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13

CHRISTMAS BUFFET LISTING & MENU 2011 – SINGAPORE RAFFLES HOTEL

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Hi there,

Raffles Hotel Singapore Christmas Buffet & New Year Buffet Menu listing & Pricing 2011 is here, plan out your Festive Feast this season at singaporesupermarketrecipes.com.

raffles hotel

Bar & Billiard Room
Lunch and Dinner Festive Buffet Menu
13th to 23rd December 2011
Monday – Wednesday
Lunch S$78++ and Dinner S$88++
Appetiser
Seafood Display
Oyster, Tiger Prawn
Red Wine Vinaigrette, Mayonnaise, Hot Sauce
Horseradish Sauce, Lemon Wedge
Cheese
Camembert, Reblochon, Livarot, Pouligny St. Pierre, Roquefort,
Tomme de Savoie
Salmon
Smoked, Cured with Dill and Mustard
Egg Yolk, Egg White, Chive, Shallot, Lemon Wedge
Cold Cut
Ham Serrano Boneless, Air-dried Beef, Rosette, Pistachio Mortadella, Coppa
Garnish for Cold Cut


French Pickle
Pearl Onion
Dijon Mustard
Greens
Caesar Salad with an Array of Traditional Condiments
Mixed Greens (Mesclun)
Cobb Salad
Vinaigrette and Dressing
French Dressing
Thousand Island
Italian Dressing
Balsamic Dressing
Honey Mustard Dressing
Antipasti
Selection of Olives
Grilled Zucchini
Grilled Eggplant
Grilled Bell Pepper
Artichoke
Tapenade
Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish
Beet Sliced with Chopped Parsley
Taboulé with Parsley
Quail Egg
Baby Mozzarella
Hummus
Baba Ghanoush
Moutabel
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Poached Leek with Feta Cheese & Onion
Peppered Tenderloin Carpaccio with Tapenade, New Potato
Lamb Roulade on Ratatouille
Pumpkin, Kenya Bean & Tomato Salad
Pork Belly & Caramelized Onion & Chive
Chicken Vietnamese Spring Roll
Tomato Gazpacho with Avocado
Main Course
Hot Item
Grilled Chicken, Sauce Diable
Black Cod with Shallot Sauce & Pesto Tapenade
Salmon with Sorrel Sauce
Duck Breast with Green Peppercorn Sauce
Braised Beef Cheek in Red Wine
Red Snapper with Lemon & Tomato
Black Mussel with Cream & Basil
Lamb Curry with Apple & Almond
Seafood Navarin with Crustacean Sauce
Sautéed Tiger Prawn, Whisky, Spicy Tomato Jam, Cayenne Pepper, Black Olive
Coco Bean Ragout
Polenta Cake with Four Cheeses
Potato Gnocchi “A la Cacciatore”
Gratin Potato
Creamy Spinach
Fondant Potato
Jasmine Rice
Minestrone Soup
Carving and Live Station
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham, Mustard Ketchup, Apple sauce
Pasta Dececco
Spaghetti, Penne, Farfalle
Bolognese Sauce, Tomato Sauce, Mushroom Cream Sauce
and a Collection of Condiments
Dessert
Log Cake
Dark Chocolate, Coffee and Orange Log
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Bûche
Gingerbread Cheese Cake
Tiramisu
Hot Dessert
Panettone Pudding with Christmas flavours
Christmas Cookie
Individual
Crème Brûlée
Cassis and Chestnut Shot
Mint and Chocolate “After Eight”
Praline and Raspberry Composition
Green Apple, Pistachio and Cinnamon Tartlet
Cherry and Cranberry Mousse with Poached Pear
Ice Cream and Condiment
Ice Cream
Gingerbread Ice Cream, Dark Chocolate Ice Cream
Condiment
Gingerbread Sauce
Raspberry Coulis
Christmas Tea and Mandarin Coulis
Crunchy Pearl
Hazelnut Croquant
***************************************************
Bar & Billiard Room
Lunch and Dinner Festive Buffet Menu
13th to 23rd December 2011
Thursday – Saturday
Lunch S$78++ and Dinner S$88++
Appetiser
Seafood Display
Oyster, Tiger Prawn
Red Wine Vinaigrette, Mayonnaise, Hot Sauce
Horseradish Sauce, Lemon Wedge
Cheese
Camembert, Reblochon, Livarot, Pouligny St. Pierre, Roquefort,
Tomme de Savoie
Salmon
Smoked, Cured with Dill and Mustard
Egg Yolk, Egg White, Chive, Shallot, Lemon Wedge
Cold Cut
Ham Serrano Boneless, Air-dried Beef, Rosette, Pistachio Mortadella, Coppa
Garnish for Cold Cut
French Pickle
