APPETIZER | SALAD

• Barley with Prawn and Mango Salad
• Vine Ripened Roma Tomatoes with Mozzarella & Fresh Basil (V)
• Mediterranean Pasta Salad with Olives and Bell Peppers (V)
• Chicken Pop Corn with Honey Mustard Mayo

SOUP

• • Pumpkin Lavender Soup (V)

OR

• Seafood Chowder with Croutons (V)

HOT SELECTIONS

• Saffron Pilaf with Nuts and California Raisins (V)
• Chicken Meatball Lagsana
• Roasted Potatoes with Bell Peppers and Baby Corn (V)
• Chicken Cacciatore
• 24hours Braised Beef Cheek
• Herb Crusted Salmon with Sautéed Asparagus and Dill Hollandaise
• Oven Roasted New Zeland Lamb Rock with Lamb Jus and Root Vegetables
• Signature Salted Egg Prawn

LIVE STATION WITH CHEF ON SITE

• Pasta Station (Alfredo/ Pomodoro/ Pesto Cream )

DESSERT

• Caramel Chocolate Tart
• Verrine Teh-Ramisu Mousse with Butterscotch Chips

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame Dressing and Lemon Dressing

• Aloo Chana Chatt

Salad tossed with Potatoes, Chickpeas in Indian Dry Spice, flavoured with Mint and Coriander sauce

HOT SELECTIONS

• Saffron Scented Basmati Biryani Rice (V)
• Ee Fu Noodle with Mushrooms (V)
• Oven Roasted Seasonal Vegetables (V)
• Bhindi do Pyaza (V)

Ladies finger tossed with Onions, Tomatoes and Indian Spices

• Chinese Herbal Prawns with Shell
• Butter Chicken Masala

Boneless Tandoori Chicken tossed with Rich Tomato Cashew Nut Gravy

• Pan Seared Seabass Fish with Citrus Hollandaise Sauce

DESSERT

• Taro Pistachio tart
• Assorted Choux Pastries

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

SALAD

• Indian Garden Salad (V)

Cucumber, Tomato, Onions, Carrots and Lemon Vinaigrette

HOT SELECTIONS

• Fragrant Basmati Rice with Saffron (V)
• Chana Masala (V)

Chickpea cooked with Indian Masala

• Aloo Gobi (V)

Potato and Cauliflower with Indian spices

• Chicken Masala in Rich Onion and Tomato Gravy
• Fish Methi

Basa Fish in Fenugreek Indian Gravy

• Papadum (V)

DESSERT

• Custard Corn Pudding
• Semiya Payasam

Vermicelli with Sweetened Milk, Ghee and Mixed Nuts

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER

• Aloo chaat (V)

Potatoes tossed with Chat Masala

HOT SELECTIONS

• Vegetable Pulao (V)

Basmati Rice with Mixed Vegetables and Indian Spices

• Dal Tadka (V)

Cooked Mung Lentils with Aromatics

• Bhindi Do Pyaza (V)

Okra with Onions and Tomatoes

• Paneer Mutter Masala (V)

Cottage Cheese and Green Peas in Rich Gravy

• Brinjal Masala Curry (V)

Brinjal tossed with Masala Gravy and Indian spices

• Braised Mutton Rogan Josh with Kashmiri Chilli

Mutton cooked with Indian Spices and Tomatoes

• Chicken Chettinad Style with Gravy

Chicken cooked with Chettinad Masala

• Fried Basa Fish Sambal with Banana Leaf

Fish tossed with Sambal Sauce

• Papadum

DESSERT

• Custard Corn Pudding
• Carrot Kheer

Grated Carrot cooked with Sweetened Milk, Sago, Raisins and Nuts

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

HOT SELECTIONS

• Aromatic Golden Fried Rice with Mixed Vegetables and Fried Shallots (V)
• Nonya Style Curry Vegetables with Tofu Bean Puff (V)
• Crispy Spring Roll and Samosa with Thai Chili Sauce (V)
• Seared Basa Fish with Spicy Plum Tomato Sauce and Fresh Herbs
• Braised Chicken with Tarragon Cream Sauce and Shitake Mushrooms

DESSERT

• Berry Cheese Crumble

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame and Lemon Dressing

HOT SELECTIONS

• Fried Malay Style Mee Goreng (V)
• Ratatouille of Garden Vegetables with Fragrant Pomodoro Sauce and Basil (V)
• Deep-fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Crispy Chinese Style Prawn Dumpling with Mayonnaise
• Pan Seared Farmed Fish with Melange of Cherry Tomatoes and Green Pesto Dressing
• Herb Marinated Chicken Boneless Leg with Roasted New Potatoes and Onions

