Exquisite Fine Dining at Cafè Plazuela

Avenue Plaza Hotel, known for earning distinction in hotel service in the country and being one of the best in culinary indulgence had tapped two of the best chefs: Executive Chef Rudy V. Velasco and Pastry Chef Paul A. Oraa to create a whole new Cafè Plazuela dining experience.

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Fine dining doesn’t always mean luxury but rather giving away the best for the best. To give their guest  fulfillment without having any regrets.

I, for one was very fortunate together with my Bicol Bloggers’ family and the Nagayon team to be invited for an exclusive chef’s table as they launch their new set of culinary creations on September 8, 2015 just in time for the annual Peňafrancia Festival.

The new menu consists of their version of Asian, Western and Mediterranean cuisine. Aside from the foreign sounding taste, I found it very  much pleasant and acceptable to the Filipino palate.

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Here are some of what’s in the menu that they’ll be offering you.

Cold Entrèes

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Cold Cuts Harmony

Its a medley of Smoked Ham, Salami, and Lyoner sausage topped with Mesclun Lettuce served with Horseraddish Mustard Sauce.

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Scottish Smoked Salmon Melba

These are thinly sliced smoked salmon, accompanied by a salad of baby greens, served with capers, lemon wedges, and Melba toast.

Hot Entrèes

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Gambas Ala Venetian

Fresh prawns marinated in garlic olive oil and was sautèed in lightly spiced tomato-basil concasse.

Salads

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Luxurious Crab Louis

Savory crabmeat and ripe mango salad rolled in thin crepes, served with lightly spiced cocktail sauce.

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The Classic Ceasar Salad

Crunchy garlic croutons, anchovy fillet, crispy bacon, shaved parmesan cheese, iceberg and romaine lettuce tossed in Caesar dressing.

Soups

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Chicken essence with Coriander Quenelles and Quail Egg

Clear chicken soup with mounds of coriander and quail eggs.

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Orange-scented Florentine Puree with Chantilly Cream

Pureed orange and spinach, topped with light and fluffy cream sprinkled with almond flakes.

Grilled Meat

Choice of grilled meat portions are accompanied with market fresh vegetables and personal choice of starch and sauce.

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Australian Tenderloin Steak

Grilled tenderloin steak wrapped in bacon with mashed potato and vegetables.

Choice of Starch:

Potato Mousseline • Baked Potato • Lyonnaise Potato • Steamed Jasmin Rice • Risi Bisi

Choice of Sauce:

Peppercorn Sauce • Creamy Mushroom Sauce • Shallot Sauce • Red Wine Sauce

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Pan-seared Chicken Supreme

Mango stuffed chicken breast with Martini Apricot glaze served with green rice and sautèed vegetable.

Fish and Shellfish

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Prawn Pascagoula

Pan-seared prawns in light garlic tomato sauce with basil served with pumpkin potato mash and sautèed vegetables.

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Seafoods Medley

Combination of Prawns, Salmon and Mackerel fillet infused in thin crepes served with Jasmine rice and vegetable julienne.

Don’t forget to pair your main dish with wine.

Dessert

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Exotic Fruit Gratin

Fresh in season fruits on a bed of crepe gratinated with Grand Marnier Sabayon accompanied with Strawberry icecream.

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Green Tea Souffle with Crystallized Oranges

Delightfully light tea flavored custard which was oven baked with orange segments.

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Cappuccino Chocolate Cheesecake. (c) handpaintedsky

Rich, smooth and tangy combination of cream cheese and Irish coffee served with strawberry coulis.

Here are their prize range:

Appetizers 180 to 350 • Soups 180 to 240 • Salad 280 – 380
Grilled meat – 1200 to 1400 • Poultry and meat – 450 to 700 • Fish and shellfish – 420 – 720
Pasta – 320 to 400 • Oriental flavors – 320 to 500 • Sandwiches and burgers – 340 to 450
Le pizze – 400 to 600 • Vegetarian – 210 to 220 • Dessert -280 to 300

Aside from the sumptuous dinner, the staff and crew were very much hospitable from the start up to the very end. These distinguishing norms were already a statement of their selfless service to their patrons.

“Every cent spent is cent well spent.”

Experience fine dining with these exquisite culinary creations starting on September 8, 2015 at the Cafè Plazuela of Avenue Plaza Hotel, Magsaysay Avenue, Naga City.

For queries and reservations, please call (63 54) 473 9999 or (63 02) 250 8088.

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