![\"raffles](\"http:\/\/singaporesupermarketrecipes.com\/wp-content\/uploads\/2011\/11\/raffles-hotel.jpg\" "\\"raffles")
<\/a><\/p>\nBar & Billiard Room<\/strong> *********************************************************<\/p>\n Bar & Billiard Room<\/strong> * Above are subject to GST & Service Charge<\/p>\n Locations : Raffles Hotel Singapore, 1 Beach Road, Singapore 189673<\/p>\n Tel : 64121007<\/p>\n Happy Festive Feasting!<\/p>\n 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.<\/p>\n Cheers,<\/p>\n Dawn<\/p>\n","protected":false},"excerpt":{"rendered":" Planning your Christmas & New Year Buffet Venue? Check out buffet menu listing from here..click above link for more info.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[561,749,576,553,688,552,562,566,554,559],"tags":[1053,1056,1058,1057,1048,1050,1049,1051,1052,1047,1054,1055],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/3415"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=3415"}],"version-history":[{"count":5,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/3415\/revisions"}],"predecessor-version":[{"id":3418,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/3415\/revisions\/3418"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=3415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=3415"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=3415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLunch and Dinner Festive Buffet Menu<\/strong>
\n13th to 23rd December 2011<\/strong>
\nMonday \u2013 Wednesday<\/strong>
\nLunch S$78++ and Dinner S$88++<\/strong>
\nAppetiser
\nSeafood Display
\nOyster, Tiger Prawn
\nRed Wine Vinaigrette, Mayonnaise, Hot Sauce
\nHorseradish Sauce, Lemon Wedge
\nCheese
\nCamembert, Reblochon, Livarot, Pouligny St. Pierre, Roquefort,
\nTomme de Savoie
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nEgg Yolk, Egg White, Chive, Shallot, Lemon Wedge
\nCold Cut
\nHam Serrano Boneless, Air-dried Beef, Rosette, Pistachio Mortadella, Coppa
\nGarnish for Cold Cut<\/p>\n
\nFrench Pickle
\nPearl Onion
\nDijon Mustard
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMixed Greens (Mesclun)
\nCobb Salad
\nVinaigrette and Dressing
\nFrench Dressing
\nThousand Island
\nItalian Dressing
\nBalsamic Dressing
\nHoney Mustard Dressing
\nAntipasti
\nSelection of Olives
\nGrilled Zucchini
\nGrilled Eggplant
\nGrilled Bell Pepper
\nArtichoke
\nTapenade
\nBeet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish
\nBeet Sliced with Chopped Parsley
\nTaboul\u00e9 with Parsley
\nQuail Egg
\nBaby Mozzarella
\nHummus
\nBaba Ghanoush
\nMoutabel
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNi\u00e7oise\u201d
\nPoached Leek with Feta Cheese & Onion
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato
\nLamb Roulade on Ratatouille
\nPumpkin, Kenya Bean & Tomato Salad
\nPork Belly & Caramelized Onion & Chive
\nChicken Vietnamese Spring Roll
\nTomato Gazpacho with Avocado
\nMain Course
\nHot Item
\nGrilled Chicken, Sauce Diable
\nBlack Cod with Shallot Sauce & Pesto Tapenade
\nSalmon with Sorrel Sauce
\nDuck Breast with Green Peppercorn Sauce
\nBraised Beef Cheek in Red Wine
\nRed Snapper with Lemon & Tomato
\nBlack Mussel with Cream & Basil
\nLamb Curry with Apple & Almond
\nSeafood Navarin with Crustacean Sauce
