Please feel free to choose anything from our delicatessen counters and we will prepare it for you at no extra charge!!!!

You can choose a Sausage for 50-60 Pesos and just add on
Some siding from our side dish menu below and you will have
A great meal that you created yourself!

It's called the Freedom menu!!!

French Fries
Saur Kraut
Garlic Rice
Plain Rice
Mashed Potato
Garlic potato
Mustard Dijon
Any Sauce
Any Dressing
Spaetzle
Gustavian Potato Salad
Russian Potato Salad
Italian Salad
Red Beet Salad
Pickled Red Cabbage
Dill Pickles
Mixed Olives

200 grams
100 grams
200 grams
200 grams
200 grams
200 grams
10 grams
1/4 cup
1/4 cup
200 grams
200 grams
200 grams
200 grams
200 grams
200 grams
100 grams
100 grams

P50
P50
P50
P40
P50
P50
P20
P40
P40
P50
P70
P70
P60
P70
P90
P45
P85

Light Meals or Appetizers

Salmon Carpaccio P430
with Sun Dried Tomatoes & Mango

Baked Artichoke / Racklette / House Cream Cheese Dip P460
with French Bread

Chefs Duck liver Pate P380
with Cranberry Vinaigrette & Toast Bread

Mussels & Co P520
Two Ways: White Wine & Cream or Tomato & Basil
Best Eaten with a lot of French Bread to Dip into the Addictive Sauce Reduction

Baked Oyster Florentine / Spinach / Cheese
Half Dozen P750 / One Dozen P1400

Platter of Fresh Oysters
Half Dozen P650 / One Dozen P1200
Top with Sea Urchin/Mermaid Caviar / Shallot / Red Wine Vinegar

Half Doz. Escargots/Garlic Herb Butter/ Puff Pastry Pilllow P580

Soups

	1/1	1/2
Prawn Chowder with Parmesan Crisp French Onion Soup with Cheese Crouton Cream of Tomato Soup with Herb Croutons Clam Chowder with Smoked Salmon Tostada Seafood Ciopino Soup with Provolone Crostini Cream of Wild Mushroom Soup with Pesto Toast Potato Chowder with Pancetta & Leek/Herb Croutons	P260 P260 P260 P260 P260 P240 P220	P130 P130 P130 P130 P120 P110

Salads

All Salads are good for Two-Four or as a Main Meal for One

House Salad Mixed Lettuce / Smoked Salmon / Mango in Mustard Dressing	P340
Napoleon Salad Mixed Mesclun Greens / Sun-Dried Tomatoes / Roasted Vegetables / Walnuts	P340
Nicoisé Salad Tuna Flakes in Oil / Haricot Beans / CarmenTomato / NewPotatoes / Organic Egg	P340
Greek Farmers Salad Marinated Peppers / Tomatoes/Kalamata Olives / Cucumbers Greek Feta Cheese	P360
Chopped Salad Vegetarian Delight!!! Tomatoes / Cucumbers / Onions / Olives / Carrot / Sun-Dried Tomatoes Turnips / Mango / Black Berries / Mushroom / Roasted Vegetables / Herb Dressing	P480
Bistro Salad Pickled Mango / Paradise Arthichoke / Asparagus / Tomato Avocado in Season / Balsamic Dressing	P340

Pasta Dishes

Macaroni Chicken Carbonara
Creamy Bacon and Mushroom Sauce

Spaghetti Aliolio
in Olive Oil / Garlic / Chili Flakes / Parmesan Cheese

Spaghetti Bolognese
Ground Beef / Tomato Sauce / Red Wine

Black Ink Pasta
Sardines and Garlic in Tomato / Barolo Red Wine

Spaghetti Marinara
Fish and Seafood / Tomato or White Wine / Olives

Main Meals Seafood

Fjord Sole
Perfect Pan Fried River Mouth Sole Fish with Lemon / Tomato

Beurre BlancMacaroni Cheese & Prawns
Two All Time Favorites Paired to Comfort and Decadence.
A must try!

Chilean Sea Bass
With Saffron Sauce & Black Mermaid Caviar

Broiled Salmon Steak
With Onion Leek/White Truffle Sauce

Salmon Pudding
Nutty Butter/Broccoli / Capers

Prawns or Fish & Chips
Beer Battered / French Fries / Three Sauces

Cream Dory Fillet
Prawn/Cognac Sauce / Orange / Sun Dried Tomato Cous Cous

Sidings
New Potatoes / Spinach Rice / Risoni

P530

P580

P720

P560

P480

P640 / P480

P750

Main Meals Meats

Peppered Bistro Steak
The Best US Angus Tenderloin with Prawns Caesar Salad & Potato Rissoles

Gustavian Fillet Steak
The Best US Angus Tenderloin – Sauces: Pepper or Portobello Mushroom or Gorgonzola or Bearnaise

14 oz. US Angus Rib-Eye Steak
The Best US Angus Rib-Eye – Sauces: Pepper or Portobello
Mushroom or Gorgonzola or Bearnaise

Chateau Briand
Oven Roasted NZ Beef Tenderloin / Provencalé Potato
Bearnaise Sauce

