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COFFEE BREAKS,SET LUNCH & BUFFET LUNCHES2014
LUNCH PAGE 8
FAMILY STYLE SELECTION PAGE 10
BUFFET SELECTION PAGE 14
COFFEE BREAKS PAGE 3
Prices in this document are for 2014 and quoted in Thai Baht.These prices cannot be used beyond 2014, but the menus and content can act as an indication.
PAGE 2
Co�ee BreaksCo�ee Breaks
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
COFFEE BREAKS
Co�ee Breaks (Please tick)
To be chosen from the co�ee breaks menu selection
THB 370* 2x Savoury, 3x Sweet, 2 x Juice
THB 425 3x Savoury, 3x Sweet, 2 x Juice
THB 475 4x Savoury, 4x Sweet, 3 x Juice
All the above include freshly brewed coffee & tea, red & green apples
PAGE 3
THEME COFFEE BREAKS (minimum of 50 persons & up, rate per person per break)
DESCRIPTION RATE
Ice Breaker
Mango Mania
Jungle Break 550
Thai Herbal Spa & Massage Break
Phuket Fantasy
BREAKFAST
DESCRIPTION RATE
Thai Bu�et Breakfast: minimum of 80 persons 470
Japanese Bu�et Breakfast: minimum of 80 persons 600
American Bu�et Breakfast: minimum of 80 persons 600
The above prices are quoted in Thai Baht (unless otherwise specified) and inclusive of 10% service charge and 7% government tax. Prices are non-commissionable.
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
*Selection of the meeting package
PAGE 4
SAVOURY
European / Western selection
Caesar salad wrap (V) Bbq chicken wings with tangy ranch sauce Pastrami and coleslaw on rye bread sandwich Deep fried �sh �nger with Cajun dipping sauce Smoked salmon �nger sandwich Mini chicken fajita with guacamole Mini tomato and cheese ciabatta (V) Quiche Lorraine Mediterranean vegetable and feta cheese toast (V) Grilled chicken in pita pockets with tzatziki Tuna and cucumber foccacia Mini mushroom and bell pepper pizza (V)
Middle Eastern / Asian Selection (Halal)
Tabouleh salad in pita bread (V) Mini lamb pies with yoghurt dip Shredded lamb with mint leaves Falafel, chick pea patties with tahini (V) Lemon chicken in pita Spinach and Feta �lo triangles (V) Vietnamese rice paper rolls with chicken Indian vegetable curry pu� (V) Shrimp salad with cucumber and mint leaves Grilled Indonesian chicken kebabs with sweet soy Vegetable spring rolls (V) Deep fried shrimp dumplings with sweet chili sauce
Thai / Indian Selection
Minced pork on crisp bread ‘Kha Nhom Buang’ Crispy pancake with sweet sauce Mini chicken satay with peanut sauce Sago dumplings with pickled turnip and peanut (V) Shrimp parcels with plum sauce Phuket style spring rolls with chilli sauce (V) Fish Tikka Mini butter chicken spoons Masala vegetable sandwich (V) Aloo tikki (V) Paneer tadka (V) Vegetable samosa with mint sauce (V)
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
PAGE 5
SWEET
European / Western Selection
Mini blueberry mu�ns Pecan nut cookies Mini cashew nut brownies Dried cranberry cookies Lemon curd tartlets Selection of sliced fruits Chocolate chip cookies Apple and walnut tartlets Lemon sable cookies Mixed macaroons Almond �nancier Red cherry crumble tartlets
Middle Eastern / Asian
Basbussa, semolina cake with rose water and lemon Shortbread cookies Lokma, fried dough fritters with honey syrup Baklawa, nut pastries with sweet syrup Sticky rice pastries Honey dipped cookies Ka�r lime cookies Egg custard tartlet Cinnamon cookies Sweet coconut custard Cashew nut cookies Exotic fruit skewers
Thai / Indian
Pandan Thai sweets Selection of tropical fruits Lemongrass cookies Thai Tako pudding with coconut topping Star anise cookies Mango with sticky rice Sweet basil cookies Eggless lemon cookies Mini almond cupcakes Carrot Halwa Gulab Jamun Ras malai
JUICE Mango Cranberry Orange Pineapple Green Guava Lemon Iced Tea Apple Lychee Watermelon
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
SAVOURY Blackened chicken breast with apple chutney Baked sea bass �sh in �lo pastry with orange reduction Deep fried oyster tempura with wasabi aioli Baked vine tomato with goat cheese Steamed salmon in seaweed with mango chutney Oriental steamed chicken with shiitake mushrooms Shrimp salad with cucumber and mint leaves Pan seared cod �sh �llet with Thai basil pesto Phuket lobster and mango salad Seared tuna with wasabi cream Roasted pork tenderloin with sweet corn and Shrimp and scallop in coconut and ka�r lime cream papaya salsa Chicken and banana blossom salad
SWEET Individual Tira Misu Green tea mousse Berry and kiwi fruit salad Carrot and walnut cake with pistachio icing Chocolate fountain with fruits and pro�teroles Black and white chocolate spring rolls Mango mousse cake Bitter chocolate and hazelnut cake Lemongrass pannacotta Mango Tartlets Pistachio crème brulee Sa�ron mousse
JUICELive juice station with your choice (one) of the following,
Watermelon Apple Pineapple Cantaloupe Carrot
PAGE 6
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Supplemental items
Each additional item will be an additional THB 50 per person. The below items cannot be used to replace non-supplemental items on previous pages.
