Saturday Night Menu

      

$110 per person + 15% service charge

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FIRST COURSE (Pre Set on a table)

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Roast Beef Salad “Bomond”Tender slices of roast beef served with fresh greens and a signature dressing — bold, savory, and refined

Kani Salad with Sashimi A refreshing Japanese-inspired salad featuring shredded crab sticks, vegetables, and fresh sashimi

Chicken & Mushroom Salad “Nest”Juicy chicken and sautéed mushrooms served in a crisp pastry shell — warm, comforting, and full of flavor

Warm Garlic Shrimp Salad Sautéed shrimp in garlic butter, served over arugula and avocado, finished with balsamic glaze

Labneh with Tomatoes and Crispy Pita

Smoked Duck Salad

Chicken Liver Pâté on Crostini with Raspberry Sauce

Silky pâté on toasted crostini, topped with a bright and tangy raspberry reduction

Seared Tuna with Mango & Cucumber Salad Lightly seared tuna served over a tropical mango-cucumber salad with roasted sesame dressing

Georgian Vegetable Salad 

Crisp vegetables, fresh herbs, and ruby-red pomegranate seeds — colorful and full of life

Pickled Vegetable Assortment – A chef’s selection of pickled vegetables, Mediterranean olives, and peperoncini

Bread Basket

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SECOND COURSE

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Home-Style Potatoes – Golden roasted potatoes with wild mushrooms and caramelized onions

Duck-Filled Crêpes – Delicate crêpes filled with pulled duck, complemented by a rich berry sauce

Rack of Lamb with marinated onion and Adjika

Baked Salmon Fillet on Cauliflower Purée

Oven-roasted salmon fillet served on a bed of smooth, creamy cauliflower purée

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MAIN COURSE 

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Chicken Shish Kebab – Char-grilled marinated chicken skewers with grilled vegetables and saffron rice pilaf

Ribeye Steak – Prime ribeye grilled to your preference, served with chef’s signature sides

 Lula Kebab – Juicy ground Beef kebab, flame-grilled and paired with pilaf and roasted vegetables

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DESSERT

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Apple Pie Strudel with Whipped Cream

Tea, coffee

Pops are Included.