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What I like most about his dishes is that they're elegant and comforting at the same time. When eating them, you can tell that Jusman has a great grasp of his fundamentals. His dishes are clearly steeped in tradition, but they've also been deftly updated by this young, talented chef.
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Chubby Hubby, August 2006 |
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Menu Degustation
6 courses @ $118++
Our Menu Degustation is now available daily and features items
that are not on our current a la carte menu. Please call +65 6333 8726
or drop us an email at kimberly@sagerestaurants.com.sg for more information.
Executive Set Lunch Menu
3 courses @ $38++
4 courses @ $45++
Lunch is now served from Wednesday to Friday. Our Executive Set Lunch Menu
consists of your selection of items from a list of new dishes and
familiar
A La Carte favourites. Please call +65 6333 8726 or drop us an email at
kimberly@sagerestaurants.com.sg for more information.
Dinner A La Carte Menu
Sautéed duck foie gras with cherry compote on pain d‘epices,
emulsion of vino cotto and red wine vinegar
30
Wagyu beef carpaccio with confit of egg yolk and horseradish cream,
Arugula salad and Parmigiano Reggiano
30
A risotto with Burgundy escargot and tiger prawn bits flambéed with pastis,
parmesan crusted poached egg and parsley veloute
appetizer @ 25 entrée @ 35
Seared Hokkaido scallops on potato blinis with chilled capellini salad tossed
with crème fraiche, smoked salmon and fresh dill, Avruga caviar
25
Baby romaine lettuce tossed in an anchovy dressing with shavings
of Parmigiano Reggiano, bacon bits and herb croutons
15
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Seafood bouillabaisse with seabass, tiger prawns and shellfish,
saffron and garlic rouille on crouton
appetizer @ 20 entrée @ 35
Cappuccino of wild mushrooms with truffle infused scrambled eggs,
asparagus and morel cream
18
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Spaghetti aglio olio with crab meat and grilled tiger prawns,
Arugula leaves and shavings of Parmigiano Reggiano
28
Deboned duck leg confit meat wrapped in cabbage with fricassee
of field mushrooms and foie gras, crispy duck skin with potato
puree and Pommery mustard jus
38
Fillet of cod topped with prawn and cognac butter, roasted mini
Spanish red peppers stuffed with salt cod brandade, caramelized
lemon confit and saffron cream
42
Caramelized 300 days grain fed Black Angus beef cheek topped
with horseradish parfait, Layonnaise potatoes with bone marrow
and sautéed field mushrooms
42
Grilled grain fed lamb loin with ratatouille and cassoulet of slow
cooked lamb shoulder with summer beans and lardons gratinated
with Parmigiano Reggiano
42
Charcoal-grilled 300 days grain fed Black Angus ribeye with confit
of Spanish red onions, potato mousseline with asparagus and natural jus
95
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Farm French cheeses with condiments
15
Manjari chocolate fondant filled with dark chocolate ganache,
fresh raspberries with pistachio ice-cream
16
Chocolate soufflé with Amaretto ice cream and vanilla bean custard
16
Oven dried strawberries with crumble dough and rolled oats,
mascarpone ice-cream and peppered balsamic bubbles
12
Bailey’s crème caramel with Kahlúa-coffee ice-cream,
compote of Morello cherries and Grand Marnier caramel
12
Glazed dark chocolate mousse filled with white chocolate ganache,
crunchy chocolate pearls and nougat chips with verjus – raspberry sorbet
12
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All prices are subject to 10% service charge and 7% GST
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