Starters. RendezVous Trio 420. Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine
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1 Starters Akami Tuna 380 Starling Black Pepper Crust Akami Tuna with ange Wasabi Miso Emulsion, Strawberry Balsamic Reduction, and Wasabi Ice Cream Nuage RendezVous Trio 420 Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine Foie Gras Terrine 590 Sous Vide Rougie Foie Gras with Yoghurt Crisp, Tomato Confit, Fig Benedictine, Macaroon, Balsamic Reduction, Chocolate, and Toast Foie Gras Apple 590 Seared Foie Gras with Apple Aspic, Port Wine Reduction, Apple Tartine, Micro Rocket Salad Hokkaido Scallop 690 Hokkaido Scallop Tartare, Beluga Caviar with Horseradish Cauliflower Puree, White Chocolate Emulsion, and Black Truffle Essence
2 Our Prices are subject to 10% Service Charge +7% VAT Soup Foie Gras Chestnut Soup 380 Chestnut Cream Soup with Cognac, Garlic Crouton & Seared Rougie Foie Gras Mushroom Veloute 320 Veloute of White Button Mushroom, Sautéed Chanterelle & Morels Mushroom, Black Truffle Stuffed Chicken Royal Blue Brittany Lobster Bisque 1080 Sous Vide 200 G of Royal Brittany Lobster with Creamy Rich 3 Days Lobster Jus Reduction, Tomato Confit, and Truffle Emulsion Salad Rendez Vous Salad 320 Frisee with Scottish Smoked Salmon, Sous Vide Egg White, Sous Vide Chicken Breast, Parmesan Cheese, Roasted Pine Nuts, Truffle
3 Oil and Aged 12 Years Balsamic Vinaigrette Our Prices are subject to 10% Service Charge +7% VAT Fruits De Mer Snow Fish 920 Pommery Mutard Crusted with Sous Vide Fennel, Cauliflower Puree, and Fennel Vin Blanc Sauce Brittany Monk Fish Au Vanilla 1380 Sous Vide Monk Fish Glazed with Vanilla, Saffron, Baby Carrots, Black Truffle & Black Olive Emulsion, Cauliflower Puree Mediterranean Sea Bass 1090 Pan Seared French Sea Bass with Saffron Potatoes, Bouillabaisse Puree, and Rouille Meat & Game Veal Tenderloin 1420 Seared Veal Medallion, Blueberry Port Wine Reduction, Black Truffle Mash Potato, Beet Root, Carrots, Veal Demi- Glace, Mushroom Emulsion
4 Texture of Bresse Pigeon 1490 Seared Airline Breast of Wild Squab Pigeon, Pan Fried Rougie Foie Gras Grand Marnier Scents, Morelle & Chanterelle Duxelle Mushroom, Beet Root, Artichoke, Wild Berry Sauce Bresse Canette Street 1680 Seared Label Rouge Female Duck Breast, Confit of its Leg, Sautéed Asparges Potatoes, Seared Foie Gras, and Canette Reduction Bresse Pigeon 1890 Seared & Sous Vide of Half Pigeon, Braised Savoy Cabbage, Pancetta, Cherry Emulsify, and Pigeon Reduction Our Prices are subject to 10% Service Charge +7% VAT Tournedos Rossini 1980 Grilled 150Gram A4 Miyasaki Wagyu Tenderloin, Seared Foie Gras, Black Truffle, Shallot Compote and Beef Marrow Bone Reduction French Pyrenees Rack of Lamb 2190 Seared & Roasted Milk Fed Lamb, Egg Plant Caviar, Violet Artichoke, White Wine & Pancetta Braised Savoy Cabbage, and Chocolate Espresso Lamb Jus Legendary Rendez Vous Foie Gras Truffle 1390
5 Pan Seared Escalope of "Rougie" Foie Gras, Salsify, Fondant Vegetables, For 2 Persons Whole Royal Brittany Lobster Truffle 4500 Baked with French Butter Truffle Juice & Sliced Black Truffles Wagyu Chateaubriand 400 gram Served with Truffle Mashed Potato, Maitre d Hotel Butter, Whole Roasted Garlic Miyasaki Grade A or Oumi Grade A Our Prices are subject to 10% Service Charge + 7% Vat
6 Executive Set Lunch Starter Frog Leg Vol-En-Vent Puff Pastry, Pomodoro Sauce, Fried Garlic Rendez Vous Salad Sous Vide Chicken, Scottish Smoked Salmon & Avocado Century Onion Soup au Gratin Gruyere & Foie Gras Cube Main Course Moutarde a l'ancienne Crusted Snow Fish with Pomme Puree, Beet Root, Fennel Vin Blanc Aus. Boeuf Grille Chanterelle mushrooms, Fondant Vegetables, Truffle Mash Potato, Demi Glaze Rissoto de La Mer Halibut, Prawns, Manila Clam, Shrimp Bisque Dessert Espresso Crème Brulee Chocolate Concetto per person per person including a glass of wine