DESSERT

• Crunchy Hazelnut
• Hawaiian Dream Cup

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame and Lemon Dressing

• Idaho Potato Salad with Mustard Mayonnaise (V)

HOT SELECTIONS

• Spicy Pomodoro Penne with Parmigiana Cheese and Fresh Herbs (V)
• Oven Baked Cajun Marinated Boneless Chicken with Roasted Vegetables
• Seared Basa Fish with Thai Asparagus and Orange Parsley Sauce
• Deep-fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Stir-fried Seasonal Vegetables with Garlic (V)

DESSERT

• Oreo Cheesecake Chocolate Chip Cookie
• Hawaiian Dream Cup

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

• Watercress Salad with Roasted Chicken Breast and Semi-Dried Tomatoes

HOT SELECTIONS

• Thai Style Pineapple Fried Rice with Spring Onions
• Homemade Beef Ball with Mustard Cream Sauce
• Duo of Cauliflower and Broccoli with Toasted Almonds and Lemon Butter (V)
• Herb Crusted Salmon with Sautéed French Beans, Dill Vanilla Sauce and Fresh Lemon
• Salted Egg Prawns with Curry Leaves and Chili
• Sweet and Sour Boneless Chicken with Bell Peppers

DESSERT

• Peanut Butter Oreo Cup
• Oreo Cheesecake Chocolate Chip Cookie

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

• Tomato and Parmesan Cheese Salad with Basil (V)
• 5 Treasure Chinese Cold Platter

Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chilli and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Hot Selections

• Korean Kimchi Fried Rice with Gochujang (V)
• Roasted Garlic Mash Potatoes with Herbs
• Poached Bok Choy in Superior Braised Mushroom Sauce (V)
• Slow Braised Chicken with Root Vegetables and Garlic Bread
• Wok Fried Beef Striploin with Bell Peppers, Onions and Black Pepper
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing

DESSERT

• Assorted Choux Pastries
• Caramel Chocolate Tart

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

Choice of Rice or Noodle
(Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shiitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)

Additional Topping $1.00 Per Guest: Seafood or Chicken

HOT SELECTIONS

• Nonya Style Curry Vegetables with Tofu Bean Puff (V)
• Crispy Spring Roll and Samosa with Thai Chili Sauce (V)
• Seared Basa Fish with Spicy Plum Tomato Sauce and Fresh Herbs
• Braised Chicken with Tarragon Cream Sauce and Shiitake Mushrooms

DESSERT

• Yuzu Panna Cotta with Aloe Vera Bits

BEVERAGES
Choice of 2 for above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

• 5 Treasure Chinese Cold Platter

Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Choice of Rice or Noodle
(Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)

Additional Topping $1.00 Per Guest: Seafood or Chicken

Asian Hot Entrée

• Wok Sautéed Basa Fish with Ginger and Spring Onion
• Squid Ring with Thai Chili Dip
• Golden Beancurd with Mixed Vegetables in Superior Stock (V)

Western Hot Entrée


• Oven Baked Boneless Chicken Leg with BBQ Sauce and Pineapples
• Mediterranean Ratatouille with Basil and Oregano (V)
• Roasted Potato Gratin with Garlic Cream and Herbs (V)

Dessert Bar


• Assorted Choux Pastries

CHILLED BEVERAGES
(Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
Thousand Island, Japanese Sesame and Lemon Dressing

• 5 Treasure Chinese Cold Platter

Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Choice of Rice or Noodle
(Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shiitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)

Additional Topping $1.00 Per Guest: Seafood or Chicken

LIVE STATION

• Signature Amici Laksa

Served with Tofu Puffs, Fish Sticks, Shrimp, Sambal Chili and hard-boiled egg

Asian Hot Entrée

• Sweet and Sour Prawn
• HK Style Prawn Paste Boneless Chicken
• Golden Beancurd with Mixed Vegetables in Superior Stock (V)

Western Hot Entrée

• Cauliflower with Cheese Gratin and Fresh Herbs (V)
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing
• New Potatoes with Confit of Garlic (V)

Dessert Bar


• Hawaiian Dream Cup
• Boston Cream Cake

CHILLED BEVERAGES
(Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

Appetizer/Salad

• Chef’s Seasonal Mesclun Salad (V)

Cherry Tomatoes, Cucumber, Sweetcorn, Croutons, Thousand Island, Japanese Sesame & Lemon Dressing

• 5 Treasure Chinese Cold Platter

Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Soup CHOICE OF

• Forest Mushroom Soup (V)

