salads and appetizers
|
|
- Rhoda Bryan
- 6 years ago
- Views:
Transcription
1 salads and appetizers Green Salad (V) Fresh Garden Leaves, Tomato, Cucumber, Balsamic Dressing $20 Banana Flower Salad (V) Lime, Coriander, Shallots, Chili, Bean Sprouts $19 Palm Heart Salad (V) Avocado, Tomato, Citrus Fruits, Tarragon, Vanilla Vinaigrette $24 Crottin de Chavignol (V) Gratinated Goat Cheese, Baby Leeks, Dandelion, Truffle Emulsion $26 Treacle Cured Salmon and Crispy Soft Shell Crab Vietnamese Vegetable Hand Roll, Peanut Sauce, Water Cress Salad $29 Beef Tataki Sizzled Eringi Mushrooms, Beetroot, Szechuan Pepper, Sesame, Apple Blossoms $29 Crustacean Salad Blue Ocean Lobster, Scallops, Baby Octopus, Clams, Prawns, Langoustine, Sauce Rouille $36 Tapas Variation (P) Gazpacho Andalusia, Olive Croute, Spicy Almonds, Marinated Goat Cheese, Manchego Cheese, Pata Negra Ham, Chorizo Oil Sardines with Fennel, Battered Squid with Aioli, Spanish Omelette Plater for Two $58 (V) Vegetarian (P) Contains Pork
2 soups Maldivian Style Pumpkin Soup (V) Curry Spices, Pumpkin Seed Oil $19 Clear Oxtail (A) Oxtail Tortelloni, Root Vegetable, Sherry, Cheddar Tuille $26 Indian Spiced Crab and Coconut Bisque Corn, Coriander, Green Pepper, Turmeric $28 (V) Vegetarian
3 pasta, gnocchi and risotto Fettuccini Genovese (V) Ligurian Basil, Native Olive Oil, Pine Nuts $22 Lobster Spaghetti (A) Half Lobster Tail, Olivetti Tomatoes, White Wine Tarragon $52 Potato Gnocchi a la Sorrentina (V) Olivetti Tomatoes, Nyon Olives, Mozzarella, Basil $28 Truffled Spinach Risotto (A) Seared Sea Scallops, Parmesan, Sweet Garlic Foam $36 (V) Vegetarian
4 curries Kaju Sri Lankan Vegetable Curry (S, V) Potato, Beans, Green Peas, Carrots, Cashew Nuts $26 Maldivian Tuna Curry (S) Bilimbi, Tomato, Turmeric, Curry Leaves, Coconut Sambal $28 Thai Braised Duck Curry (S) White and Brown Shimeji, Pea Eggplant, Lime Leaves, Galangal, Bird Eye Chili $39 Curry dishes are served with Steamed Rice and condiments (S) Spicy (V) Vegetarian
5 asian delights Malafay (S) Kopeeleaf Mashuni, Chapati, Rehi, Grill Mushi Mas, Garudhiya, Breadfruit Kiru Garudhiya, Steamed Rice, Bilinbis, Chutney Platter for Two $65 Stir Fried Hong Kong Kale (V) Crispy Soy Bean Curd, Oyster Mushrooms, Tonkin Flower Penny Worth, Yasmin Rice $27 Chinese Style Braised Pork Belly in a Clay Pot (P) Five Spices, Sautéed Tonkin Flower, Kankun, Steamed Pau $35 Traditional Lamb Biryani (S) Cauliflower, Cumin, Cashew Nuts, Crispy Fried Puri Coconut and Mint Chutney, Cucumber Raita $39 (P) Contains Pork (S) Spicy (V) Vegetarian
6 seafood and meat Grilled Tuna Steak Cumin Spinach, Glazed Watermelon, Crispy Rice Spring Roll $38 Pan Fried Job Fish Sautéed Bok Choy, Sweet Potato Puree, Lemongrass Foam $36 Pan Fried Rainbow Runner (A) White Wine Nage, Truffled Beans Casserole, Artichokes $39 Coq Au Vin (A) Guinea Fowl, Burgundy, Carrots, Celery, Rosemary, La Ratte Potatoes $39 Lamb Tagine (S) Braised Tomatoes, Confied Lemon, Spicy Couscous $45 Black Angus Beef Tenderloin Maldivian Kanamadu Crust, Curry Leave Jus, Braised Local Vegetable $68 (S) Spicy
