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Contemporary Country Cuisine
Appetizers
Country Tapas and Crostini
A mélange of Basil
Pistou, Tomatoes with Anchovy, Eggplant Caviar and
Marinated Mushrooms 180
Organic Mozzarella Cheese
Pot
Served ‘Fondue Style’ with
Spicy Tomato Sugo, Fresh Tagaytay Herbs and warm
Focaccia 240
Fresh Shucked Aklan Oysters (8
pieces)
Served with
Ginger-Shallot Granita, Spicy Cocktail Sauce and Classic
Mignonette 320
Creamy Oysters Fricassee
A new Verbena Signature Dish,
Served on a bed of Homemade
Spaghettini
with Lemongrass and Caviar Sauce
Three Pieces 240 ? ? Six Pieces
460
Pan-Roasted Foie Gras
With Pancetta, Prunes and Figs
in a Tasty Cognac Sauce
590
Pan-Seared
U.S. Diver Scallops
Black Périgord Truffles, Baby Greens
and Sherry-Truffle Vinaigrette 650
Tomato “Tarte Tatin”
With Arugula, Goat Cheese
and Black Olive Vinaigrette 220
Roasted Beet
& Smoked Bacon Tartar
Arugula Pesto and Pommery Vinaigrette 150
Bavarian Mushroom Croûte
Creamy Mushroom Ragout,
Melted Emmenthal Cheese, Sunny Side-Up Egg 280
Soups
Sweet Corn Velouté
Creamy Sweet Corn Soup
with Smoked Bacon Bits
130
With Seared Foie Gras
290
Basil-Infused
Vegetable Broth
With Braised Cherry Tomatoes
and Manchego Cheese 140
Classic Lobster Bisque
Lobster, Tomato and Tarragon Crostini 220
Soup of the Day
From Tagaytay’s Vegetable
Bounty. Please Inquire with your Server 110
New Seasonal
Specialties
Baked Italian
Ricotta
Baby Greens,
Arugula and Marinated Olives 190
Shellfish “Mariniere” with
Soffrito
Jumbo Clams, Mussels,
Sea Snails and Nylon Clams,
steamed in a Sauvignon Blanc
& Soffrito Broth
Served with
“Tapenade” croutons 1120
Seared Polenta
Terrine
Roasted Portobello Mushrooms
and Fontina Cheese
200
Salad
Herb-Marinated Mushrooms and
Organic Arugula
Dressed with Honey-Garlic Vinaigrette
and
Fresh Parmesan Shavings 250
Salad “Composée”
Organic Tagaytay Greens, Bell Peppers and Grilled Portobello Mushrooms served with “Mozzarella di Buffala”
and Rosemary Vinaigrette 250
“Mozzarella di Buffala”
Salad
Hand-Rolled Mozzarella,
Grapes, Anchovies
and Baby Capers 260
Toscana Farms Tomato
“Carpaccio”
Marinated with Balsamic Onions,
Basil Pesto, Fresh Oregano
and Topped with a
Warm Goat Cheese Crostini 240
The Verbena Salad
Patch
Assorted Tagaytay Greens
with a Shower of Fresh Herbs, White Truffle Oil
and Spice-Seared
Tiger Prawns 280
Grilled, Roasted and
Seared
Grilled U.S. Angus Rib Eye
Steak
400 grams of Prime Quality American Beef,
served
with a Two-Peppercorn Sauce (Good for Two)
1600
Grilled Norwegian Salmon
Fillet
With Lemon Arugula Leaves and
Creamy Horseradish
Sauce 480
Grilled U.S. Spring
Chicken
Flavored with Aromatic Spices
and Lemon Oil
420
Crispy-Seared Pork
Belly
Meltingly Tender. Served with Garlic-Sautéed Bok Choy
and Sherry-Prune Sauce
395
The above items are served with
grilled Tagaytay Vegetables and
your choice of
Garlic-Roasted Potatoes,
Steamed Pilaf Rice or Chef David’s
Super Creamy Potato
Puree
Slipper Lobster and Vanilla Risotto
Roasted Pumpkin & Italian Mascarpone 490
Verbena’s Sampler
Plate
BBQ Lamb Baby Back Ribs,
Grilled Norwegian Salmon with
Arugula-Mushroom Salad &
U.S. Beef Short Ribs
“Goulash”650
Pan-Roasted Australian Veal Chop
Homemade Basil Taglierini, Roasted Garlic and Natural Jus (Good for Two) 980
Roasted "Magret de
Canard"
Premium French Duck Breast,
served with Caraway Creamed Cabbage
and
Blueberry-Peppercorn Sauce 950
Grilled Australian Lamb
Chops
Aromatic Moroccan Marinade,
Parmesan-roasted Tagaytay Tomato
and Honey-Garlic
Reduction 850
Seared Chilean Sea
Bass
With Shiitakes, Garlic Confit
and a delicate
Madeira-Mushroom Broth 695
Pan-Fried Rainbow
Trout
Served
with Organic Kenya Beans, Homemade Papaya Pickle and
Lemon-Caper Butter Sauce 490
Seared Alaskan Codfish
Arugula Potato Puree and Black Olive “Soffrito” 550
Grilled Lamb
Baby Back Ribs
With Sweet & Spicy BBQ Glaze, Italian Polenta
“fries” and Baby Greens 395
Stews, Casseroles and
Classic Broths
U.S. Angus
Short Ribs “Goulash”
Slowly Cooked in a Roasted Onion and Caraway
Sauce Good for One 350 ? ? Good for Two 595
The above item
is served with grilled Tagaytay Vegetables and your
choice of: Garlic Roasted Potatoes, Steamed Pilaf Rice
or Chef David’s Super Creamy Potato Puree
Australian
Veal “Osso Buco”
Slow-braised to tender perfection and served
with Saffron “Risotto Milanese” 580
Duck Leg “Pot-au-Feu”
Tender U.S. Duck Leg and a bounty of Organic Vegetables,
served “Nilaga”-style in a mighty Cilantro Broth 495
Mediterranean Seafood
Bouillabaisse
Red
Snapper, Mussels, Chilean Sea Bass and Prawns in a rich,
Saffron-infused Shellfish Soup, Served with Garlic-Basil
Country Toast (Good for Two) 780
Homemade
Pasta
Black Pepper
Fettuccini
With Smoked Bacon, Roasted Garlic and Seared
Portobello Mushrooms 260
Seafood
Spaghetti “Gangivecchio”
A
Sicilian specialty with a twist of Tagaytay: Assorted
Seafood, Organic Bell Peppers, Fresh Herbs & Tomato
Soffritto 360
Nine Herb
and Ricotta Ravioli
With
Roasted Tomato Coulis 320
Crabmeat and Grilled Corn Ravioli
Warm Basil “Fondue” and Cherry Tomatoes 360
Homemade Lobster Papardelle
Saffron Pasta, Fresh Herbs, Vermouth 480 |
