1

WEDDING BUFFET MENU

SELECTIONS

Choice of 8 Appetizers or Salad

Choice of 2 Soups

1 Bakery Station

Choice of 9 Hot Selections

(3 Meat, 2 Seafood, 2 Vegetables, 2 Rice/Noodles/Pasta)

Choice of 1 Carvery Station

Choice of 8 Desserts

2

SALAD / APPETIZER

Vegetarian Selections

Marinated Grilled Vegetables with Feta Cheese

Potato and Pineapple Chat with Spring Onions

Mixed Imported Lettuce Leaves with Dressings

Tomato and Mozzarella with Pesto

Greek Feta Cheese Salad

Roasted Thyme Marinated Tomato Pasta Salad

Coleslaw with Apple

Potatoes and Dijon Mustard Dressing

Cabbage Mixed with Orange and Raspberry Vinegar

Caesar Salad and Condiments

Roast Tomato, Rice and Basil Salad

Marinated Roast Bell Pepper Salad

Lemon Thyme and Potato Salad

Semi Dried Cherry Tomatoes

Oven Roasted Forest Mushroom Salad with Balsamic Dressing

Chickpea Salad with Coriander

Asparagus Spears with Olive Oil

Raw Vegetable Bar with Selection of Freshly Cut Vegetables and Condiments

Grilled Eggplant and Artichoke with Vinaigrette

Moroccan Tabouleh

3

SALAD / APPETIZER

Western Selections

Smoked Chicken Salad with Wild Asparagus and Soy-Truffle Dressing

Herb Cured Salmon with Chemoula Dressing, Fennel and Apple

Maple Glazed Atlantic Salmon with Crushed Potato Salad and Grain

Air Dried Parma Ham and Sweet Melon with Citrus Dressing ( pork item)

Seared Thin Sliced Veal Loin with Caper Remoulade and Marinated Mushrooms

Cured Lamb Loin on Smoked Eggplant-Tomato with Mint Jus

Pasta Salad with Turkey Ham

Penne Pasta and Octopus Salad with Roasted Peppers

Tuna Nicoise Salad

Roast Chicken Breast with Citrus Balsamic Dressing

Potato and Prawn Salad

Shrimp and Mango Salsa

Marinated Seafood Salad

Italian Antipasto

Rigatoni with Pork Sausage, Zucchini and Basil Oil

Warm Roasted Chicken, Orange and Apple Salad with Mixed Greens

4

SALAD / APPETIZER

Asian Selections

Yam Nuea-Yang (Grilled Marinated Beef with Thai Chili Dipping)

Yam Kra-Tin (Acacia Leaf with Prawns and Chicken in Tamarind Sauce)

Som Tam Ma-La Kor (Papaya Salad with Dry Shrimps)

Yam Chao Suan (Banana Buds Salad with Prawns)

Duck Salad with Dragon Fruit and Ginger

Jelly Fish Salad with Papaya, Sunflower Seeds & Honey

Tandoori Chicken with Lentils and Red Onion Jam

Gado Gado Salad (Mixed Vegetables with Spiced Coconut and Chilies)

Rojak (Cucumber, Yam, Pineapple, Green Mango mixed with Shrimp Paste)

Spicy Eggplant and Shredded Chicken

Fattoush (Lettuce, Tomato, Cucumber, Radish, Mint, Parsley, Toasted Bread and Sumac)

Tabouleh (Parsley, Tomato, Onion and Cracked Wheat)

Waraq Enab (Wine Leaves Stuffed with Tomato, Onion, Parsley and Rice)

Maki Sushi / Sliced Sushi Roll

Japanese Beancurd Roll with Dust Seaweed

Goi Bo Bop Thau (Sliced Beef with Peanuts and Lime)

Chhole ki Chaat (Chickpeas with Salt, Lemon Juice and Tamarind)

Aloo Ka (Salad Potato with Spices and Mango Chutney)

Kim Chee

Jhinga Chaat (Prawns with Chili, Lemon Juice and Mint)

Chinese BBQ Meats (Roast Chicken, Roast Duck, Roast Pork) * (pork item)

