3 COURSE SET LUNCH / DINNER MENU WESTERN Please select ONE (1) menu by ticking the boxes

Transcription

1 3 COURSE SET LUNCH / DINNER MENU WESTERN MENU 1 RM Prawn Escabeche on Tomato Carpaccio, with a bouquet of Greens Oven-baked Chicken Roll, filled with Mushroom Duxelles on Wild Beans, Potato Mash, sautéed Seasonal Vegetable, Forest Cream and scented with Bell Pepper Oil LUNCH DINNER Sweet French Crêpe Chantilly, with a sinful Chocolate Mousse and Raspberry topping MENU 2 RM Crab Chowder with Seafood Quenelles garnished with a Tomato Basil Cream Oven-baked Chicken roll LUNCH DINNER filled with Mushroom Duxelles on Wild Beans, Potato Mash, sautéed Seasonal Vegetable, Forest Cream and scented with Bell Pepper Oil Orange Tiramisu, Wild Berries Compote and an Almond Tuille MENU 3 RM Roasted Pumpkin Soup complimented with Vegetable Quenelles and scented with Cinnamon Bark LUNCH DINNER Pan Seared Black Seabass Pavé on Potato-Crab Cake with sautéed Seasonal Vegetable and Mushroom Ragout Tiramisu, with a Berries Compote and Gianduja Tuille Page 1

2 3 COURSE SET LUNCH / DINNER MENU WESTERN (Cont d) MENU 4 RM Marinated Seafood Salad a combination of Tomato Tartar, Salad Greens & Lime Chive Dressing LUNCH DINNER Grilled Lamb Chops on Ratatouille, Candied Garlic Jus and a Sweet-Potato Mash Caramelized Banana Savarin, with a Vanilla Sabayon Page 2

3 4 COURSE SET LUNCH / DINNER MENU WESTERN Please select one (1) menu by ticking the boxes MENU 1 RM Marinated Seafood Salad, on a combination of Avocado, Tomato Tartar, Salad Greens and Lime Chive Dressing LUNCH DINNER Cream of Roasted Wild Mushrooms, scented with Lemon Grass, Herb Ciabatta Char-grilled Chicken Breast, on a Potato Galette, quick-sautéed Vegetables, laced with an Asian Mushroom Sauce Orange Tiramisu, Wild Berries Compote and an Almond Tuille Served with Pistachio Biscotti MENU 2 RM Cream of Green Asparagus, laced with Spinach and Turnip Tuilles Millefeuille of Tandoori Snapper Fillet and Prawn, with a bouquet of Greens and a LUNCH DINNER Balsamic Beurre Blanc Almond Crusted Beef Sirloin Slices, on roasted Sweet Potatoes and Vegetables, Beef Jus reduction and enhanced with Yellow Capsicum Oil Exotic Fresh Fruit Pavlova with Wild Berries Coulis Page 3

4 5 COURSE SET LUNCH / DINNER MENU WESTERN MENU 1 RM Medley of Marinated Salmon, King Prawn and Maguro with a Salad Bouquet and Crustacean Vinaigrette LUNCH DINNER Provencal Vegetables Soup, enhanced with Basil scented Tomato Coulis Lime Sherbet with Carrot Tuille Oven-baked Chicken Roll, filled with Mushroom Duxelles on Wild Beans and Potato Mash, sautéed Seasonal Vegetable, Forest Cream, scented with Bell Pepper Oil Rich Chocolate Truffle Charlotte, with Chocolate Orange Sauce and Fruits MENU 2 RM Asian Duck Consommé, infused with Tong Gui and garnished with julienned Vegetables and Meddler Seeds LUNCH DINNER Tropical Combination of Beef and Chicken Satays and oven baked Prawn, with Peanut Sauce, Mild Onion Sambal and Tomato Kerabu Pomelo Sherbet, garnished with Spear Mint Pan Seared Kurau, on Lemon Rice and Greens laced with a Spicy Avocado Cream Green Tea Tiramisu, accompanied with Wild Berries Compote Page 4

5 5 COURSE SET LUNCH / DINNER MENU WESTERN (Cont d) MENU 3 RM Smoked Chicken Breast Roll on Asian Greens, scented with Cumin Vinaigrette Crab Chowder with Seafood Quenelles, LUNCH DINNER garnished with a Tomato Basil Cream Frozen Tropical Fruit Slaw "Napoleon" of Beef Tenderloin and Quenelle, Vegetable diced and Sweet Potato Mash with Mustard Sesame Tuilles Chocolate Pudding with Raspberry Sauce Mango Compote Green Tea Tiramisu Page 5