DOCSLIB.ORG

Marché Moderne Brunch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Marché Moderne Brunch Marché Moderne Brunch Boulangerie “BB & J” Bordier Butter, Bread & Jam (Alain Milliat Cassis & Apricot) 7 Kouign Amann (Decadent Pastry From Bretagne France) 6 Amelia’s Fresh Scone Hawaiian Pineapple Sugar With Caramelized Pineapple Butter 6 • “Combination 4” 18 (Pick Four Items From Selection Below) Croissant 4 Chocolate Hazelnut Croissant 5 Pain Au Raisin 5 Cannelé De Bordeaux 4 Almond Croissant 5 Cinnamon Sticky Bun 5 Sucré Tartine French Toast “Everything Coconut” Ricotta Tartine Olive Tapenade Brioche - Macadamia Nougatine Italian Ricotta - Citron Mosto - Grand Cru Olive Oil Coco-Mango Gelato - Vanilla Anglaise Spring garlic - Tomatoes - Pinenuts Passion Fruit Crème Monté 16 Mint -Basil - Scallions - Sel Gris 13 Pancakes Avocado Toast Lemon Curd - Italian Ricotta Yuzu - Radishes - Herbs - Batard Bread Fried Walnut - Raspberry Ice Cream 16 Japanese Condiment - Six Minutes Egg 14 Des Petit Trucs English Pea & Egg Custard Tartine Of Smoked Salmon & Garlic Chives - Fromage Blanc - Capers 18 Granola Strauss Organic Yogurt - Fruit De Saison Spring Raspberries - strawberries – blueberries Cassis marinated - Crispy Honey And Wild Flower Honey 11 Acai Parfait Lychee And Coconut Chia Seed Pudding - Kiwi - Strawberries - Mango - Blueberries - Granola Toasted Coconut - Puffed Rice - Fresh Passion Fruit & Lilikoi Fruit Gelée - Agave - Burnt Honey 14 “Bloody Mary Shrimp Moderne” Celery Gelée - Avocado - Shrimp - Bloody Mary Nitrogen - Celery Leaves - Bacon & Onion Tartine 18 Chopped Salad Julienne Little Gem - A Touch Of Kale - French Feta - Celery - Cucumber - Mint Tomato - Avocado - Caramelized Pumpkin Seed - Raw Golden Beets - Honey Grapefruit Vinaigrette 14 Charcuterie And Cheese All Condiments 18 Six Oysters On The Half Shell – Mignonette 18 Grand Luxe Deviled Eggs (3 Halves) 10 Oz Russian King Crab Leg Meyer Lemon, Parsley, Smoked Paprika 5 Balik Smoked Salmon & Pickled Cucumbers 8 Brown Butter - Asparagus Suckling Pig, Pork Belly Rillette & Sriracha 6 Charred Meyer Lemon Jam 55 “Combination” of all the above (6 Pieces) 13 Black & White Truffle Scented - Asparagus 9 Un Beau Homard – Roasted Lobster Marche Moderne 2008 - 1.25# Roasted Maine Lobster - Baby Romaine - Hardboiled Egg Asparagus Salad - Tarragon - Hearts of Palm - Tomatoes 45 Egg + Des Bons Petit Plats Potato Crisp - Smoked Salmon Crème Fraiche - Dill - Yuzu Caper And Onion Jam - Scallions 22 With American Caviar 38 French Style Soft Omelette Homemade Fines Herbs Goat Cheese - Petite Romaine Et Citronnette 18 Amelia’s Vegan Tofu Scramble Avocado - Zucchini - Heirloom Tomato - Cilantro - Tofu - Cremini Mushrooms Sauce Verte - Nutritional yeast - Vegan cheese - Toast 18 Eggs En Meurette Comme Un Coq Au Vin Summer Onion - Cremini Mushrooms - Onion - Potatoes - Red Wine Braised Pork Belly - Two Eggs - Tartine Of Chorizo And Basil Emulsion 21 Croque Madame Sauce Mornay - French Style