OR

• Leek and Potato Soup (V)

Choice of Rice or NOODLE
(Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon w Shiitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms(V)
Additional Topping $1.00 Per Guest: Seafood or Chicken

Live Carving Station

• Roasted U.S Beef Striploin with Fresh Herbs and Baby Potatoes

Condiments: Demi-Glace and Home Made Honey Mustard

Asian Hot Entrée

• Salted Egg Prawns with Curry Leaves and Chili
• Kung Bao Chicken with Cashew Nuts
• Golden Beancurd with Crab Meat in Superior Stock (V)

Western Hot Entrée

• Western Hot Entrée
• Ratatouille of Seasonal Vegetables and Smoked Tomato Sauce (V)
• Baked Seabass with Thai Asparagus and Orange Parsley Sauce
 Hand Crushed New Potatoes with Chive and Parsley Butter (V)

---

Sweet Temptations


• Hawaiian Dream Cup
• Raspberry Mousse Cup
• Peanut Butter Oreo Cup
• Chocolate Banana Cake

---

CHILLED BEVERAGES
(Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

---

COLD SELECTIONS

• Chilled Soba Noodles with Dashi, Grated Daikon & Spring Onion
• Japanese Octopus with Wakame

MORAWAISE OF SUSHI AND MAKI ROLLS

• Shime Saba (Magure), Chuka Chinmi (Scallop Wing), California Maki Roll,
• Ebikko (Caplin Roe), Sake (Salmon) served with Pickle Ginger, Shoyu & Wasabi

SOUP

• Seaweed Soup with Seafood

HOT SELECTIONS

• Grilled Chicken Yakitori with Black & White Sesame Seeds
• Baked Salmon Butter Teriyaki
• Gyoza Dumpling with Ginger & Shoyu
• Gratin Seafood Paste with Teriyaki Mayo
• Garden vegetables in Japanese Curry
• Garden vegetables in Yasai Itame

DESSERT

• Yuzu Mousse with Aloe vera Bits
• Matcha Green Tea Panna Cotta with Crumbles
• Taro Pistachio tart

BEVERAGES

• Blackcurrant Juice
• Cranberry Juice
• Tropical Fruit Punch
• Mango Sensation
• Apple Spritzer
• Orange Squash
• Pink Guava I
• Soursop Juice
• Soft Drinks

APPETIZER | OLD SCHOOL

• Do It Yourself Fruit Rojak with You Char Kway

CHANGI

• Nasi Lemak on Banana Leaf with Condiments

Peanuts, Ikan Bilis, Cucumber, Hard-Boiled Eggs and Sambal Chilli

CHINATOWN

• Richness and Abundance Broccoli with Braised Mushroom (V)

MARKET PLACE

• Baked Salmon with Citrus Hollandaise Sauce

ANG MO KIO

• Chilli Crab Claw with Mantou

GEYLANG SERAI

• Chicken and Mutton Satay with Peanut Sauce and Ketupat

CZE CHAR

• Salted Egg Prawns with Curry Leaves and Chilli (deshell)

SERANGOON GARDENS

• BBQ Chicken Wings with Chilli Lime Sauce

with heating lamp

LIVE STATION WITH CHEF ON-SITE

• Signature Amici Laksa with Slipper Lobster

Served with Tofu Puffs, Fish Sticks, Slipper Lobster, Sambal Chilli and Hard-Boiled Egg

KAMPUNG LIVE STATION WITH CHEF ON-SITE

• Kueh Pie Tee (3 pieces per guest)

Top with Hard-Boiled egg, Shrimp, Roasted Peanut and Chilli

DESSERT

• Pandan Ondeh Ondeh Layer cake
• Salted Caramel Banana cake
• Osmanthus Jelly with Wolfberry & Chia Seeds
• Assorted Tropical Fruits in Cuppa

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

• Thai Style Pineapple Fried Rice with Spring Onions
• Wok Fry Xiao Bai Chai in Oyster Sauce (V)
• Deep fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Seafood Ngoh Hiang with Sweet Chili Sauce
• HK Style Prawn Paste Boneless Chicken
• Wok Sautéed Basa Fish with Ginger and Spring Onion

DESSERT

• Custard Corn Pudding

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Pineapple Seafood Fried Rice with Chicken Floss
• Richness and Abundance Broccoli with Braised Mushrooms (V)
• Steamed Superior Egg Pudding with Seafood and Fried Shallots
• Wok Fry Kung Bao Chicken with Cashew Nuts and Spring Onions
• Sweet and Sour Fish Fillets with Bell Peppers
• Signature Salted Egg Tiger Prawns with Curry Leaves and Chili

