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MAINS

MAINS

When it comes to whipping up a phenomenal feast, beauty is in the detail. Discover gourmet specials echoing radiant flavors of European cuisine, made only from nothing else but premium ingredients.

MEAT

USDA PRIME BEEF RIB EYE STEAK

Served with sauteed French & Baguio beans and
potato stack; mushroom sauce.

BEEF TENDERLOIN

Served with sauteed French & Baguio beans and potato stack; miso-hollandaise sauce.

STRIPLOIN STEAK NY CUT

Served with sauteed French & Baguio beans and potato stack; miso-hollandaise sauce.

STEAK WITH PEPPERCORN SAUCE

Striploin steak with a rich peppercorn brown sauce flambeed with brandy, served with fettuccine aglia olio.

CHATEAU BEEF OSSO BUCCO

Bone-in beef shanks braised in a Portuguese-inspired chunky tomato sauce w/ dark beer, wine, basil and parsley.

GREEK-STYLE LAMB SHANK

Slow-cooked with Greek-inspired flavors of oregano, garlic, rosemary & lemon until fork-tender

CAJA DE HIERRO BEEF

Marbled beef belly and dried shiitake mushrooms braised in the oven for hours in a sealed stainless steel “caja de hierro” until really tender.

SEAFOOD

SEA BREAM W/ LIME BUTTER CHORIZO

Fresh and delicate sea bream complemented by rendered chorizo in lime-butter sauce; served with garlic rice.

BAKED MAHI MAHI

Mahi Mahi, also known as Dorado fish is a firm-fleshed fish yet tender to the bite, found mostly in the waters of Marinduque. We bake the Mahi Mahi fillet with lemon, oregano, fresh thyme, extra virgin olive oil and walnuts with risotto and sauteed French beans.

ALMOND-CRUSTED SALMON

Covered with toasted almonds with a calamansi-
oyster butter sauce; served with mashed potato, carrot ribbons, and French beans.

SALMON ROCKEFELLER

Salmon fillet coated with a creamy spinach sauce
and melted cheese then gratinated; mashed
potato & ratatouille

POULTRY

LEMON CHICKEN

An all-time favorite 1771 dish that is hard to resist! Crisp-fried boneless chicken leg nuggets coated with a sticky lemon-honey-white wine sauce around garlic fried rice.

VANILLA BRICK CHICKEN

Organic whole chicken, butterflied and deboned, spread with vanilla bean dots, butter, and garlic then pan-fried under a brick.

HUNTER'S CHICKEN

Sauteed chicken breast with fresh button & shiitake mushrooms in cream sauce flavored w/ Port wine; served w/ linguine.

5-HOUR DUCK

Duck leg gently cooked for hours with tomatoes, bacon, chorizo and beans.

MAGRET DE CANARD

Pan-fried duck breast with a sweet and sour
blueberry agrodolce sauce and grilled broccoli
floret & Lyonnaise potatoes.

PASTA

PASTA CHORIZO

An original 1771 pasta dish: spaghetti tossed in
a browned chorizo-garlic and red wine reduction,
finished off with parmesan & Gruyère cheese.

GAMBASETTI

Shrimp, garlic and chorizo tossed with spaghetti and parmesan cheese.

SIMPLY DEMI

Spaghetti tossed in all the flavors you love: garlic,
anchovies, lemon, and parmesan cheese with a
sprinkling of capers.

BEEF & MUSHROOM FETTUCCINE

Tenderloin tips and mushrooms deglazed with
balsamic vinegar on handmade fettuccineaglia olio.

RAVIOLI PRIMAVERA

Parmesan-filled ravioli with napolitaine sauce topped with grilled asparagus, eggplant, carrots and zucchini.

SEAFOOD NAPOLITAINE

Handmade ribbon pasta topped with a napolitaine sauce with chili falkes, grilled eggplant, prosciutto and basil.

OPEN RAVIOLI MARINARA

Folded lasagna sheets filled with shrimps, squid
and clams in cream sauce and a little napolitaine
sauce, topped with cheese and gratinated.

SIDES

RATATOUILLE

French vegetable stew of tomatoes, eggplant,zucchini, bell peppers, extra virgin
olive oil & basil.

CAULIFLOWER GRATIN

Cauliflower in creamy
white sauce topped with
cheese and breadcrumbs
then gratinated

2-BEAN SAUTE

French and Baguio beans sauteed in butter with
prosicutto bits.

BROCCOLI & FRENCH BEANS

Tossed in extra virgin olive oil & lime juice

SPINACH & LEEKS

Sauteed with onions in
brown butter.

RISOTTO

Enriched with butter and
parmesan cheese.

POTATO MASH

Smooth and buttery
mashed potato.

FRENCH FRIES

Hand-cut and twice-fried.

GARLIC BUTTER FRENCH FRIES

French fries tossed in garlic and
melted butter.

CRISPY POTATO STACK

A deck of thinly sliced potatoes
fried until crisp on the outside.

LYONNAISE POTATOES

Potatoes fried in butter and cooked
with slow-cooked onions.

HOURS

 MON TO SUN

LUNCH: 12NN-3PM

DINNER: 5PM-11PM

 

LOCATION

2nd Floor, One Bonifacio High Street Mall (PSE Building), 5th Avenue corner 28th Street, BGC, Taguig City.

CONTACT US

chateau1771.reservations@gmail.com

Phone : (+63) 917-862-6467

All Right Reserved 2019 @ Chateau 1771.
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