Buon Appet i to RestaurantPAGE 7
Buon Appet i to Restaurant
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
PAGE 8
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
LUNCH
Family Style Minimum 10 pax, Maximum 600 pax
Bu�et Minimum 30 pax, Maximum 1,500 pax
Menu’s available Thai, Chinese, Japanese, International, European, Italian, Indian, Vegetarian
Family Style (Please tick)
To be chosen from Family Style menu selection
THB 780* 1 x starter, 2 x main, 1 x vegetable, 1 x starch, 1 x dessert
THB 825 1 x starter, 1 x soup, 2 x main, 2 x vegetable, 1 x starch, 1 dessert
THB 975 2 x starter, 1 x soup, 2 x main, 2 x vegetable, 2 x starch, 2 x dessert
Bu�et (Please tick)
To be chosen from Bu�et menu selection
THB 780* 5 x salad / starter, 2 x soup, 1 x pork, 1 x chicken, 1 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 5 x dessert
THB 825 6 x salad / starter, 2 x soup, 2 x pork, 2 x chicken, 2 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 6 x dessert
THB 1,050 6 x salad / starter, 2 x soup, 1 x Action station, 2 x pork, 2 x chicken, 2 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 6 x dessert
Substitutions
Only the following can be substituted for another from the same group.
Group 1 Pork, chicken, squid, �sh �llet, octopus
Group 2 Beef can be substituted with any of the above, but not vice versa
*Selection of the meeting package
The above prices are quoted in Thai Baht (unless otherwise specified) and inclusive of 10% service charge and 7% government tax. Prices are non-commissionable.
PAGE 9
Thai DishThai Dish
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
FAMILY STYLE SELECTION - THAI
PAGE 10
Starters
Som Tum (Traditional green papaya salad) Larb Gai Bang Larn-Na (Spicy minced chicken salad with chili and mint) Yum Mamung (green mango and cashew nut salad (V)) Soups
Tom yam goong (hot and sour spicy prawn soup) Tom kha gai (tender chicken and coconut soup with fragrant herbs)
Mains
Gaeng keaw Waan Gai (green chicken curry) Pla tord sarm rod (fried snapper �llet with three �avors of Thai sauce) Nuea Phad Kaprow (stir fried beef with garlic, basil and green peppercorn) Gaeng phed ped yang (roasted duckling in red curry with cherry tomato and grape) Gai Phad nham makharm (southern style wok fried chicken with garlic and tamarind)
Vegetables
Phad Phak Ruam (stir fried mixed vegetables in oyster sauce) Stir fried baby kale with bean paste
Starch
Khao Suay Hom Mali (steamed jasmine rice) Khao Phad Phak (vegetable fried rice)
Dessert
Fresh fruits in season Tub tim grob (water chestnut dumplings with coconut milk) Sang ka ya ma-prow-on (steamed young coconut custard)
Nam prik pla too thord (fried mackerel with shrimp paste dip and vegetables)Yum Toa Plu (Spicy wing bean salad (V))Yum Nuea (Traditional Thai beef salad)Saengwa (traditional grilled prawn salad with aromatic herbs and fried cat�sh)
Pla chon tom (clear sour soup with �sh �llet and tamarind leaf)Sweet corn and shallot egg drop soup (V)
Pla Muek Phad Kaprow (stir fried squid with onion, basil and dried chili)Phad Phak Benjarong (�ve types of vegetables in oyster sauce and crisp shallots)Phad Phak Boong Fai Deng (stir fried morning glory �avored with bean paste)Goong Tord Kratiem Prik Thai (stir fried prawns with garlic and pepper sauce)
Steamed broccoli with fried garlic and chiliSteamed Chinese cabbage
Khao Klong (steamed brown rice)Phad Se-ew (stir fried rice noodle with vegetable)
Kha nhom mor gaeng tard (baked sweet yellow bean tartlets)Ka-nom Thai benjarong (�ve varieties of Thai sweets)
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
PAGE 11
