SEASONS COFFEE HOUSE MENU 1 INTERNATIONAL BUFFET DINNER

APPETIZER – MARINATED SALAD Daizu Nimame – Braised Soya Bean, Mizuna Grill Chicken Salad, Tazukuri – Anchovies Caramelized Soya, Edamame, Aloe Vera Chicken Salad, Smoked Tenggiri Pickle on Spoon, Seafood Cocktail on Glass, Salmon Roll on Mini Cup, Assorted Chinese Cold Cuts

JAPANESE STARTER ON ICE Fresh Assorted Sashimi Platter, Homemade Maki & Fotomaki Roll 4 Types Daily, Cha Soba with

FRESH SEAFOOD BAR COUNTER Fresh Market Prawn, New Zealand Mussel, Half Self Scallop, Kanistick, Japanese Snail, Cocktail Sauce, Tabasco Sauce, Wedge Lemon

SELECTED – TOSSED CAESAR SALAD Highland Romaine Lettuce, Shaving Parmesan, Herb Croton, Roasted Chicken Breast Diced, Sundried , Caesar Dressing

ASSORTED GARDEN GREEN SALAD Floret Baby French, Japanese Cucumber, Fresh Young Corn, Waffle Carrot, Yellow Cherry Tomato, Tomato, Asparagus, Artichoke, Salsa Vegetables 2 Types, Buah - Buahan, Black & Green Olive

CARVERY STATION Baked Rock Salt Whole Snapper with Dill Cream Sauce, Tomato Salsa

SOUP COUNTER Cameron Potato with Toast Double Boiled with Five Treasures

SHOW KITCHEN LIVE COOKING Grill items – Chicken, Lamb, Beef, Prawn, Fish Sauces – , BBQ Sauce, Char Broiled Beef & Chicken with condiments

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PASTA DELIGHT Pasta – Spaghetti, Spiral, Linguine Saucer – Chicken Bolognaise, Carbonara, Parmesan

WESTERN CUISINE Sautee New Potato with Thyme Garden Assorted Vegetarian with Almond Flakes

INDIAN CUISINE Mutton Shahi Quarma Matter Mushroom

ORIENTAL CUISINE Steamed Garoupa with Garlic Stir Fried BBQ Prawn with Pineapple Fried Mussel Kam Heong Infused Leaves Braised Sea cumber Assorted Mushroom Kampung Style

MALAY CUISINE Masak Lemak Perut Lembu dengan Nenas Muda dan Cili Padi Siakap Bakar Berlada Petai Paru Paru Goreng Berempah Berlada Bawang Pucuk Paku Tumis Pedas Ikan Bilis Daging Masak Merah Kacang Peas Steamed White Rice

DESSERT Chinese Pancake, Banana Mousse , Black Forest , Apricot Flan, Assorted French (3 Types), Fruit Tartlet, Corn Pudding with Gula Melaka in Glass, Ketayap, Hot Item : Pineapple Fruits Dates Tort, Baked Custard with Jack Fruit, Baked Cheese Cake, Sum Sum Tulang, Pulut Serawa Durian, dengan Durian, Ice Kacang & , Leng Chee Kang, (6 types), Fresh Fruit Counter (Chiller Counter), Pineapple, Orange, Pear, Apple, Half Kiwi, Strawberry, Banana, Papaya Solo, Few Local Fruit, Rock Melon, Watermelon, Japanese 2 Types

(Subject to change)

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SEASONS COFFEE HOUSE MENU 2 INTERNATIONAL BUFFET DINNER

APPETIZER – MARINATED SALAD Wakame Tossed Salad – Abura Bozu Aburi Salad – Butter Fish, Renkow Kimpira – Lotus Salad, Edamame, Anchovies Caramelized Soya, Herring Tomato Shooter, Smoked Chicken Pickle on Cup, Poached Shrimp Cocktail on Spoon, Mussel on Cup, Assorted Chinese Cold Cut

FRESH SEAFOOD BAR COUNTER Fresh Market Prawn, New Zealand Mussel, Half Self Scallop, Kanistick, Japanese Snail, Cocktail Sauce, Tabasco, Wedge Lemon

JAPANESE STARTER ON ICE Fresh Assorted Sashime Platter, Homemade Maki & Fotomaki Roll 4 Types Daily, Cha Soba with Condiments

SELECTED – TOSSED CAESAR SALAD Highland Romaine Lettuce, Shaving Parmesan, Herb Croton, Roasted Chicken Breast Diced, Sundried Tomato, Caesar Dressing