5

SOUPS

Wild Mushroom Cream Soup with Truffle Oil and Chives

Smoked Tomato Soup with Pesto Crouton

Double Boiled Chicken Consommé with Julienne Vegetables and Aged Sherry

Creamy Seafood Bisque with Garlic Croutons and X.O Cognac

Doubled Boiled Onion Broth

Pumpkin and Sweet Potato with Pecan Nut Butter Soup

Clam Chowder New England Style with Double Cream, Smoked Duck and White

Truffle Oil

Cream of Asparagus

Szechuan Hot and Sour Soup

Butternut Pumpkin Soup

Malay Oxtail Soup

Malay Style Chicken Soup with Vegetables, Eggs and Bean Sprouts

Braised Sweet Corn Soup with Shredded Chicken

Potato and Leek with Gnocchi Dumplings Soup

Chilled Vichyssoise Soup

Seafood Bisque

Mulligatawny Soup

Green Pea and Ham Soup

Double-boiled Fish Maw with Mushroom Soup

6

HOT SELECTIONS

Western Selections (Meat)

Roasted Beef Rib Eye with Port Wine Reduction

Chicken Breast on Roasted Shallot, Garlic and Herb Jus

Fillet of Prime Beef with Red Wine Jus

Roasted Chicken Breast and Tomato Fondue

Grilled Beef Tenderloin with Red Wine Onion Marmalade

Herb Crusted Lamb Rack with Thyme Jus

Charred Veal Cutlet with Sautéed Mushroom and Green Beans

Roasted Pork Loin with Cabbage and Carrot Ragout

Roasted Bobby Veal Rack in Cepe Mushroom Sauce and Salted Baby Spinach

Pan Fried Duck Breast and Foie Gras Crisp with Jasmine Infused Duck Jus

Roasted Lamb Rack with Herbed Marmalade and Rosemary Oil

Rigatoni with Chicken Sausage, Zucchini and Basil Oil

Ginger Marinated Beef and Pork Medallions

Pork Medallions and Roasted Apple with Calvados Sauce

Caserecci with Porcini Mushroom and Chicken

Grilled Pork Loin with Mushroom Sauce

7

HOT SELECTIONS

Asian Selections (Meat)

Cantonese Style Boneless Lemon Chicken with Sesame Seeds

“Kung Po” Chicken (Fried Chicken Dices with Dried Chilli and Cashew Nuts)

Korma Kambing (Lamb Stew with Mild Spices and Coconut Cream)

Chicken Teriyaki with Sesame Seeds

Beef Rendang in Rich Coconut Gravy

Indian Butter Chicken with Cream and Coriander

Malay Chicken Curry “Kapitan “Style

Sautéed Mongolian Lamb and Vegetables

Indian Lamb Rogan Josh with Mild Spices and Yoghurt

Wok Fried Beef with Capsicums in Black Bean Sauce

Mongolian Chicken

Chicken Tikka with Mint Yoghurt

Nonya Style Mild Chicken Curry

Chicken with Kaffir Lime Leaf in Thick Coconut Sauce

Roasted Crispy Honey Duck

Roasted Crispy Chicken with Hoisin Sauce and Spice Salt

Steamed Herbal Chicken with Ginseng and Wolfberries

Pan Fried Duck Breast with Wild Mushroom Sauce

8

HOT SELECTIONS

Western Selections (Seafood)

Pan-fried Prawns with Garlic and Parsley

Pan Seared Salmon Fillet and Potato Crush with Lemon and Pepper Oil

Braised Seafood in Portuguese Style

Pan Seared Tasmanian Salmon with Roasted Tomato, Beetroot Crisps and Salsa Verde

Pan Fried Snapper with Citrus Sauce and Pesto

Cod Fish Fillet on Fennel, Onion , Carrot and White Wine Stew

Baked Monk fish with Zucchini Pappardelle and Shellfish Vinaigrette

Char grilled Prawns Marinated with Ginger and Lime

Turmeric Seared Cod Fish and Saffron Linguine with Pommery Mustard Buerre-Blanc

Steamed Dory Paupiette with Wild Mushroom Sauce

Herb Crusted Seabass Fillet with Clams Jus

Pan-fried Salmon with Capers, Lemon and Croutons

Pan-fried Calamari Ring with Garlic, Parsley and Lemon Juice

Prawns cooked in Provencal Style

Baked Prawns served with White Wine Buerre Blanc

Poached Calamari and Mussel with Crab Bisque Reduction

Baby Basil Octopus with Baked Vine Tomato

9

HOT SELECTIONS

Asian Selections (Seafood)