Starters Vietnamese banana blossom and chicken salad with chili �sh sauce dip Spicy minced beef salad with fresh mint Vegetable pakora’s with mint dipping sauce (V) Paneer tikka masala (V) Cantonese meatballs, with bamboo shoots
Soups
Spicy miso and white radish soup (V) Vietnamese pho bho soup, with sliced beef and aromatic herbs
Mains
Teriyaki salmon �llet with green asparagus and straw mushrooms Butter chicken, tender chicken chunks in a mild Indian style sauce Nakji Pokum Korean style stir fried octopus with bell peppers and sesame seeds Singapore noodles with baby shrimp Black pepper crusted pork tenderloin
Vegetables
Aloo Gobi, potato and cauli�ower with roasted cumin Roasted eggplant with spicy chili bean sauce
Starch
Steamed basmati rice Yellow dhal curry
Dessert
Gulab Jamun Coconut custard
FAMILY STYLE SELECTION - ASIAN / INDIAN
Crispy pork won tons, with chestnuts and dipping sauceChilled soy chicken with sesame cabbageDeep fried home made spring rolls with chicken and bean sproutsGrilled tiger prawns with dipping sauce
MullagatawnyYellow dhal soup with fried cumin and curry leaf (V)
Grilled �sh cakes with Nonya sauceStir fried beef “Bulgogi” styleBraised Chinese cabbage with bean sprouts and black mushrooms (V)Hong Kong style beef noodleNasi Goreng (V)Drunken prawns
Mixed vegetable stir fried with ginger and garlicBraised baby kale with straw mushrooms and oyster sauce
Vegetable fried ricePotato curry
Carrot halwaExotic fresh fruits in season
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
PAGE 12
Starters
Caesar salad with poached chicken and garlic croutons Spinach and ricotta cheese pastries (V) Grilled chicken and mushroom skewers with mustard sauce Braised baby octopus with rocket (ruccola) and balsamic vinaigrette
Soups
Lobster bisque with brandy cream Roasted tomato and basil soup (V)
Mains
Herb marinated salmon �llet with green asparagus and sa�ron champagne sauce Beef cannelloni with roasted tomato sauce Vegetarian bean cassoulet (V) Slow cooked lamb shank in red wine jus with pearl onions
Vegetables
Steamed broccoli with herb butter Gratinated cauli�ower with cream and cheese
Starch
Roasted baby potatoes with rosemary Rice pilaf
Desserts
Orange crème brulee White and dark chocolate mousse dome
FAMILY STYLE SELECTION - EUROPEAN
Lamb kofta kebabs with mint sauceGreek salad with tomato, cucumber, olives and feta cheese (V)Prime beef Carpaccio with shaved parmesan cheeseOlive oil poached tiger prawns with fresh thyme and garlic
Cream of asparagus with smoked salmon Duck consommé with wild mushroom ravioli
Steamed white snapper with lemon, capers and garlicPeppered chicken breast with sage and cheese stu�ngSliced pot roasted beef with mushrooms and baby carrots Spinach, mushroom and ricotta lasagna (V)Grilled prawn linguine is sa�ron cream sauce
Baked zucchini in a rich tomato sauce Honey glazed baby carrots
Mashed potato with parmesan Spaghetti with olive oil
Berry cheesecake with cappuccino ice cream Sliced exotic fruits in season
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Pork Black pepper crusted pork tenderloin Stir fried pork bulgogi style Chicken Butter chicken, tender chicken chunks in a mild Indian style sauce Stir fried chicken and cashew nut with basil and chili Seafood Sichuan peppered stir fried squid with bok choy Stir fried �sh �llet with black bean sauce Steamed snapper �llet with soya sauce Beef Beef Massaman curry Stir fried beef with asparagus and oyster sauce
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
PAGE 13
European Dish
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
European Dish
PAGE 14
Salads and starters