ASSORTED GARDEN GREEN SALAD Floret Baby French, Japanese Cucumber, Fresh Young Corn, Waffle Carrot, Yellow Cherry Tomato, Tomato, Asparagus, Artichoke, Salsa Vegetables 2 Types, Rojak Buah - Buahan, Black & Green Olive

SOUP Clam Chowder Soup with Asparagus Tip and Crispy Pesto Toast Mamak Soup Kambing Istimewa

CARVERY STATION Baked Boneless Lamb Provencale with Rosemary Sauce (Vegetable & Baby Potato)

NOODLE DELIGHT Ramien Hainanese Style with Minced Meat, Egg Wash Gravy Condiments – Sawi, Taugeh, Sauté Slices Prawn, Shredded Chicken, Fried , Spring Onion, Chili Garlic Sauce

SHOW KITCHEN LIVE COOKING Charcoal Broiled Satay Beef and Chicken with Condiments Grill – Chilled Beef, Chicken, Lamb, Fish, Prawn Sauce – Black Pepper, BBQ Sauce

INDIAN CUISINE Murh Shahjani , Lyonnaise Potato, Aloo Palak Steamed White Rice

WESTERN CUISINE Stewed Beef with Root Vegetarian & Bay Leaves

MALAY CUISINE Itik Masak Masak Lemak Chili Padi Daun Keledek dengan Ikan Bilis Javanese Style Song Yee Fish Tempoyak Assam Telur Bawang

ORIENTAL CUISINE Fried Black Pompret Sweet Chili Paste with Coriander Lamb Cutlets with Canton Pepper Sauce Sautee Fresh Prawn Crispy Oatmeal Japanese Mah Lat Dry Shrimp Sauce Fried Snow Pea with Brown Squid

DESSERT Mini with Fruit, Assorted Malay Kuih, and Cendol, Chocolate Snap, Durian, and Butter Pudding, Ice Cream 6 Types, US Bake Cake, French Pastries, Strawberry Fruit Flan, Black Forest, Mini Cream Brule, Fresh Fruit Counter (Chiller Counter), Strawberry, Pear, Banana, Papaya, Papaya Solo, Few Local Fruit, Rock Melon, Watermelon, Sarawak Pineapple, Orange, Apple, Half Kiwi, Hot: Apple Strudels with Vanilla Sauce, Lychee with Yoghurt Mousse, Éclairs with Blackberry, Japanese Dessert 2 Types

(Subject to change)

SEASONS COFFEE HOUSE MENU 3 INTERNATIONAL BUFFET DINNER

APPETIZER – MARINATED SALAD Wakame Tossed Salad – Abura Bozu Aburi Salad – Butter Fish, Renkow Kimpira – Lotus Salad, Edamame, Anchovies Caramelized Soya, Herring Tomato Shooter, Smoked Chicken Pickle on Cup, Poached Shrimp Cocktail on Spoon, Mussel Mustard on Cup, Assorted Chinese Cold Cut

FRESH SEAFOOD BAR COUNTER Fresh Market Prawn, New Zealand Mussel, Half Self Scallop, Kanistick, Japanese Snail, Cocktail Sauce, Tabasco, Wedge Lemon

JAPANESE STARTER ON ICE Fresh Assorted Sashime Platter, Homemade Maki & Fotomaki Roll 4 Types Daily, Cha Soba with Condiments

SELECTED – TOSSED CAESAR SALAD Highland Romaine Lettuce, Shaving Parmesan, Herb Croton, Roasted Chicken Breast Diced, Sundried Tomato, Caesar Dressing

ASSORTED GARDEN GREEN SALAD Floret Baby French, Japanese Cucumber, Fresh Young Corn, Waffle Carrot, Yellow Cherry Tomato, Tomato, Asparagus, Artichoke, Salsa Vegetables 2 Types, Rojak Buah - Buahan, Black & Green Olive

CARVERY STATION Roasted Pei Pa Chicken with Sauce

NOODLE DELIGHT Ramien Hainanese Style with Minced Meat, Egg Wash Gravy Condiments – Sawi, Taugeh, Sauté Slices Prawn, Shredded Chicken, Fried Shallot, Spring Onion, Chili Garlic Sauce

SOUP

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Crabmeat Sweet Corn Soup Fresh Courgette Potato Soup with Cheese Croton, Sesame Straw Stick ​ ​

SHOW KITCHEN LIVE COOKING Charcoal Broiled Satay Beef and Chicken with Condiments Grill – Chilled Beef, Chicken, Lamb, Fish, Prawn Sauce – Black Pepper, BBQ Sauce

INDIAN CUISINE Chicken Badami Kurma Bendi Masala Steamed White Rice

WESTERN CUISINE Roasted Herb Potato with Pumpkin Grilled Salmon with Tomato Onion Salsa

MALAY CUISINE Sambal Sotong Petai Peria Goreng Hati Ayam Berlada Ayam Masak Serai Terung Daging Berlado Goreng Paru Berlada

ORIENTAL CUISINE Fried Prawn with Salted Egg Yolk Steamed Siakap Home Style Coriander Mongolian Lamb with Green Peas and Onion Stewed Assorted Seafood on Cabbage Fried Angel Hair Pasta with Seafood

DESSERT Assorted Malay Kuih, Red Bean & Pandan Pancake, Lup Chup, Tab Tim Krob (Coated Water Chestnut), Sea Coconut with Longan Bean Curd, Raspberry Mousse Cake, Lemon Meringue Pie, Durian Cheese Cake, Ice cream 6 Types, Fresh Fruit Counter (Chiller Counter), Strawberry, Pear, Apple, Half Kiwi, Japanese Dessert 2 Types, Lapis Cream Custard with Puff Cream, Baked Apricot and Almond Sliced, Honey with Coconut Cream, Kiwi Flan Loaf

(Subject to change)

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SEASONS COFFEE HOUSE MENU 4 INTERNATIONAL BUFFET DINNER

APPETIZER – MARINATED SALAD Wakame Tossed Salad – Abura Bozu Aburi Salad – Butter Fish, Renkow Kimpira – Lotus Salad, Edamame, Anchovies Caramelized Soya, Herring Tomato Shooter, Smoked Chicken Pickle on Cup, Poached Shrimp Cocktail on Spoon, Mussel Mustard on Cup, Assorted Chinese Cold Cut

FRESH SEAFOOD BAR COUNTER Fresh Market Prawn, New Zealand Mussel, Half Self Scallop, Kanistick, Japanese Snail, Cocktail Sauce, Tabasco, Wedge Lemon

JAPANESE STARTER ON ICE Fresh Assorted Sashime Platter, Homemade Maki & Fotomaki Roll 4 Types Daily, Cha Soba with Condiments

SELECTED – TOSSED CAESAR SALAD Highland Romaine Lettuce, Shaving Parmesan, Herb Croton, Roasted Chicken Breast Diced, Sundried Tomato, Caesar Dressing

ASSORTED GARDEN GREEN SALAD Floret Baby French, Japanese Cucumber, Fresh Young Corn, Waffle Carrot, Yellow Cherry Tomato, Tomato, Asparagus, Artichoke, Salsa Vegetables 2 Types, Rojak Buah - Buahan, Black & Green Olive

CARVERY STATION Roasted Beef Striploin with Garlic Sauce

SHOW KITCHEN LIVE COOKING Charcoal grill – Beef, Chicken, Lamb, Fish, Prawn Sauce – Black Pepper, BBQ Sauce, Grilled – Chicken & Beef with Condiments SOUP STATION Fresh Mushroom Creamy Soup

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Tom Yam Kai Soup

NOODLE STATION Seafood Spices Assam Noodles Condiments – Prawn, Fish, Fish Cake, Long Cabbage, Carrot, Garlic, Cili Padi

WESTERN CUISINE Dauphinoise Potato, Grilled Salmon Fillet Avocado Salsa

INDIAN CUISINE Mutton Varuval Jalfrezi Vegetable Steamed White Rice

ORIENTAL CUISINE Stir Fried Soya King Prawn Infused Curry Leaves “Portuguese” Fried Snapper with Black Pepper Curry Sauce Hawaiian Fried Squid with Capsicum Finger with Oatmeal Curry Leaves Fried Kai Lan Belacan

CUISINE Kambing Kuzi Johor Style Ayam Masak Madu Bijan Masak Lemak Telur Itik Dengan Pucuk Manis dan Ikan Masin Ikan Siakap Minang Daun Assam

DESSERT Blueberry Flan with Cream, Pralines, Chocolate Truffles, Cannoli Alla Siciliana, Fresh Fruit Salad, Bread Butter Pudding, Fruit Tartlet, Black Forest, Sea Coconut with Longan, Baked Cheese Cake and Cake of the month, Chocolate Cake, Ais Kacang, Ice Cream (6 types), Fresh Fruit Counter : Strawberry, Pear, Banana, Papaya, Papaya Solo, Few Local Fruits, Rock Melon, Watermelon, Sarawak Pineapple, Orange, Apple, Half Kiwi. Hot: Apricot Streusel, Slices with Vanilla Sauce, Chocolates Brownies Slices, Peach Slices in Chocolate Cream, Walnut Pie, Cream Puff Roll with Chocolate Coat, Cream Horn, Mix Fruit Flan, Strawberry with Cream, Japanese Dessert 2 Types

(Subject to change)

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