Homemade Truffle Jambon Blanc - Comté Du Jura Cheese Sunny Side Up Egg - Portobello Champignon - Little Gem And Citronette 21 Ratatouille + Poached Eggs + Aged Balsamic Brioche Garlic Tartine - Speck La Quercia Jambon Cru - Avocado Cilantro Sauce Verte - Espelette 22 “Oeuf & Boeuf” Smoked Grilled & Braised Short Rib Horseradish Grated And Cream - Smashed Butterball Potatoes - Kobe Beef Tallow - Sunny Side Up Egg Frilly Mustard Green And Arugula 29 + 5oz Roasted Angus Beef Filet 49 Please no substitutions Fruit And Sparkling Wine / Sangria ____________________________________________________________________________________________________ Champagne & Alain Milliat Juices (Pick one) Strawberry - Lychee – Mango - Orange 14 Marché 2007 House Ten Fruits Sangria Strawberries - Raspberries - Cherries - Blueberries - Asian Pear - Apple - Kiwi - Dates Fig - Cassis - Vodka - Cointreau - Cognac - Honey - Lemon - Lime 12 Bulles Et Champagne ____________________________________________________________________________________________________ Brut Extra Champagne Francis Orban Nv France gl 18 - btl 80 Brut Champagne Billecart-Salmon Nv France gl 25 - btl 120 Cava Sparkling Brut Mas Fi Nv Spain gl 14 - btl 60 Sparkling Prosecco Domus Picta Nv Italy gl 15 - btl 65 Rosé Sparkling Brut Crèmant de Loire Pierre & Betrand Couly Nv France gl 18 - btl 78 Rosé Brut Champagne Lallier Grand Cru Nv France gl 28 - btl 140 In House Pressed Fresh Juices Vert Apple - Cucumber - Celery - Parsley - Kale - Ginger - Lemon - Splash Of Honey 12 Orange Carrot - Dates - Mango - Orange - Pineapple - Coconut Water - Lime - A Touch Of Turmeric 12 Rouge Beet - Strawberries - Tomato - Blueberries - Watermelon - Lemon - Basil 12 __________________________________________________________________________________________ Fresh Orange Juice 4 Fresh Pink Ruby Grapefruit 4 Bottled Alain Milliat Artisan Juices Mango Nectar - Orange Nectar - Strawberry Nectar - Cloudy Cox’s Apple 7 Patisserie + Fromage __________________________________________________________________________ Between A Trifle And A Tiramisu Strawberries (Changing With The Seasons) 12 Doughnut A L’ Italienne Passion Fruit Co2 – Macadamia Gelato 12 Blueberry Clafoutis Brulée Maple Syrup Ice Cream - Lemon Curd Crème Monté 12 Fondant Au Chocolat Coconut Rum & Mango Gelato - Tahitian Vanilla Crème Monté 12 Sorbet / Ice Cream Selection Du Jour 11 Selection Of Four Cheeses All Accompaniments 16 ___________________________________________________________________________________________________ Please No Substitutions Split Charge 5 - Corkage Policy 35 Each (750 Ml) Maximum Of 4 Btl Per Party Regardless Of Size A 20% Gratuity Will Be Added To Parties Of Eight Or More - Menu Subject To Changes Allergy: Normal Kitchen Operations Involve Shared Cooking And Preparation Areas And Cross-Contact With Other Foods May Occur During Production. We Are Therefore Unable To Guarantee That Any Menu Items Is Completely Free From Any Particular Allergen .
