Fr.Og

Fr.Og

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Restaurant Menu


APPETIZERS

Fattouche salad of mâche, mixed lettuce, radish, mint, basil vinaigrette, sesame crisp

Cucumber, tomato salad, yogurt lime dressing and cilantro

Seared lamb loin with sumac, Lebanese Taboulee, Harissa- saffron vinaigrette

Tomato Vegetable soup with whipped curry cream and chive

Chicken-duck soup broth, chive-goat cheese raviole, spicy egg crêpe julienne

Nem Ran of pork/shrimp, cucumber, lettuce, carrot and mint salad, garlic dressing

Sautéed scallop with cardamom and cane sugar, bean sprout salad with red cabbage and carrot, peanut dressing

Foie gras sautéed with ginger crust, sesame potato, mango coulis, soy-balsamic sauce

Briouats of peekytoe crab and basmati rice, smashed avocado, lime dipping sauce

FR.OG plate (mixed sample of 5 appetizers)


ENTREES

Colossal Shrimp sautéed with coriander, celery root and coconut purée, crispy eggplant roll with olives

Monkfish ‘Tajine style’ with mixed asparagus and zucchini, green olives, basil, lime and saffron

Sautéed New Zealand snapper with cumin, braised carrot “à l’orange” and pea à la Française

Grouper roasted with almond and honey, crispy rice cake, snow pea, lemon sauce

Salmon seared with lime leaves, stuffed pasta with blue mussel, tomato marinière sauce with chanterelles and garlic

Chicken roasted with lemon and honey, green papaya salad with star anis, fennel gratin

Sautéed boneless duck leg in Pastilla, warm salad of zucchini, jerusalem artichoke and tomato confit, basil julienne

Braised lamb shank with roasted duck breast with cinnamon, chick pea and red onion, Moroccan couscous

Seared Natural beef sirloin marinated with lemongrass and pineapple, baby bok choy and haricot vert, soy tomato jus

Sautéed pork loin with scallion, corn, bacon and savoy cabbage, caramel-ginger sauce

 


 

PLEASE NOTE: All menu items and prices are subject to change.



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