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FRIDAY MEAT AND POULTRY FEAST DINNER MENU 1<br />
7:00PM to 10:30PM - RM85nett(A) , RM45nett(C)<br />
Appetizer : Chicken terrine with vegetables coulis platter<br />
Roasted blackened beef with mustard fruit platter<br />
Chicken Cajun platter with yogurt dressing<br />
Szechuan drunken chicken<br />
Imported cheese platter with fruits, nuts & crackers<br />
Assorted cold cut meat platter with cocktail dressing<br />
Penang famous fruits “Rojak” with shrimps paste<br />
Crispy fried 2 types of Chinese savouries (P<strong>and</strong>an chicken & five spiced chicken rolled)<br />
Salad : Fresh mushrooms <strong>and</strong> baby corn salad, Italian style ratatouille salad<br />
Mesclun imported green salad <strong>and</strong> plain tomato, cucumber, carrot noodles<br />
Dressing : Thous<strong>and</strong> Isl<strong>and</strong>, creamy Italian, French dressing<br />
Pickle : Gherkin, stuffed olives, pitted black olives, cherry tomato, capsicums & corn salsa<br />
Fruits pickle:<br />
Mango, grapes, papaya <strong>and</strong> guava, nutmeg & hog plum (ambra)<br />
Soup : Lamb soup with varieties condiments<br />
Cream of pumpkin <strong>and</strong> potatoes with chicken meat loaf & pesto garlic crouton<br />
(Indian bread, roll basket with butter)<br />
Action Stall : Assorted chicken, beef satay, chicken & beef kebab with peanut sauce & condiments<br />
& carving<br />
Marinated NZ leg of lamb with rosemary & mint sauce<br />
Chicken foot long sausage in onion chicken reduction<br />
“Ayam Percik” Golek with sauce dipping<br />
British style baked imported beef Willington with tarragon sauce<br />
Thai beef ball koay teow soup with cori<strong>and</strong>er (Self Service)<br />
Assorted ice cream with choice of toppings<br />
Main dish : Village style imported lamb cooked with chili paste (Masak Merah)<br />
“Berbola Ayam Ros Berempah”<br />
Young chicken cooked with spices - (Masala)<br />
“Daging Rendang Mamak”<br />
Stir fried black beans beef fillet with ginger <strong>and</strong> scallion<br />
Braised soy duck with galangal <strong>and</strong> monk fruit<br />
Braised soft bean curd with minced chicken & assorted mushrooms in egg drop sauce<br />
Stir fried sweet <strong>and</strong> sour vegetables with black fungus, bean stick <strong>and</strong> chicken giblet<br />
Baked Italian chicken lasagna with shredded cheese<br />
Grilled sausages with potatoes mashed <strong>and</strong> onion sauce<br />
Char broiled lamb chop in roasted whole garlic with mustard reduction<br />
Penne pasta au gratin<br />
Tomatoes rice<br />
Steamed white rice<br />
Desserts : Selection of local pastry <strong>and</strong> desserts &selection of western cakes <strong>and</strong> desserts<br />
Fresh seasonal fruits platter & fruits salad with jack fruits<br />
Coffee & tea<br />
• Above menu items are subject to market availability & changes.
FRIDAY MEAT AND POULTRY FEAST DINNER MENU 2<br />
7:00PM to 10:30PM - RM85nett(A) , RM45nett(C)<br />
Appetizer : Roasted lamb platter with asparagus <strong>and</strong> ratatouille<br />
Korean chicken galantine with kimchi platter<br />
Smoked duck breast with pepper corn vinaigrette<br />
Chicken loaf rolls ala russe with caviar platter<br />
Imported cheese platter with fruits, nuts & crackers<br />
Assorted cold cut meat platter with cocktail dressing<br />
Spicy beef sausage salad with Thai chili dressing<br />
Crispy fried 2 types of Chinese vegetarian savouries platter (vegetarian goose roll & samosa)<br />
Salad:<br />
Swiss cheese <strong>and</strong> seafood ball salad, italian pasta with pickle salad<br />
Mesclun tossed imported green salad <strong>and</strong> plain tomato, cucumber, carrot noodls<br />
Dressing:<br />
Thous<strong>and</strong> Isl<strong>and</strong>, creamy Italian, French dressing<br />
Pickle : Garlic crouton, parmesan cheese, pitted black olives, anchovies in oil, orange segment & onion rings<br />
Fruits pickle:<br />
Mango, nutmeg, papaya,papaya,guava <strong>and</strong> hot plum (ambra)<br />
Soup : Cream of chicken soup with smoky sausages & roasted almond flakes<br />
Double boiled old cucumber chicken with imported wolfberry & red dates<br />
(French bread basket with butter)<br />
Action Stall : Oriental style marinated bbq roasted leg of lamb “Golek”. (Char Siew Lamb)<br />
& carving<br />
Japanese chicken & beef yakitori with dipping sauce<br />
Oven baked Aust striploin with gratin potatoes <strong>and</strong> natural herbs sauce<br />
Teochew braised chicken with chili dip<br />
Roasted duck with orange cream sauce<br />
Noodles “Soto” with assorted meat & condiments (Action Stall)<br />
Assorted ice cream with choice of toppings<br />
Main dish : Char broiled imported lamb piccata with sautéed ratatouille <strong>and</strong> sweet basil mint sauce<br />
Chicken chawanmushi<br />
Hungarian beef goulash with sautéed pasta<br />
Oven roasted duck with caramelized red beans <strong>and</strong> apple in sweet & sour citrus orange reduction<br />
Stir fried Hong Kong baby kalian with crispy vegetarian eggs & water chestnuts<br />
Lamb curry capitan<br />
Stir fried salted eggs chicken with curry leaf <strong>and</strong> butter<br />
Golden crispy beancurd with minced chicken <strong>and</strong> shimeji mushroom in light preserved bean sauce<br />
“Ramen” with black bean chicken ball, chicken <strong>and</strong> vegetables<br />
Indian style t<strong>and</strong>oori beef with onion raita <strong>and</strong> mint chutney<br />
Chicken cooked with soy <strong>and</strong> Malaysian spiced (Masak kicap)<br />
Dried style potatoes <strong>and</strong> anchovies cooked with chili paste (Sambal kering)<br />
“Biryani” rice special<br />
Steamed white rice<br />
Desserts : Selection of local pastry <strong>and</strong> desserts & Selection of western cakes <strong>and</strong> desserts<br />
Fresh seasonal fruits platter & fruits salad with jack fruits<br />
Coffee & tea<br />
• Above menu items are subject to market availability & changes.
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