Load more

Recommended publications
  • TBR-Banquet-Catering-Menus.Pdf
    TASTE THE NORTH SHORE BREAKFAST, LUNCH & BREAK MENUS Inspired by our Mauka, Kula and Makai OUR FOOD PHILOSOPHY Good food is a reflection of our relationships with our local food community and the abundance and diversity of products that are available. The North Shore is a naturally rich food environment that we intend to shine through in our menus. Enjoy! EVENT POLICIES EVENT DETAILS & GUARANTEES Our Catering & Conference Services department will contact the authorized contract representatives to assist in detailed planning & preparations for the catered event. Turtle Bay Resort encourages all menus, event details, and minimum guest counts for each contracted event to be finalized one month prior to the scheduled commencement date. Final guaranteed attendance must be specified in writing at least three (3) business days in advance. Weekend event guarantees are due by 11:00 a.m. HST the previous Wednesday. In the absence of a final guarantee, the agreed number from the contract, or banquet event order will apply. The agreed number listed on the BEO or the actual number served on event day (whichever is greater) will be the number for which you will be charged. Should the num- ber in your party increase considerably, we reserve the right to move your group to a more appropriately sized room or location. Turtle Bay Resort will set the function up to five percent (5%) over the guarantee, however if a larger set is needed, additional charges may apply. If your expected at- tendance increases substantially within three days of the event, we will do our best to accommodate, however we cannot guarantee that we will be able to offer the same menu choice for the additional guarantee.
    [Show full text]
  • Poem New ALC Sept 2020
    Organic Appetizers Exotic Fruit Salad 98 Tuna Tartare 228 Seasonal fruits with tamarind chili sauce and toasted nuts Sambal marinated tuna with edamame, fried shallots kalamansi gel and black caviar Marinated Wild Mushrooms 98 Veal Tongue 168 With grated grilled coconut and 3 hours slow cooked veal tongue with seasonal vegetables spicy yellow coconut sauce and cashew nut sauce Stir Fried Prawns 198 Corn Fritters 118 With green sambal and baby corns With crab meat salsa and pickles Soft Shell Crab 148 Pork Belly Bao 128 Papuan soft-shell crab with smoked eggplant caviar 3 pcs of house-made bao with pickled shallots and spring onions and chili mayo vegetarian vegan contains shellfish contains nuts chili level all prices are subject to 10% service charge Main Course Vegetable Curry 148 Braised Vegetables and tofu in white curry sauce Seared Scallop 248 Hokkaido scallop with sambal matah and coconut white sauce Pan Seared Seabass 288 With BBQ red curry sauce and choy sum Tiger Prawn Rica-Rica 298 Stir fried giant prawns with red sambal, coconut and daikon Wagyu Short Ribs 298 72-hour slow cooked wagyu with pickled baby carrots, cashew nut sauce and beef bone broth Lamb Shank 298 Fork-tender lamb shank with gulai sauce, potatoes and shallots Crispy Suckling Pig 358 Classic Balinese roasted baby pig with pork satay, pork cake and sambal matah vegetarian vegan contains shellfish contains nuts chili level all prices are subject to 10% service charge Home-style Satays Chicken (3 skewers) 98 Free-range chicken thigh with cashew nut sauce Beef (3
