Saturday, November 03, 2007 Abaca By Jenara Regis Newman
ABACA, that exclusive boutique restaurant out in Punta Engaño, which is open only for dinner, has come out with more exciting new dishes in its menu, as well as a Sunday night special: American Steakhouse Night.
For this offering, chefs Jason Hyatt and Melissa Cannons have come up with a menu that is classic, authentic steakhouse fare featuring the finest steaks and seafood. For starters, there are chopped vegetable salad using organic vegetables, crayfish “Cobb” salad with smoked bacon and avocado, jumbo chilled shrimp with home made horseradish cocktail and/or Maryland style crabcakes with spicy chili mayonaisse.
For this special, the main course can be braised lamb shanks, prime New York strip loin, thick-cut veal chops, double cut lamb chops or bone-in prime USA rib-eye. To go with your main course, there’s a choice of side dishes: creamed spinach with smoked bacon, onion rings, baked potatoes with homemade sour cream, au gratin potatoes and creamy mashed potatoes. For dessert, aside from the usual sinfully delightful staples of the house, there are wild berry crepes, brownie sundaes and ice-cream sandwiches.
Among the items in the main menu are chicken liver pate with black currant jam, Mel’s pickles and Dijon mustard and prosciutto al parma made interesting in flavor with grilled vegetables and wild honey. From the selection of salads (and Abaca salads are always good), there’s organic Caesar salad with shaved Parmesan and homemade croutons.
The flatbread pizzas in Abaca come from its wood-fired brick oven and grilled vegetables with artisan goat cheese and mozzarella has just the right flavors and crispiness to whet one’s appetite for more of Jason Hyatt’s creations. For carbo-loading, there’s flavorful saffron risotto with grilled prawns and oven-dried tomatoes. For main course, there’s sautéed salmon with yoghurt tahini, grilled tomato and coriander paste for one who’d rather not eat red meat. The prime beef short ribs is absolutely tender, and to do away one’s diet for, and comes with risotto Milanese, gremola and natural jus. For the lamb eater, there’s Australian lamb shank with roasted carrots and gremolata. To go with all this, there’s a wide selection of wines and drinks.
According to chef Jason, Abaca beef is flown weekly from USA and “never frozen,” which simply shows how carefully Abaca handles its food to give its customers the best-tasting fare.