7 Cheese and dessert Selection of Raw Milk Cheese Brillat Savarin, Marc au Langres, Valençay, Fourme d Ambert, Comté $ 29 Pirini Indian Semolina Pudding with Sultanas and Sea Almonds $ 15 Purple Glutinous Sticky Rice with Mango, Water Melon, Pomelo, Lime and Chili $ 17 Classic Tart Tartin (A) Bourbon Vanilla Ice Cream and Cassis Coulis $ 18 Pecan Nut Tart (A) with Butter Scotch Sauce and Honey Lavender Ice Cream $ 19 Pistachio Crème Brûlée with Physalis Compote $ 20 Duo of Mousse au Chocolate with Mixed Berry Compote $ 21 Exotic Fruit Platter Mango, Pineapple, Passion Fruit, Banana, Kiwi, Pomegranate, Grapes $18
8 something sweet Tasting Platter $12 Select Four of Your Favorite Flavers of Sorbets and Ice Creams to Your on Tasting Plate Sorbets Baros Classics $4 Gourmet Delights $5 Mango Basil and Lime Lychee Macha Green Tea Passion Fruit Chocolate and Chili Lemongrass Marc De Champagne (A) Raspberry Mandarine Green Apple Sweet Tamarind Ice cream Baros Classics $4 Gourmet Delights $5 Screw Pine Avocado Mokka Honey Lavender Coconut Black Sesame Chocolate Chips Port Wine (A) Bourbon Vanilla Rum Walnut and Raisin (A) Strawberry Truffle Bon Appetit
salads and appetizers
salads and appetizers Green Salad (V) Fresh Garden Leaves, Tomato, Cucumber, Balsamic Dressing $20 Maldivian Kullafilla Beach Lettuce, Tuna, Coconut, Tomato, Onion, Lime, Curry Leaves $23 Tuscan Bread
More informationstarters Maldivian Yellow Fin Tuna Loin (G) Rare Seared with Local Spices, Fried Tuna Balls with Young Coconut and Local Banana Pickle $22
starters Maldivian Yellow Fin Tuna Loin (G) Rare Seared with Local Spices, Fried Tuna Balls with Young Coconut and Local Banana Pickle $22 Tuna Three Ways (G) Tuna Served in Three Ways, Tuna Belly and
More informationKashiveli. Gili Cuisine
Kashiveli Gili Cuisine Kashiveli beach restaurant brings Gili Cuisine to your plate through a mixture of fresh and local produce hand-picked from our Organic Garden. In addition to that, Kashiveli takes
More informationGreen Salad (V) Fresh Mixed Leaves, Cherry Tomatoes, Sweet Corn Beetroot and Olive Lime Dressing $19
starters and salads Green Salad (V) Fresh Mixed Leaves, Cherry Tomatoes, Sweet Corn Beetroot and Olive Lime Dressing $19 Roquefort Salad (V) Crispy Endive, Apple, Walnuts, Roquefort Cheese and Mustard
More informationSoups. Portobello with Truffle Cappuccino and Duck Foie Gras 14
Soups Portobello with Truffle Cappuccino and Duck Foie Gras 14 Portobello Mushroom Cream with Duck liver sautéed Topped with Duck liver Espuma as a Capuccino Gratinated Onion Soup 9 Traditional and delicious
More informationSoups. Portobello with Truffle Cappuccino and Duck Foie Gras 14
Soups Portobello with Truffle Cappuccino and Duck Foie Gras 14 Portobello Mushroom Cream with Duck liver sautéed Topped with Duck liver Espuma as a Capuccino Gratinated Onion Soup 9 Traditional and delicious
More informationVEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL
NON-VEGETARIAN STARTERS Fresh Oyster (Coffin Bay Sa Clay Pipe Variety) Choose one of the three following options: Natural, Fried with Garlic Parsley Butter or Kirkpatrick $6.59 each Seasonal Vegetables,
More informationDixon Park Surf Venue Menu Options
Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
More informationModern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining.
Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining. Served on the edge! Chef de Cuisine, Antoine Lievaux balances delicate flavours
More informationPetite Degustation Menu 590
Petite Degustation Menu 590 Pistachio Salmon Terrine Crab meat kaffir mayo, mango emulsion, caviar, crusted pistachio, passion fruit jelly Seared Sweet Spice Duck Salad Seared duck breast, pomelo, strawberry,
More informationPlated Menu. Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service. Soups
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
More informationGrilled King Prawns with tamarind and chilli served on a crisp Vietnamese salad drizzled with a mango, pineapple and melon salsa (gf)
Set Menu Two Courses -$37.00 per person Three Courses- $44.00 per person Minimum 50 people Choice of two options, served alternatively Includes bread roll and butter and freshly brewed tea and coffee Entrees
More informationAll menu and price are subject to change without prior notice
All menu and price are subject to change without prior notice asian tapas small bites, big flavours available from 6pm - 10.30pm Small plates of bar snacks emulating Spain s beloved tapas Som Tam; Traditional
More informationCITRON S VIETNAM CUISINE
CITRON S VIETNAM CUISINE CHEF S CREATION 1,499 per person CITRON S STARTERS TASTING PLATTER Banana Flower Salad with Shredded Chicken Banana flower, herbs, carrot, shredded chicken Spring Rolls Pork, egg,
More informationS A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
More informationCHINESE NEW YEAR DINNER PROMOTION
CHINESE NEW YEAR DINNER PROMOTION 05 AND 06 FEBRUARY 2019 SALAD BAR Mesclun Mix, Red Coral, Green Coral, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Thousand Island
More informationSeafood Chowder chef s suggestion $ 27 Fish and Shellfish Lightly Poached in a Creamy Fish and Vegetable Soup with Garlic Sourdough
Appetisers Yellow Fin Tuna Tataki $ 22 Flavoured with Mild Maldivian Spices, Herb Garden Salad, Seaweed, Granny Smith Apple Gel and Masala Roshi Seafood Chowder chef s suggestion $ 27 Fish and Shellfish
More informationLunch is focused on balanced cuisine, with an emphasis on specialties from the hut.
Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared
More informationS E T D I N N E R M E N U
SET DINNER MENU set menu dinner IDR 675,000 ++ ITALIAN Farm House Salad Fresh mozzarella, goat cheese, garden vegetables, San Daniel ham, green leaves, basil, virgin olive oil, balsamic reduction & tapenade
More informationStarters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves
More informationTHE LANESBOROUGH WINTER MENU
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
More informationWorking Lunch Menu 1
Working Lunch Menu 1 Vegetable crudités with tzatziki dip Three bean salad with coriander dressing Coronation chicken salad with naan bread croutons Asparagus crab salad with ginger and yuzu dressing Mixed
More informationRoasted Roma Tomato Soup (V) 18 Bell pepper, oregano, sour cream. Pumpkin Coconut Soup (V) 18
Roasted Roma Tomato Soup (V) 18 Bell pepper, oregano, sour cream Pumpkin Coconut Soup (V) 18 Singaporean Laksa (SP) 22 Seafood, rice noodles, coconut milk Chinese Wonton Soup 22 Prawn and chicken dumplings
More informationTAPAS 11 AM - 11 PM. Marinated Olives 75 Citrus, rosemary, olive oil
TAPAS 11 AM - 11 PM Marinated Olives 75 Citrus, rosemary, olive oil Pulled Pork Slider - per piece 50 Kimchi, vintage cheddar, tomato, lettuce, soft bun - per piece Wagyu Beef Slider - per piece 55 Chili
More informationAn enchanting new window into this world.
