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STARTERS
SALADS
SOUPS
ENTREE
Copyright © 2003 - www.gadogadorestaurant.com - All Rights Reserved
| - Pacific Oysters. Served natural or with mignonettes |
| - Foie Gras Terrine with vanilla, fig compôte, toasted brioch and herb salad |
| - Ceviche of Sea Bass with fresh herbs and sour dough crumble |
| - Salmon tartar with egg mimosa and Waldorf salad |
| - Seared Tuna in spice crust with soy glazed beef, cucumber, baby roman and curry mayonnaise |
| - Beef carpaccio with truffle mayonnaise, parmesen and baby rucola |
| - Crab on toast with orange, avocado and orange vinaigrette |
| - Marinated potato with sweet and sour beetroot, courgette flower, young goat cheese and Niçoise vinaigrette |
| - Baby lobster with slow cooked octopus, pickled vegetables and sauce from octopus |
| - Crab Bisque with ravioli of crab and tomato confit |
| - Gazpacho |
| - Soup of the day |
| - Chef Salad (grilled chicken, crispy bacon, boiled egg and garlic bread) |
| - Salad Anne Victoire (tuna, kidney beans, cucumber, bell pepper croutons and lemon skin) |
| - Fresh Balinese fruit salad with yoghurt |