\nSaut\u00e9ed Tiger Prawn, Whisky, Spicy Tomato Jam, Cayenne Pepper, Black Olive
\nCoco Bean Ragout
\nPolenta Cake with Four Cheeses
\nPotato Gnocchi \u201cA la Cacciatore\u201d
\nGratin Potato
\nCreamy Spinach
\nFondant Potato
\nJasmine Rice
\nMinestrone Soup
\nCarving and Live Station
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham, Mustard Ketchup, Apple sauce
\nPasta Dececco
\nSpaghetti, Penne, Farfalle
\nBolognese Sauce, Tomato Sauce, Mushroom Cream Sauce
\nand a Collection of Condiments
\nDessert
\nLog Cake
\nDark Chocolate, Coffee and Orange Log
\nTraditional Chocolate Yule Log
\nMango, Kaffir Lime and Passion Fruit B\u00fbche
\nGingerbread Cheese Cake
\nTiramisu
\nHot Dessert
\nPanettone Pudding with Christmas flavours
\nChristmas Cookie
\nIndividual
\nCr\u00e8me Br\u00fbl\u00e9e
\nCassis and Chestnut Shot
\nMint and Chocolate \u201cAfter Eight\u201d
\nPraline and Raspberry Composition
\nGreen Apple, Pistachio and Cinnamon Tartlet
\nCherry and Cranberry Mousse with Poached Pear
\nIce Cream and Condiment
\nIce Cream
\nGingerbread Ice Cream, Dark Chocolate Ice Cream
\nCondiment
\nGingerbread Sauce
\nRaspberry Coulis
\nChristmas Tea and Mandarin Coulis
\nCrunchy Pearl
\nHazelnut Croquant
\n***************************************************
\nBar & Billiard Room<\/strong>
\nLunch and Dinner Festive Buffet Menu<\/strong>
\n13th to 23rd December 2011<\/strong>
\nThursday \u2013 Saturday<\/strong>
\nLunch S$78++ and Dinner S$88++<\/strong>
\nAppetiser
\nSeafood Display
\nOyster, Tiger Prawn
\nRed Wine Vinaigrette, Mayonnaise, Hot Sauce
\nHorseradish Sauce, Lemon Wedge
\nCheese
\nCamembert, Reblochon, Livarot, Pouligny St. Pierre, Roquefort,
\nTomme de Savoie
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nEgg Yolk, Egg White, Chive, Shallot, Lemon Wedge
\nCold Cut
\nHam Serrano Boneless, Air-dried Beef, Rosette, Pistachio Mortadella, Coppa
\nGarnish for Cold Cut
\nFrench Pickle
\nPearl Onion
\nDijon Mustard
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMixed Greens (Mesclun)
\nCobb Salad
\nVinaigrette and Dressing
\nFrench Dressing
\nThousand Island
\nItalian Dressing
\nBalsamic Dressing
\nHoney Mustard Dressing
\nAntipasti
\nSelection of Olives
\nGrilled Zucchini
\nGrilled Eggplant
\nGrilled Bell Pepper
\nArtichoke
\nTapenade
\nBeet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish
\nBeet Slice with Chopped Parsley
\nTaboul\u00e9 with Parsley
\nQuail Egg
\nBaby Mozzarella
\nHummus
\nBaba Ghanoush
\nMoutabel
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNi\u00e7oise\u201d
\nPumpkin, Asparagus and Walnut Salad
\nCarpaccio of Beetroot with Goat Cheese
\nRoasted Duck in Crispy Fennel with Fig Wedge
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato
\nOctopus Salad
\nMain Course
\nHot Item
\nVeal \u201cBlanquette\u201d
\nDuck Confit with \u201cLyonnaise\u201d Potato
\nLamb Rump with Garlic Confit, Bacon and Kenya Bean
\nBeef Tenderloin with Green Peppercorn Sauce
\nChicken with Green Olive and Baby Turnip
\nBlack Cod with Shallot Sauce
\n(Artichoke, Green Pea, Pearl Onion, Asparagus, Fava Bean and Tomato Confit)
\nRed Garoupa with Coco Bean, Sweet Peque\u00f1os and Ham
\nBraised Endive, Ham and Cheese
\nPuy Lentil Ragout
\nCannelloni Tenderloin and Squid
\nRatatouille
\nPotato Gnocchi with Four Cheese Sauce
