Bar & Billiard Room Lunch and Dinner Festive Buffet Menu 13th to ...
Bar & Billiard Room Lunch and Dinner Festive Buffet Menu 13th to ...
Bar & Billiard Room Lunch and Dinner Festive Buffet Menu 13th to ...
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<strong>Bar</strong> & <strong>Billiard</strong> <strong>Room</strong><br />
<strong>Lunch</strong> <strong>and</strong> <strong>Dinner</strong> <strong>Festive</strong> <strong>Buffet</strong> <strong>Menu</strong><br />
<strong>13th</strong> <strong>to</strong> 23rd December 2011<br />
Thursday – Saturday<br />
<strong>Lunch</strong> S$78++ <strong>and</strong> <strong>Dinner</strong> S$88++<br />
Appetiser<br />
Seafood Display<br />
Oyster, Tiger Prawn<br />
Red Wine Vinaigrette, Mayonnaise, Hot Sauce<br />
Horseradish Sauce, Lemon Wedge<br />
Cheese<br />
Camembert, Reblochon, Livarot, Pouligny St. Pierre, Roquefort,<br />
Tomme de Savoie<br />
Salmon<br />
Smoked, Cured with Dill <strong>and</strong> Mustard<br />
Egg Yolk, Egg White, Chive, Shallot, Lemon Wedge<br />
Cold Cut<br />
Ham Serrano Boneless, Air-dried Beef, Rosette, Pistachio Mortadella, Coppa<br />
Garnish for Cold Cut<br />
French Pickle<br />
Pearl Onion<br />
Dijon Mustard<br />
Greens<br />
Caesar Salad with an Array of Traditional Condiments<br />
Mixed Greens (Mesclun)<br />
Cobb Salad<br />
Vinaigrette <strong>and</strong> Dressing<br />
French Dressing<br />
Thous<strong>and</strong> Isl<strong>and</strong><br />
Italian Dressing<br />
Balsamic Dressing<br />
Honey Mustard Dressing<br />
<strong>Menu</strong> is subject <strong>to</strong> changes without prior notice according <strong>to</strong> products availability.<br />
All above stated price are in Singapore Dollars <strong>and</strong> subjected <strong>to</strong> 10% Service Charge <strong>and</strong> prevailing<br />
Government Taxes.<br />
30 September 2011
Antipasti<br />
Selection of Olives<br />
Grilled Zucchini<br />
Grilled Eggplant<br />
Grilled Bell Pepper<br />
Artichoke<br />
Tapenade<br />
Beet Caviar<br />
Wine Ripened Toma<strong>to</strong> with Caramelized Onion <strong>and</strong> Sliced Garlic<br />
Radish<br />
Beet Slice with Chopped Parsley<br />
Taboulé with Parsley<br />
Quail Egg<br />
Baby Mozzarella<br />
Hummus<br />
Baba Ghanoush<br />
Moutabel<br />
Salad Composition<br />
Seared Yellow Fin Tuna “Niçoise”<br />
Pumpkin, Asparagus <strong>and</strong> Walnut Salad<br />
Carpaccio of Beetroot with Goat Cheese<br />
Roasted Duck in Crispy Fennel with Fig Wedge<br />
Peppered Tenderloin Carpaccio with Tapenade, New Pota<strong>to</strong><br />
Oc<strong>to</strong>pus Salad<br />
<strong>Menu</strong> is subject <strong>to</strong> changes without prior notice according <strong>to</strong> products availability.<br />
All above stated price are in Singapore Dollars <strong>and</strong> subjected <strong>to</strong> 10% Service Charge <strong>and</strong> prevailing<br />
Government Taxes.<br />
30 September 2011
Main Course<br />
Hot Item<br />
Veal “Blanquette”<br />
Duck Confit with “Lyonnaise” Pota<strong>to</strong><br />
Lamb Rump with Garlic Confit, Bacon <strong>and</strong> Kenya Bean<br />
Beef Tenderloin with Green Peppercorn Sauce<br />
Chicken with Green Olive <strong>and</strong> Baby Turnip<br />
Black Cod with Shallot Sauce<br />
(Artichoke, Green Pea, Pearl Onion, Asparagus, Fava Bean <strong>and</strong> Toma<strong>to</strong> Confit)<br />
Red Garoupa with Coco Bean, Sweet Pequeños <strong>and</strong> Ham<br />
Braised Endive, Ham <strong>and</strong> Cheese<br />
Puy Lentil Ragout<br />
Cannelloni Tenderloin <strong>and</strong> Squid<br />
Rata<strong>to</strong>uille<br />
Pota<strong>to</strong> Gnocchi with Four Cheese Sauce<br />
Eggplant Parmigianino<br />
Jasmine Rice<br />
Daily Soup<br />
Carving <strong>and</strong> Live Station<br />
Roasted Stuffed Christmas Turkey with Gravy <strong>and</strong> Cranberry Sauce<br />
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut<br />
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan<br />
Glazed Christmas Ham, Mustard Ketchup, Apple sauce<br />
Pasta Dececco<br />
Spaghetti, Penne, Farfalle<br />
Bolognese Sauce, Toma<strong>to</strong> Sauce, Mushroom Cream Sauce<br />
<strong>and</strong> a Collection of Condiments<br />
<strong>Menu</strong> is subject <strong>to</strong> changes without prior notice according <strong>to</strong> products availability.<br />
All above stated price are in Singapore Dollars <strong>and</strong> subjected <strong>to</strong> 10% Service Charge <strong>and</strong> prevailing<br />
Government Taxes.<br />
30 September 2011
Dessert<br />
Log Cake<br />
Dark Chocolate, Coffee <strong>and</strong> Orange Log<br />
Traditional Chocolate Yule Log<br />
Mango, Kaffir Lime <strong>and</strong> Passion Fruit Bûche<br />
Gingerbread Cheese Cake<br />
Tiramisu<br />
Hot Dessert<br />
Panet<strong>to</strong>ne Pudding with Christmas flavours<br />
Christmas Cookie<br />
Individual<br />
Crème Brûlée<br />
Cassis <strong>and</strong> Chestnut Shot<br />
Mint <strong>and</strong> Chocolate “After Eight”<br />
Praline <strong>and</strong> Raspberry Composition<br />
Green Apple, Pistachio <strong>and</strong> Cinnamon Tartlet<br />
Cherry <strong>and</strong> Cranberry Mousse with Poached Pears<br />
Ice Cream <strong>and</strong> Condiment<br />
Ice Cream<br />
Gingerbread Ice Cream, Dark Chocolate Ice Cream<br />
Condiment<br />
Gingerbread Sauce<br />
Raspberry Coulis<br />
Christmas Tea <strong>and</strong> M<strong>and</strong>arin Coulis<br />
Crunchy Pearl<br />
Hazelnut Croquant<br />
<strong>Menu</strong> is subject <strong>to</strong> changes without prior notice according <strong>to</strong> products availability.<br />
All above stated price are in Singapore Dollars <strong>and</strong> subjected <strong>to</strong> 10% Service Charge <strong>and</strong> prevailing<br />
Government Taxes.<br />
30 September 2011
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