2016 Jasmine a La Carte Menu (3)

8/18/2019 2016 Jasmine a La Carte Menu (3)

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FOOD


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3/30

Prices include taxes, subject to 10% service charge.10

Considered as one of China’s national delicacies, this dish is a centuries-old favourite that wasfully developed and crafted to perfection during the Ming Dynasty. An invaluable part of theimperial court menus, it has been known to inspire poets and scholars to write prose and poetryto sing its praises.

At Jasmine, we aim to elicit a similar reaction from our diners and guests by sourcing only thefreshest and highest quality of produce and giving it our own special twist to make it uniquelyour own.

Our ducks, both local and imported, are prepared tableside and enjoyed the following ways:

First Crispy duck skin, leeks, cucumber wrapped in Chinese crepe, hoisin sauce

Second Minced duck meat, lettuce leaves, hoisin sauce

Third Soup, duck meat, duck bone as its base

Half PHP1,600Whole PHP2,800 additional 300

(cooked 2 ways)(cooked 2 ways)(cooked 3 ways)

PEKING DUCK


4/30

JASMINE SPECIALITIES

Wok-fried shrimps, eggs, black truffle 690

Braised whole garoupa, radish, clay pot 900

Deep-fried cod llet, ginger, leeks 990

Steamed minced pork, salted sh 470

Braised pork, “Tong Bo”, steamed buns 480

Wok-fried beef tenderloin, caramelized walnuts, X.O. sauce 895XO

Sautéed prawn, shiitake mushroom, black truffle 1,480

Braised whole abalone, oyster sauce 3,490

Stewed duck feet, sh maw, sea cucumber, abalone sauce 1,480

Braised sea cucumber, black mushrooms 1,280



5/30


LIVE FISH and SEAFOOD 110 per 100 gms / 110 100

Shrimp Seasonal price

Steamed, bamboo basket, lotus leaves

Red spiny lobster Seasonal price

Steamed, minced garlic, ginger, leek Wok-fried, bouillon

Sea mantis Seasonal price

Wok-fried, dried chili, black beans, crispy garlic Steamed, egg white

Mud crab 300

Steamed, plain or garlic Wok-fried, ginger, spring onion Wok-fried, dried chili, black beans, crispy garlicWok-fried “Singapore” style