Pearl Onion
Dijon Mustard
Greens
Caesar Salad with an Array of Traditional Condiments
Mixed Greens (Mesclun)
Cobb Salad
Vinaigrette and Dressing
French Dressing
Thousand Island
Italian Dressing
Balsamic Dressing
Honey Mustard Dressing
Antipasti
Selection of Olives
Grilled Zucchini
Grilled Eggplant
Grilled Bell Pepper
Artichoke
Tapenade
Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish
Beet Slice with Chopped Parsley
Taboulé with Parsley
Quail Egg
Baby Mozzarella
Hummus
Baba Ghanoush
Moutabel
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Pumpkin, Asparagus and Walnut Salad
Carpaccio of Beetroot with Goat Cheese
Roasted Duck in Crispy Fennel with Fig Wedge
Peppered Tenderloin Carpaccio with Tapenade, New Potato
Octopus Salad
Main Course
Hot Item
Veal “Blanquette”
Duck Confit with “Lyonnaise” Potato
Lamb Rump with Garlic Confit, Bacon and Kenya Bean
Beef Tenderloin with Green Peppercorn Sauce
Chicken with Green Olive and Baby Turnip
Black Cod with Shallot Sauce
(Artichoke, Green Pea, Pearl Onion, Asparagus, Fava Bean and Tomato Confit)
Red Garoupa with Coco Bean, Sweet Pequeños and Ham
Braised Endive, Ham and Cheese
Puy Lentil Ragout
Cannelloni Tenderloin and Squid
Ratatouille
Potato Gnocchi with Four Cheese Sauce
Eggplant Parmigianino
Jasmine Rice
Daily Soup
Carving and Live Station
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham, Mustard Ketchup, Apple sauce
Pasta Dececco
Spaghetti, Penne, Farfalle
Bolognese Sauce, Tomato Sauce, Mushroom Cream Sauce
and a Collection of Condiments
Dessert
Log Cake
Dark Chocolate, Coffee and Orange Log
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Bûche
Gingerbread Cheese Cake
Tiramisu
Hot Dessert
Panettone Pudding with Christmas flavours
Christmas Cookie
Individual
Crème Brûlée
Cassis and Chestnut Shot
Mint and Chocolate “After Eight”
Praline and Raspberry Composition
Green Apple, Pistachio and Cinnamon Tartlet
Cherry and Cranberry Mousse with Poached Pears
Ice Cream and Condiment
Ice Cream
Gingerbread Ice Cream, Dark Chocolate Ice Cream
Condiment
Gingerbread Sauce
Raspberry Coulis
Christmas Tea and Mandarin Coulis
Crunchy Pearl
Hazelnut Croquant
************************************************
Raffles Grill
Christmas Eve Dinner Menu
24 December 2011
$255++ per person
Remoulade de Crabe Royal
King Crab Remoulade
Foie Gras de Canard Mi-Cuit, Gelée au Sauternes, Pousses de Fenouil, Brioche à La Truffe
Duck Foie Gras, Sauternes Jelly, Fennel Cress, Black Truffle Brioche
Aiguillette de Saint Pierre, Macaroni Farcis, Girolle, Palourde, Jus de Veau Tranché à L’Huile d’Olive
John Dory Filet, Stuffed Macaroni, Girolle, Clam, Veal Jus Split Olive Oil
Filet de Canard de Challand, Orge et Potiron Comme un Risotto, Jus de Canard
Challand Duck Breast, Pearl Barley and Butternut Risotto, Duck Jus
Tube Coco – Passion
Coconut – Passion Fruit Tube
Pavé Chocolat-Jasmin, Glace Au Lait d’Epices
Chocolate – Jasmine Cake, Spiced Milk Ice Cream
***************************************************************
Bar & Billiard Room
Christmas Eve Dinner Menu
24 December 2011
$188++ per person
Appetiser
Seafood Display
Oyster Fine de Claire, Belon, Marennes, Gillardeau, Maine Lobster
Bread and Danish
Selection of Home-made Bread and Danish
Cold Cut
Serrano Ham, Parma Ham, Iberico Ham, Rosette, Mortadella, Bressaola
Served with Toast and Tomato Salsa
Garnish for Cold Cut
French Pickle
Pearl Onion
Echiré Butter Salted and Unsalted
Greens
Caesar Salad with an Array of Traditional Condiments
Mesclun
Endive
Rocket
Mizuna
Radicchio
Collection of Dressing
Cobb Salad
(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Yellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
Chicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
Remoulade of Crab