Swedish Meatballs
Mashed Potato / Lingon Berries / Gravy / Pickled Cucumber

Beef Salpicado
Tenderloin Tips in Wine & Bell Pepper/Garlic Rice/Creamed Corn

Pork Fillet & Portobello's
With Potato Garlic Cake

Pork Tenderloin Milanese
Bread Crumbs/Parmesan Cheese/Risoni

NZ Lamb Shank
Braised in Cabernet Sauvignon /Spinach Truffle Risotto

Grilled Lamb Chops
On a Bed of Garlic Potato/Caramelized Shallots-Balsamic Jus or
Mint Sauce

Organic Whole Spring Chicken
Three Ways:
- Gacciatore/Tomato Olive Sauce
- Spicy Sambal Sauce
- Chicken Forestiere/Wild Mushroom/Bacon/Shallot Gravy
Sidings: Garlic Potatoes or Spinach Risotto or Cheese Macaroni

P1200

P1400

P1600

P680

P

P680

P440

P

P780

P680

P620

Royal Danish Sandwiches

Little Mermaids in a Rush
Beer Steamed Mini Prawns in Whole Wheat with Egg / Homemade
Mayonnaise and Caviar

Roast Beef
Beef Striploin in Thin Slices Topped with Crispy Onion & Remoulade Sauce

Havarti Cheese
This Danish Cheese is Really Strong in Mega Bread with Poppy Seed

Gravlax
Dill & Vodka Marinated Salmon in Mega Bread with Poppy SeedChoices of Bread: Whole Wheat or Rye or Pumpernickle or White

P380

P280

P1400

P280

P280

International Sandwiches

Pannini Selection
Salami & Cheese or Ham & Cheese or Grilled Vegetables & Cheese

Double Decker Selection
Roast Beef & Swiss Cheese or Bacon,Lettuce & Tomato or Reuben

Bagel Selection
Salmon & Cream Cheese or Pastrami & Cream Cheese or Ham &
Cream Cheese

Submarine Selection
Roast Beef or Ham & Cheese or Crab & Egg Salad

P220

P230

P280

P260

Desserts

Baked Cheese Cake with Mango Jubilee

Panacotta with Orange Flavor & Fresh Fruit

Kill Me Quick Chocolate Cake with Raspberry Sauce

Créme Brule with Biscotti Crust, Fresh Cream & Raspberry

Tiramisu Home-Made Mascarpone Cheese / Amaretto Flavor

Raisin Bread Pudding Apples/Chocolate Chips/Pistacchio Gelato

Fitness Platter with Seasonal Fresh Fruits / Lemon Sorbet

Grand Dessert (Good for Three-Five)
With Chocolate Truffles/Chocolate Pralines/Raspberry Sorbet
Grand Marnier Panacotta/Fruit Tartlet

P220

P210

P230

P220

P250

P210

P280

P780

Sugar Free Ice-Cream

	per scoop
Pistaccio Cappucino Vaniglia "Vanilla" Nocciola "Hazelnut" Fragola "Strawberry" Cioccolato "Chocolate" Minta e Choco "Mint & Choco"	P120 P120 P120 P120 P120 P120 P120

Sugar Ice-Cream Temptation

Cassata Siciliana
Ice Cream Cake/Minted Chocolate Sauce/Whipped Cream Coppa Italia
Cappucino-Vanilla Gelato/Espresso/Khalua/Whipped Cream

Nut Cracker Coup
Nocciola-Pistacchio Gelato/Candied Walnut/Baileys/Caramel Sauce/Whipped Cream

Coppa Amore
Vanilla Gelato/Warm Strawberry & Raspberry Compote/Grand Marnier/Green Pepper Corn/Whipped Cream

Coppacabana
Chocolate-Vanilla-Strawberry Gelato/Banana Slices/Leche Flan/Banana Liquer/Chocolate Sauce/Whipped Cream

The Gustavian offers restaurant service for breakfast, lunch and dinner to showcase its home-made offerings from the Deli. In addition, an ever changing menu offers delicacies such as the kitchen specialty, fillet of beef with the trademark pepper, morel and gorgonzola sauce, arguably the best in the Philippines. Omaha Angus seared to perfection, presented with asparagus and green salad, crusted potato rissole that melts in the mouth, and the smoked salmon Caesar dressing combine perfectly for an unforgettable meal.

HAPPY EATS!!!
- Chef Robert

For Reservations:
344-6179

Or visit us at # 1 Paseo Saturnino, Banilad, Cebu City

The Gustavian’ Country Farmer’s Delicatessen Fresh from the Old World era, serving homemade European sausages and artisan breads in the heart of Cebu City in the Philippines. The Gustavian is the inspiration of Chef Robert Lilja a renowned master Chef and Saucier who was previously named as the No. 1 in customer satisfaction for the Marriott Hotel chain and was one of their star chefs. . .

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Chef's Robert & Dietmar combine the traditional herbs and spices of European sausages into their home-made products. The fresh sun dried tomato sausage features basil and pine nuts for a Mediterranean flair, another has fennel seed and coriander, while thyme & rosemary flavors one of the best fresh sausages one has ever tasted. These are but a few examples of the starters in a line that will feature many standards as well as a changing palette of flavors and affinities, with no doubt occasional zestful surprises from the chef's broad repertoire.

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