\nEggplant Parmigianino
\nJasmine Rice
\nDaily Soup
\nCarving and Live Station
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham, Mustard Ketchup, Apple sauce
\nPasta Dececco
\nSpaghetti, Penne, Farfalle
\nBolognese Sauce, Tomato Sauce, Mushroom Cream Sauce
\nand a Collection of Condiments
\nDessert
\nLog Cake
\nDark Chocolate, Coffee and Orange Log
\nTraditional Chocolate Yule Log
\nMango, Kaffir Lime and Passion Fruit B\u00fbche
\nGingerbread Cheese Cake
\nTiramisu
\nHot Dessert
\nPanettone Pudding with Christmas flavours
\nChristmas Cookie
\nIndividual
\nCr\u00e8me Br\u00fbl\u00e9e
\nCassis and Chestnut Shot
\nMint and Chocolate \u201cAfter Eight\u201d
\nPraline and Raspberry Composition
\nGreen Apple, Pistachio and Cinnamon Tartlet
\nCherry and Cranberry Mousse with Poached Pears
\nIce Cream and Condiment
\nIce Cream
\nGingerbread Ice Cream, Dark Chocolate Ice Cream
\nCondiment
\nGingerbread Sauce
\nRaspberry Coulis
\nChristmas Tea and Mandarin Coulis
\nCrunchy Pearl
\nHazelnut Croquant
\n************************************************
\nRaffles Grill<\/strong>
\nChristmas Eve Dinner Menu<\/strong>
\n24 December 2011<\/strong>
\n$255++ per person<\/strong>
\nRemoulade de Crabe Royal
\nKing Crab Remoulade
\nFoie Gras de Canard Mi-Cuit, Gel\u00e9e au Sauternes, Pousses de Fenouil, Brioche \u00e0 La Truffe
\nDuck Foie Gras, Sauternes Jelly, Fennel Cress, Black Truffle Brioche
\nAiguillette de Saint Pierre, Macaroni Farcis, Girolle, Palourde, Jus de Veau Tranch\u00e9 \u00e0 L\u2019Huile d\u2019Olive
\nJohn Dory Filet, Stuffed Macaroni, Girolle, Clam, Veal Jus Split Olive Oil
\nFilet de Canard de Challand, Orge et Potiron Comme un Risotto, Jus de Canard
\nChalland Duck Breast, Pearl Barley and Butternut Risotto, Duck Jus
\nTube Coco – Passion
\nCoconut – Passion Fruit Tube
\nPav\u00e9 Chocolat-Jasmin, Glace Au Lait d\u2019Epices
\nChocolate – Jasmine Cake, Spiced Milk Ice Cream
\n***************************************************************
\nBar & Billiard Room<\/strong>
\nChristmas Eve Dinner Menu<\/strong>
\n24 December 2011<\/strong>
\n$188++ per person<\/strong>
\nAppetiser
\nSeafood Display
\nOyster Fine de Claire, Belon, Marennes, Gillardeau, Maine Lobster
\nBread and Danish
\nSelection of Home-made Bread and Danish
\nCold Cut
\nSerrano Ham, Parma Ham, Iberico Ham, Rosette, Mortadella, Bressaola
\nServed with Toast and Tomato Salsa
\nGarnish for Cold Cut
\nFrench Pickle
\nPearl Onion
\nEchir\u00e9 Butter Salted and Unsalted
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMesclun
\nEndive
\nRocket
\nMizuna
\nRadicchio
\nCollection of Dressing
\nCobb Salad
\n(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNi\u00e7oise\u201d
\nYellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
\nChicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
\nRemoulade of Crab
\nChilled Green Pea Cream, Ricotta and Mint
\nMaine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
\nArtichoke \u201cBarigoule\u201d Saut\u00e9ed Squid, Zucchini
\nTomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
\nMaine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
\nPoached Egg with Smoked Salmon and Mini Ratatouille
\nMarinated Roll Mop, Potato Salad, Grain Mustard
\nVeal with Anchovy Sauce
\nChilled Soup
\nVichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
