Dinning at the Bar & Billiard Room
celebrating Christmas Eve.
Bar & Billiard Room
Christmas Eve Dinner Menu 24 December 2011 $188++ per person Appetiser 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 Greens Caesar Salad with an Array of Traditional Condiments Mesclun Endive Rocket Mizuna Radicchio 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 Salmon Smoked, Cured with Dill and Mustard Salmon Tartar Foie Gras Terrine au Naturel Antipasti 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 Ratatouille Celeriac Mousseline Potato Gnocchi “Provençal” Tomato Gratin Potato Jasmine Rice Roasted Vegetable Soup Wild Mushroom Soup with Truffle Oil and Mushroom Tortellini Minestrone Dessert Cake 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 Individual 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
