Entreé

Angel Hair Pasta in Star Anise Fish Cream Sauce & Salted Cod served with Tempura of Lady’s Finger
Beef Consommé
Braised Bai Ling Mushroom – Sam & Forest Leong
Butternut Squash Soup with Crabmeat Crème Fraiche
Celery Soup with Gorgonzola & Walnut
Chicken Mushroom Soup
Clam Soup
Cream Pea & Ham Soup with Parma Ham Waffle
Creamy Chicken & Corn Chowder
Duck Foie Gras with Capellini Pasta, Chicken “Soto” Broth & Lemongrass-scented Mango Chutney
Egg Tofu with Edamame & Wild Mushroom in Chicken Cream Soup
Fennel Soup with Mussel
Galangal Lobster Soup with Shimeji Mushroom – Sam & Forest Leong
Garlic Prawn with Cream Sauce
Gratinated Shiitake Mushroom Anchovies Hollandaise Sauce
Grilled Asparagus with Parmesan Sauce
Leek & Potato Chicken Broth with Basil Pesto & Parmesan Shaving
Leek Soup
Mushroom Soup with Porcini Mushroom & Truffle Ravioli
Mushroom Soup with Seared Scallop
Pan-seared King Salmon with Fettucine in Pink Tomato Sauce & Balsamic Reduction
Poached Egg with Asparagus, Parma Ham & Hollandaise Sauce
Poached Garoupa Fillet with Barley & Fragrant Rice Broth
Saffron Crepe with Banana & Brinjal Curry Dip
Shellfish & Chardonnay Aspic with Asparagus Tip & Vinaigrette
Teriyaki Beef Tartare with Pickled Ginger Cream & Jellied Beef Consomme
Tian of Blue Swimmer Crabmeat with Avocado & Tomato, Avruga & Flying Fish Roe, Coriander Hollandaise Sauce
Tomato & Seafood Soup with Basil
Truffle-scented Beef Broth with Celeriac Mousseline & Quenelle of Beef Cheek
Zucchini & Dill Soup with Smoked Salmon