DESSERT

• Trio Colour Mochi

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

• Aromatic Golden Fried Rice (V)
• Braised Yee Fu Noodles with Mushrooms (V)
• Richness and Abundance Broccoli with Braised Mushrooms (V)
• Braised Golden Beancurd with Mixed Seafood
• Wok Fry Gui Hua Egg with Shredded Vegetables and Chicken
• Hong Kong Style Deep Fried Basa Fish Fillet
• Herb Emperor Chicken with Chinese Herbs and Wolfberry
• Salted Egg Tiger Prawns with Curry Leaves and Chili

DESSERT

• Osmanthus Jelly with Wolfberry & Chia Seeds
• Chilled Honey Dew Sago

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZERS | SALAD

• Assorted Sushi
• Tuna Tataki with Baby Spinach and Couscous salad.
• Seafood Galore

SOUPS

• Seafood Chowder with Garlic Butter

HOT SELECTIONS

• Saffron Seated Seafood Paella
• Penne Mariscos (V)
• Baked Salmon with Citrus Hollandaise Sauce
• Clam Stew with Asparagus and Baby Carrots

LIVE STATION

• BBQ King Prawns
• Scallops with Buttered Solution Soya

DESSERT

• Yuzu Panna Cotta with Aloe Vera Bits
• Assorted Choux Pastries

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame Dressing and Lemon Dressing

HOT SELECTION

• Fragrant Steam Butter Rice with Nuts and Raisins (V)
• Hand Crushed New Potatoes with Chive and Parsley Butter (V)
• Duo of Cauliflower and Broccoli with Toasted Almonds and Lemon Butter (V)
• Roasted Cajun Chicken with Sarawak Pineapples and Red Onions
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing

DESSERT

• Chocolate Banana Cake

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame Dressing and Lemon Dressing

• Vine Ripened Roma Tomato with Mozzarella,

HOT SELECTION

• Spiced Saffron Rice with Raisins and Nuts (V)
• Gratin of Mac and Cheese with Cauliflower and Fresh Herbs (V)
• Sautéed French Beans with Roasted Garlic and Olive Oil (V)
• Slow Braised Lamb Rump Navarin with Root Vegetables and 5 Spices
• Oven Baked Cajun Marinated Boneless Chicken with Roasted Vegetables
• Pan-Seared Basa Fish Fillet with Sautéed Leek and Onion and Lemon Butter Sauce

DESSERT

• Berry Cheese Crumble
• Crunchy Hazelnut Cake

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame Dressing and Lemon Dressing

• Wardorf Salad with Maple Yoghurt, Walnuts and Raisins (V)

SOUP

• Forest Mushroom Soup with Toasted Croutons (V)

Hot Selections

• Spicy Pomodoro Penne with Parmigiana Cheese (V)
• Steamed Broccoli with Lemon Butter Sauce (V)
• Hand Crushed New Potatoes with Chive and Parsley Butter (V)
• Slow Braised Chicken with Root Vegetables and Garlic Bread
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing
• Market Seafood Bouillabaisse and Rouille
• Oven Roasted Beef Striploin with Sautéed Yellow Onions and Sauce Au Poivre

DESSERT

• Caramelized Lemon Tart
• Brownie Walnut
• Peanut Butter Oreo cup

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

Appetizer | SALAD

• Chef’s Seasonal Mesclun Salad (V)

Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
Thousand Island, Japanese Sesame Dressing and Lemon Dressing

• Vine Ripened Roma Tomatoes with Mozzarella (V)
• Roasted Chicken Breast with Watercress Salad and Semi-Dried Tomatoes

SOUP

• Forest Mushroom Soup with Toasted Croutons (V)

Hot Selections

• Minced Lamb Bolognese with Parmesan Cheese and Fresh Herbs
• Ratatouille of Seasonal Vegetables with Smoked Tomato Sauce (V)
• Wholegrain Mustard Mash Potatoes with Spring Onions (V)
• Whole Roasted Spring Chicken Fricassee and Market Mushrooms
• Herb Crusted Salmon with Sautéed French Beans, Dill Vanilla Sauce and Fresh Lemons
• Oven Roasted Beef Strip Loin with Asparagus, Capsicum Caponata & Béarnaise Sauce
• Market Seafood Bouillabaisse and Rouille

DESSERT

• Hawaiian Dream Cup
• Berry Cheese Crumble
• Caramel Chocolate Tart
• Boston Cream Cake

BEVERAGES
Choice of 2 for above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea