BUFFET MENU Lunch / Dinner

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Avice Flynn
5 years ago
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1 MENU I Tossed Green Salad with Three Choices of Dressings: - French Creamy - Honey Mustard - Italian Vinaigrette Beef Salpicao Chicken Chimichurri Pan Fried Fish Fillet in Tomato Herb Sauce Homemade Mashed Potatoes Sautéed Garden Greens Canonigo with Natilla Sauce Dark Chocolate Mousse in Glasses Fresh Fruit Salad Italian Style P 1, per person (50 pax and above) P 1, per person (50 pax below; minimum 30 pax)

2 MENU II Watercress, Fiddlehead Fern & Spinach Salad - With tomato and feta cheese - In balsamic vinaigrette dressing Beef Bourguignonne, in the Classic Way Roast Chicken in Garlic-Thyme Jus Grilled Assorted Seafood in Tomato-Herb Sauce Plain Rice Vegetable Risotto Sautéed Vegetables in Season Chocolate Decadence with Butterscotch Sauce Macapuno-Pandan Roll Baked Pear Tart Crème Brulee P 1, per person (50 pax and above) P 1, per person (50 pax below; minimum 30 pax)

3 MENU III Mediterranean Salad with Artichoke Hearts and Feta Cheese Humus Di Tahini with Pita Bread Crispy Poppadom with Tzatziki Dip Cream of Carrot & Pumpkin Soup - With pesto swirl Carving Station of Garlic Studded Baby Lamb Leg in Rosemary Jus Grilled Assorted Seafood in Saffron Sauce Baked Chicken & Eggplant Roulade with Provence Crust Fettuccine Pomodoro with Grilled Vegetables, Crunchy Prosciutto & Toasted Pine Kernels Herbed Couscous Fine Ratatouille Baklava Flourless Chocolate Cake Dates & Nuts Slice Fruit Macedoine on Ice Panna Cotta in Votive Glasses - Coffee - Vanilla - Mango P 1, per person (50 pax and above) P 1, per person (50 pax below; minimum 30 pax)

4 MENU IV Caesar Salad Station With condiments: - Freshly Grated Parmesan Cheese - Croutons - Crispy Bacon Bits Creamy Ratatouille - With herbed crostini Carving Station of U.S. Black Angus Roast Beef Au Jus Grilled Tranche of Norwegian Salmon in Leek & Mushroom Sauce Chicken Chimichurri Grilled Tiger Prawns in Berlinoise Sauce Linguine Aglio é Olio with Broccoli Florets & Almond Flakes Gratin Potatoes Dauphinoisse Sautéed Vegetables in Season Concorde Canonigo with Mango Lemon Grass Jelly with Fresh Fruits in Votive Glasses Pudding Tartlets Le Bon Ton Coffee-Crocant Roll P 1, per person (50 pax and above) P 2, per person (50 pax below; minimum 30 pax)

5 MENU V Kani Strips & Mango Salad with Tobiko Assorted Sushi & Sashimi Spicy Tuna Salad with Tanuki Clear Essence of Double Beef - With herbed dumplings Carving of U.S. Black Angus Roast Beef Au Jus Baked Whole Norwegian Salmon in Salt Crust -With dill-hollandaise dressing Mini Chicken Cordon Bleu with Lemon Butter Sauce Prawns Thermidor Zucchini, Spinach & Eggplant Lasagne Homemade Mashed Potatoes Topped with Roasted Garlic Sautéed Vegetables in Season Dark & White Chocolate Mousse in Glasses Cherry/Blueberry/Mango Cheesecake Chocolate Decadence with Butterscotch Sauce Croquembouche Caramel Crepe Samurai P 2, per person (50 pax and above) P 2, per person (50 pax below; minimum 30 pax)

6 MENU VI Mesclun Green Salad with Three Choices of Dressings: - Balsamic Vinaigrette - Creamy Balsamic - Raspberry Vinaigrette Heart of Palm & Alugbati Salad in Tamarind Vinaigrette Dressing Seafood Chowder - With garlic croutons Carving Station of Roast U.S. Black Angus Rib Eye Au Jus Baked Chilean Sea bass in Red Miso Sauce Duck Adobo with Crispy Skin Spaghetti a la Jessie Wild Rice Vegetable Risotto Sautéed Garden Greens Chocolate Gateau Marquise White Chocolate Grand Marnier Mousse in Votive Glasses Flambé Station: - Crepe Suzette - Mango Jubilee - Banana Forster Assortment of French Pastries: - Caramelized Profiteroles - Princess Carmen - French Chocolate Kiss - Rare Cherry Cheesecake Slice - Fresh Fruit Tartlets P 2, per person (50 pax and above) P 2, per person (50 pax below; minimum 30 pax) Telephone Numbers: / / / Telefax Number:

7 MENU VII Smoked Salmon Caviar Pie with Croutons Arugula, Watercress & Cherry Tomato Salad - With raspberry vinaigrette dressing Cheese Platter with Condiments Onion Soup Carving Station of: Roast U.S. Black Angus Rib Eye Au Jus Cochinillo Pan Fried Chilean Sea bass in Pommery Mustard Sauce Grilled Prawns & Scallops in Andalouse Sauce Tri-Colore Fusilli al Pesto with Grilled Vegetables & Feta Cheese Wild Rice Vegetable Risotto Sautéed French Beans Cherry Rare Cheesecake Dark, Milk & White Chocolate Gateau Assorted French Macarons (Vanilla, Pistachio, Raspberry, Blueberry, Lemon, Coffee, Chocolate) Coffee-Crocant Roll Crème Brulee Fresh Fruits in Season P 2, per person (50 pax and above) P 2, per person (50 pax below; minimum 30 pax) Telephone Numbers: / / / Telefax Number:

Petite 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,