SuRpRiSE SPECIALTY RESTAURANT. ThREE courses Ang 93,- four courses Ang 104,-
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1 SpEciALTy RESTAuRAnT na SPECIALTY RESTAURANT SuRpRiSE Menu ThREE courses Ang 93,- four courses Ang 104,- Laat u verrassen door onze chefkok Mustafa Capkurt, met een drie of vier gangenmenu. Licht uw ober in over eventuele allergieën of dieetwensen. Have our Executive Chef Mustafa Capkurt, surprise you with a three or four course menu. Please inform your waiter of any allergies or dietary restrictions. ALL PRIZES INCLUDING 9% TAX FB PAPAGAYOCURACAO PAPAGAYOGROUP
2 STARTERs Light smoked beef tartar with foie gras shavings, Pacific oyster, aragula, mayonnaise, mustard, and sour cream 39, 00 Thinly sliced fresh salmon with soft cooked prawns, froth of chorizo, and green asparagus 37, 00 Crayfish cocktail with fried shrimps, marinated mango, curry, and vadouvan 38, 00 Sashimi of tuna tuna tartar, scallions, wakame, homemade teriyaki, and a crostini of focaccia bread 38, 00 Sauteed scallops with roasted bell pepper, cherry tomato, a tapenade of summer truffle and Trompette de la Mort 41, 00 Cold smoked duck with boston lettuce, shaved duck liver, marinated Cavaillon melon, almond shavings and vanilla-wild berry essence 40, 00 Sauteed foie gras with caramelized apple, almond shavings, infused with aloe vera and Pedro Ximenez 42, 00 Serrano ham with duck liver terrine pan seared scallops, allspice, and a vinaigrette of blackcurrant and red berries 37, 00 Beef carpaccio with arugula, pinenuts, pecorino cheese, pesto and balsamic syrup 31, 50 Caprese with buffelmozarella sauteed scallops, pomodori tomato, basil pesto, and balsamic dressing 37, 00
3 Rouleaux of goat cheese coppa di Parma with pear compote, and honey dressing 35, 00 Fresh salmon marinated in red beetroot, dill, and vodka with cucumber ribbons and a reduction of oyster broth and soy 36, 00 chef s special Slow cooked lobster sauteed prawns, foie gras, pata negra, and fresh truffle 53, 50 soup tomato soup with basil cream 16, 50 lobster bisque with lobster claws and langoustines 31, 50 sweet pepper soup with julienne of fresh salmon and parsley 21, 00 salads Niçoise salad seared tuna, green beans, boiled egg, tomato, cucumber, and French dressing 30, 50 Samurai Salad oriental style fried beef tenderloin with tomato, cucumber and scallions 30, 50 Papagayo salad with marinated chicken, tomato, cucumber, blue cheese, and pinenuts 29, 50 goat cheese salad glazed with honey-mustard dressing 30, 50
4 main Stir-fried chicken sateh with bean sprouts, scallions, served with fries, peanutsauce and mayonnaise 41, 50 Poached fillet of sole with tomato risotto pecorino cheese, zucchini, and beurre blanc of white basil 83, 00 Redfish with candied spinach cherry tomatoes, black olives, new potatoes, fresh basil, and basil oil 74, 00 Backstickribs oven roasted marinated spareribs with salad and fries 49, 00 Monkfish with cauliflower puree blanched leeks, tempura prawns, and a coconut lemon leaf sauce 93, 00 tenderloin strips with teriyaki and noodles 41, 00 Grilled lobster with truffle ravioli sauteed spinach, marinated scallops with a chanterelles sauce 106, 00 Fettuccine with prawns, clams and seared tuna with parmesan cheese and fresh herbs cream 75, 00 Wagyu beef tenderloin with potato mousseline green beans, fresh truffle shavings, and syrup of Pedro Ximenez 99, 00 Surf & Turf marinated beef tenderloin and sauteed prawns with white wine risotto, fresh snow peas and red wine sauce 75, 00 Pasta Bolognese with parmesan cheese 41, 00 Sauteed duck breast with green asparagus caramelized peach, sauce from the carcass and Tia Maria 86, 00
5 Pork tenderloin with mushroom sauce fresh vegetables and fries 50, 00 Crispy sweetbread with veal stewed, fresh vegetables, jus de veau with tarragon and crispy bacon bites 74, 00 Charolais rib eye sauteed in clarified butter roseval potatoes, assorted peas with a sauce of marrow and red port wine 93, 00 Sirloin with stir fried vegetables and French fries 55, 00 Roasted Bresse chicken with truffle tapenade served in it s own gravy, fried mushrooms, and taproot 68, 00 Marinated lambs rack with sauteed lamb fillet focaccia bread, tomato salsa, and lime mayonnaise 86, 00 kids menu Pasta Bolognese with parmesan cheese 19, 00 Backstickribs oven roasted marinated spareribs with salad and fries 19, 00 Croquette with fries with apple sauce and mayonnaise 19, 00 Dutch frikandel with fries with apple sauce and mayonnaise 19, 00 Sauteed Chicken with mashed potatoes and fresh vegetables 19, 00 Sauteed salmon with fries and fresh vegetable 19, 00
6 desserts white chocolate crème brûlée with homemade vanilla ice cream and whipped cream 25, 00 lemon merengue filled with lambada strawberries 26, 00 Baileys and Amaretto tiramisu 24, 00 brown chocolate mousse with orange zest and kumquat vinaigrette 21, 00 dame blanche 19, 00 cheese platter 42, 00
7 digestives Disaronno Originale 16, 00 Baileys 16, 00 Cointreau 16, 00 Drambuie 16, 00 Frangelico 14, 00 Grand Marnier 16, 00 Kahlúa 14, 00 Licor 43 16, 00 Limoncello 15, 00 Remy Martin V.S.O.P 20, 00 Sambuca 16, 00 Tia Maria 16, 00 Coffee 6, 50 Espresso 5, 50 Double espresso 8, 00 Cappuccino 7, 00 Latte 9, 00 Fresh mint tea 7, 00 Tea 9, 00 Special coffees Irish coffee with Irish whiskey 16, 00 Italian coffee with Disaronno Originale 16, 00 Spanish coffee with Tia Maria 16, 00 French coffee with Grand Marnier 16, 00 Mexican coffee with Kahlúa 16, 00
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