Sunday, December 25, 2011

Christmas Eve Dinner at the Bar & Billiard Room Raffles Hotel

The Grand Old Raffles Hotel

Dinning at the Bar & Billiard Room
celebrating Christmas Eve.

Bar & Billiard Room
Christmas Eve Dinner Menu
24 December 2011
$188++ per person
Seafood Display
Oyster Fine de Claire, Belon, Marennes, Gillardeau, Maine Lobster
Bread and Danish
Selection of Home-made Bread and Danish
Cold Cut
Serrano Ham, Parma Ham, Iberico Ham, Rosette, Mortadella, Bressaola
Served with Toast and Tomato Salsa
Garnish for Cold Cut
French Pickle
Pearl Onion
Echiré Butter Salted and Unsalted
Caesar Salad with an Array of Traditional Condiments
Collection of Dressing
Cobb Salad
(Butter Lettuce, Smoked Salmon, Quail Egg, Blue Cheese)
Salad Composition
Seared Yellow Fin Tuna “Niçoise”
Yellow Fin Tuna, Avocado, Roasted Sesame, Oil and Sweet Soya Sauce
Chicken Vietnamese Spring Roll with Peanut and Sweet Chili Sauce
Remoulade of Crab
Chilled Green Pea Cream, Ricotta and Mint
Maine Lobster Fine Tart, Herb Salad, Yuzu Vinaigrette
Artichoke “Barigoule” Sautéed Squid, Zucchini
Tomato Symphony, Tiger Prawn, Virgin Olive Oil, Balsamic
Peppered Tenderloin Carpaccio with Tapenade, New Potato and Mustard Grain Dressing
Maine Lobster Tartar with Cocktail Sauce, Avocado and Tomato
Poached Egg with Smoked Salmon and Mini Ratatouille
Marinated Roll Mop, Potato Salad, Grain Mustard
Veal with Anchovy Sauce
Chilled Soup
Vichyssoise, Potato and Leek, Quail Egg Aquitaine Caviar
Tomato Gazpacho
Smoked, Cured with Dill and Mustard
Salmon Tartar
Foie Gras
Terrine au Naturel
Selection of Olives, Grilled Zucchini, Grilled Eggplant, Grilled Bell Pepper
Smoked Eggplant Caviar, Artichoke Tin, Tapenade, Beet Caviar
Wine Ripened Tomato with Caramelized Onion and Sliced Garlic
Radish, Tomato Wedge, Beet Slice with Chopped Parsley
Taboulé with Parsley, Hummus, Sliced Onion, Sliced Cucumber
Tomato Confit, Quail Egg, Baby Mozzarella
Marinated Prawn in Olive Oil and Lemon Juice
Feta Cheese, Selection of “Provençal” Vegetables
Main Course
Carving and Live Station
Roasted Leg of Lamb
Rack of Lamb Served with Natural Jus and Mint Sauce
Australian Prime Rib “Bordelaise” Sauce
Roasted Stuffed Christmas Turkey with Gravy and Cranberry Sauce
Stuffed with Chestnut, Brussels Sprout with Bacon, Roasted Butternut
Green Pea with Cream, Pearl Onion with Cream, Glazed Carrot Fan
Glazed Christmas Ham
French Duck Breast
Live Station
Quail Confit, Foie Gras
Foie Gras, Quail Egg, Pancetta, Shallot and Balsamic
Loch Fine Salmon, Aquitaine Caviar, Leek Cream
Rösti Potato
Hot Item
Braised Beef Cheek in Barolo Wine
Black Cod with Vegetable Diamond and Shallot Sauce
Tiger Prawn “Meunière”
Monkfish Cheek, Coco Bean, Iberico
Salmon with Minestrone Broth
Duck Confit with “Lyonnaise” Potato
Sautéed Veal “Marengo”
Green Pea, Pearl Onion
Celeriac Mousseline
Potato Gnocchi
“Provençal” Tomato
Gratin Potato
Jasmine Rice
Roasted Vegetable
Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini
Traditional Chocolate Yule Log
Mango, Kaffir Lime and Passion Fruit Log
Dark Chocolate, Coffee and Orange Buche de Noel
Christmas Cake
Hot Dessert
Panettone Pudding, Amaretto Sauce
Red Berry and “Christmas Tea” Composition
Chocolate Cone with Christmas Flavours
Gingerbread Tiramisu
Crème Brûlée
Apple, Mascarpone and Maple Syrup Tartlet
Chocolate Cocoa Nibs Tartlet
Vanilla Caramel Composition
Mini Fromage Blanc, Strawberry and Christmas Spices Log
Cassis and Chestnut Surprise
Citrus and Mango Cheese Cake on Siena “Panforte”
Toasted Panettone with Roasted Pineapple

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