NEW YEAR EVE DINNER
NEW YEAR EVE DINNER 2016
STARTERS CHICKEN LIVER TERRINE AND GALATINE WITH WHITE RADISH PICKLES SMOKED SALMON ROLL STUFFED WITH GREEN ASPARAGUS ON LETTUCE JULIENNE SALAMI AND COLD CUT SELECTION WITH MIXED PICKLES AND COTTAGE CHEESE MINI BOCCUNCINI MOZZARELLA WITH CHERRY TOMATO AND MUSHROOM ON TOAST SALADS SMOKED CHICKEN SALAD WITH CELERY, TOMATOES AND ALFALFA SPROUTS SESAME FLAVOURED BEEF SALAD WITH RED CHILI AND CAPSICUM SHREDDED CARROTS WOTH RAISIN AND SWEET LIME DRESSING SKAAGEN SALAD (POACHED SHRIMP SALAD WITH MAYO, SOUR CREAM AND FRESH DILL) SOM TAM – THAI PAPAYA SALAD SPICY NYONYA PRAWN SALAD ICE BIN WHOLE FRUITS, VEGETABLE CARVING, PRAWNS, OYSTERS, GREEN AND BLUE MUSSELS ON ICE (ICE CARVING IN THE CENTER) SUSHI PLATTER WITH CONDIMENTS NORWEGIAN SALMON CAVIAR WITH CONDIMENTS (IN ICE CARVING) (LEMON WEDGE, CHOPPED EGG WHITE, CHOPPED EGG YOLK AND CAPERS ON SIDE) SOUP BISQUE SOUP OG TIGER PRAWN FLAVOURED WITH TRUFFLE OIL CLEAR BEEF BROTH WITH VEGETABLE BRUNOISSE AND DIAVOLO CROUTONS HOT SECTION BEEF ROULADE WITH SWISS STYLE SPINACH NOODLES WHOLE BAKED SEABASS PAPILLOT WITH ARTICHOKE, OLIVES AND CAPERS OIL VICHY CARROTS WITH PARSLEY AND LEMON BUTTERED NEW POTATOES GRILLED CHICKEN AND VEGETABLE SKEWERS ON CAPSICUM SAUCE MEDITERRANEAN FRIED PRAWNS WITH WHOLE OVEN ROASTED GARLIC AND HERB BUTTER
SHOW KITCHEN CARVING BEEF “WELLINGTON STYLE” WHOLE SALMON FILLET BAKED WITH HERBS CRUST MORNAY BAKED OYSTERS BROWN GRAVY / CREAM DILL SAUCE POMMES DAUPHINE (CHOUX PASTRY AND MASHED QUENELLES) BUTTERED MIXED GARDEN VEGETABLE SENTENCED WITH PARSLEY CHINESE SECTION WOK FRIED HARICOT BEAN WITH XO SAUCE STIR FRIED TIGER PRAWN WITH MARMITE SAUCE YAM BASKET WITH KONG PO CHICKEN STEAMED CHILEAN SEA BASS WITH PRESERVED BEAN STEMED GLUTINOUS RICE IN LOTUS LEAF (INDIVIDUAL) YONG CHOW FRIED RICE ACTION STATION CHINESE STEAMED SAR PAK CLAM WITH CHICKEN BROTH, GINGER AND CHILI MALAY AND INDIAN SECTION PRAWN MASALA FISH TIKKA WITH CUCUMBER RAITA CABBAGE KUTTU MUTTON VINDALOO DAGING SALAI MASAK LEMAK CHILI API AYAM GORENG BEREMPAH PETOLA MASAK PUTIH STEAMED WHITE RICE Dessert: CHOCOLATE FOUNTAIN FRESH FRUITS SKEWERS MARSHMALLOWS CHOCOLATE CHRISTMAS YULE LOG CHRISTMAS STOLLEN CHRISTMAS SEASONAL FRUITS CAKE VANILLA IVORY CHESTNUT MOUSSE LOG MORELLO CHERRY TART CHRISTMAS CUP CAKE TREE PISTACHIO CHERRY CHEESE CAKE RED VELVET ASSORTED CHRISTMAS COOKIES
BERRY TRUFFLE MANGO PASSION PANACOTTA FRUITS SALAD COMPOTE CHRISTMAS PUDDING WITH CUSTARD SAUCE PUMPKIN PIE GINGER BREAD ICE CREAM PARADISE 12 TYPES OF ASSORTED BASKIN ROBIN ICE CREAM AND CONDIMENTS MYR 128.00 NETT PER PERSON
All prices are subject to 6% Government Tax
STARTERS CHICKEN LIVER TERRINE AND GALATINE WITH WHITE RADISH PICKLES SMOKED SALMON ROLL STUFFED WITH GREEN ASPARAGUS ON LETTUCE JULIENNE SALAMI AND COLD CUT SELECTION WITH MIXED PICKLES AND COTTAGE CHEESE MINI BOCCUNCINI MOZZARELLA WITH CHERRY TOMATO AND MUSHROOM ON TOAST SALADS SMOKED CHICKEN SALAD WITH CELERY, TOMATOES AND ALFALFA SPROUTS SESAME FLAVOURED BEEF SALAD WITH RED CHILI AND CAPSICUM SHREDDED CARROTS WOTH RAISIN AND SWEET LIME DRESSING SKAAGEN SALAD (POACHED SHRIMP SALAD WITH MAYO, SOUR CREAM AND FRESH DILL) SOM TAM – THAI PAPAYA SALAD SPICY NYONYA PRAWN SALAD ICE BIN WHOLE FRUITS, VEGETABLE CARVING, PRAWNS, OYSTERS, GREEN AND BLUE MUSSELS ON ICE (ICE CARVING IN THE CENTER) SUSHI PLATTER WITH CONDIMENTS NORWEGIAN SALMON CAVIAR WITH CONDIMENTS (IN ICE CARVING) (LEMON WEDGE, CHOPPED EGG WHITE, CHOPPED EGG YOLK AND CAPERS ON SIDE) SOUP BISQUE SOUP OG TIGER PRAWN FLAVOURED WITH TRUFFLE OIL CLEAR BEEF BROTH WITH VEGETABLE BRUNOISSE AND DIAVOLO CROUTONS HOT SECTION BEEF ROULADE WITH SWISS STYLE SPINACH NOODLES WHOLE BAKED SEABASS PAPILLOT WITH ARTICHOKE, OLIVES AND CAPERS OIL VICHY CARROTS WITH PARSLEY AND LEMON BUTTERED NEW POTATOES GRILLED CHICKEN AND VEGETABLE SKEWERS ON CAPSICUM SAUCE MEDITERRANEAN FRIED PRAWNS WITH WHOLE OVEN ROASTED GARLIC AND HERB BUTTER
SHOW KITCHEN CARVING BEEF “WELLINGTON STYLE” WHOLE SALMON FILLET BAKED WITH HERBS CRUST MORNAY BAKED OYSTERS BROWN GRAVY / CREAM DILL SAUCE POMMES DAUPHINE (CHOUX PASTRY AND MASHED QUENELLES) BUTTERED MIXED GARDEN VEGETABLE SENTENCED WITH PARSLEY CHINESE SECTION WOK FRIED HARICOT BEAN WITH XO SAUCE STIR FRIED TIGER PRAWN WITH MARMITE SAUCE YAM BASKET WITH KONG PO CHICKEN STEAMED CHILEAN SEA BASS WITH PRESERVED BEAN STEMED GLUTINOUS RICE IN LOTUS LEAF (INDIVIDUAL) YONG CHOW FRIED RICE ACTION STATION CHINESE STEAMED SAR PAK CLAM WITH CHICKEN BROTH, GINGER AND CHILI MALAY AND INDIAN SECTION PRAWN MASALA FISH TIKKA WITH CUCUMBER RAITA CABBAGE KUTTU MUTTON VINDALOO DAGING SALAI MASAK LEMAK CHILI API AYAM GORENG BEREMPAH PETOLA MASAK PUTIH STEAMED WHITE RICE Dessert: CHOCOLATE FOUNTAIN FRESH FRUITS SKEWERS MARSHMALLOWS CHOCOLATE CHRISTMAS YULE LOG CHRISTMAS STOLLEN CHRISTMAS SEASONAL FRUITS CAKE VANILLA IVORY CHESTNUT MOUSSE LOG MORELLO CHERRY TART CHRISTMAS CUP CAKE TREE PISTACHIO CHERRY CHEESE CAKE RED VELVET ASSORTED CHRISTMAS COOKIES
BERRY TRUFFLE MANGO PASSION PANACOTTA FRUITS SALAD COMPOTE CHRISTMAS PUDDING WITH CUSTARD SAUCE PUMPKIN PIE GINGER BREAD ICE CREAM PARADISE 12 TYPES OF ASSORTED BASKIN ROBIN ICE CREAM AND CONDIMENTS MYR 128.00 NETT PER PERSON
All prices are subject to 6% Government Tax
