January - October 2010

CAPTAIN'S CHOICE BUFFET

APPETISERS

Vegetable Samousas
Water Chestnut Shitake Mushroom Parcels
Crumbed Fish Goujons
Vegetable Cocktail Spring Rolls
Served with a variety of accompanying sauces

MAIN

Prime Sirloin Beef
Lightly marinated and tenderly cooked to perfection

Presidential Roast Chicken
Seasoned with our chef's secret combination of herbs and spices

Slow Roasted Leg of Pork  
Tenderly cooked and in a sweet and sour marinate

Spinach & Ricotta Ravioli
Served with a creamy pumpkin and pine nut sauce

Traditional Roast Potatoes

Petit Trois Vegetables

VARIETY OF SALADS

Seeded Mustard Baby Potato
Broccoli & Almond
Spiced Hokkien Noodle
Authentic Chinese Rice
Fresh Garden Salad

Freshly Baked Dinner Rolls from the Basket
Full accompaniment of Condiments


DESSERTS

Chocolate & Caramel Mars Bar Cake
Passion Fruit Cheese Cake
Seasonal Fresh Fruit Platter

Freshly brewed Coffee and Tea

                                                                             

FINGER FOOD MENU

Cold Seasoned Chicken Platters
Lightly seasoned with our chef's secret combination of herbs and spices

Traditional Club Sandwiches
Assorted fillings

Crumbed Fish Goujons
Served with lemon wedges & a seafood cocktail sauce

Flame Grilled Meatballs
With Chilli & Satay Sauce

Cocktail Spring Rolls
Served with Soy, Plum and Sweet and Sour Sauce

Chicken Satay Sticks
Lightly sautéed & grilled to perfection

Vegetarian Samosas
Pastry encased served with mushroom and vegetables

Pork Shoamai
Asian style deep fried dim sum

Water Chestnut Shitake Mushroom Parcels
Pastry encased served with mushroom and vegetables


Salt & Pepper Calamari
Crisp deep fried with sea salt & cracked pepper flavourings


Freshly brewed Coffee and Tea