June 2014

APPETISER

Sauteed Potato Cubes topped with Sour Cream Mustard, Chive & Turkey Ham Crisp

Marinated Orrechiate Pasta in Basil Yoghurt, Parmesan Cheese & Pine nut

Avocado & Crabmeat Salad avoured with Tarragon in Apple Cider Dressing

Shimeji Mushroom & Jicama Salad tossed in Olive Oil, Coriander & Cayenne Pepper

SOUP

Beetroot with a hint of Orange Juice

Corn Veloute

MAIN COURSE

Barley with Red Capsicum, Zucchini perfumed with Thyme and Basil

Fried Squid on Curry Butter Sauce topped with Corn Flakes and Curry Leaves

Panfried Salmon in Cayenne Pepper with Leek Fondue

DESSERT

Poppy Seed Vanilla Ice-Cream

Green Tea Jelly with Red Bean Compote

Sweet Shredded Carrot flavoured with Cardamom

Honeydew & Sago in Coconut Milk

Bitter Chocolate & Mascarpone Mousseline with toasted Walnut & Strawberries