SQ16 Singapore to Seoul - 20 March 2013
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetizers
Heirloom tomato with parma ham, burata cheese and rocket
Balsamic dressing
*Poached Boston lobster with green bean “caviar” and shellfish oil vinaigrette
Soups
Cream of red sweet pepper flavored with ginger, cilantro and sliced chicken breast
Do ga ni
Korean style beef soup served with beef tendon and spring onion
Salad
Buttered lettuce heart with baby cress and cherry tomato
Creamy sesame soya dressing
Extra virgin olive oil-cabernet vinegar dressing
Main courses
*Braised beef chuck “Vigneron” with sautéed spinach, roasted mushrooms and boulangere potatoes
Korean style chicken with spicy sauce, jap chae and steamed rice
With soup and kimchi on the side
Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetablesin broth
Baked cod with thyme jus, baby vegetables and stewed puy lentil
Finale
Bitter chocolate “moelleux” cake with chocolate ice cream and mocca vanilla sauce
Chendol with coconut ice cream
Selection of Conzona Danish Blue, Scormoza Affumigata and Red Cheddar cheeses served with garnishes
Fresh fruits in season
A selection of gourmet coffees and fine teas served with pralines
*Exclusively created by Georges Blanc, Vonnas
SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8-1.1 03 FC
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetizers
Heirloom tomato with parma ham, burata cheese and rocket
Balsamic dressing
*Poached Boston lobster with green bean “caviar” and shellfish oil vinaigrette
Soups
Cream of red sweet pepper flavored with ginger, cilantro and sliced chicken breast
Do ga ni
Korean style beef soup served with beef tendon and spring onion
Salad
Buttered lettuce heart with baby cress and cherry tomato
Creamy sesame soya dressing
Extra virgin olive oil-cabernet vinegar dressing
Main courses
*Braised beef chuck “Vigneron” with sautéed spinach, roasted mushrooms and boulangere potatoes
Korean style chicken with spicy sauce, jap chae and steamed rice
With soup and kimchi on the side
Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetablesin broth
Baked cod with thyme jus, baby vegetables and stewed puy lentil
Finale
Bitter chocolate “moelleux” cake with chocolate ice cream and mocca vanilla sauce
Chendol with coconut ice cream
Selection of Conzona Danish Blue, Scormoza Affumigata and Red Cheddar cheeses served with garnishes
Fresh fruits in season
A selection of gourmet coffees and fine teas served with pralines
*Exclusively created by Georges Blanc, Vonnas
SQ16QA SIN-ICN-SFO (LF/DF/SN1/HBF) 8-1.1 03 FC
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