An enchanting new window into this world. STARTER Le foie gras in 4 techniques 29.00 Duck leg confit & foie gras tord man Crème brulée with foie gras Coconut dacquoise & Mirabelle compote foie gras terrine
More informationSALT & SZECHUAN PEPPER CRISPY SQUID 26 Sour tomato dip. STEAMED CRAB & SHRIMP DUMPLINGS 26 Roasted shallots, green onions, Szechuan chili oil
BITES SALT & SZECHUAN PEPPER CRISPY SQUID 26 Sour tomato dip STEAMED CRAB & SHRIMP DUMPLINGS 26 Roasted shallots, green onions, Szechuan chili oil SPICY SALMON SUSHI ROLL with SMOKED CHIPOTLE PEPPER 28
More informationS E T D I N N E R M E N U
SET DINNER MENU SET DINNER MENU IDR 675,000 ++ Min 40 Guests ++ 10% Government tax & 7% service charge Up to 150 pax min 1 week notice More than 150 pax min 2 weeks notice ITALIAN Farm House Salad Fresh
More informationFRESH. LOCAL. SEAFOOD.
FRESH. LOCAL. SEAFOOD. An eclectic eatery with a passion for stunning seafood and vegetarian dishes paired with superb service. With a focus on freshness and a desire to support our own, we source only
More informationCanapé menu. (minimum 30 people)
Canapé menu (minimum 30 people) $60 each Platter Moroccan chicken skewers drizzled with aioli (25 pieces) GF Chicken spring rolls w. sweet chilli sauce (25 pieces) Salmon sushi rolls (cold) (20 pieces)
More informationCANAPES CANAPES. Cold Canapés. Minimum order 10 pcs per item V = Vegetarian / SC = Substantial Canape / CR = Chef Required on site.
Minimum order 10 pcs per item V = / SC = Substantial Canape / CR = Chef Required on site Choice of 5 Choice of 7 Choice of 9 $24.50 + gst $32.90 + gst $39.50 + gst Cold Canapés Tartlets w/ Eggplant Caponata
More informationThe Lunch Menu. Lite Bites Onion Rings 30 Onion rings in batter with tartar or cocktail sauce
The Lunch Menu Lite Bites Onion Rings 30 Onion rings in batter with tartar or cocktail sauce Spring Rolls 35 Classic style wrapped vegetable rolls served with sweet chili sauce Rujak Petis 50 Traditional
More informationCanoe Cove Breakfast Menus
Canoe Cove Breakfast Menus BREAKFAST BEVERAGES Fresh Tropical Juices Fruit or Green Smoothie Hot Mountain Coffee Wide selection of Teas BREAKFAST COLD FOODS Fresh Seasonal Fruits Assorted Yogurts Cereals
More informationSingapore Restaurant Week
Singapore Restaurant Week Weekday Lunch Buffet Menu S$40* per person Salad Bar Fresh Salad Baby Arugula Mixed Green Leaves Yellow Frisee American Baby Spinach House Made Dressings: Thousand Islands Balsamic
More informationFor up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
More informationW E L C O M E T O C I R E
W E L C O M E T O C I R E Our menu features only the freshest plus where possible local and organic produce. The dishes are prepared by using French and Western cooking techniques combined with some subtle
More informationFriday 4 November, Victoria Park
LADIES LUNCH Friday 4 November, Victoria Park Spanish chorizo and goat cheese puffs with black garlic emulsion Pumpkin and chive arancini balls with truffled tomato (DF, GF, V) Remoulade of crab, salmon
More informationOur contemporary classics that are always a talking point
Cold Bowl Food Our contemporary classics that are always a talking point Salad of cucumber, mint, watermelon, tomatoes, prunes, thick Greek yoghurt and alfalfa sprouts. V Caraway scented aubergine and
More informationPre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
More informationTRUFFLESFINEFOODS.COM
H, A family-style catered event is a perfect blend of informal yet elegant a seated event where large platters of entrees, sides, and salads are delivered to each table so guests can serve themselves.