Panko Crab Cake with Cilantro and Red Onion Salsa and X.O. butter-Yaki Sauce

Stir-Fried Prawns with Capsicums and Black Bean Sauce

Baked Sea Perch with Honey Soya and Crispy Ginger and Leek

Prawns in Szechuan Style

Udang Goreng Berempah (Prawns with Dried Curry Paste)

Ikan Merah Panggang Bersantan (Grilled Marinated Red Snapper)

Fish Head Curry (Traditional Sour and Creamy Malay Curry and Steamed White rice)

Steamed Seabass in Superior Soya Sauce

Stir-fried Prawns with Garlic Butter

Kerela Fish Curry (Boneless Reef Fish with Coconut milk, Light Masala and Deep Fried Onions)

Steamed Red Garoupa Hong Kong Style

Sweet and Sour Reef Fish with Pineapple and Capsicum

Stir-fried Prawns with Butter & Superior Stock

Steamed Seabass with Ginger and Soya

Wok Fried Prawn with Cashew Nuts

Thai Green Seafood Curry with Eggplant and Basil

Roast Prawns simmered in Creamy Yellow Gravy with Mustard Seeds

10

HOT SELECTIONS

Western Vegetarian Selections

Baked Polenta and Forest Mushroom Ragu with Grilled Vegetables

Young Spinach and Ricotta Cheese Cannelloni with Tomato Fondue Sauce

Oven Roasted Tomatoes with Garlic, Thyme and Gratinated Goats Cheese Risotto with Grilled Asparagus

Pumpkin Semolina Cake with Slow Baked Mushrooms, Wilted Spinach and Eggplant Caviar

Mediterranean Steamed Vegetables with Fresh Basil and Garlic

Corn on the Cob

Rustic Ratatouille Vegetables

Steamed Broccoli and Cauliflower

Buttered Green Beans with Sautéed Onions

Roasted Carrots with Garlic and Sage

Roasted Root Vegetables

Roasted Jacket Potatoes with Sour Cream and Spring Onions

Mashed Potatoes

Potato and Butternut Pumpkin Mash

Herbed Baby New Potatoes

Cajun Spiced Potatoes Wedges

Roasted Parsnips and Herbs

Crushed Potatoes with Black Pepper

Roasted Shallot, Garlic and Potato Confit

Pontiac Potato and Sautéed Leek Mash

11

HOT SELECTIONS

Western Vegetarian Selections

Leek and Potato Braise

Oven Baked Potato, Artichoke and Eschallot Salad

Fondant Potatoes and Salted Baby Spinach

12

HOT SELECTIONS

Asian Vegetarian Selections

Stir-fried Chinese Mixed Vegetables

Wok Seared Green Vegetables with Garlic

Dhal Makhani (Simmered Whole Black Lentils with Ginger, Garlic and Tomatoes Puree)

Aloo Gobi (Spicy Cauliflower and Potatoes with Ginger Tomato and Herbs)

Sayur Tumis Berampai ("Malay Style" Stir Fried Mixed Vegetables)

Sayur Campur Kacang Bonchis (Sautéed Broccoli and Green Beans)

Stewed Duo of Mushroom with Green Vegetables

Braised Mock Sea Cucumber with Shimeiji Mushroom

Braised Bailing Mushroom with Broccoli

Mild Vegetable Curry in Creamy Cashew Nut Gravy

Okra, Tomato and Onion Stew

Bak Choy and Shitake Mushroom in Oyster Sauce

Gaeng Kiew Waan Pak (Mixed Vegetables in Green Curry)

Fried Beancurd “Szechuan” Style

Braised Beancurd Skin with Assorted Mushrooms

Fried Eggplants with Minced Garlic

Wok fried Hong Kong Kailan with Mushroom Sauce

13

HOT SELECTIONS

RICE / NOODLES / PASTA SELECTIONS

Steamed Rice

Seafood Fried Rice

Hong Kong Fried Noodles

Pad Woon Sen Jae (Stir-fried Glass Noodles with Vegetables)

