Arabesque rotating menu WEEK 1 Sunday lunch Oriental salads: Vegetable platter Hummus Mountable Tabouleh Fattouch Rocca zaatar salad Shamandar salad Labneh cocktail Loubieh makdouse (green bean and pomegranate salad) Shanklish (cheese) Makdouse (stuffed eggplant) Okra in oil Mixed pickles Mixed olive
Continental salads: Beef salad with sesame oil dressing, roasted sesame and orange segment and mint Cajun spiced chicken breast salad with avocado, red capsicum and Cajun mayonnaise Pasta salad with pesto Rocca and pine seeds Egg mimosa Palm heart salad with cocktail dressing and cucumber Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Cream of tomato soup with herbs croutons
Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread. Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course Assorted Mahasy Lamb Okra Grilled marinated chicken drum stick Marinated with olive oil, onion, fresh thyme and rosemary, Dijon mustard (grilled) (served with roasted tomatoes) Sea bream fillet with creamy Madras sauce Served with zucchini and carrots julienne Kebbeh sajieh Minced lamb mixed with bulgur, stuffed with onion and pine seeds. (served with sliced tomato) Lasooni fish tikka (Grilled fish marinated with garlic)
1 chafing dish with double insert: Diced potato with mushroom Vegetable ratatouille 1 chafing dish with double insert: Cheese fatayer Falafel Penne pasta with olives, basil, and arabiatta sauce Steamed rice Carving: Salmon Jalousie with beurre blanc Dessert: Hot Date sticky pudding Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad + 12 kinds of dessert
Arabesque rotating menu WEEK 1 Monday lunch Oriental salads: Vegetable platter Hummus Moutable Tabouleh Fattouch Moussaka White bean salad Batata hara (potato with coriander and garlic) Loubieh with oil (green beans salad) Hendbeh (chicory salad) Mixed pickles Mixed olive Makdouse
Continental salads: Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread. Thai beef salad, coriander, mint, lemon grass, onion, cucumber, lemon juice, fish sauce, sugar, chili. Chicken tikka salad with iceberg lettuce, cucumber, spring onion, yogurt and coriander dressing Tomato mozzarella ball salad with pesto dressing and balsamic, pine seeds Rocca salad with grilled eggplant and feta cheese, lemon dressing Artichoke and sun dried tomato salad with black olives, lemon dressing Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Cream of mushroom with herbs croutons Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese)
Main course: Roasted chicken with garlic and rosemary and lemon on bed of spinach Escallop of salmon grilled with Pomery mustard sauce Beef paupiettes and red wine sauce with vegetable julienne for garnish Lamb kofta armaniya/ vermicelli rice Lamb tajine/chicken makbous Woke course: Dou ban yu (Chinese fried fish with spicy Szechwan sauce) Oriental double insert: Chicken shawarma Lamb fatayer Dauphinoise potato Vegetable kadai (Vegetable dry Indian curry) 1 chafing dish with double insert: Grilled vegetable with pesto sauce Pilaf rice Carving: beef Willington Dessert:
Hot Date sticky pudding Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad / 12 kinds of dessert Arabesque rotating menu WEEK 1 Tuesday lunch Oriental salad Vegetable platter Hummus beiruteh Mutable, Tabouleh, Fattouch, Wine leaves, Mehshi silek Moussaka chicken, samkeh hara, Kibbeh laktin, white beans in oil Mixed pickles Mixed olive Makdouse
Continental salads: Beef salad with Dijon mustard, Cajun spiced, tomato and spring onion Hawaiian chicken salad with pineapple, strawberry, and paprika mayonnaise Moroccan carrots salad (carrot stick, cumin, cinnamon, lemon juice, olive oil, parsley) Fried eggplant salad with chat masala, onion tomato and chopped coriander Potato salad with spring onion, chives, beef bacon, mustard mayonnaise Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Tom yam soup Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread.
Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course Sea food skewers with garlic sauce Beef stroganoff Veal steak with mustard sauce Chicken freky, Laban Ommu, shish taouk, minced lamb mosakah Vegetable makkne (Tikka vegetable in sauce) Woke: Pei Par Ngap Duck 1 chafing dish with double insert: Sautéed vegetable Roast potato with herbs Cannelloni with pesto cream sauce and spinach 1 chafing dish with double insert Sautéed oriental chicken liver Spinach fatayer Carving; roasted chicken with garlic and herbs
Dessert: Hot Red fruit crumble Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad, /12 kind of dessert Arabesque rotating menu WEEK 1 Wednesday lunch Oriental salad Vegetable platter Hummus, Moutable, Tabouleh, Fattouch, Wine leaves, Dolma, Elraai salad, Raheb salad, Silek biltahina, Remanieh Mixed pickles Mixed olive Makdouse
Continental salads: Beef and potato salad with parsley mayonnaise, topped with spring onion Asian chicken salad with glass noodle, coriander, mint, onion, tomato and soya Cucumber salad with cream and chives Tomato salad with Roquefort dressing Fried zucchini, with nuts Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Pumpkin and nutmeg soup with herbs croutons Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread.
Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course Lamb chops with rosemary sauce Beef and onion skewers with pepper sauce Fish red mullet with broad beans and basil Lamb Kabsah, Jordanian Mansef Stuffed vine leaves, Tanjiah chicken Seafood green masala (Seafood in green masala sauce) Woke course: Thai squid green curry 1 chafing dish with double insert Steamed rice Ratatouille Potato Boulanger s 1 chafing dish with double insert Coriander and lemon chicken wings Lamb Kebbeh Carving: chicken roulade
Dessert: Hot Banana with caramel Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad, /12 kind of dessert Arabesque rotating menu WEEK 1 Thursday lunch Oriental salad Vegetable platter Hummus, Moutable, Tabouleh, Fattouch, Wine leaves Mixed pickles, mixed olive, Makdouse, Baqla salad Cauliflower with taratour Mouhamara Tajin Friekeh salad.
Continental salads: Beef Tandoori salad with chaat masala, coriander, onion, and capsicum Chef s salad, with smoked chicken, black olives, emmenthal cheese, and tomato wedges Avocado and palm heart salad, coriander mayonnaise dressing Traditional warldolf salad, with red and green apple Couscous salad with vegetables, olive oil, lemon juice and mint Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Green peas and asparagus soup with cheese croutons Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread.
Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course Salmon fillet with sage cream sauce, carrots cubes Chicken breast with asparagus, and mushroom. Spicy tomato sauce Lamb tenderloin with thyme sauce Chicken Tajine, Sheikh al mahsi, cous cous with vegetables Iranian Mix Grill Dingri palak (Mushroom and spinach stew) Wok course: beef teriyaki Steamed rice 1 chafing dish with double insert Vegetable samosa Fried seafood dim sum with sweet chili sauce 1 chafing dish with double insert Mashed potato with pesto and parmesan Broccoli gratin Carving: puff pastry stuffed with Mexican beef
Dessert: Hot Banana with caramel Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad 12 kind of dessert FRIDAY BRUNCH Oriental salad/ Arabic Corner Vegetable platter Hommus, Moutable, Tabouleh, Fattouch, wine leaves, Rocca zaatar salad Dolma, Remanieh, Labneh beiruteh, Kibbeh laktin, batata hara okra in oil, Loubieh makdouse, Shanklish, white beans salad, shamandar salad Mixed pickles, mixed olive, makdouse, Raheb salad, makaleh
Continental salads: Nicoise salad Avocado and tuna tartar salad with coriander, onion, chives, olive oil, and lemon juice Cherry tomato and cherry mozzarella salad with pesto and pine seeds Seafood pasta salad with squid, fish, shrimps, and herbs mayonnaise dressing Rocca with beef bresaola, Mexican beans salad Salade du chef with smoked chicken, emmenthal cheese, cherry tomato, asparagus, cucumber, omelet cubes, potatoes, and chives dressing Goat cheese salad with dried tomatoes, and capsicum, basil olive oil dressing Pork corner with cold cuts, bacon, and sausages Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Smoked salmon platter Cold cuts and smoked duck breast platter Prawns in ice carving, with mayonnaise, cocktail sauce, and tartar sauce Sushi trolley
Soup: Tam yam soup with seafood Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread. Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course (9 chafing dishes) Beef filet with foie gras sauce Veal steaks with mustard sauce (carrots and zucchini julienne) Cream dory with tomato, olives, and potato sauce Chicken mosakah, Baby marrow Aplama, Fish Tajine Chicken shawarma Shrimps yellow curry (wok) Chicken biryani (Tanjore) 1 chafing dish with double insert Steamed vegetable Steamed rice 1 chafing dish with double insert Dauphinoise potato /Mouajanat
Dessert: Hot Sweet pastille with cream and nuts Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad,/12 kind of dessert Arabesque rotating menu WEEK 1 Saturday lunch Oriental salad Vegetable platter Hummus, Moutabel, Tabouleh, Fattouch, Wine leaves, Zaatar with cheese Artichoke, Moudardarah, Labneh biltoum Eggplant with garlic and mint and lemon Mixed pickles Mixed olive Makdouse
Continental salads: Beef salad with mushroom and asparagus, French dressing Chicken salad with sweet chili dressing, tomato, onion and cucumber Beetroot salad with green peas and vinaigrette Rocca salad with parmesan cheese, sun dried tomato, balsamic dressing Pineapple salad with paprika Make your own Caesar salad: crispy romaine lettuce, Caesar dressing, shaved parmesan, beef bacon, croutons, and pine seeds. Smoked salmon platter Cold cuts and smoked salmon platter Blanched shrimps with chives mayonnaise Assorted lettuce (6 kinds) Grilled vegetable (carrots, baby marrow, mushroom, baby eggplant, asparagus, broccoli, tomato) Condiments (12 kinds) Soup: Traditional French onion soup with cheese croutons Bread: Assorted roll: mini baguette, mini brown bread baguette, mini olive bread, mini sweet bun. Whole bread: French baguette, cereal brown bread, onion bread, wheat shape bread.
Cheese: (boursin) (Pyrenees) (emmenthal) (chaume) (brie cheese) Main course Beef steaks with thyme and garlic sauce Seared king fish with tomato, black olives and capers sauce Stuffed chicken breast with mushroom and tarragon with cream sauce Lamb steaks (made of sliced frozen legs) with rosemary sauce Assorted Mahasy, Lamb Okra, mix grill Chicken kurma (Tanjore) (Creamy chicken curry) 1 chafing dish with double insert Woke stir fried vegetables Biryani rice Cajun spice potato Pasta with cream sauce, spinach, and asparagus 1 chafing dish with double insert Chicken siew mai Cheese fatayer Carving: half beef strip loin with pepper sauce
Dessert: Hot Croissant pudding Cut fruits: Pineapple, sweet melon, rock melon, watermelon Fruit salad,/12 kind of dessert