Yam Sai Krawk (thai style chicken sausage salad) Yam Toa Plu (spicy wing bean salad) Yam Khai Tom (spicy egg salad) Yam Gai Yang (grilled chicken salad) Pak Sod Tang Tang (salad fresh from the garden) Yam Nuea (beef salad with lime and chilli) Yam mamung (green mango salad) Larb Gai (marinated minced chicken salad)
Soups
Tom Kha Gai (tender chicken and coconut soup with fragrant herbs) Tom Yam Goong (hot and sour spicy prawn soup)
Stir-Fry Action Stations
Mains
Pork Satay Moo (pork satay with peanut and cucumber sauce) Moo Phad Ta-Kai (stir fried pork loin with lemongrass, ginger and celery) Gaeng Phed See Kron Moo Yang (grilled pork rib with garlic and pepper sauce)
Chicken Masaman Gai (chicken in Massaman curry) Gai Phad Med Ma Muang (fried chicken with cashew nuts) Gai Tord Kratiem Prik Thai (stir fried chicken with garlic and pepper sauce)
BUFFET SELECTION - THAI
Yam Woon Sen (glass noodle salad with white jelly mushroom)Som Tam (green papaya salad with dried shrimps)Ou Chae (traditional Phuket salad with egg, crispy vermicelli and tofu)Som Tam Goong (green papaya salad with grilled tiger prawn)
Tom Yam Talay (hot and sour spicy soup with mixed seafood)Tom Korng Pla Ka Pong (clear �sh soup with lime leaves, shallot and tamarind)
Moo Chop Tord Kratiem Prik Thai (fried pork chops with garlic and pepper sauce)Moo Phad Kapow, stir fried pork with garlic (chili and green pepper corn and basil)See Kron Moo Phad Cha (northern style stir fried pork rib with baby corn and basil)
Gaeng Keaw Waan Gai (chicken with green curry sauce)Gaeng Karee Gai (chicken with yellow curry sauce)Gaeng Phed Ped Yang (tender duck with red curry sauce)
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Stir-fried Pad Thai noodle with chicken Khao Man Som Tam Peak Gai Yang (spicy green papaya salad served with condiments)Tord Man Goong (golden fried prawn cakes
with Thai sauce) Pla Tong Ko (deep fried Thai style donut)
Ice Kachang (shaved ice with assorted �avoredsyrups and topping)
Fried omellete (traditional spicy fried musselswith onion and sprouts)
Wonton Noodle Soup with roasted duck
Mains
Pork Roasted pork ribs with spicy bbq sauce Grilled pork chops with pepper sauce
Chicken Rosemary scented roasted chicken Pan fried chicken breast piccata
Seafood Herb marinated salmon �llet with green asparagus and sa�ron champagne sauce Steamed white snapper with lemon, capers and garlic
Beef Sliced pot roasted beef with mushrooms and baby carrots Beef cannelloni with roasted tomato sauce
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
PAGE 15
Seafood Pla Priew Wann (Fish �llet with sweet and sour sauce) Phad Mee Sapam (Phuket style wok fried yellow noodle with seafood) Chu Chi Pla Ka Pong (crispy sea bass in red curry sauce)
Beef Nuea Kub Gai Phad Nam Man Hoi (beef with asparagus in oyster sauce) Nuea Phad Ta-Khai (stir fried beef with lemongrass, ginger and celery) Nuea Phad Khing (stir fried beef with garlic, black mushroom and chili)
Vegetable
Phad Phak Ruam (stir fried mixed vegetables with oyster sauce) Panang Tao Hoo (white bean tofu in a panang curry sauce) Phad Kanaeng Kana (stir fried baby kale with carrot)
Starch
Khao Suay (steamed jasmine rice) Khao Klong (steamed brown rice) Khao Seun Bai Touey (steamed rice with Pandanus leaves) Khao Phad Phak (fried rice with vegetables)
Desserts
Fresh fruits in season Tub tim grob (water chestnut dumplings with coconut milk) Sang ka ya ma-prow-on (steamed young coconut custard) Ka�r lime mousse
BUFFET SELECTION - THAI (2)
Pla Muek Phad Ton Homm (stir fried squid with mushrooms, celery and oyster sauce)Gaeng Keaw Waan Luk-Chin-Pla Krai (�at �sh balls with green curry sauce)Goong Pan Takrai (fried shrimp cakes on lemongrass skewers wrapped in vermicelli noodles)