More informationMOTHER S DAY BRUNCH PROMOTION 12 MAY 2019
MOTHER S DAY BRUNCH PROMOTION 12 MAY 2019 SALAD BAR Mesclun Mix, Red Coral, Green Coral, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Thousand Island and Honey Mustard
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationFROM THE STEAMER - DIM SUM
FROM THE STEAMER - DIM SUM Roast Duck Bun (2pcs) 9.9 Fluffy white bun, roast duck pieces flavoured with sriracha, hoisin sauce Vegetarian Dumpling (3pcs) 9.9 Mixed vegetables Pork and Prawn Dumpling (Siu
More information$23.00pp Min 30 People
$23.00pp Please select 3 cold & 5 hot canapés from the selection below G Denotes Gluten Free Options Hot -Satay Chicken Skewers -Vegetable Spring Rolls -Coconut Crumbed Prawn G -Potato Spun Prawn -Thai
More informationKids Function Menu Available for ages 3-12yrs. Minimum 15 children under 12 years. $23 Per Person. $20 Per Child. Hot. All parties come with.
Kid s Party Menu Minimum 15 children under 12 years Cocktail Menu Min 30 people $20 Per Child Please select 4 items Chicken nuggets Party pies Fish pieces Mini ham & cheese pizza Ham and cheese sandwiches
More informationTAPAS. *Stuffed Dates GF. *Wild Mushroom and Goat Cheese Strudel V
TAPAS *Stuffed Dates GF Crispy pancetta bacon wrapped dates filled with chorizo sausage and cream cheese 7 *Wild Mushroom and Goat Cheese Strudel V Sautéed wild mushrooms, fresh herbs and goat cheese baked
More informationLIME LEAF CATERING CANAPES MENU 1
CANAPES MENU 1 Crisp flat bread with roast capsicum and garlic dip Spiced pumpkin, fetta & lentil sausage rolls Goats cheese and spinach tarts Sweet soy & Sriracha Chicken wrapped in nori Sweet potato
More informationAPPETISER. iced mango and passionfruit cooler. smoked salmon, spiced eggplant, crisp tortilla MAIN COURSE
iced mango and passionfruit cooler smoked salmon, spiced eggplant, crisp tortilla classic caesar salad, cos lettuce, bacon, poached egg, parmesan aioli, crouton, anchovy salt and pepper prawns, black bean,
More informationMini tart, foie gras, mango chutney. Mini tart, onion compote, anchovy. Toast or blinis, butter radish, Maldon Sea Salt
MENU CANAPES MINI TART & QUICHE Mini tart, egg pant caviar, basil, baby artichoke, pecorino Mini tart, foie gras, mango chutney Mini tart, guacamole, piquillos, coriander, sunrise tomato Mini tart, onion
More informationPLATED DINNER Plated Meals served at Indoor Venues Only
Cold Appetizers Crab Salad Martini Mango Slaw, Baby Greens & Scallions Key Lime Vinaigrette $13 Vegetable Napoleon Tomato, Mozzarella, Eggplant, Squash, & Micro Greens Balsamic Glaze & Basil Oil $15 Hot
More informationMain courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)
3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast
More informationWINTER A LA CARTE MENUS
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 informationBANQUET MENUS.,, To eat is a necessity, but to eat intelligently is an art, (La Rochefoucauld)
BANQUET MENUS,, To eat is a necessity, but to eat intelligently is an art, d (La Rochefoucauld) Dear Guest We are pleased that you have chosen hotel Belvoir for you event. On the following pages, you will
More informationNORTHERN VIETNAM (HA NOI)
NORTHERN VIETNAM (HA NOI) *Green Papaya Salad 325 Dried beef, carrots, green papaya, vinegar and red chili Vietnamese BBQ Skewers 420 With choice of beef, chicken or pork Lemongrass, onion, cilantro, peanut
More informationAppetizers. Burrata & Heirloom Tomato (V) Burrata, heirloom tomato, organic rocket leaves, pesto, sea salt Twenty five
Appetizers Spicy Chicken Satay (six) With peanut sauce, prawn crackers, mango & pomegranate Twenty four Burrata & Heirloom Tomato (V) Burrata, heirloom tomato, organic rocket leaves, pesto, sea salt Twenty
More informationSemi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson
More informationSmoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)
Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons
More informationLUNCH & DINNER SET MENUS
LUNCH & DINNER SET MENUS SET LUNCH/DINNER ENTREES select your choice Soup $13 per guest Creamy potato & sautéed leek soup crispy sourdough with three cheese mix Thyme roasted pumpkin soup onion, chive,
More informationSTARTERS. (Please select one starter from one of the sections below) SECTION A 12
PRIVATE DINING STARTERS (Please select one starter from one of the sections below) SECTION A 12 Chicken and ham hock terrine with peas and crusty loaf Sun-dried-tomato-crusted cod, fine herb salad and
More informationVEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL
NON-VEGETARIAN SALADS Baby Romaine, Prosciutto and Champagne Melon $29 with Avocado Pearls and Raspberry Dressing Green Papaya Salad, BBQ Chicken, Cashew Nuts $26 Fresh Salmon or Reef Fish Salad, Cherry
More informationMAIN COURSE DESSERT ENTRÉE SIDES
ENTRÉE MAIN COURSE DESSERT Cured ocean trout, with a baby beetroot salad, cumin yoghurt, hazelnuts Ceviche of kingfish & salmon with a lime, sesame and mild chilli salad King prawns, roasted eggplant &
More informationLunch is focused on balanced cuisine, with an emphasis on specialties from the hut.