Chilled Green Pea Cream, Ricotta and Mint
Maine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
Artichoke “Barigoule” Sautéed Squid, Zucchini
Tomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
Peppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
Maine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
Poached Egg with Smoked Salmon and Mini Ratatouille
Marinated Roll Mop, Potato Salad, Grain Mustard
Veal with Anchovy Sauce
Chilled Soup
Vichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
Tomato Gazpacho
Salmon
Smoked, Cured with Dill and Mustard
Salmon Tartar
Foie Gras
Terrine au Naturel
Antipasti
Selection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
Smoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish, Tomato Wedge, Beet Slice with Chopped Parsley
Taboulé with Parsley, Hummus, Sliced Onion, Sliced Cucumber
Tomato Confit, Quail Egg, Baby Mozzarella
Marinated Prawn in Olive Oil and Lemon Juice
Feta Cheese, Selection of “Provençal” Vegetables
Main Course
Carving and Live Station
Roasted Leg of Lamb
Rack of Lamb Served with Natural Jus and Mint Sauce
Australian Prime Rib “Bordelaise” Sauce
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham
French Duck Breast
Live Station
Quail Confit, Foie Gras
Foie Gras, Quail Egg, Pancetta, Shallot and Balsamic
Loch Fine Salmon, Aquitaine Caviar, Leek Cream
Rösti Potato
Hot Item
Braised Beef Cheek in Barolo Wine
Black Cod with Vegetable Diamond and Shallot Sauce
Tiger Prawn “Meunière”
Monkfish Cheek, Coco Bean, Iberico
Salmon with Minestrone Broth
Duck Confit with “Lyonnaise” Potato
Sautéed Veal “Marengo”
Green Pea, Pearl Onion
Ratatouille
Celeriac Mousseline
Potato Gnocchi
“Provençal” Tomato
Gratin Potato
Jasmine Rice
Roasted Vegetable
Soup
Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini
Minestrone
Dessert
Cake
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Log
Dark Chocolate, Coffee and Orange Buche de Noel
Christmas Cake
Hot Dessert
Panettone Pudding, Amaretto Sauce
Individual
Red Berry and “Christmas Tea” Composition
Chocolate Cone with Christmas Flavours
Gingerbread Tiramisu
Crème Brûlée
Apple, Mascarpone and Maple Syrup Tartlet
Chocolate Cocoa Nibs Tartlet
Vanilla Caramel Composition
Mini Fromage Blanc, Strawberry and Christmas Spices Log
Cassis and Chestnut Surprise
Citrus and Mango Cheese Cake on Siena “Panforte”
Toasted Panettone with Roasted Pineapple
****************************************************************
Raffles Grill
Christmas Day Lunch Menu
25 December 2011
$255++ per person
Coquille St Jacques, Truffe d’Hiver Sauce Vierge, Courgette Violon
Brittany Scallops, Winter Truffle “Sauce Vierge”, Zucchini
Foie Gras Poêlé, Gelée de Piment d’Espelette, Mini Betterave
Pan Seared Foie Gras, Espelette Chilli Jelly, Baby Beetroot
Aiguillette de Saint Pierre, Macaroni Farcis, Girolle, Palourde, Jus de Veau Tranché à L’Huile d’Olive
John Dory Filet, Stuffed Macaroni, Girolle, Clam, Veal Jus Split Olive Oil
Le Chapon de Bresse, Le Blanc Sauce Suprême, La Cuisse au Vin d’Arbois, Morille et Asperge
Bress Capon, The Breast “Sauce Suprême”, The Leg with Arbois Yellow Wine,
Morel and Asparagus
Tartellette au Matcha et au Linzer
Matcha and Raspberry Tart
Bûchette Chocolat-Nougat, Suprêmes de Mandarine, Sauce Suzette, Glace Caramel
Chocolate- Nougat Yule Log, Mandarine, Suzette Sauce, Caramel Ice Cream
*******************************************************************
Bar & Billiard Room
Christmas Brunch Menu
25 December 2011
$228++ per person
Appetiser
Seafood Display
Oyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
Maine Lobster and Tiger Prawn
Bread and Danish
Selection of Home-made Bread and Danish
Cold Cut
Serrano Ham, Parma Ham, San Daniele, Jamon Iberico de Bellota Joselito Grand Reserva Bone in
