Friday, March 21, 2014

Culinary Experience like no other at Top of the City

The first course served when we're all seated at the table were appetizers. Top of the Citi's French Hors d'Oeuvres were superbly appetizing to start our french meal.
The Smoked Salmon and Caviar Pie (P 500) is a delicious, sophisticated appetizer to start a special dining experience! Caviar Pie is a layered spread that consisted of croutons, cream cheese, onions, and ground pistachio topped with caviar and salmon. It is served with thinly sliced pieces of toasted bread.
Pan Fried Goose Liver Salad (P 995) The Shitake mushrooms go well with seared scallops, goat cheese, and parma ham. The balsamic sauce makes the salad plate even more heavenly.
Grilled Prawns and Mushrooms with Fresh Fruits and a Panache of Green Salad in raspberry vinaigrette dressing (P 695)

Now off to to main course:
My Duck Confit with Crispy Skin in Echalote Sauce (P 850) is a real winner! This flavorful French dish made with the leg of the duck. The duck leg was perfectly seared. The flavorful meat is moist and tender with a crispy skin.

Chicken Cordon Bleu in Lemon Butter Sauce (P 750)




We wrapped up our gustatory experience with Chef Jessie Sincioco’s famed Princess Carmen Sans Rival (P 250). It was a treat for Pistachio lovers like myself. This layered meringue dessert comes in layers of bread, buttercream, and of course, crunchy Pistachio bits!




I enjoyed the warm and relaxing ambience at Top of the Citi as my friends and I savored Chef Jessie Sinsioco’s best sellers.

The perfect view at the 34th Floor of Citibank, Paseo de Roxas, Makati City was truly a great match for a  top-of-the-world French dining experience.

1 comment:

  1. What is the first dish called?
    It looks awful good.

    ReplyDelete

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