Panang Nuae (stir fried beef with string bean and Panang curry sauce)Satay Nuea (beef satay with peanut and cucumber sauce)Gaeng Keaw Waan Nuea (green curry of beef with eggplant and spices)
Phad Phak Boong Hed Hom (stir fried morning glory and shiitake mushrooms)Phad Dok Kana Kanaeng (stir fried broccoli and baby kale in oyster sauce)Phak Mieng Phad (stir fried mieng leaf)
Phad Se-ew (stir fried noodles with vegetables)Kway Teow Kuaw Gai (stir fried rice noodle with chicken and vegetables)
Kha nhom mor gaeng tard (baked sweet yellow bean tartlets)Ka-nom Thai benjarong (�ve varieties of Thai sweets)Gluey Baud Chee Nga Dum (braised banana in sweet coconut milk)
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
PAGE 16
Salads and starters
Vietnamese banana blossom and chicken salad with chili �sh sauce Spicy minced beef salad with fresh mint Vegetable pakora’s with mint dipping sauce (V) Paneer tikka masala (V) Tomato and cucumber salad with coriander and fresh lemon (V) Spicy squid salad with ginger and garlic Crispy pork won tons, with chestnuts and dipping sauce
Soups
Spicy miso and white radish soup (V) Clear soup with pork and shiitake mushroom
BUFFET SELECTION - ASIAN / INDIAN
Spicy eggplant salad (V)Chilled soy chicken with sesame cabbageDeep fried home made spring rolls with chicken and bean sproutsAssorted California rolls with condimentsIndonesian Gado Gado with peanut sauce (V)Cucumber and pineapple kachumbar (V)Tandoori prawns with cucumber raita
Crab meat and sweet corn soupYellow dhal soup with fried cumin and curry leaf (V)
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
,
Marinated beef, pork, and chicken sauteed with bean sprouts, red onion, peppers, and Chinese cabbagelightly seasoned with oriental spices ginger-soy sauce
Indonesian Sate BBQ - chicken and beef on charcoalgrill with peanut sauce
Indian Tendoori Chicken Tikka - marinated chicken pieces cooked in Tandoor with condiments
Roasted Peking Duck Station - with traditionalcondiments and Chinese pancakes
Stir-Fry Live Station
Vegetable
Stir fried bean shoots and broccoli with dried shrimps Indian vegetable curry Braised bean curd with vegetables in a light soy sauce Cauli�ower, tomato and green pea curry Kadai Paneer
Subz BiryaniAloo GobiEggplant MasalaYellow dhal
Tempura Station - assorted fried tempura vegetableswith wasabi and teriyaki sauce
Sushi Station - expertly prepared with assortment of maki and sushi rolls served with condiments
Naan Tandoori - traditional Indian �atbread cookedfrom the Tandoor with butter or garlic
Vegetable Tikki Station - assorted vegetable cakes cooked on the Tawa
Lamb Sheiks Kebob Station - minced skewered lambcooked in the Tandoor with condiments
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
PAGE 17
Starch
Potato Masala Steamed jasmine rice Fried rice with vegetables Cumin roasted chat potato
Desserts
Mango sticky rice Gulab Jamun Coconut and lime custard Carrot halwa
BUFFET SELECTION - ASIAN / INDIAN (2)
Exotic fresh fruits in seasonKa�r lime mousseChilled rice with LonganAssorted Thai sweets
Vegetable biryaniNasi GorengSteamed basmati rice
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Pork Black pepper crusted pork tenderloin Stir fried pork bulgogi style Chicken Butter chicken, tender chicken chunks in a mild Indian style sauce Stir fried chicken and cashew nut with basil and chili Seafood Sichuan peppered stir fried squid with bok choy Stir fried �sh �llet with black bean sauce Steamed snapper �llet with soya sauce Beef Beef Massaman curry Stir fried beef with asparagus and oyster sauce
Curry powder rubbed, oven roasted baby back ribsPork chop teriyaki
Soy roasted chickenChicken Makhani
