The view from singapore with British High Commissioner to ... - NUSS
The view from singapore with British High Commissioner to ... - NUSS
The view from singapore with British High Commissioner to ... - NUSS
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<strong>High</strong>lights<br />
• Dungeness Crab<br />
Croquette <strong>with</strong><br />
Salsa and Petite<br />
Salad<br />
• Seafood and<br />
Spinach Lasagne<br />
<strong>with</strong> Dill Cream<br />
and Cured<br />
Mushroom<br />
• Lemongrass Sticky<br />
Rice Pudding <strong>with</strong><br />
Coconut Sorbet<br />
Dining<br />
<strong>The</strong> Dunearn<br />
Bukit Timah Guild House<br />
For reservations, call 6586 3260. Visit www.nuss.org.sg for more information.<br />
Dungeness Crab<br />
Croquette<br />
Hokkaido Scallop Ceviche Baked Clams <strong>with</strong><br />
Shanghai Noodles<br />
<strong>High</strong>lights<br />
• Chilled Prawn<br />
<strong>with</strong> Asian Lime<br />
Dressing<br />
• Poached Beef<br />
<strong>with</strong> Port Wine<br />
Sauce and Sze<br />
Chuan Peppery<br />
Sauce<br />
• Mango Parfait<br />
<strong>with</strong> Passionfruit<br />
Sorbet<br />
note: F&B credits are accepted. Prevailing GST applies<br />
ExECuTIVE SET MEnu<br />
3-Course set lunch - $35: Choice of Cold or Warm appetiser or Soup, Main Course and Dessert<br />
4-Course set lunch/Dinner - $40: Choice of Cold or Warm appetiser, Soup, Main Course and Dessert<br />
5-Course set lunch/Dinner - $45<br />
Each Executive Set includes two glasses of juice (exclude freshly squeezed)<br />
or a glass of housepour of your choice (excludes champagne, sparkling wine and cocktail)<br />
or a mug of Tiger Beer<br />
JanuaRy 2013<br />
Seafood and Spinach Lasagne<br />
FeBRuaRy 2013<br />
MaRCH 2013<br />
Chilled Prawn Poached Beef<br />
Yam Mille-feuille <strong>with</strong> Red<br />
Bean Gela<strong>to</strong><br />
Lemongrass Sticky Rice<br />
Pudding <strong>with</strong> Coconut<br />
Sorbet<br />
<strong>High</strong>lights<br />
• Hokkaido Scallop<br />
Ceviche <strong>with</strong> Sesame<br />
Dressing<br />
• Baked Clams <strong>with</strong><br />
Shanghai Noodles<br />
infused <strong>with</strong> Sake<br />
and Mirin<br />
• Yam Mille-feuille<br />
<strong>with</strong> Red Bean<br />
Gela<strong>to</strong><br />
Mango Parfait <strong>with</strong><br />
Passionfruit Sorbet<br />
Jan-Mar 2013 THE GRADUATE 51
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