Served with Toast and Tomato Salsa
Garnish for Cold Cut
French Pickle
Pearl Onion
Echiré Butter Salted and Unsalted
Greens
Caesar Salad with an Array of Traditional Condiments
Mesclun
Endive
Rocket
Mizuna
Radicchio
Collection of Dressing
Cobb Salad
(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Yellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
Chicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
Remoulade of Crab
Chilled Green Pea Cream, Ricotta and Mint
Maine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
Artichoke “Barigoule” Sautéed Squid, Zucchini
Tomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
Peppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
Maine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
Poached Egg with Smoked Salmon and Mini Ratatouille
Marinated Roll Mop, Potato Salad, Grain Mustard
Veal with Anchovy Sauce
Chilled Soup
Vichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
Tomato Gazpacho
Salmon
Smoked, Cured with Dill and Mustard
Salmon Tartar
Foie Gras
Terrine au Naturel
Selection of Sashimi
Salmon, Yellow Fin Tuna
Antipasti
Selection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
Smoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish, Tomato Wedge, Beet Slice with Chopped Parsley
Taboulé with Parsley, Hummus, Sliced Onion, Sliced Cucumber
Tomato Confit, Quail Egg, Baby Mozzarella
Marinated Prawn in Olive Oil and Lemon Juice
Feta Cheese, Selection of “Provençal” Vegetables
Main Course
Carving and Live Station
Roasted Leg of Lamb
Rack of Lamb Served with Natural Jus and Mint Sauce
Australian Prime Rib “Bordelaise” Sauce
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham
French Duck Breast
Live Station
Fried Egg, Chervil, Morel, Asparagus
Quail Confit, Foie Gras, Sweet Wine
Foie Gras, Quail Egg, Pancetta, Shallots and Balsamic
Loch Fine Salmon, Aquitaine Caviar, Leek Cream
Fry Mussel, Royale, Potato Espuma
Rösti Potato
Hot Item
Braised Beef Cheek in Barolo Wine
Black Cod with Vegetable Diamond and Shallot Sauce
Tiger Prawn “Meunière”
Monkfish Cheek, Coco Bean, Iberico
Salmon with Minestrone Broth
Duck Confit with “Lyonnaise” Potato
Sautéed Veal “Marengo”
Green Pea, Pearl Onion
Ratatouille
Celeriac Mousseline
Potato Gnocchi
“Provençal” Tomato
Gratin Potato
Jasmine Rice
Roasted Vegetable
Soup
Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini
Minestrone
Dessert
Cake
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Log
Dark Chocolate, Coffee and Orange Buche de Noel
Christmas Cake
Stollen
Hot Dessert
Panettone Pudding, Amaretto Sauce
Individual
Red Berry and “Christmas Tea” Composition
Chocolate Cone with Christmas Flavours
Gingerbread Tiramisu
Crème Brûlée
Apple, Mascarpone and Maple Syrup Tartlet
Chocolate Cocoa Nibs Tartlet
Vanilla Caramel Composition
Mini Fromage Blanc, Strawberry and Christmas Spices Log
Cassis and Chestnut Surprise
Citrus and Mango Cheese Cake on Siena “Panforte”
Toasted Pane Tone with Roasted Pineapple
Assorted Confectionery and Christmas Cookie
Ice Cream and Sorbet
Vanilla Ice Cream, Chocolate Ice Cream, Yogurt Lime Sorbet, Raspberry Sorbet
Condiment
Chocolate Sauce, Raspberry Sauce, Salted Caramel Sauce
Crunchy Pearl, Caramelized Hazelnut
Amarena Cherry, Gingerbread Sauce
Christmas Tea and Mandarin Coulis
Confectionery
Raspberry Caramel Mou, Lemon Vanilla Caramel Mou
Vanilla Guimauve, Chocolate Earl Grey Macaron, Givrettes
Dark Chocolate Tuile with “Bresilienne”, Milk Chocolate Tuile with “Bresilienne”
Cheese Selection
Selection of 48 Cheeses
****************************************************************
Bar & Billiard Room
Christmas Dinner Menu
25 December 2011
$228++ per person
Appetiser
Seafood Display
Oyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