Rigatoni Pasta with Pesto Basil Oil

Penne Pasta Arabiata

Tortelli with Rocotta and Spinach

Tomato Briyani

Herb Risotto

Green Pea Risotto

Braised Ee Fu Noodles with Shredded Mushrooms and Chives

Peas Pulao Rice

Fried Kway Teow Noodles

Steamed Basmati Rice

Nasi Goreng with Chicken, Shrimp and Peanut Dipping Sauce

Seafood Mee Goreng (Malay Style Fried Noodles)

Seafood Fried Noodles

Duck and Pineapple Fried Rice

Singapore Fried Noodles (Local Style Fried Noodles with Chicken)

Hainanese Chicken Rice (Steamed Chicken, Clear Chicken Broth and Chicken Flavoured Rice)

14

HOT SELECTIONS

RICE / NOODLES / PASTA SELECTIONS

Penne Pasta with Shrimp, Semi Dried Tomatoes, Onion Jam and Flat Leaf Parsley

Braised Ee Fu Noodles with Pine Mushrooms and Honey Peas

Fried Bee Hoon with Salted Fish

15

CARVERY STATION

Oven Roasted Thai Style Leg Lamb with Lemon Grass Coconut Curry

Roasted Beef with Horseradish Cream

Cajun spiced Whole Salmon with Chopped Coriander

Roasted Chinese Duck with Condiments

Roasted Turkey with Condiments

Whole Roasted Chicken with Onion Brioche and Creamy Black Pepper Sauce

Whole Roasted Baby Lamb on the Spit with Condiments

Roasted Striploin with Mustard and Porcini Mushroom Sauce

Roasted Leg Ham with Mustards

Coriander Marinated Roasted Beef Tenderloin with Gravy and Béarnaise Sauce

Herb Marinated Roasted Beef Tenderloin with Dijon Mustard

16

DESSERTS

24Karat Opera Cake with Strawberry Mirror and Crispy Tuille

Burnt Lemon Cream with White Chocolate Pastry and Berry Compote

Saffron Poached Pear on Orange Cake with Lightly spiced Syrup in Rich Warm Chocolate Sauce

Valrhona Chocolate Brownie with Honey Crisp and Mocha Sauce

Tiramisu with dusted Sponge Finger and Chocolate Coffee Bean

Sticky Rice with Melon and Coconut Cream

Lemon Grass Fruit Salad

Sago Melon Soup

Brownie Chocolate Mousse Cake

Rice Pudding

Bread and Butter Pudding

Coconut Pudding

Lemon Meringue Pie

Mini Cheese Cake

Freshly Baked Apple Tart

Mango Mousse Cake

Pastry Chef’s Selection of French Pastries

Chendol Green Bean Vermicelli in Palm Syrup and Coconut Milk

Sweetened Peanut Cream

17

DESSERTS

Sweetened Longan with Almond Bean Curd in Syrup

Green Tea Parfait with Mixed Fresh Fruits and Chocolate Twirl

Marble Cake

Chocolate Sacher slice

Cherry & Pistachio Financier

English Fruit Cake

Chinese Egg Tart

Lemon Drizzle Cake

Hazelnut Opera Cake

Strawberry Macaroons

Selection of Nonya Kueh

Hazelnut Pudding with Coffee Syrup

Bittersweet Chocolate, Pistachio Crisps and Marinated Dates

Sponge Fruit Trifle

Sago Gula Melaka

Selection of Chocolate and Vanilla Ice cream

Seasonal Fresh Fruit Platter

Carrot Cake Dusted With Icing Sugar

Rich Chocolate Truffle Cake

Double Chocolate Mud Brownie

Cappuccino Éclair

Assorted Mini Fruit Tartlets

18

DESSERTS

Grilled Papaya with Cinnamon Seasonal Cut Melon

Meringues and Cream

Orange, Almond and Polenta Cake with Thick Cream

Apple and Vanilla Tart

Baked Apple Flan

Caramel Nut Almondier

Mango Tart Tartin with Lime Syrup and Mascarpone

White and Dark Chocolate Mousse

Warm Orange Polenta Pudding Cream and Marinated Strawberries

Crème Brulee

Coffee or Tea