Five Senses Restaurant Business Lunch



Starters.

Vegan

SQUID CONSOMMÉ.

A Light Clear Broth Garnished with a Seafood Sphere & Aromatics.

KSH. 450

LÉGUMES AU VERT.

Sautéed Vegetables & Herbs Wrapped in Chinese Cabbage with Herbal Coulis.

KSH. 450

BEEF CARPACCIO.

Thinly Sliced Marinated Beef fillet, Seasoned Mizuna & Arugula, Asparagus Heads with Sauce Hollandaise.

KSH. 500




Main Course

Vegetarian

HOME MADE PASTA.

Tagliatelle Pasta, Green Pea Mousseline, Sugar Snap & a Green Sauce.

KSH. 1,000

CATCH OF THE DAY.

Fillet, Seasonal Vegetable & a Fish Jus.

KSH. 1,500

BEEF ROLL.

KSH. 1, 550

CANARD.

Roasted Duck Breast, Cumberland Sauce, Zucchini, Baby Carrot & Orange.

KSH. 2,400

SIDES

• Creamy Polenta

• Potato Wedges

• Smoked Potato Puree

• French Fries

• Mixed Seasonal Vegetables

• Saffron Rice






Dessert.

NO-BAKE CHOCOLATE BISCUIT CAKE.

Layers of Chocolate Ganache & Crushed Biscuits with Cashew-Nuts & Candied Oranges with Chocolate Syrup.

KSH. 450

ASSORTMENT OF FRUITS.

Seasonal Fruits Served on a Waffle Basket with Vanilla Sauce.

KSH. 350

HÄAGEN-DAZS ICE CREAM.

Vanilla, Belgian Chocolate, Cookies & Cream, Salted Caramel.

KSH. 300