    [Show full text]
  • Our Menu Contains Allergens. If You Suffer from a Food Allergy Or Intolerance Please Let a Member of the Restaurant Team Know Upon Placing Your Order
    Our menu contains allergens. If you suffer from a food allergy or intolerance please let a member of the restaurant team know upon placing your order. All dishes within a course are served when ready and may not arrive at the same time. Please notify your waiter if you have an order of service preference. No Added MSG has been used in the preparation of this menu. Halal menu available on request. All prices inclusive of VAT. A discretionary service charge of 15% will be added to the total bill. Thank you. 我們的菜單包含過敏原。 為閣下健康著想，如閣下對任何事物有過敏反應，請跟餐廳職員聯絡。 所有食品均不含味精。 可另提供清真菜單選擇。 所有價格均含增值稅。 酌情服務費 15％將會添加到總賬單中。 謝謝。 STARTERS 前菜 Dim Sum 點心 Please refer to separate Dim Sum menu for our full selection of traditional Dim Sum 請參考另外的全系列傳統點心菜單 Jelly Fish (Cold) or Szechuan Chicken and Jelly Fish (Cold) £18/£22 丹山海蜇(冷) 或 川味口水雞海蜇拼(冷) Ying Yang Duck and Chicken Salad (Cold) £16 鴛鴦沙拉(雞絲與鴨絲)(冷) Butterflied Tiger Prawn Toast (6pcs) £29 鳳尾蝦多士 Classic Steamed Diver Scallop on Half Shell 清蒸帶子 - Black Bean 豉汁蒸帶子 £18 / person 位上 - Shredded Garlic and Vermicelli 蒜茸粉絲蒸帶子 £18 / person 位上 Salt and Pepper 椒鹽 - Squid 鮮魷 £22 - Prawns 蝦球 £27 - Soft Shell Crabs 軟殼蟹 £22 - Tofu (V) 豆腐(素) £13 Stir-Fried Minced Lettuce Wrap 生菜包 - Minced Seafood 海鮮崧 £28 - Minced Chicken 雞崧 £22 - Minced Vegetable (V) 齊崧(素) £18 Golden Crispy Tofu (V) (素) £14 黃金脆皮豆腐 BBQ Honey Spare Ribs £18 蜜汁燒排骨 Honey Cha Siu Pork £24 蜜汁叉燒 Roast Duck £22 明爐燒鴨 Roast Belly Pork, Roast Chicken and Roast Duck Mixed Platter £42 燒味三拼 (燒腩仔，燒雞, 燒鴨) Cha Siu, Roast Duck Mixed Platter £32 叉燒燒鴨拼 Cha Siu, Roast Belly Pork Mixed
    [Show full text]
  • Finger Food Menu
    Finger Food Menu $60 per person for 9 canapés OR 5 canapés and curries ( excl. gst) * denotes vegetarian options available (GF- Gluten Free) Prawn and sesame toast with chilli jam and fresh lime (GF available) Crab cakes with capers and semi dried tomatoes, aioli Garlic crumbed mussels with Manchego and lemon zest Yellow tail Kingfish cerviche with olive oil, lemon and dill (GF) Crispy Salmon straws with yuzu mayonnaise Scrambled egg tartlets with salmon roe and cream fraiche * Betel leaf with Chinese duck or Salmon roe or beef with sticky tamarind sauce and citrus* (GF) Prawn and ginger fritters with sweet chilli sauce Crostini with confit of NZ salmon, creme fraiche & salmon roe Pissaladiere - puff pastry with caramelised onions, anchovy and olives * Arancini - (fried risotto balls) with mushroom and fontina (GF available) Crostini with goats cheese and tomato, sweet pepper, basil and olive salsa Chilled gazpacho Corn and coriander fritters with tomato jam and labneh Filo pastries with goats feta, eggplant, roasted peppers, olive tapenade Rare beef crostini with horseradish cream and sweet and sour leeks Pork (or Lamb) and water chestnut pot stickers with ginger and shallot sauce * Twice cooked sweet soy beef on rice crisp with grapefruit and sweet chilli * (GF) Beef, olive and raisin empanadas * Ham, cheese and green olive empanadas * Pork and fennel sausage rolls with Tomato jam Chorizo and potato fritters with aioli * Crispy 5 spice chicken wings with Sichuan salt and pepper (GF) Cream of cauliflower/celeriac soup with anchovy butter
    [Show full text]