\nTomato Gazpacho
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nSalmon Tartar
\nFoie Gras
\nTerrine au Naturel
\nAntipasti
\nSelection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
\nSmoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish, Tomato Wedge, Beet Slice with Chopped Parsley
\nTaboul\u00e9 with Parsley, Hummus, Sliced Onion, Sliced Cucumber
\nTomato Confit, Quail Egg, Baby Mozzarella
\nMarinated Prawn in Olive Oil and Lemon Juice
\nFeta Cheese, Selection of \u201cProven\u00e7al\u201d Vegetables
\nMain Course
\nCarving and Live Station
\nRoasted Leg of Lamb
\nRack of Lamb Served with Natural Jus and Mint Sauce
\nAustralian Prime Rib \u201cBordelaise\u201d Sauce
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham
\nFrench Duck Breast
\nLive Station
\nQuail Confit, Foie Gras
\nFoie Gras, Quail Egg, Pancetta, Shallot and Balsamic
\nLoch Fine Salmon, Aquitaine Caviar, Leek Cream
\nR\u00f6sti Potato
\nHot Item
\nBraised Beef Cheek in Barolo Wine
\nBlack Cod with Vegetable Diamond and Shallot Sauce
\nTiger Prawn \u201cMeuni\u00e8re\u201d
\nMonkfish Cheek, Coco Bean, Iberico
\nSalmon with Minestrone Broth
\nDuck Confit with \u201cLyonnaise\u201d Potato
\nSaut\u00e9ed Veal \u201cMarengo\u201d
\nGreen Pea, Pearl Onion
\nRatatouille
\nCeleriac Mousseline
\nPotato Gnocchi
\n\u201cProven\u00e7al\u201d Tomato
\nGratin Potato
\nJasmine Rice
\nRoasted Vegetable
\nSoup
\nWild Mushroom Soup with Truffle Oil and Mushroom Tortellini
\nMinestrone
\nDessert
\nCake
\nTraditional Chocolate Yule Log
\nMango, Kaffir Lime and Passion Fruit Log
\nDark Chocolate, Coffee and Orange Buche de Noel
\nChristmas Cake
\nHot Dessert
\nPanettone Pudding, Amaretto Sauce
\nIndividual
\nRed Berry and \u201cChristmas Tea\u201d Composition
\nChocolate Cone with Christmas Flavours
\nGingerbread Tiramisu
\nCr\u00e8me Br\u00fbl\u00e9e
\nApple, Mascarpone and Maple Syrup Tartlet
\nChocolate Cocoa Nibs Tartlet
\nVanilla Caramel Composition
\nMini Fromage Blanc, Strawberry and Christmas Spices Log
\nCassis and Chestnut Surprise
\nCitrus and Mango Cheese Cake on Siena \u201cPanforte\u201d
\nToasted Panettone with Roasted Pineapple
\n****************************************************************
\nRaffles Grill<\/strong>
\nChristmas Day Lunch Menu<\/strong>
\n25 December 2011<\/strong>
\n$255++ per person<\/strong>
\nCoquille St Jacques, Truffe d\u2019Hiver Sauce Vierge, Courgette Violon
\nBrittany Scallops, Winter Truffle \u201cSauce Vierge\u201d, Zucchini
\nFoie Gras Po\u00eal\u00e9, Gel\u00e9e de Piment d\u2019Espelette, Mini Betterave
\nPan Seared Foie Gras, Espelette Chilli Jelly, Baby Beetroot
\nAiguillette de Saint Pierre, Macaroni Farcis, Girolle, Palourde, Jus de Veau Tranch\u00e9 \u00e0 L\u2019Huile d\u2019Olive
\nJohn Dory Filet, Stuffed Macaroni, Girolle, Clam, Veal Jus Split Olive Oil
\nLe Chapon de Bresse, Le Blanc Sauce Supr\u00eame, La Cuisse au Vin d\u2019Arbois, Morille et Asperge
\nBress Capon, The Breast \u201cSauce Supr\u00eame\u201d, The Leg with Arbois Yellow Wine,
\nMorel and Asparagus
\nTartellette au Matcha et au Linzer
\nMatcha and Raspberry Tart
\nB\u00fbchette Chocolat-Nougat, Supr\u00eames de Mandarine, Sauce Suzette, Glace Caramel
\nChocolate- Nougat Yule Log, Mandarine, Suzette Sauce, Caramel Ice Cream