Teriyaki basted red snapper �lletSalt and pepper prawn with bean shoots
Soy braised beef �llet with shiitake mushroomsSteamed beef dumplings
Mains
PAGE 18
Salads and Starters
Caesar salad with poached chicken and garlic croutons Caprese salad, mozzarella, tomato and basil pesto (V) Smoked duck breast salad with tomato relish and artichoke Greek salad with tomato, cucumber, olives and feta cheese (V) Potato salad with crisp bacon and spring onions
Soups
Lobster bisque with brandy cream Roasted tomato and basil soup (V)
BUFFET SELECTION - EUROPEAN
Chilled half shell mussels with tomato and basil vinaigretteSmoked salmon and asparagus saladSalad Nicoise, tuna, green beans, olive and potatoGrilled bell peppers with olive oil and sea salt (V)Rare roasted beef and asparagus rolls with mustard dressingMarinated baby octopus salad with baby spinachApple, walnut and celery salad (V)Prawn cocktail with avocado mousse
Cream of asparagus with smoked salmonDuck consommé with wild mushroom ravioli
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Pasta Station - Assorted Pastas served withprimavera, pesto, and marinara sauce; toppedwith freshly grated parmesan cheese andgarlic breadsticks
Live Action Stations
Fajita Station - Your choice of marinated chicken breast or beef �ank steak, soft �our tortilla, onions, sauteed bell peppers, jalapeno peppers, pico de gallo,fresh guacamole, sour cream, and cheddar cheese
Carved Pork Loin - served with grain mustard sauce and mini semolina rolls
Plancha Grill - Grilled prawns, crabs, mussels, and local �sh with condiments
Aussie BBQ Lamb on the Spit - whole roastedlamb with minted lam jus
Sauteed Bananas Flambe - Sauteed local bananasin rum with vanilla ice cream
, ,,
Crepe Station - French-style crepes cooked to order with assorted �llings and vanilla ice cream Wa�e Station - Made to order with assorted
toppings and ice creamPortuguese BBQ Chicken - Whole roastedPortuguese chicken with black bean sauce
Honey glazed baby carrotsVegetarian bean cassoulet (V)Spinach, mushroom and ricotta lasagna (V)
Vegetable
Steamed broccoli with herb butter Gratinated cauli�ower with cream and cheese Baked zucchini in a rich tomato sauce
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Honey glazed baby carrotsVegetarian bean cassoulet (V)Spinach, mushroom and ricotta lasagna (V)
Starch
PAGE 19
Crushed potato with Olive oil Roasted garlic mash Pan �red potatoes with caramelized onion Rosemary baked potato wedges Buttered penne pasta Rice Pilaf
Desserts
Sliced fresh fruits in season Orange crème brulee White and dark chocolate mousse dome Berry cheesecake with cappuccino ice cream Sliced exotic fruits in season
BUFFET SELECTION - EUROPEAN (2)
Assorted French pastriesCo�ee and walnut cheese cakePannacottaIndividual Tira Misu
COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Starch
Mains
Pork Roasted pork ribs with spicy bbq sauce Grilled pork chops with pepper sauce
Chicken Rosemary scented roasted chicken Pan fried chicken breast piccata
Seafood Herb marinated salmon �llet with green asparagus and sa�ron champagne sauce Steamed white snapper with lemon, capers and garlic
Beef Sliced pot roasted beef with mushrooms and baby carrots Beef cannelloni with roasted tomato sauce
Roasted loin of pork with a brandy apple sauceFabada, Spanish style pork and bean stew
Peppered chicken breast with sage and cheese stu�ngGrilled chicken and mushroom skewers with mustard sauce
Pan fried sea bass with caper and herb butterSalt and pepper calamari with romesco sauceHerb marinated seared prawn cutlets with thyme butter
Grilled beef tenderloin with green pepper sauceOsso Bucco, braised beef shank in rich tomato sauce
THANK YOU