Located on the sunset side of the resort, Dining on the Hill is open for breakfast, lunch and dinner. The breakfast is a vast selection, spread over several buffet stations and includes freshly prepared
More informationa Season to shine FESTIVE MENUS 2018
a Season to shine FESTIVE MENUS 2018 BAYSIDE CHRISTMAS & NEW YEAR S DAY BRUNCH December 25, 2018 & January 01, 2019 EGGS ANY STYLE Crispy Bacon, Pit Ham, Canadian Bacon, Mushroom, Minestrone Beans FRESHLY
More informationMenu Introduction. Bon appétit! Lee Montague Executive Chef - Weddings At Tiffany s. Page 1 of 8
Menu Introduction At Weddings at Tiffany s we know that your decision to host your Wedding Celebration Function with us will, in large part, be (or was) based upon our promises in relation to our food
More informationTHE HEARTH GRILLE. December 22nd, 2018 FRESHLY BAKED BREAD AND HERB BUTTER SWEET CORN CHOWDER WITH BBQ SHRIMP
December 22nd, 2018 SWEET CORN CHOWDER WITH BBQ SHRIMP KALE SALAD Toasted Pecans, Butternut Squash, Gorgonzola, Sherry Maple Dressing ARUGULA AND SPINACH SALAD Blueberries, Toasted Pine Nuts, Blue Cheese,
More informationChef s Dégustation Expérience (HB)
Our Executive Chef Adi Wijaya employs a modern and innovative cooking approach with a strong focus on Premium quality & local fresh produce. French, Mediterranean & Asian flavours enhanced with freshly
More informationSTARTER. Tom Yum Grilled Prawns (S) 63. Coconut emulsion I sesame tuile I spicy yuzu gel I avocado sorbet. Jakarta Fruit and Asian Salad (V)(N) 49
STARTER Tom Yum Grilled Prawns (S) 63 Coconut emulsion I sesame tuile I spicy yuzu gel I avocado sorbet Jakarta Fruit and Asian Salad (V)(N) 49 Cashew crumb I crispy potato I pickle jicama Crab Cakes (S)(N)
More informationMenu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva
Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS By Chef Osvalde Silva In Louro Restaurant, as often as possible, we use the freshest local products to prepare our dishes, our aromatic herbs
More informationCOLD APPETIZERS WARM APPETIZERS
DINNER MENU COLD APPETIZERS Prawns Marinated Ceviche Style 85 Green pepper, beetroot, red onion, Fresh local chili, coconut and mais tuille Beef Tenderloin Carpaccio 145 Parmesan cream, black truffle,
More informationNIGHT RACE PROMOTION SEPTEMBER 2017
NIGHT RACE PROMOTION 15-17 SEPTEMBER 2017 SALAD BAR Caesar Salad Anchovies, Grated Parmesan, Garlic Croutons, Bacon Bits, Caesar Dressing Mixed Garden Greens Chef s Selection of Assorted Salads Dressings
More informationLIME LEAF CATERING CANAPES MENU 1
CANAPES MENU 1 Crisp flat bread with roast garlic, white bean & rosemary Mature cheddar, sage and caramelized onion sausage rolls Three cheese & chive tarts Teriyaki chicken wrapped in nori Vegetable pakora,
More informationKOOYONG FUNCTIONS & EVENTS MENU
W E D D INGS KOOYONG L AW N T E N N I S C L U B FUNCTIONS & EVENTS MENU WEDDING PACKAGES COCKTAIL RECEPTION When you book a wedding at Kooyong, we will incorporate all your requirements to create an exceptional
More informationCHRISTMAS MENUS 3 Courses