\n*******************************************************************
\nBar & Billiard Room<\/strong>
\nChristmas Brunch Menu<\/strong>
\n25 December 2011<\/strong>
\n$228++ per person<\/strong>
\nAppetiser
\nSeafood Display
\nOyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
\nMaine Lobster and Tiger Prawn
\nBread and Danish
\nSelection of Home-made Bread and Danish
\nCold Cut
\nSerrano Ham, Parma Ham, San Daniele, Jamon Iberico de Bellota Joselito Grand Reserva Bone in
\nServed with Toast and Tomato Salsa
\nGarnish for Cold Cut
\nFrench Pickle
\nPearl Onion
\nEchir\u00e9 Butter Salted and Unsalted
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMesclun
\nEndive
\nRocket
\nMizuna
\nRadicchio
\nCollection of Dressing
\nCobb Salad
\n(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNi\u00e7oise\u201d
\nYellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
\nChicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
\nRemoulade of Crab
\nChilled Green Pea Cream, Ricotta and Mint
\nMaine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
\nArtichoke \u201cBarigoule\u201d Saut\u00e9ed Squid, Zucchini
\nTomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
\nMaine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
\nPoached Egg with Smoked Salmon and Mini Ratatouille
\nMarinated Roll Mop, Potato Salad, Grain Mustard
\nVeal with Anchovy Sauce
\nChilled Soup
\nVichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
\nTomato Gazpacho
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nSalmon Tartar
\nFoie Gras
\nTerrine au Naturel
\nSelection of Sashimi
\nSalmon, Yellow Fin Tuna
\nAntipasti
\nSelection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
\nSmoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish, Tomato Wedge, Beet Slice with Chopped Parsley
\nTaboul\u00e9 with Parsley, Hummus, Sliced Onion, Sliced Cucumber
\nTomato Confit, Quail Egg, Baby Mozzarella
\nMarinated Prawn in Olive Oil and Lemon Juice
\nFeta Cheese, Selection of \u201cProven\u00e7al\u201d Vegetables
\nMain Course
\nCarving and Live Station
\nRoasted Leg of Lamb
\nRack of Lamb Served with Natural Jus and Mint Sauce
\nAustralian Prime Rib \u201cBordelaise\u201d Sauce
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham
\nFrench Duck Breast
\nLive Station
\nFried Egg, Chervil, Morel, Asparagus
\nQuail Confit, Foie Gras, Sweet Wine
\nFoie Gras, Quail Egg, Pancetta, Shallots and Balsamic
\nLoch Fine Salmon, Aquitaine Caviar, Leek Cream
\nFry Mussel, Royale, Potato Espuma
\nR\u00f6sti Potato
\nHot Item
\nBraised Beef Cheek in Barolo Wine
\nBlack Cod with Vegetable Diamond and Shallot Sauce
\nTiger Prawn \u201cMeuni\u00e8re\u201d
\nMonkfish Cheek, Coco Bean, Iberico
\nSalmon with Minestrone Broth
\nDuck Confit with \u201cLyonnaise\u201d Potato
\nSaut\u00e9ed Veal \u201cMarengo\u201d
\nGreen Pea, Pearl Onion
\nRatatouille
\nCeleriac Mousseline
\nPotato Gnocchi
\n\u201cProven\u00e7al\u201d Tomato
\nGratin Potato
\nJasmine Rice
\nRoasted Vegetable
\nSoup
\nWild Mushroom Soup with Truffle Oil and Mushroom Tortellini
\nMinestrone
\nDessert
\nCake
\nTraditional Chocolate Yule Log
\nMango, Kaffir Lime and Passion Fruit Log
\nDark Chocolate, Coffee and Orange Buche de Noel
\nChristmas Cake
\nStollen
\nHot Dessert
\nPanettone Pudding, Amaretto Sauce
\nIndividual