  • Stir-Fried Bamboo Pith with Egg and Bean Sprout Szechuan Seafood Soup
    CHINESE SET MENU A Menu A Menu B Shrimp Cracker & Nut : ข้าวเกรียบกุ้ง, ถั!วทอด Shrimp Cracker & Nut : ข้าวเกรียบกุ้ง, ถั!วทอด *** *** Chinese appetizer: stuffed pork leg& Jelly fish salad Chinese appetizer: Drunken Chicken& Jelly fish salad ของว่าง :ขาหมูยัดใส้ และ: ยําแมงกะพรุน ของว่าง : ไก่แช่เหล้าและ ยําแมงกะพรุน *** *** Stir-fried bamboo pith with egg and bean sprout Assorted Dim sum เยื!อไผ่ผัดแห้ง ดิมซัมรวม *** *** Fresh Fish maw soup with abalone and black mushroom Szechuan Seafood soup ซุปกะเพาะปลาสดสามเซียน ซุปเสฉวนทะเล *** *** Roasted Duck with Honey Peking duck เป็ดอบนํIาผึIง เป็ดปักกิ!ง *** *** Deep fried garlic chicken Fried chicken with cashew nut ไก่ทอดราดซอสกระเทียม ไก่ผัดเม็ดมะม่วงหิมพานต์ **** *** Deep fried sea bass fillet sweet and sour sauce Steamed sea bass in soy sauce เนืIอปลากระพงขาว ผัดซอสเปรีIยวหวาน ปลากระพงนึ!งซีอิUว **** *** Fried pork Cantonese style and kale Stir fried Beef with Black pepper sauce หมูผัดราดซอสกวางตุ้งและคะน้า เนืIอสันในผัดซอสพริกไทยดํา *** *** Fried Egg Noodle with Bamboo Shoots and Chicken Fried Egg Noodle with Prawn and Scallop ผัดหมี!ใส่หน่อไม้และไก่ บะหมี!ผัดเนื Iอกุ้งและหอยเชล *** *** Sweet flour dumplings in hot ginger tea Chinese pancake stuffed with sweet date past บัวลอยนํIาขิง พุทราจีนทอด CHINESE SET MENU B Menu A Menu B Shrimp cracker & Nut ข้าวเกรียบกุ้ง, ถั!วทอด Shrimp cracker & Nut ข้าวเกรียบกุ้ง, ถั!วทอด *** *** Chinese appetizer: Cold stuffed pork leg and Jelly fish salad Chinese appetizer: BBQ red pork and Jelly fish salad ของว่าง :,ขาหมูยัดใส้ และ ยําแมงกะพรุน ของว่าง
    [Show full text]
  • Hidden by DN ‹
    Hidden by DN ‹ NT$1,650 Ajoblanco, Nuts, Candied Melon Selection of Ibérico Products Summer Vegetables Expression Our Vision of A Norway Salmon “Nigiri” Shrimps, Saffron, “Bomba” Rice, Manchego My Grandmother Style Prime U.S Beef Stewed or Daily Catch from The Harbor “Sweet Moments” / NT$2,750 Ajoblanco, Nuts, Candied Melon Spanish Ibérico Bellota Ham & Tomato “Looking for Truffles” “Soft-Shell” Clams Summer Vegetables Expression Our Vision of A Norway Salmon “Nigiri” “The Northern Coast” Wild Range Chicken Leg with Foie Gras & Aromatic Quinoa Wagyu Beef Cheekbone, “Old School” Flavors, Herbal Crumble, Summer Truffle or Our Signature Oven Roasted Suckling Pig or Beef Ribeye U.S Prime with Onion Charcoal “Sweet Moments” / NT$4,620 Amuse Bouche Spanish Ibérico Bellota Ham & Tomato Hokkaido Scallop Carpaccio, Copa Ibérica, Micro Greens Poached Boston lobster Salad, “Accents”, One Shot of “Coral Essence” Asparagus, Sturgeon Caviar, Egg Tofu Emulsion Soft-Shell Crab “Donostiarra Style” Summer Truffle Puntalette, 88 Hours Wild Range Chicken Stock Pan Fried Foie Gras, Compressed Watermelon, Carrot & Spices Cake Suckling Pig Ribs Crispy “Sandwich”, Apple, Leek or Japanese Kagoshima Kobe Beef A5, Onion Charcoal, Duxelles Amuse Bouche Dessert “Sweet Moments” MICHELIN Guide's Point of View The Spanish owner-chef worked at the legendary Arzak and El Bulli before opening this cosy restaurant to showcase his contemporary take on Spanish cuisine, using the best Taiwanese ingredients. Seafood from Daxi Harbour in Yilan is prominently featured in his prix-fixe tasting menu, which expertly renders classic Spanish flavours with modern techniques and artful presentations, perfectly complemented by the Spanish wines on offer.
