SILAN MENU
Starters
Frena 14
Freshly baked frena bread serve with tomato dip, pesto, and olives tapenade
Kreplach Soup 16
Home made soup with meat dumpling
Mushroom Velouté 18
Velvety soup made with variety of mushrooms, finished with fresh truffle, and garnished with crispy mushroom chips
Feta Salad 18
Mix Lettuce, cherry tomatoes, pareve feta cheese, lemon vinaigrette, hibiscous glaze
Tricolor Beets Carpaccio 19
Salt roasted tricolor beets, pareve feta cheese, crushed candied hazelnuts, balsamic reduction
Hamachi Crudo 24
Fresh sliced hamachi yellowtail crudo with ponzu sauce, accommodate with sweet pepper, Jalapeño, cilantro and crushed peppercorn
Tuna Tartare 24
Freshly diced raw tuna mixed with sesame oil, soy sauce, scallions, and avocado, served with crispy wonton chips
Beef Fillet Carpaccio 28
Beef carpaccio adorned with garlic confit, rainbow radish, crushed pistachio, concentrated hibiscus sauce, mustard aioli, and a scoop of Arabic salad
Pate Brulle 23
Creamy chicken liver pate delicately paired with cherries in wine jam, a delightful candy top, and a sprinkle of crushed salted pistachio
Chef’s Specialty
Ceviche Trio 27
Trio ceviche of salmon, tuna, and branzino with cucumber, mint, and fresh herbs, serve with malanga chips
Kyoto Fillet 29
Hanger steak skewers with spicy kyoto sauce
Pink Bao Asado 29
Succulent pulled short-rib, luscious onion jam, crispy yams, BBQ aioli, a hint of chili flakes, and tantalizing wasabi peas
Smoked Tongue 36
Smoked beef tongue accompanied by sweet potato cream, a luscious cherry glaze, and a touch of garlic aioli
Lamb Stuffed Tortellini 34
Pulled lamb stuffed tortellini in creamy vegan bechamel sauce, finished with fresh grated nutmeg
Main Course
Spinach Stuffed Salmon 42
Spinach, sun-dry tomato, basil, serve with charred half lemon and cilantro rice
Branzino 49
A whole branzino fillet glazed with tangy key lime sauce, served over a bed of coconut-infused jasmine rice and accompanied by grilled pineapple salsa
Coq au Vin 39
Slow-cooked braised chicken thigh in red wine sauce, pearl onions, and mushrooms, served over mashed potato
Lamb Shank (Osso-Bucco) 58
Rosemary braised lamb Shank in red wine sauce, served over polenta and crunchy green peas
Braised Short Rib 64
Over mashed potato, beef a jus and crispy sweet potato
Fillet Chateau (8oz) 68
Red wine and shallot sauce, accompanied by succulent bone marrow and a side of roasted heirloom carrots
Half Roasted Duck 68
Pineapple sauce, served with mashed potato
Prime Grade Ribeye Steak (16oz bone-in) 89
Turkish coffee rub, red wine reduction and broccolini
Grilled Lamb Chops 95
Herb-crusted rack of lamb with mint demi-glace and roasted fingerling potatoes
Sides:
Mashed Potatoes with Gravy 12
Crispy Brussel Sprouts with Crispy Shallots and Balsamic Glaze 12
Wild Mushroom Risotto with Fresh Herbs and Mushroom Chips 20
Mixed fries: Yuca, Malanga, Potato, and Sweet Potato Fries with Tangy Dip 14