Black garoupa 240

Tiger garoupa Seasonal price

Stone sh Seasonal price

Steamed, superior soy sauce Fried, superior soy sauce Baked, soy bean sauce


6/30

BARBECUE and APPETIZERS,

Jasmine barbecue platter

Platter for 2 ( 3 items ) ( ) 580Platter for 4 ( 5 items ) ( ) 880

Roasted suckling pig (small) 900(half) 2,900

(whole) 5,800

Roasted pork belly 480

Honey roasted pork 480

Sliced pork knuckle, jelly sh 280

Roasted duck (half) 1,250 (whole) 2,500

Marinated beef shank, soy sauce 280

Soya chicken 480

Drunken chicken (half) 540(whole) 1,080

Century egg, sour ginger 280

Chinese mushrooms, bean curd, oyster sauce 280

Marinated spicy cucumber 260



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SOUPS Per person /

Bird’s nest, crab meat, conpoy 980

Braised Bird’s nest, bean sprout 1,380

Double-boiled chicken, melon, conpoy 370

Sweet corn, crab meat, sh maw 290

Chinese spinach, scallop, cod sh 280

Fresh garoupa llet, bean curd, sh broth 300

Seafood, winter melon soup 330

Seafood bamboo pith, conpoy 270

Seafood hot and sour soup 300

Shrimp dumpling soup 260


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9/30


POULTRY and MEAT,

Country style chicken, casserole 680

Deep-fried crispy chicken 500

Wok-fried “Kong Pao” chicken, cashew nuts 440

Wok-fried beef tenderloin, wasabi sauce 590

Pan-fried diced beef tenderloin, barbecue sauce 470

Braised beef brisket, clay pot 460

Black bean sauce, bitter melon, pork ribs, clay pot 490

Deep-fried spare ribs, “Chang Kong” vinegar sauce 500

Deep-fried spare ribs, crispy garlic 500

Sweet and sour pork 440


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RICE

Seafood fried rice, conpoy, egg white, pine nuts 690

Fried rice, diced garoupa, salted sh 580

Fried rice, diced chicken, Chinese sausage 460

Fried rice, “Yeung Chow” style 440

Fried rice, “Fujian” style 420

Fried rice, abalone shell, scallop 880

Seafood rice in sh soup 690

Jasmine steamed rice 70


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NOODLES

Stewed e-fu noodles, fresh prawn, cheese sauce 790

Wok-fried crispy egg noodles, superior seafood 790

Braised e-fu noodles, shimeji mushrooms, conpoy 530

Deep-fried egg noodles, shredded pork, “Hong Kong” style 450

Singapore style stir fried rice vermicelli 460

Wok-fried rice noodles, beef, dark soy sauce 460

Wok-fried noodles, bean sprout, dark soy sauce 380

Stir-fried udon noodles, “Shanghai” style 480

Soup noodles, seafood, conpoy, vegetables (per person) 420


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DESSERT

Dessert platter

Dessert platter for 2 ( 3 items ) ( ) 500Dessert platter for 4 ( 5 items ) ( ) 1,000

Kee chee cake 180

Chilled almond bean curd, lychees 280

Mango pudding 280

Mango cream, pomelo 280

Chilled coconut cream, sago 250

Mango cream, sago 250

Almond, egg white cream 280

Seasonal fruits 250.

Ice cream selection 180



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STEAMED

Pork dumplings, crab roe, “Shao Mai”

Pork Xiao long bao, “Nan Xiang”

Chicken bun, black mushroom

Steamed pork spare ribs

Pork dumpling superior soy

Barbecued pork buns

Bean curd skin rolls, oyster sauce

Chicken feet, tausi

Steamed shrimp, spinach dumplings

Steamed milk bun

Mixed mushroom dumplings

200

230

200

190

200

190

190

190

190

200

200

Black pepper Ox tripe

Steamed glutinous rice dumplings

Steamed dumplings, “Chiu Chow”

Minced beef balls, bean curd sheet

Shrimp dumplings, “Har Gao”

230

235

190

190

225

DIM SUM



16/30

DIM SUM

BAKED AND FRIED

Barbecued pork pastry

Pan-fried pork dumplings

Shrimp, cheese spring rolls

Shrimp wonton, sweet and sour sauce

Seafood taro puff

Pan-fried radish cake

Pan-fried bean curd skin rolls

230

200

200

230

230

200

200

180

250

280

180

280

280

280

SWEET

Steamed milk cream buns

Chocolate, glutinous rice dumpling

Seafood salad rolls

Deep-fried sesame balls, red bean

Almond cream, glutinous dumpling

CONGEE

Pork century egg

Sliced chicken



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CHAMPAGNE AND SPARKLING WINE

Chandon NV, Brut

Chandon NV, Rose

Zonin Veneto Prosecco, Special Cuvee

Moet et Chandon NV, Brut Imperial

WHITE WINE

Montes Limited Selection Sauvignon Blanc

Gunderloch Riesling Dry 2013

Trebbiano Chardonnay Rubicone IGT

Ruffino Orvieto Classico DOC

Pebble Lane Marlborough Sauvignon Blanc

Yarra Valley, Australia

Yarra Valley, Australia

Veneto, Italy

Epernay, France

Apalta, Chile

Rheinhessen, Germany

Romagna, Italy

Umbria, Italy

Marlborough, New Zealand

900

975

495

1,250

545

595

425

350

390

4,400

4,775

2,375

6,150

2,625

2,875

2,050

1,700

1,900

Glass Bottle



20/30

RED WINE

Peter Lehmann Art Series Shiraz-Grenache

Terrazas de los Andes Malbec

Rosso Friuli IGT Collavini Ruan

Villa Girardi, Valpolicella Classico

Te Mata Woodthorpe Cabernet Merlot

DESSERT WINE (90ml)

Selection D’Automne, Monbazillac, 2011

Barossa Valley, Australia

Mendoza, Argentina

Pignolo, Italy

Veneto, Italy

Hawke’s Bay, New Zealand

Dordogne, France

425

490

490

465

590

650

2,050

2,375

2,375

2,275

2,850

3,150

Glass Bottle



21/30

TEA

DARK GREEN TEAA semi-fermented tea. Light brown in color. Once boiling water is poured,the tea leaves will turn green in color with red edges.

Premium Ti Guan Yin 148 368

Golden Oolong 118 228

BLACK TEAA fermented tea that develops strong avor and color,preparation process includes stir-frying, kneading, stacking and drying.

Premium Aged Pu Er 88 168

Premium Aged Liu An 98 188

Person Pot



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Person Pot

RED TEA A fully fermented tea, preparation process includes wilting, kneading,fermenting and drying. He tea turns red in color after the fermenting process.

Keemun Red Tea 68 138

All fermented and semi fermented tea can be preparedin either traditional “Kung Fu tea pot” or ”Cha Pei style”

GREEN TEAA non-fermented tea harvested from young shoots of the tea tree during spring,Preparation process includes stir-frying, baking and basking tea leaves.

“Hangzhow” Long Jing 188 428



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SCENTED TEA This type of tea includes the process of basking tea leaveswith owers which produce a subtle fragrance in the tea.

Mini Rose Petal 128 288

Yellow Chrysanthemum 68 138

WHITE TEA A slightly fermented tea, preparation includes wilting,kneading and basking tea leaves where only the white leaves are selected.

White Peony Tea 68 138

Shou Mei 68 138

All fully fermented and semi fermented tea can be preparedin either traditional “Kung Fu tea pot’”or “Cha Pei style”

Person Pot



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CHINESE WINE

Kuei Hua Chen Chew 2,000

Kao Liang Chew 2,000

Nu Er Hong Chew 1,300

Wu Liang Ye Chew 4,100

Shao Xing Fa Tew Chew 850

LUXURY COCKTAILS

Hennessy London 385

Hennessy Miami 385

Hennessy Paris 385



25/30

Hennessy Shanghai 385

Belvedere Classic Vodka Martini 385

Belvedere Breakfast Martini 385

Belvedere Lemon Drop 385

Belvedere Lychee Martini 385

Belvedere Luxury Cosmopolitan 385

APERITIFS

Campari, Dubonnet, Pernod, Martini Bianco and Rosso 250

EAU DE VIE

Kirsch, Poire Williams 250

LIQUEUR

Amaretto Disaronno, Baileys, Cointreau, 275Zen Green Tea, Grand Marnier, Kahlua

PORT WINE

Sandeman Ruby, Sandeman Tawny 300



26/30

LUXURY VODKA

Belvedere, Grey Goose 375

Stolichnaya Elite 525

GIN

Bombay Sapphire, Tanqueray 275

RUM

Bacardi, Captain Morgan 250

SCOTCH PREMIUM

Chivas Regal 12 yrs. 350

Johnnie Walker Black Label 350

Chivas Regal 18 yrs. 650

Johnnie Walker Gold Label 650

Johnnie Walker Blue Label 975



27/30

SINGLE MALT

Glenmorangie, Macallan 475

BOURBON AND WHISKEYSJack Daniels, Jim Beam, Southern Comfort 325

TEQUILA

Patron 475

COGNAC

VSOP

Hennessy, Remy Martin 375

Hennessy, Remy Martin, Otard 525

XO

Hennessy, Remy Martin 850

Hennessy Paradis 3,175



28/30

BEER

LOCAL

San Miguel Cerveza Negra 210

San Miguel Light 210

San Miguel Pale 210

San Miguel Super Dry 260

IMPORTED

Tsing Tao 360

Corona 360

Guinness Stout 350

Oettinger Export 360

Oettinger Pilsen 360

FRESH FRUIT JUICE

Apple, calamansi, cantaloupe, mango, orange, pineapple, watermelon 280



29/30

SOFT DRINKS

Coca Cola, Coke Light, Coke Zero, Pepsi, Sprite, Royal, 7-up 210

MINERAL WATER

Evian (500ml) 200500

Evian (750ml) 350750

Perrier 275

San Pellegrino 275

Santa Vittoria 290

COFFEE

Regular coffee or decaffeinated 190

Cappuccino, cafe latte, espresso 190

Hot chocolate 210



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2016 Jasmine a La Carte Menu (3)

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