\nRed Berry and \u201cChristmas Tea\u201d Composition
\nChocolate Cone with Christmas Flavours
\nGingerbread Tiramisu
\nCr\u00e8me Br\u00fbl\u00e9e
\nApple, Mascarpone and Maple Syrup Tartlet
\nChocolate Cocoa Nibs Tartlet
\nVanilla Caramel Composition
\nMini Fromage Blanc, Strawberry and Christmas Spices Log
\nCassis and Chestnut Surprise
\nCitrus and Mango Cheese Cake on Siena \u201cPanforte\u201d
\nToasted Pane Tone with Roasted Pineapple
\nAssorted Confectionery and Christmas Cookie
\nIce Cream and Sorbet
\nVanilla Ice Cream, Chocolate Ice Cream, Yogurt Lime Sorbet, Raspberry Sorbet
\nCondiment
\nChocolate Sauce, Raspberry Sauce, Salted Caramel Sauce
\nCrunchy Pearl, Caramelized Hazelnut
\nAmarena Cherry, Gingerbread Sauce
\nChristmas Tea and Mandarin Coulis
\nConfectionery
\nRaspberry Caramel Mou, Lemon Vanilla Caramel Mou
\nVanilla Guimauve, Chocolate Earl Grey Macaron, Givrettes
\nDark Chocolate Tuile with \u201cBresilienne\u201d, Milk Chocolate Tuile with \u201cBresilienne\u201d
\nCheese Selection
\nSelection of 48 Cheeses
\n****************************************************************
\nBar & Billiard Room<\/strong>
\nChristmas Dinner Menu<\/strong>
\n25 December 2011<\/strong>
\n$228++ per person<\/strong>
\nAppetiser
\nSeafood Display
\nOyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
\nMaine Lobster and Tiger Prawn
\nBread and Danish
\nSelection of Home-made Bread and Danish
\nCold Cut
\nSerrano Ham, Parma Ham, San Daniele, Jamon Iberico de Bellota Joselito Grand Reserva Bone in
\nServed with Toast and Tomato Salsa
\nGarnish for Cold Cut
\nFrench Pickle
\nPearl Onion
\nEchir\u00e9 Butter Salted and Unsalted
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMesclun
\nEndive
\nRocket
\nMizuna
\nRadicchio
\nCollection of Dressing
\nCobb Salad
\n(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNicoise\u201d
\nYellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
\nChicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
\nRemoulade of Crab
\nChilled Green Pea Cream, Ricotta and Mint
\nMaine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
\nArtichoke \u201cBarigoule\u201d Saut\u00e9ed Squid, Zucchini
\nTomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
\nMaine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
\nPoached Egg with Smoked Salmon and Mini Ratatouille
\nMarinated Roll Mop, Potato Salad, Grain Mustard
\nVeal with Anchovy Sauce
\nChilled Soup
\nVichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
\nTomato Gazpacho
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nSalmon Tartar
\nFoie Gras
\nTerrine au Naturel
\nSelection of Sashimi
\nSalmon, Yellow Fin Tuna
\nAntipasti
\nSelection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
\nSmoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish, Tomato Wedge, Beet Slice with Chopped Parsley
\nTaboul\u00e9 with Parsley, Hummus, Sliced Onion, Sliced Cucumber
\nTomato Confit, Quail Egg, Baby Mozzarella
\nMarinated Prawn in Olive Oil and Lemon Juice
\nFeta Cheese, Selection of \u201cProven\u00e7al\u201d Vegetables
\nMain Course
\nCarving and Live Station
\nRoasted Leg of Lamb
\nRack of Lamb Served with Natural Jus and Mint Sauce
\nAustralian Prime Rib \u201cBordelaise\u201d Sauce
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham
\nFrench Duck Breast
\nLive Station
\nFried Egg, Chervil, Morel, Asparagus
\nQuail Confit, Foie Gras, Sweet Wine
\nFoie Gras, Quail Egg, Pancetta, Shallots and Balsamic
\nLoch Fine Salmon, Aquitaine Caviar, Leek Cream
\nFry Mussel, Royale, Potato Espuma
\nR\u00f6sti Potato
\nHot Item
\nBraised Beef Cheek in Barolo Wine
\nBlack Cod with Vegetable Diamond and Shallot Sauce
\nTiger Prawn \u201cMeuni\u00e8re\u201d
\nMonkfish Cheek, Coco Bean, Iberico
\nSalmon with Minestrone Broth
\nDuck Confit with \u201cLyonnaise\u201d Potato
\nSaut\u00e9ed Veal \u201cMarengo\u201d
\nGreen Pea, Pearl Onion
\nRatatouille
\nCeleriac Mousseline
\nPotato Gnocchi
\n\u201cProven\u00e7al\u201d Tomato
\nGratin Potato
\nJasmine Rice
\nRoasted Vegetable
\nSoup
\nWild Mushroom Soup with Truffle Oil and Mushroom Tortellini
\nMinestrone
\nDessert
\nCake
\nTraditional Chocolate Yule Log
\nMango, Kaffir Lime and Passion Fruit Log
\nDark Chocolate, Coffee and Orange Buche de Noel
\nChristmas Cake
\nStollen
\nHot Dessert
\nPanettone Pudding, Amaretto Sauce
\nIndividual
\nRed Berry and \u201cChristmas Tea\u201d Composition
\nChocolate Cone with Christmas Flavours
\nGingerbread Tiramisu
\nCr\u00e8me Br\u00fbl\u00e9e
\nApple, Mascarpone and Maple Syrup Tartlet
\nChocolate Cocoa Nibs Tartlet
\nVanilla Caramel Composition
\nMini Fromage Blanc, Strawberry and Christmas Spices Log
\nCassis and Chestnut Surprise
\nCitrus and Mango Cheese Cake on Siena \u201cPanforte\u201d
\nToasted Panettone with Roasted Pineapple
\nAssorted Confectionery and Christmas Cookie
\nIce Cream and Sorbet
\nVanilla Ice Cream, Chocolate Ice Cream, Yogurt Lime Sorbet, Raspberry Sorbet
\nCondiment
\nChocolate Sauce, Raspberry Sauce, Salted Caramel Sauce
\nCrunchy Pearl, Caramelized Hazelnut
\nAmarena Cherry, Gingerbread Sauce
\nChristmas Tea and Mandarin Coulis
\nConfectionery
\nRaspberry Caramel Mou, Lemon Vanilla Caramel Mou
\nVanilla Guimauve, Chocolate Earl Grey Macaron, Givrettes
\nDark Chocolate Tuile with \u201cBresilienne\u201d, Milk Chocolate Tuile with \u201cBresilienne\u201d
\nCheese Selection
\nSelection of 48 Cheeses<\/p>\n
\nNew Year\u2019s Day Brunch Menu<\/strong>
\n1 January 2011<\/strong>
\n$188++ per person<\/strong>
\nAppetiser
\nSeafood Display
\nOyster Fine de Claire, Belon, Loch Fyne, Speciale Tarbouriech
\nMaine Lobster and Tiger Prawn
\nBread and Danish
\nSelection of Home-made Bread and Danish
\nCold Cut
\nSerrano Ham, Parma Ham, Iberico Ham, Mortadella, Rosette, Bressaola
\nServed with Toast and Tomato Salsa
\nGarnish for Cold Cut
\nFrench Pickle
\nPearl Onion
\nEchir\u00e9 Butter Salted and Unsalted
\nGreens
\nCaesar Salad with an Array of Traditional Condiments
\nMesclun
\nEndive
\nRocket
\nMizuna
\nRadicchio
\nCollection of Dressing
\nCobb Salad
\n(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
\nSalad Composition
\nSeared Yellow Fin Tuna \u201cNi\u00e7oise\u201d
\nYellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
\nChicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
\nRemoulade of Crab
\nChilled Green Pea Cream, Ricotta and Mint
\nMaine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
\nArtichoke \u201cBarigoule\u201d Saut\u00e9ed Squid, Zucchini
\nTomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
\nPeppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
