November 2014

APPETISER

Appetiser-1

Fried Tofu and Green Asparagus in Tomato Vinaigrette sprinkled with Black Sesame

Appetiser-2

Smoked Duck with Caraway Seed Flavoured Onion Pinenut Marmalade and Orange Segment

Appetiser-3

Eel Teriyaki on Black Glutinous Rice Risotto Flavoured with Raisins and Cheese

Appetiser-4

Calamari Rings Sauteed with Garlic, Coriander and Cumin

SOUP

Soup-1

Chilled Gazpacho Soup of Bell Pepper, Garlic, Tomato and Coriander

Soup-2

Gruyere, Emmenthaler and Parmesan Cheese Soup garnished with Fried Shallots

MAIN COURSE

Main-1

Baked Halibut with Lobster Cream Sauce Sprinkled with Coconut Flakes and Dill

Main-2

Chicken Piccata on Eggplant, Zucchini, Tomato Ratatouille

Main-3(1)

Deepfried Spinach Ricotta Ravioli with Sage Garlic Butter

DESSERT

Dessert-1

Coconut Ice Cream with Passion Fruit Sauce and Sweet Coconut Flakes

Dessert-2

Fried Purple Sweet Potatoes Drizzled with Caramel Sauce

Dessert-3

Lemon Custard topped with Gratinated Meringue

Dessert-4

Blueberry and Mascarpone Fillo Wantons

Dessert-5

Frozen Rock Melon Balls with Mint Liqueur