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Roasted Tomato Cream Soup
A rich and velvety soup made from scratch with house-made sun-dried tomatoes, onions, garlic, and roasted basil, finished with a dollop of cream. Served hot, accompanied by cheesy toast points.
Gravlax Terrine
Beetroot-cured salmon gravlax, elegantly wrapped and stuffed with a blend of cream cheese, dill, lemon juice, and crème fraîche. Served with boiled asparagus, fresh herbs, and crispy baguette slices.
VEGETARIAN
Mediterranian Caprese Salad
Enjoy a refreshing blend of ripe tomatoes, creamy mozzarella, crisp cucumber, and tangy olives. Topped with fresh basil and a drizzle of olive oil, this
Roasted Tomato Cream Soup
A rich and velvety soup made from scratch with house-made sun-dried tomatoes, onions, garlic, and roasted basil, finished with a dollop of cream. Served hot, accompanied by cheesy toast points.
MAIN COURSE
REGULAR
Smoked Chicken Breast
Classic Slow Braised Beef
VEGETARIAN
Spinach and Cheese Stuffed Ravioli
Enjoy jumbo pasta shells filled with sautéed spinach, cream cheese, garlic, jalapeños, and herbs. Topped with roasted tomato cream sauce, basil, and Parmesan, this dish is a flavorful, plant-based delight.
Mushroom Lasagna
A vegetarian marvel featuring layers of lasagna, bechamel sauce, savory mushroom stew, and melted mozzarella cheese. Enjoy this cheesy, multi-layered delight.
DESSERT
Basque Burnt Cheesecake
Indulge in the decadence of our Basqueburnt cheesecake, featuring a creamy, rich interior with a caramelized top and crème brûlée sides. Served with a dollop of toffee sauce and a side of fresh berries for a delightful contrast of flavors.
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