\nMaine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
\nPoached Egg with Smoked Salmon and Mini Ratatouille
\nMarinated Roll Mop, Potato Salad, Grain Mustard
\nVeal with Anchovy Sauce
\nChilled Soup
\nVichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
\nTomato Gazpacho
\nSalmon
\nSmoked, Cured with Dill and Mustard
\nSalmon Tartar
\nFoie Gras
\nTerrine au Naturel
\nSelection of Sashimi
\nSalmon, Yellow Fin Tuna
\nAntipasti
\nSelection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
\nSmoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
\nWine Ripened Tomato with Caramelized Onion and Sliced Garlic
\nRadish, Tomato Wedge, Beet Slice with Chopped Parsley
\nTaboul\u00e9 with Parsley, Hummus, Sliced Onion, Sliced Cucumber
\nTomato Confit, Quail Egg, Baby Mozzarella
\nMarinated Prawn in Olive Oil and Lemon Juice
\nFeta Cheese, Selection of \u201cProven\u00e7al\u201d Vegetable
\nMain Course
\nCarving and Live Station
\nRoasted Leg of Lamb
\nRack of Lamb Served with Natural Jus and Mint Sauce
\nAustralian Prime Rib \u201cBordelaise\u201d Sauce
\nRoasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
\nStuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
\nGreen Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
\nGlazed Christmas Ham
\nFrench Duck Breast
\nLive Station
\nFried Egg, Chervil, Morel, Asparagus
\nQuail Confit, Foie Gras, Sweet Wine
\nFoie Gras, Quail Egg, Pancetta, Shallot and Balsamic
\nLoch Fine Salmon, Aquitaine Caviar, Leek Cream
\nFry Mussel, Royale, Potato Espuma
\nR\u00f6sti Potato
\nHot Item
\nBraised Beef Cheek in Barolo Wine
\nBlack Cod with Vegetable Diamond and Shallot Sauce
\nTiger Prawn \u201cMeuni\u00e8re\u201d
\nMonkfish Cheek, Coco Bean, Iberico
\nSalmon with Minestrone Broth
\nDuck Confit with \u201cLyonnaise\u201d Potato
\nSaut\u00e9ed Veal \u201cMarengo\u201d
\nGreen Pea, Pearl Onion
\nRatatouille
\nCeleriac Mousseline
\nPotato Gnocchi
\n\u201cProven\u00e7al\u201d Tomato
\nGratin Potato
\nJasmine Rice
\nRoasted Vegetable
\nSoup
\nWild Mushroom Soup with Truffle Oil and Mushroom Tortellini
\nMinestrone
\nDessert
\nShot Glass, Individual Pastry & Mini Dish
\nPistachio, Cedrat and Strawberry Variation
\nChocolate Cone
\nCassis, Chestnut and Violet Surprise
\nTiramisu
\nRaspberry Tartlet
\nCr\u00e8me Br\u00fbl\u00e9e
\nRose, Champagne and Raspberry Composition
\nCoffee Tartlet
\nDark Chocolate Millefeuille
\nPoached Apple in Verbena Juice and Milk Chocolate
\nWild Strawberry Jelly with Roasted Pineapple in Ginger
\nWhole Cake
\nPassion Fruit and Mango Cake
\nNougat and Lavender Cake
\nEarl Grey, Dark Chocolate and Cranberry Opera
\nMilk Chocolate, Masala Chai and Tonka Bean Cake
\nHot Dessert
\nBread and Butter Pudding, Amaretto Sauce
\nIce Cream and Marshmallow
\nVanilla Ice Cream
\nChocolate Ice Cream
\nCoconut Sorbet
\nMango Sorbet
\nCondiment for Ice Cream
\nChocolate Sauce
\nRaspberry Sauce
\nVanilla Sauce
\nSalted Caramel Sauce
\nCrunchy Pearl
\nCaramelized Hazelnut
\nConfectionery
\nVanilla Marshmallow
\nMorello Cherry and Cranberry \u201cP\u00e2te de fruit\u201d
\nMango \u201cP\u00e2te de Fruit\u201d
\nGivrettes
\nDark Chocolate Tuile with \u201cBr\u00e9silienne\u201d
\nMilk Chocolate Tuile with \u201cBr\u00e9silienne\u201d
\nCheese Selection
\nSelection of 24 Cheeses<\/p>\n