SMOKED NORWEGIAN SALMON
Premium smoked salmon slices on a bed of mesclun greens
topped with capers and thin onion slivers

ESCARGOT de BOURGOGNE
French style snails sautéed in herb butter mixture

GAMBAS AL AJILLO
Medium-sized shrimp sautéed in olive oil and garlic

CALAMARI FRITTI
Fried squid cutlets with cauliflower

SAUTÉED MUSSELS IN WHITE WINE SAUCE
Oven-baked mussels with onion, parsley, and white wine reduction

WILD MUSHROOM
A creamy blend of aromatic mushrooms

OLD-FASHIONED CREAM OF MUSHROOM
A Chateau de Busay original recipe

FRENCH ONION GRATIN
Traditional onion soup refined with red wine
and topped with crispy baguette and cheese

MIXED SEAFOOD AND TOMATO
Fresh bounty of the sea in a Bouillabaisse broth

CLASSIC CAESAR (For 2)
Crisp lettuce with rich creamy anchovy dressing, bacon bits, and croutons

SALAD NIÇOISE
Fresh greens with seared tuna, olives, and tomatoeswith light dressing
with German potato and egg salad

SMOKED SALMON SALAD WITH RANCH DRESSING
Crisp lettuce with smoked salmon and hints of dill on ranch dressing

BOURGUIGNONNE
Choice cut beef cooked in hot oil tableside with 8 select sauces

US ANGUS BEEF
LOCAL BEEF

CHEESE
A traditional Swiss dish of melted cheese and white wine served with crusty bread cubes

(3-4 persons)

APPETIZER PLATTER
Chicken paté, homemade Boursin cheese, sautéed grapes and olives, ham
and cheese croquettes, served with sliced toasted baguette

CHEESE AND FRUIT PLATTER
Assorted cheese and fruits in season served with bread sticks

MER ET TERRE PLATTER
Classic “surf and turf ” combination of grilled prawns, grilled Mahi-Mahi,
pepper-crusted tenderloin steak, and grilled pork served on a bed of French fries

SEAFOOD PLATTER
Calamari, pan-seared Mahi-Mahi, oven-baked mussels, peppered prawns
served on a bed of rice

MEAT

US ANGUS CHATEAUBRIAND (good for sharing)
Only the most tender cut of the tenderloin served with
Béarnaise sauce and asparagus spears

US ANGUS RIB EYE (good for sharing)
Choice cut served with a Béarnaise sauce

US ANGUS FILET MIGNON FORÈSTIERE
Choice beef tenderloin with bacon served with mushroom sauce

COCHINILLO DE BUSAY
Perfectly baked pork belly served with a trio of sauces and paella

BRAISED PORK BELLY
Slow-cooked pork belly with caramelized sauce – a family recipe we just
wanted to share with everyone

SEAFOOD

PARMESAN BAKED SALMON FILLET
Baked Salmon Fillet with herb mayonnaise and parmesan topping,
served with parsley baby potatoes

PRAWN THERMIDOR
A creamy mixture of prawns, bell pepper, and mushroom slices

FILLET OF LAPULAPU PROVENÇALE
Grouper fillet cooked with tomato and garlic sauce

SOLE MEUNIÈRE • PhP 360
Filet of sole dredged in our, perfectly cooked in butter
and served with vegetable mélange

POULTRY

DUCK CONFIT AL’ORANGE
Classic French dish of roasted duck served with a velvety citrus sauce

COQ AU VIN
Pan-seared chicken braised with mushrooms, bacon, and wine

GARLIC-ROASTED HALF CHICKEN
Garlic-infused chicken with homemade gravy

SPAGHETTI CARBONARA

SPAGHETTI BOLOGNESE

PIZZA DU CHATEAUX
Sausage, ham, and pineapple

PIZZA MARGUERITE
Homemade tomato sauce, fresh basil, and mozzarella

BACON AND SPINACH PIZZA
White sauce pizza with bacon and spinach

PULLED BRAISED PORK SANDWICH

FRENCH TOAST CLUB

GRILLED VEGETABLE PANINI

FRESH MANGO FLAMBÉ
Sweet mango balls ambéed in a mix of liquor and caramel,
served with ice cream for that delectable hot-cold experience

PEACH FLAMBÉ
Flambeed peaches served with vanilla ice cream

“OTAP” MILLE-FEUILLE
A local delicacy given a French treatment

LAYERED MANGO CROQUANT
Layers of crushed graham crackers, rich cream lling, and sweet mangoes

CHOCOLATE FONDUE (good for sharing)
Melted chocolate with skewered fruits and marshmallows, and wafer sticks

ICE CREAM
Served with 3 assorted toppings to delight the young at heart

*Prices are exclusive of service charge.

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