Maine Lobster and Tiger Prawn
Bread and Danish
Selection of Home-made Bread and Danish
Cold Cut
Serrano Ham, Parma Ham, San Daniele, Jamon Iberico de Bellota Joselito Grand Reserva Bone in
Served with Toast and Tomato Salsa
Garnish for Cold Cut
French Pickle
Pearl Onion
Echiré Butter Salted and Unsalted
Greens
Caesar Salad with an Array of Traditional Condiments
Mesclun
Endive
Rocket
Mizuna
Radicchio
Collection of Dressing
Cobb Salad
(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
Salad Composition
Seared Yellow Fin Tuna “Nicoise”
Yellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
Chicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
Remoulade of Crab
Chilled Green Pea Cream, Ricotta and Mint
Maine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
Artichoke “Barigoule” Sautéed Squid, Zucchini
Tomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
Peppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
Maine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
Poached Egg with Smoked Salmon and Mini Ratatouille
Marinated Roll Mop, Potato Salad, Grain Mustard
Veal with Anchovy Sauce
Chilled Soup
Vichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
Tomato Gazpacho
Salmon
Smoked, Cured with Dill and Mustard
Salmon Tartar
Foie Gras
Terrine au Naturel
Selection of Sashimi
Salmon, Yellow Fin Tuna
Antipasti
Selection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
Smoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish, Tomato Wedge, Beet Slice with Chopped Parsley
Taboulé with Parsley, Hummus, Sliced Onion, Sliced Cucumber
Tomato Confit, Quail Egg, Baby Mozzarella
Marinated Prawn in Olive Oil and Lemon Juice
Feta Cheese, Selection of “Provençal” Vegetables
Main Course
Carving and Live Station
Roasted Leg of Lamb
Rack of Lamb Served with Natural Jus and Mint Sauce
Australian Prime Rib “Bordelaise” Sauce
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham
French Duck Breast
Live Station
Fried Egg, Chervil, Morel, Asparagus
Quail Confit, Foie Gras, Sweet Wine
Foie Gras, Quail Egg, Pancetta, Shallots and Balsamic
Loch Fine Salmon, Aquitaine Caviar, Leek Cream
Fry Mussel, Royale, Potato Espuma
Rösti Potato
Hot Item
Braised Beef Cheek in Barolo Wine
Black Cod with Vegetable Diamond and Shallot Sauce
Tiger Prawn “Meunière”
Monkfish Cheek, Coco Bean, Iberico
Salmon with Minestrone Broth
Duck Confit with “Lyonnaise” Potato
Sautéed Veal “Marengo”
Green Pea, Pearl Onion
Ratatouille
Celeriac Mousseline
Potato Gnocchi
“Provençal” Tomato
Gratin Potato
Jasmine Rice
Roasted Vegetable
Soup
Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini
Minestrone
Dessert
Cake
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Log
Dark Chocolate, Coffee and Orange Buche de Noel
Christmas Cake
Stollen
Hot Dessert
Panettone Pudding, Amaretto Sauce
Individual
Red Berry and “Christmas Tea” Composition
Chocolate Cone with Christmas Flavours
Gingerbread Tiramisu
Crème Brûlée
Apple, Mascarpone and Maple Syrup Tartlet
Chocolate Cocoa Nibs Tartlet
Vanilla Caramel Composition
Mini Fromage Blanc, Strawberry and Christmas Spices Log
Cassis and Chestnut Surprise
Citrus and Mango Cheese Cake on Siena “Panforte”
Toasted Panettone with Roasted Pineapple
Assorted Confectionery and Christmas Cookie
Ice Cream and Sorbet
Vanilla Ice Cream, Chocolate Ice Cream, Yogurt Lime Sorbet, Raspberry Sorbet
Condiment
Chocolate Sauce, Raspberry Sauce, Salted Caramel Sauce
Crunchy Pearl, Caramelized Hazelnut
Amarena Cherry, Gingerbread Sauce
Christmas Tea and Mandarin Coulis
Confectionery
Raspberry Caramel Mou, Lemon Vanilla Caramel Mou
Vanilla Guimauve, Chocolate Earl Grey Macaron, Givrettes
Dark Chocolate Tuile with “Bresilienne”, Milk Chocolate Tuile with “Bresilienne”
Cheese Selection
Selection of 48 Cheeses

