APPETIZERS
Crisp Calamari 6.5 Chilean spices, Adobo tartare sauce Canadian Lobster Salad 15 “Citrus”, Plum’s lettuce mix, citrus segment,sweet and creamy dressing Seared Jumbo scallop 11 Black bean sauce, leeks fondue, salmon roe Crab Cake Kentucky Derby 9 Wasabi mayo, green scallion, radish salad, yuzu vinaigrette SOUPSPolish Borsch with raspberries 5.5 Smoked salmon with caviar on brioche Lobster Bisque 8.000 Lemon, crouton Price subject to 15% service charge & 5% government levy
FOR MEAT LOVERS Our new selection of certified Angus beef, dry Aged Prime, Wagyu beef and natural veal. Grilled on wood burning fire, served with a selection of natural sea salt and our Chef’s Plums sauces FROM THE GRILL DRY AGED PRIME NATURAL CERTIFIED ANGUS BEEF26oz Prime Cowboy Ribeye steak. (725gr) For two and sliced at your table, 35 per person16oz Prime NY Strip Bone-in (450gr) Chef’s best choice, 40 per personPRIME CERTIFIED ANGUS BEEF22 oz Porterhouse (610gr) You may want to share, but indulge of the full flavoured of this great steak, 4516oz T-Bone Steak (450gr) Tenderness of the filet and full flavour of the strip loin, 43Chateaubriand for Two (460gr) A large Center cut, slowly grilled and carved at your table, 16 per personCenter Cut Tenderloin (220gr), 186oz Tournedos (170gr), 15AMERICAN WAGYUBoneless chuck Short Ribs (180gr) Slowly braised, then caramelized at last minute, 25Hanger Steak (220gr) Tender as a filet and full of flavour, 19Flank Steak Marinated, classic “London broil”, 17PLUM’S ROSSINICenter cut tenderloin, lobster and Foie gras under a rich black truffle sauce, 55 MILK FED VEAL Hindshank Osso Bucco, center cut (460gr)- Rosemary roasted in butter, pan gravy, 28LAMBAustralian rack of lamb, porcini eggplant caviar, thyme juice, slowly cooked and finished over flame, 25.5CHICKEN SHACK Boneless breaded grilled Cornish hen, 13SAMPLE PLATTERTappan Yaki presentation of our Prime Dry Aged Natural Cab NY Strip, Wagyu Hanging Tender, 26SEAFOODScottish Salmon 200gr From the cold waters of Northern Europe, 14Rock lobster 500gr Sweet and flavoured with a touch of fresh tarragon, 23Jumbo Tiger prawns 2 each (400g) or 4 each Marinated lightly and grilled over flame, 14-24Bahraini Baby Hammour – depending on market availability. , 18Directly from the market , we buy fish of 1kg, they are the best for their fillet THE PLUMS “WOW” BURGER EXPERIENCEThe Plums “Wow” Burger ,Wagyu beef 300gr pan seared duck Foie gras, red berry sauce caramelized onion, porcini mushroom compote, 38SIDESBroccoli gratin, Grilled asparagus, Creamed spinach, Mixed grilled vegetables, 2.8Oven Baked Root Vegetables, Parmesan and Truffle Oil, 3.2Artichoke and Shitake Casserole, 4.25Porcini Eggplant Caviar, 3.5POTATOESSpoon mashed, Baked, 2.8Homemade Style “Au gratin” with real high Alpine Swiss cheese, 3.5Duck fat “Frites” Pont Neuf, 3Truffle mash, 3Homemade Papardelle, with cream and garlic, 3PLEASE SELECT YOUR FAVORITE SAUCE Variation on Plums, Béarnaise, Lemon herb butter, Beef glaze and green peppercorn, Garlic drawn butter Morel sauce, Char broiled tomato BBQ sauce, Adobo and roasted almond, Blue cheese butter with parsley PLUM’S CHOICE OF MUSTARDS Whole grains, French hot Dijon, EnglishPrice in Bahraini Dinars, subject to 15% service charge & 5% government levy
Our Executive Pastry chef, Antony Fernandez, has selected for each of his dessert creation a corresponding alcoholic and non alcoholic beverage Spiced Mango Soufflé white chocolate passion fruit ice cream 5.200 ~Moetrad, La Perle, Brut, Grande Cuvee, NV 9.000 Dark chocolate ice tea 2.900 Lemon Chiboust brandy snap tuille, cassis sorbet 4.200 ~Juame Serra Rose Brut N.V Cava 4.500 Sparkling Red Berries 3.800 Hazelnut Dacquoise Bitter Chocolate, Creamy Milk Chocolate Chantilly, Orange Coulis, Orange segments 4.500 ~Graham’s Port LBV 2001 2.900 ~Vanora Orange, Vanilla 2.900 Trio of Crème Brulee Vanilla, Wild Strawberry and roasted Pistachio 4.200 ~Audace de Coing, Chateau Saint Fiarce, France 5.500 Passion fruit caihpirina 2.900 Chocolate Assiette Chocolate Molten Cake, Milk chocolate pot de crème, white chocolate parfait 4.500 ~Graham’s Port,“Twany” 2.900 Plum delight 2.900 Tropical fruit Salad, Coconut Ice cream 4.200 ~Passion Fruit Bellini 4.500 Virgin Pin Colada 2.900 Selection of ice cream and sorbets, sesame seeds tuille
OUR TEA AND COFFEE SELECTION Is served with home made Petit-Fours
Café Disaronno Amaretto, coffee, fresh cream 3.900 Calypso Coffee Dark rum, Tia Maria, coffee, fresh cream 3.900 Irish Coffee Jameson, sugar, coffee, fresh cream 3.900 Antony Fernandez recommends his favorite Cognac Hennessy Hennessy V.S. 5.000 Hennessy V.S.O.P. 7.000 Hennessy Paradise 35.000 Courvoisier 4.000 Calvados 4.000 Martell V.S. 5.000 Martell V.S.O.P. 7.000 Remy Martin V.S.O.P. 7.000 Remy Martin X.O. 18.000 Armagnac St. Vivant 5.000 Price subject to 15% service charge & 5% government levy
King Crab with Citrus Plums’ lettuce Mix citrus segment, Avocado and Tarragon oil Seared Sea Scallop Truffle Crust, Corn Veloute and Lobster oil Monkfish Check Sauté Fresh Porcini Mushroom & Artichokes, Watercress Sauce Magret de Canard Pineapple Lemon Gras Sauce, Duck Comfit Foie Gras Dumpling Dessert Spicy mango soufflé Raspberry redcurrant sorbet 34 BD