Melvyn’s Beurre de Maître d’ 9 HAMACHI CRUDO Pickled Fresno, Cucumber, Yuzu, Chili Oil, Micro Cilantro 18 STEAK TARTARE Truffle Dijonnaise, Shallots, Quail Egg, Charred Onion, Toasted Brioche 24 SHRIMP COCKTAIL U-10 Shrimp, Horseradish Cocktail Sauce, Maggi Aioli 24 OYSTERS ON HALF SHELL Mignonette Sauce, Tabasco, Lemon 1/2 dozen 18 | Full Dozen 36 FRENCH ONION SOUP Caramelized Onions, Leeks, Shallots, Gruyère, French Baguette 16 CLASSIC CAESAR SALAD Romaine, Spanish Anchovies, House Croutons 18 WEDGE SALAD Petite Iceberg Lettuce, Egg, Cherry Tomatoes, Candied Bacon, Pickled Onion, Blue Cheese Dressing 16 BUTCHER’S BLOCK Chef’s Selection of Artisan Meats, Cheeses, Accoutrements 32 SEAFOOD TOWER 12 Oysters, 6 U-10 Shrimp, Hamachi, Poached Whole Lobster, Crab Claws, Cocktail Sauce, Maggi Aioli 120 Entrées LOBSTER RISOTTO Piquillo Pepper, Mascarpone, Charred Onion, Parmigiano-Reggiano 32 BRAISED OCTOPUS Faba Bean Purée, Chorizo Bilbao, Yellow Corn, Mustard Frill Salad, Paprika Oil 34 ARCTIC CHAR Ancient Grains, Charred Broccolini, Piquillo Pepper Purée 32 MARKET FISH Pea Puree, Spinach, Baby Carrots, Hen-Of-The-Wood Mushroom M.P. CHICKEN POT PIE Classic Béchamel Sauce, Mirepoix, English Peas, Puff Pastry 25 MARY’S HALF CHICKEN Herb Brine, Pecan Pesto Potato, Baby Squash 38 DUCK BREAST Coffee Coriander Rub, Broccoli & Potatoe Purée, Blood Orange, Cauliflower & Fennel Salad 38 CHICKEN POMODORO Bucatini, Cherry Tomotoes, Garlic, Shallots, Onion, Parmigiano-Reggiano 28 BRAISED SHORT RIB Celery Root Mash, Rainbow Chard, Shallots, Tamarind Aus Jus 36 Meats Sauces FILET 6oz 40 Demi Glace, Peppercorn Brandy, Chimichurri, Béarnaise NEW YORK 12oz 44 Enhancements RIB EYE 16oz 54 BLUE CHEESE CRUST 8 BEEF WELLINGTON 58 SEASONAL TRUFFLES M.P STEAK DIANE 48 HALF POACHED LOBSTER M.P. Extras SEASONAL VEGETABLES 10 | SAUTÉED MUSHROOMS 10 | MAC & CHEESE 12 | POMMES FRITES 9 MELVYN’S PAN FRIED POTATOES 11 | LOADED BAKED POTATO 12 | GARLIC MASHED POTATOES 12.

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Rtmkccb2f1i05 Web.Pdf
) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27.
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