    [Show full text]
  • Singapore Airlines Book the Cook Recommendations
    Singapore Airlines Book The Cook Recommendations Adrick feminizing awesomely as stretchable Bertram bachelor her twittings creases carnally. Is Danie unoxidized or surreptitious after inclusive Oswald conjecturing so approvingly? Peyter tantalizes pusillanimously? Most of the world, nor have tried a cook the arrival in They address every customer by name and do all they can to make your flight as enjoyable as possible. The last time I had this was on a flight less than a week prior, for my entree, good food options with Book the Cook and tremendous service. At this stage, cushions and blankets are all by the French house, LLC. It is still a big enough personal space with some privacy. Because of that stopover, no replies. Not innovative in the past ten years? Fortunately the attentive crew are always on hand to help. Geoffrey Thomas in the Skyroom Suite. The lounge was busier than on my previous visit but we were still seated in the dining room without waiting. For an explanation of our Advertising Disclosure, I still enjoyed that flight so much! This looks wonderful, probably because the appearance can vary significantly depending on seasonality. The rice was cooked superbly. To my disappointment, most of the time the lobster is rather chunky, but they are! Economy, Cognac, it is most definitely worth the premium over economy. By being different in ways that customers like, and the seat belt sign was promptly switched on. Suites Class caviar with mother of pearl spoon. That can be ideal should you find yourself sitting next to an empty seat, and reward employees in ways that incorporate aspects of both strategies in their everyday work.
    [Show full text]
  • 20 of the Best Food Tours Around the World
    News Opinion Sport Culture Lifestyle Travel UK Europe US More Top 20s 20 of the best food tours around the world Feast your eyes on these foodie walking tours, which reveal the flavours – and culture – of cities from Lisbon to Lima, Havana to Hanoi The Guardian Wed 26 Jun 2019 14.19 BST EUROPE Porto Taste Porto’s tours are rooted in fundamental beliefs about the gastronomic scene in Portugal’s second city. First, Portuenses like to keep things simple: so, no fusion experiments. Second, it’s as much about the people behind the food, as the food itself. “Food is an expression of culture,” says US-born Carly Petracco, who founded Taste Porto in 2013 with her Porto-born husband Miguel and his childhood buddy André. “We like to show who’s doing the cooking, who’s serving the food, who’s supplying the ingredients, and so on.” She’s good to her word. Walking the city with one of the six guides feels less like venue-hopping and more like dropping in for a catch-up with a series of food-loving, old friends. Everywhere you go (whether it’s the Loja dos Pastéis de Chaves cafe with its flaky pastries or the Flor de Congregados sandwich bar with its sublime slow-roasted pork special) the experience is as convivial as it is culinary. And it’s not just food either. Taste Porto runs a Vintage Tour option that includes a final stop at boutique wine store, Touriga, where the owner David will willingly pair your palate to the perfect port.
