Passage Restaurant

LOCATION:

INTERIOR:

CUISINE:

A ‘La Carte

COLD APPETIZERS
SCALLOP CEVICHE, SERVED IN THEIR SHELLS        20.00
FRUIT TARTARES AVOCADO, MANGO, PAPAYA, STRAWBERRY WITH BLACK CAVIAR     29.00
HERRING TASTING        15.00
BEEF CARPACHIO WITH TAPENADE AND GORGONZOLA      24.00
SASHIMI PLATE SEARED TRUFFLE TUNA, ALMOND CRUSTED SALMON, HAMACHI IN SESAME SEEDS AND HALIBUT WITH QUAIL EGG        29.00

 CHEESE PLATE    34.00

TARTARES TRIO 36.00

HOT APPETIZERS
SHRIMP FLAMBE BRANDY FLAMED SHRIMP WITH HOLLANDAISE  SAUCE      20.00
SOFT SHELL CRAB WITH LOBSTER SAUCE        26.00
SEARED SEA SCALLOPS, ASPARAGUS, MOREL MUSHROOMS,  SHALLOT CONFIT AND TRUFFLE VINAIGRETTE     26.00
PAN SEARED FOIE GRAS WITH ROASTED FIGS,  PORT WINE REDUCTION AND GROUND COFFEE BEANS        35.00
ESCARGOT IN GARLIC, SHALLOT BUTTER  WITH PARSLEY, SERVED IN THEIR SHELLS   19.00
SOUPS  PASSAGE FISHERMAN SOUP        12.00

HOT MEAT ENTREES
FILLET MIGNON  WITH COGNAC CREAM SAUCE AND VEGETABLES     32.00
BRAISED BEEF SHORT RIBS  WITH CHOCOLATE ROSEMARY SAUCE      25.00
GRILLED LAMB CHOPS WITH MINT MASCARPONE PESTO  AND GARLIC ROASTED POTATOES      32.00
RIBEYE STEAK WITH BEARNAISE SAUCE  AND ASPARAGUS       32.00
PORTERHOUSE STEAK WITH ROQUEFORT ROASTED TOMATOES  AND CREAMY SPINACH      34.00
VEAL CHOPS WITH OLIVE TAPENADE  AND FINGERLING POTATOES     28.00
 PORK TENDERLOIN  25.00
ROAST DUCK BREAST  WITH ORANGE MISSO AND WILD RICE     34.00
FRENCH CUT CHICKEN BREAST WITH GOLDEN EXOTIC MUSHROOMS  AND FINGERLING POTATOES        24.00

SALADS

LOBSTER SALAD WITH GRAND MARNIER HOLLANDAISE  AND BLOOD ORANGE SUPREMES    36.00
EEL SALAD WITH CRAB MEAT AND CRAYFISH      24.00
GREEK STYLE SALAD WITH SHRIMP AND FETA        18.00
DUCK BREAST SALAD WITH GREENS, WARM GOAT CHEESE  AND WALNUT VINAIGRETTE        22.00
CAESAR SALAD WITH STRIP STEAK AND PARMESAN  WRAPPED IN CRISP ROMAINE LEAVES       24.00
SPRING MIX SALAD WITH APPLE, WALNUTS,  GRAPES AND MAYTAG BLUE CHEESE  20.00
VEAL AND MUSHROOM SALAD  WITH BASIL AND PARMESAN          20.00
MARINATED FETA SALAD  WITH SUN DRIED TOMATOES AND CORIANDER     16.00
AVOCADO SALAD with smoked chicken 24.00

APPETIZERS ON ICE

 ICE COLD OYSTERS ON THE HALF SHELL      1\2 DOZEN14.00    DOZEN 24.00
OYSTER MOSCOW FRESH OYSTERS TOPPED  WITH HORSERADISH CREAM AND BLACK CAVIAR   29.00
JUMBO SHRIMP COCTAIL        18.00
SEAFOOD TOWER CHILLED 1\2 DOZEN OYSTERS AND LITTLE NECK CLAMS ON THE HALF SHELL, SHRIMP AND LOBSTER  WITH MIGNONETTE SAUCE    55.00

FISH AND SEAFOOD ENTREES
SEA BASS WITH ASPARAGUS  AND A CREAM AND CAVIAR SAUCE         36.00
PAN SEARED RED SNAPPER  WITH LEEK AND POTATO RAGOUT        28.00
PLANKED ATLANTIC SALMON  WITH ROOT VEGETABLES AND CALVADOS SAUCE  26.00
BRONZINO  WITH PARMESAN RISSOTTO,CAPERS AND LEMON AIOLI       27.00
SESAME CRUSTED TWO KINDS OF TUNA  WITH BALSAMIC TERIYAKI SAUCE  29.00
SAUTEED JUMBO SHRIMP  WITH LINGUINI, GRAPE TOMATOES,  SPINACH AND FRESH MOZZARELLA        25.00
CHEF’S CHOICE OF SEAFOOD COMBINATION     55.00

Passage Banquet

Friday: 80$   Saturday: 90$   Sunday: 80$

Appetizers

1. Smoked Fish
2. Meat assorted
3. Duck liver pate
4. Smoked Salmon Tartare
5. Greek Salad
6. Avocado salad
7. Herring tasting
8. Turkey Vegetable salad
9. Vegetable Cheese  salad
10. Pickles
11.Mango Kani salad

Hot

1. Potatos with Mushrooms
2. Escargot
3. Beef short ribs
4. Seafood
5. Dover sole & Salmon twist
6.Shiskebab mix
Dessert
French pastries
Fruits plate
Coffee Tea

Passage Deluxe

Friday: 110$   Saturday: 120$   Sunday: 110$

Appetizers

1. Fish plate
2. Meat assorted
3. Duck breast salad
4. Sashimi plate
5. Avocado salad
6. Eel salad
7. Beef steak salad
8. Veal mushrooms salad
9. Soft shell crab salad
10. Cheese Plate
11. Pickles
12. Stuffed Lobster with seafood salad

Hot

1. Potatos & mushrooms
2. Foie Grass
3. Beef shorts ribs
4. Seafood
5. Chillean Sea bass
6. Lamb Chops
Dessert
French pastries
Fruits plate
Coffee Tea

Videos

Specials

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