Western Theme

Menu I

INDIVIDUALLY PLATED STARTERS
CONRAD’S SIGNATURES
Marinated Tuna, Charred Corn and Crab Tartlet
Rosemary, Lamb and Figs Ragout on Cracker
Lemon Garlic Grilled Prawns, Romesco and Pine Nuts

SALAD BAR
Arugula and Mesclun Leaves
Cucumber, Tomato, Piquillo Pepper, Feta Cheese, Gherkins,

Pickled Onion Balsamic Vinaigrette, Italian Dressing
 

SOUP
Wild Mushroom and Thyme Velouté (V)
Freshly Baked Assorted Rolls and Butter
 

HEATING LAMP
CONRAD’S SIGNATURES
Stracciatella and Tomato Jam Pincho
Honey Coffee Glazed Pork with Toasted Sesame
 

MAINS
Braised Chicken Scaloppini with Mash Potato and Mushroom
Valencian Seafood Stew with Roma Tomatoes and Unfiltered Olive Oil
Oven Roasted Potato with Fresh Thymes (V)
Baked Beef Bolognaise with Calamarata and Asparagus
Creamy Cheese Polenta with Ratatouille and Goat Cheese (V)
Pan-fried Sea Bass Fillet, Saffron Tarragon Cream Sauce
 

DESSERTS
Strawberry Meringata with Double Cream
Baba with Raspberry and Chantilly Cream
Risotto Mousse with Candied Fruits Exotic Maracaibo Chocolate Mousse