    [Show full text]
  • Corporate Events
    TO ORDER, CONTACT +65 6235 6275 | 2 CORPORATE MENU CORPORATE CORPORATE MENU 1 STARTERS (WESTERN) STARTERS (ASIAN) LUNCH (MIN. 20 PAX) • House-Smoked Ocean Trout with Fresh Wasabi Dressing • Dutch-Style Chicken & Vegetable Rissoles Lunch Buffet - $48+ Per Pax • ‘Gado-Gado’ Indonesian Salad of Mixed Vegetables Premium Lunch Buffet - $60+ Per Pax • Antipasto of Char-Grilled Mediterranean Vegetables with Egg, Potato & Peanut Dressing Service Staff - $100+ Per Staff Catering Fees - $15+ Per Pax • Roma Tomato & Bocconcini Salad with Basil, • ‘Tahu Telur’ Crispy Tofu Omelette with Aged Balsamic & Extra Virgin Olive Oil Vegetable Julienne & Peanut Dressing Starters - Select 3 Mains - Select4 • Char-Grilled Portobello & Forrest Mushroom with Garlic • Thai Glass Vermicelli Salad with Chilli-Lime Dressing, Sides - Select 2 Herb & Aged Balsamic Dried Shrimp, Minced Meat & Cashew Nuts Dessert - Select 1 • Seafood Pasta Salad with Thousand Island Dressing • ‘Lemper’ Glutinous with Lemongrass Chicken • Caesar Salad with Parmesan, Eggs, Croutons & Bacon • Chilled Cha-Soba with Oriental Mushrooms 2 & Truffle Soy Dressing • Niçoise Salad with Egg, Tuna, Potatoes, Onions, DINNER (MIN. 20 PAX) Olives, Tomatoes • Manado’ Seafood Ceviche with Coconut Milk, Lemon Basil, Chilli & Lime Dinner Buffet - $68+ Per Pax • House-Smoked Ocean Trout with Caviar Crème Fraiche Premium Dinner Buffet - $80+ Per Pax Duck Rillette with Cornichons Service Staff - $100+ Per Staff TO ORDER, CONTACT +65 6235 6275 | 3 ORDER, 6275 TO 6235 +65 CONTACT Catering Fees - $15+ Per Pax • Salad of Confit Salmon, Grilled Asparagus, Baby Spinach & Yuzu Dressing Starters - Select 3 • Char-Grilled Spanish Octopus Salad, Mains - Select 6 Lemon-Garlic Dressing Sides - Select 2 Dessert - Select 1 + Fruit Platter *Catering fees include transport, set-up, tear down & tableware CORPORATE MENU 1 MAINS (WESTERN) LUNCH (MIN.
    [Show full text]
  • Orchard Hotel Singapore Wedding Packages 2021
    Final Touches For Lasting Moments Orchard Hotel Singapore Wedding Packages 2021 Splendid Pillar-less Ballrooms and Exquisite Cuisine inspired by our award-winning Masterchef Chung Lap Fai and his culinary team, spell the start of a marvelous Love Affair that would result in a happily ever after. And of course, our experienced wedding consultants will be on hand to see to your wedding needs and turn your Dream Wedding into a reality. January – August September – December 2021 2021 Classic Lunch From $1,338 From $1,388 Package Mondays -Sundays Mondays -Sundays Gold Dinner From $1,338 From $1,358 Package Mondays - Thursdays Mondays - Thursdays From $1,588 From $1,628 Fridays & Sundays only Fridays & Sundays only Signature Dinner Package From $1,688 From $1,728 Saturdays, Eve of Saturdays, Eve of & Public Holidays & Public Holidays CAPACITY OF ORCHARD GRAND BALLROOM Minimum Maximum Orchard Grand Ballroom 65 tables 100 tables Orchard Grand Ballroom 1 & 2 40 tables 55 tables Orchard Grand Ballroom 3 25 tables 32 tables The above packages are applicable for weddings to be held by 31st December 2021 Prices quoted are subject to 10% service charge and prevailing government taxes Prices may be reviewed without prior notice Terms and Conditions apply Exquisite Cuisine….. 8 Course Cantonese Cuisine by our team of award-winning chefs led by Masterchef Chung Lap Fai Refreshing Beverages…. Free flow of Chinese Tea, Mixers and Soft Drinks throughout the cocktail reception and banquet Waiver of Corkage for duty paid and sealed hard liquor brought in Special discount for wines purchased from the hotel Theme Decoration ….