*********************************************************

Bar & Billiard Room
New Year’s Day Brunch Menu
1 January 2011
$188++ per person
Appetiser
Seafood Display
Oyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
Maine Lobster and Tiger Prawn
Bread and Danish
Selection of Home-made Bread and Danish
Cold Cut
Serrano Ham, Parma Ham, Iberico Ham, Mortadella, Rosette, Bressaola
Served with Toast and Tomato Salsa
Garnish for Cold Cut
French Pickle
Pearl Onion
Echiré Butter Salted and Unsalted
Greens
Caesar Salad with an Array of Traditional Condiments
Mesclun
Endive
Rocket
Mizuna
Radicchio
Collection of Dressing
Cobb Salad
(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Yellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
Chicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
Remoulade of Crab
Chilled Green Pea Cream, Ricotta and Mint
Maine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
Artichoke “Barigoule” Sautéed Squid, Zucchini
Tomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
Peppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
Maine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
Poached Egg with Smoked Salmon and Mini Ratatouille
Marinated Roll Mop, Potato Salad, Grain Mustard
Veal with Anchovy Sauce
Chilled Soup
Vichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
Tomato Gazpacho
Salmon
Smoked, Cured with Dill and Mustard
Salmon Tartar
Foie Gras
Terrine au Naturel
Selection of Sashimi
Salmon, Yellow Fin Tuna
Antipasti
Selection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
Smoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish, Tomato Wedge, Beet Slice with Chopped Parsley
Taboulé with Parsley, Hummus, Sliced Onion, Sliced Cucumber
Tomato Confit, Quail Egg, Baby Mozzarella
Marinated Prawn in Olive Oil and Lemon Juice
Feta Cheese, Selection of “Provençal” Vegetable
Main Course
Carving and Live Station
Roasted Leg of Lamb
Rack of Lamb Served with Natural Jus and Mint Sauce
Australian Prime Rib “Bordelaise” Sauce
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham
French Duck Breast
Live Station
Fried Egg, Chervil, Morel, Asparagus
Quail Confit, Foie Gras, Sweet Wine
Foie Gras, Quail Egg, Pancetta, Shallot and Balsamic
Loch Fine Salmon, Aquitaine Caviar, Leek Cream
Fry Mussel, Royale, Potato Espuma
Rösti Potato
Hot Item
Braised Beef Cheek in Barolo Wine
Black Cod with Vegetable Diamond and Shallot Sauce
Tiger Prawn “Meunière”
Monkfish Cheek, Coco Bean, Iberico
Salmon with Minestrone Broth
Duck Confit with “Lyonnaise” Potato
Sautéed Veal “Marengo”
Green Pea, Pearl Onion
Ratatouille
Celeriac Mousseline
Potato Gnocchi
“Provençal” Tomato
Gratin Potato
Jasmine Rice
Roasted Vegetable
Soup
Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini
Minestrone
Dessert
Shot Glass, Individual Pastry & Mini Dish
Pistachio, Cedrat and Strawberry Variation
Chocolate Cone
Cassis, Chestnut and Violet Surprise
Tiramisu
Raspberry Tartlet
Crème Brûlée
Rose, Champagne and Raspberry Composition
Coffee Tartlet
Dark Chocolate Millefeuille
Poached Apple in Verbena Juice and Milk Chocolate
Wild Strawberry Jelly with Roasted Pineapple in Ginger
Whole Cake
Passion Fruit and Mango Cake
Nougat and Lavender Cake
Earl Grey, Dark Chocolate and Cranberry Opera
Milk Chocolate, Masala Chai and Tonka Bean Cake
Hot Dessert
Bread and Butter Pudding, Amaretto Sauce
Ice Cream and Marshmallow
Vanilla Ice Cream
Chocolate Ice Cream
Coconut Sorbet
Mango Sorbet
Condiment for Ice Cream
Chocolate Sauce
Raspberry Sauce
Vanilla Sauce
Salted Caramel Sauce
Crunchy Pearl
Caramelized Hazelnut
Confectionery
Vanilla Marshmallow
Morello Cherry and Cranberry “Pâte de fruit”
Mango “Pâte de Fruit”
Givrettes
Dark Chocolate Tuile with “Brésilienne”
Milk Chocolate Tuile with “Brésilienne”
Cheese Selection
Selection of 24 Cheeses

* Above are subject to GST & Service Charge

Locations : Raffles Hotel Singapore, 1 Beach Road, Singapore 189673

Tel : 64121007

Happy Festive Feasting!

If you want the latest news, or daily promotion updates on restaurants, supermarkets, food fairs, or simply check out some simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more info.

Cheers,

Dawn

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