*Half dozen baked Burgundy snails with tomato and garlic butter
Mixed green salad with choice of dressings: walnut,
basil, tarragon or raspberry
Beetroot salad served with Feta cheese,
sliced red onions and mixed greens
Tuna tartare with fresh basil and olive oil, rocket salad and croutons
Pork rillette served with mesclun salad and walnut dressing
Vegetable soup of the day
Mains
Red wine braised beef cheeks, carrots, mushrooms and parsley potatoes
Pan seared onglet beef served with confit shallots and french fries
Slow braised pork neck in Madeira served with creamy polenta
Crispy filo pastry filled with ragout of braised duck,
mushrooms purée and salad
Oven baked Norwegian mackerel with melted capsicum and onions,
olives and basil
Wild mushroom risotto with baby spinach and Parmesan cheese
Desserts
Passion fruit “Blanc-Manger”
Home-made chocolate ice-cream, chocolate milk and chocolate sauce
Cake “Financier” served with mixed berry compote and vanilla whipped cream
Crème brulée infused with fresh Madagascar vanilla beans
Fresh fruit salad infused with mint served with lemon sorbet
Choux buns filled with vanilla ice cream in warm chocolate sauce, sliced almonds
Regular Coffee or Tea
*To replace any regular set lunch items with the executive set lunch items,
adjustment of additional $10 for any Entrée or Dessert
and $18 for main, applies respectively.
*Ingredients may contain nuts
* Please note that ingredients and prices are subjected to change without prior notice