    [Show full text]
  • Festivity 23 01 December January 2016 2017 Festive Season Treasures at Alila Manggis
    FESTIVITY 23 01 DECEMBER JANUARY 2016 2017 FESTIVE SEASON TREASURES AT ALILA MANGGIS The year-end is fast approaching. A time to celebrate achievements and cherish new dreams. Look forward to nine fabulous days of festivities at Alila Manggis… CHRISTMAS EVE Saturday, 24 December 2016 | 6.00pm onwards IDR 650,000++ per person IDR 1,000,000++ per person with wine Get into the festive spirit with happy hour appetitive and a romance movie at the Ocean Bar. Enjoy unlimited selections at an international tapas-style dinner exclusively prepared by Executive Chef Ridwan at Seasalt restaurant. CHRISTMAS EVE DINNER Tuna Tataki Avocado puree, miso vinaigrette, tobiko Poached Chicken Salad Spiced chili sambal, young mango and jicama salad, cucumber [V] Red Rice Aranchini Eggplant tapenade, grated grana padano, watercress [V] Martabak Asin with pickled fruits and vegetables and Thai chili dressing Spanish Meatball Soft whipped polenta, spiced tomato sugo Steamed Pork Belly Ginger bok choy, spiced soy emulsion Grilled Prawn Prawn bisque Asian style, chilled marinated spaghettini Baked Gindara Homemade kimchi, soy mirin glaze Grilled Lamb Rack Green pea curry puree, orange hoisin sauce [V] Baked Tofu and Tempe Roll with light curry sauce, fried shallots Glazed Warm Banana with Es Puter Bubur Injin with homemade Vanilla Ice Cream Lemongrass Panacota with Salak Compote, homemade lemon basil sorbet THE TRUE SENSES OF EAST BALI A Balinese Family-Style Dinner Sunday, 25 December 2016 | 7.00pm – 10.30pm IDR 585,000++ per person IDR 925,000++ per person With pre-dinner drinks in hand, enjoy a live performance of the unique local Barong Dance.
    [Show full text]
  • Cocktail Menus
    COCKTAIL MENU PROPOSALS Minimum Nos. 30 persons- Maximum 350 persons COCKTAIL 1 COCKTAIL 2 Cold Canapés COLD CANAPÉS Vegetable crudities and dips Vegetable Crudities with Dips Smoked salmon roulade and cream cheese Smoked Sailfish on Brown Bread Melba Toast served on rye crouton, Roast Beef with Horseradish Cream Shrimps, Cucumber and Dill Butter Canapé Thai chicken salad set on pickled cucumber cup, Spicy Ratatouille Tartlets Aged Gouda, Strawberry and Mint bites, Salmon teriyaki with Ginger, Soy Dipping Grilled Cheese bites with Tomato shooters Guacamole Vol au Vents V HOT HOR D’OUVRES Assorted house made Sushi V Meat Balls on Tomato Sauce **** Crumbed Fish Fingers, Chicken Satays Hot Canapés Mutton Samosas, Meat Samosa, Teriyaki glazed Lamb Loin, Sesame crust, Vegetable Spring Rolls V Malaysian style Chicken Satay with peanut sauce, Deep-fried Potato Stuffed with Cheese V Mushroom Pizzas V Sesame Beef cubes with smoked eel dressing, Cashew nut Roll V Feta and Mint Quiche V, **** Deep fried spring Vegetable Samosa V Variety of Roasted Nuts and Dry Snacks **** Variety of Roasted Nuts and Dry Snacks Kshs 2,200/- Kshs 1,800/- ----------------------------------------------------- ---------------------------------------------------------- COCKTAIL 4 COCKTAIL 3 Cold Canapés Cold Canapés Chicken tartlets flavored with coconut & pickled Peppered beef Carpaccio on parmesan shortbread, vegetables and chili jam, Salad of lobster with mango, lime and mint, Tequila poached shrimp on a cucumber with Mango Ricotta, chive and tomato mini tart, chutney,
    [Show full text]