Chef Aidy

This Is Grill

Yep..this is grill, shook!, the place that i spend most of my waking hour at. It’s an open kitchen so everything has to be tip-top especially when it comes to cleanliness, grooming, how you cook and also how you talk. I mean NO CURSING PLEEZZ. There’s a counter right by our display case where the customers sit and we have to be careful as to what we say. Unlike the other restaurants that I’ve work at where you can hear the word f**kin all over the place. I guess this is a good thing because we’ll have to try to be as professional as we can. hehe

Western Grill is one out of four different outlets at shook!. There are also Japanese, Italian and Chinese. We at grill only served dishes that originated from the west though i also like to mix other influences such as Asian, Latino, Indian or anything that i find interesting to it.

.

.

french foie gras
pan-seared duck liver served with mix berry compote and endive watercress salad
half portion 45
one portion 85

fresh oysters
fine de claire from france and american pacific oysters served with flying fish tobiko and
frozen coriander chili mignonette
half a dozen 71

prawn cocktail
sweet white prawns served with avocado corn tomato salad, salmon roe and a classic
american cocktail sauce
45

seared scallop on a fennel pancake
served with dijon mustard sauce and top with sweet sea urchin
45

apple jicama waldorf salad
julienned and then tossed with watercress, walnut, grapes, goat cheese and
shallot champagne vinaigrette
27

organic mesclun green mix
crispy mix of oakleaf, mignonette, frisee, lollarosa, lollabionda and watercress with your
choice of dressing

surely caesar
hearts of romaine lettuce tossed in freshly made caesar dressing, parmigiano-reggiano and
garlic baguette croutons
32
add in grilled prawns 45
add in grilled chicken 39

.

forest mushroom soup
a mixture of portobello, shitake and oyster mushrooms garnished with gruyere and truffle oil
29

roasted sweet potatoes and red onion soup
with herbs crème fraiche
25

lobster bisque
a classic french bisque served with prawns and asparagus
35

grilled butterfish
a fabulous and succulent fish steak from cold deep seawater served with mixed vegetables,
mashed potato and lemon butter sauce
65

grilled norwegian salmon steak
grilled crisp on the skin served with du puy lentils, mix mushroom, red spinach and
raisin balsamic syrup
62

sesame crusted maguro tuna
pan-seared with sauteed baby bok choy, shitake, hoshimeiji mushroom, asparagus and
sesame ginger dressing
81

grilled premium australian beef; tenderloin, ribeye or sirloin
served with choice of sauce and accompanied with mixed vegetables
110

grilled hillside lamb chop
served with choice of sauce and accompanied with mixed vegetables
71
sauces:
mushroom, black pepper, garlic rosemary, red wine

pan-seared australian snapper
served with a relish of roasted red pepper, capers, olives and smashed lemon potatoes
59

up a notch cheeseburger
a quarter pounder of beef served on a home-made bun with mix lettuces,
roasted red pepper, sauteed onions, cheddar, fries and coleslaw
45
add foie gras 90

special master wagyu beef; tenderloin or sirloin
the best quality beef grilled to perfection and served with porcini butter, potato gratin, asparagus,
wild mushrooms, tomato confit and natural jus
250

grilled chicken cobb salad
grilled chicken, romaine lettuce, tomatoes, chickpeas, grilled corn, beef bacon, eggs
and jack cheese
45

pumpkin crusted rack of lamb
served with portobello mushroom, roasted tomato ragout, polenta cake and garlic rosemary sauce
85

short-ribs
slow-braised served with natural jus, mashed potato and red cabbage carrot slaw
75

pan-baked american cod
fennel, savoy cabbage, baby carrots, fried julienned beets and creamy saffron sauce
65

roasted spiced spring chicken
slow-roasted spring chicken served with chipotle tamarind BBQ sauce, roasted sweet potato puree and vegetables succotash
59

Sunday, August 5th, 2007 Filed under Restaurant, Menu |