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COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
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SOUP Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17 Cognac Flamed Lobster Bisque $ 24 from the Guéridon Seared Tasmanian Salmon, Scallop and Tiger Prawn, Pacific Oyster and Fennel
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WEDDINGS AT THE FULLERTON BAY HOTEL Choices of a five-course Western Menu, six-course individually plated Chinese Menu or International Buffet Menu Wedding floral decorations to accentuate the dining tables
More information39,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
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dinner entrees and soups cured foie gras on toasted brioche, paired with confit of black mission figs, micro leaves and balsamic caviar, perfumed with truffle oil dukkah seared tuna in rice paper with
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More informationBonus offer for party of 200 guests* or 15 tables** and above Photo booth with unlimited instant photo prints for 2-hour usage
Wedding Luncheon Exclusive offers with a minimum attendance of 50 guests* or 5 tables** 15% discount for ZOUL memorable event decoration plans Naked wedding cake of your choice Chocolate world with assortment
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CHARCUTERIETraditional Home Made French Charcuteries All charcuteries comes with bread and pickles. FOR DINING IN ONLY Having Here Take Away Rillette Duck Rillette 100gm/$12.00 150gm/$15.80 Pork Rillette
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WINTER A LA CARTE MENUS Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad
More informationCelebrations by Marriott
Celebrations by Marriott (Minimum of 100 persons) Overnight accommodation with buffet breakfast for two in a Deluxe Room Welcome fruits and flowers in the room Gift certificate for buffet lunch or dinner
More informationWedding Buffet Luncheon
Wedding Buffet Luncheon Exclusive offers with a minimum attendance of 50 persons: Chocolate world with assortment of heart-shaped chocolates in pink, red and white, chocolate pop cakes, chocolates with
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The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
More informationBUFFET WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M.
Laurentians flavors WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M. Cream of parsnip with apple syrup Tray of smoked fish (trout, mackerel and salmon) Cooked shrimp, cocktail sauce, lemon, lime Assortment
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Small Gatherings & Dinner Parties Plated Menu Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service Soups Roasted Cauliflower & Turnip Bisque, Chestnut Crumble Butternut Squash
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BUDAPEST MALTA MENU CAVIAR & BULL S PREMIUM CAVIAR SELECTION All caviars are served with blinis and hungarian sour cream GOLD LABEL Baerii the Siberian river sturgeon 28 000 Ft / 50 grams OSIETRA Gueldenstaedtii
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St. Valentine s Day Tasting Menu Six Courses Belon Oysters Apple, Citrus, Caviar, Nasturtium Artichoke Soup Aged Parmesan, Brioche Truffle Dover Sole Sea Urchin, Saffron, Poached Oyster, Mussels Beef Wagyu
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Oysters Oman's first harvest long shell, delicate white flesh, clean nutty taste Tsarskaya White flesh, firm to crunchy, pure and intense, full bodied flavor *with lime, lemon & sauce mignonette *minimum
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Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with
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