CHRISTMAS MENUS 3 Courses Restaurants Bela Vita & Adega & Lisboa / Estoril rooms Cream of Potato Soup Mireille with Lebkuchen Foam and Balik Salmon Praline Bacalhau com Todos Fresh Codfish wrapped in a
More informationMonday - Sunday from 5.00pm Last meal orders pm
A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped
More informationCanapés Selection 8.00 per person for 4
A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato,
More informationFORMAL LUNCH & DINNER MENU
FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled
More informationPassed Canapés (cocktail hour)
Passed Canapés (cocktail hour) Lamb Popsicles ~ Marinated Lamb in Fenugreek, Whipped Yoghurt, Mint Meatballs ~ Filet Mignon, Orange, Parmesan, Sage Fresh Fruit Skewers Tostadas ~ avocado mousse, tomato,
More informationSpring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
More informationBraised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,
More informationHAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL
HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL 280 Welcome reception with canapes and drinks, bu ffet dinner, live music, midnight toast and access to After-Party that includes open bar. Selected
More informationMENU. Dorset Gardens. Bistro & Bar. 335 Dorset rd Croydon 3136
MENU Dorset Gardens Bistro & Bar 335 Dorset rd Croydon 3136 Specials Menu Baked Lobster 42.9 Oven baked lobster meat sauteed with onion, garlic, mustard, thick cream, cheese, white wine and tarragon. Served
More informationEvents at NORTH SQUARE
Events at NORTH SQUARE The Deco Room Located on the lobby level of the Washington Square Hotel, the Deco Room accommodates up to 24 seated guests and 35 standing guests. This elegant space is perfect for
More informationSTARTERS. Krathong Thong Crispy Golden Cups with Chicken (N, G) 65 chicken breast ginger kaffir lime cashew nut sweet chili
STARTERS Cold Appetizers Krathong Thong Crispy Golden Cups with Chicken (N, G) 65 chicken breast ginger kaffir lime cashew nut sweet chili Fresh Vietnamese Rice Paper Roll (S) 65 fresh rice paper lettuce
More informationSTARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10
STARTERS Australian Black Angus Beef Carpaccio Wafer Thin Sliced Beef, Drizzled with Aged Balsamic Dressing, Rocket Leaf Salad, Shaved Parmesan, Tomato Vinaigrette, Roasted Pine Nuts FB $40 AIP $20 Mediterranean
More informationTRAY PASSED APPETIZERS
TRAY PASSED APPETIZERS @ $2 PER ITEM COMPRESSED WATERMELON-Balsamic, Pistachio, Basil, Sea Salt MUSHROOM CROSTINI-Sautéed Foraged Mushrooms, Lemon, Sherry, Tarragon, Toasted Walnuts SAVORY CREAM PUFF-Malbec
More informationSOUP. Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17. Cognac Flamed Lobster Bisque $ 24 from the Guéridon
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
More informationTian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
More informationCHINESE NEW YEAR LUNCH PROMOTION
CHINESE NEW YEAR LUNCH PROMOTION 05 AND 06 FEBRUARY 2019 SALAD BAR Mesclun Mix, Red Coral, Green Coral, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Thousand Island
More informationStarters. Salads and Soups. From the Sea. From the Land. Surf & Turf. From the Grill. Side Dishes. Platters for Two. Desserts.
Starters Salads and Soups From the Sea From the Land Surf & Turf From the Grill Side Dishes Platters for Two Desserts Congratulations Mustards BACK TO INDEX STARTERS Beef Carpaccio On Grain Mustard Dressing
More informationWelcome to Emeralds Restaurant
Welcome to Emeralds Restaurant Our talented multi-national kitchen team is proud to offer local and Australian produce, inspired by International cooking techniques. This menu is based on fresh and local
More informationMinimum 24. Cucumber Cup, Melon "Caviar," Mint Syrup. Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion
Cold Hors D'oeuvres Minimum 24 Cucumber Cup, Melon "Caviar," Mint Syrup Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion Tuna Niscoise Salad, Watermelon Radish Taco* Golden Beet Cup, Caramelized
More informationSTARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
More informationTAPAS [small plates to be shared or eaten as a starter] Haloumi 74 fried haloumi kataifi rosemary honey lime
TAPAS [small plates to be shared or eaten as a starter] Haloumi 74 fried haloumi kataifi rosemary honey lime Seared Tuna 77 herb seared tuna bean sprouts corn red onion cucumber radish spicy asian dressing
More informationInnovations Catering will help make your wedding day beautiful, exquisite and unique.
Innovations Catering will help make your wedding day beautiful, exquisite and unique. Wedding preparations should be as stress-free and enjoyable as the day itself. Whether you are holding your reception
More informationTASTE OF ASIA. Invoking all the life, colours and flavours of exciting Asia
TASTE OF ASIA Invoking all the life, colours and flavours of exciting Asia Here at One&Only Reethi Rah we pride ourselves in sharing diverse multi-cultural island life experiences with you. Chef Emmanuel
More informationSUSHI. Maki 3 pcs (G) (D) Cucumber (V) Avocado (V) Salmon Mackerel Red Snapper Yellowtail Tuna ROLLS
SUSHI Temaki / Hand Rolls Sashimi 3 pcs (G) (D) Mackerel Red Snapper Yellowtail Scallop Belly Nigiri 3 pcs (G) (D) Eel Red Snapper Shrimp Octopus Scallop Maki 3 pcs (G) (D) Cucumber (V) Avocado (V) Mackerel
More informationA La Carte Menu... Something To Start FRENCH BELON OYSTER Served with Tabasco, lemon, rock salt, Worcestershire
A La Carte Menu... Something To Start FRENCH BELON OYSTER Served with Tabasco, lemon, rock salt, Worcestershire 17 per piece ESCARGOTS 75 6 pieces of Escargots de Bourgogne baked, garlic herb butter, French
More informationAll plated dinner entrées include Iced Tea, European Roasted Coffee, and Decaffeinated Coffee.
EAT. Dinner Plated All plated dinner entrées include Iced Tea, European Roasted Coffee, and Decaffeinated Coffee. APPETIZERS $7 PER PERSON Spicy Tuna Tartare * (P) Avocado, Sushi Rice, Red Onion, Toasted
More informationPeter Canlis Prawns. dry vermouth, garlic, red chilies and lime. Braised Beef Short Rib. cilantro pesto and red chili demi-glace. Dungeness Crab Cake
warmed Peter Canlis Prawns dry vermouth, garlic, red chilies and lime 15 Braised Beef Short Rib cilantro pesto and red chili demi-glace 14 Dungeness Crab Cake carrot-coriander butter, scallions and beet
More informationWEDDING MENU 1. Please make a selection of 2 choices from each course ENTRÉE
WEDDING MENU 1 $40.50 PER HEAD FOR TWO COURSES $46.50 PER HEAD FOR THREE COURSES Please make a selection of 2 choices from each course ENTRÉE Beef & Mushroom Vol-au-vent Served on a bed of Jasmine Rice
More informationPlated Dinner. YOUNG FIELD GREENS Toasted Hazelnuts, Blueberries & Fine Herbs Vinaigrette $14
Plated Dinner Plated Dinners include bread, butter, iced tea, freshly brewed Starbucks coffee & Mighty Leaf teas. The exact head count & menu selections will be due five working days prior to event. Please
More information