BARBECUE ITEMS

ROSEMARY HERB SIRLOIN OF NEW ZEALAND BEEF

LAMB CUTLET BULGOGI

CHICKEN FILLET TANDOORI

SALMON MARINATED WITH TOM YUM

SLIPPER LOBSTER WITH CHILLI CRAB SAUCE

SCALLOP ON SHELL ROCKERFELLER STYLE

MEDITERRANEAN MUSHROOM KEBAB

APPETIZER

CHEF'S DELUXE SEAFOOD PLATTER
smoked salmon, marinated prawn, nz green mussel,
japanese octopus & pepperred mackerel

SALAD BAR

FINE YOUNG MESCLUN MIXED SALAD
red chicory, rocket, red & green freezy & ice berg lettuce

FRUIT SALAD WITH MARINATED SCALLOP

SPINACH TORTELINNI WITH MOZZARELLA CHEESE & TOMATO PESTO SALAD

ACCOMPANIMENTS

OLIVE CHERRY TOMATO, JAPANESE CUCUMBER, YOUNG CORN &
CHOPPED WALNUT

HONEY MUSTARD DRESSING & BALSAMICO DRESSING

ENTREE

POACHED PRAWN WITH WOLFBERRIES

BAGUETTE PIZZA TOPPED WITH BBQ CHICKEN SLICES

PLAIN & GARLIC NAAN

LYONNAISE POTATO

VEGETABLE DALCHA

OVEN BAKED TURKEY LASAGNE

DESSERT

DELUXE FRUIT PLATTER

SELECTION OF MINI CHEESE CAKE

ASSORTED FRENCH PASTRIES

GREEN TEA JELLY WITH LONGAN & STRAWBERRY IN CUP (50%)

MANGO PUDDING WITH FRUIT COCKTAIL IN CUP (50%)

* Complete layout with tables, tablecloth and skirting
* Separate layout for cooked and uncooked food
* Barbecue pit with charcoal and starter
* Full set of disposable wares

Others :
* Transportation Charge at $40.00
* Optional Service Staff at $80.00 per staff
* Chef for Barbecuing (Optional) $100.00
* Fruit Punch (Optional) $1.50
* Surcharge clearing after 10.00pm at $150.00 (latest being 11.30pm)
* Duration is for 3 hours only
* Goods & Services Tax (GST) of total amount

w.e.f. 6th Aug 2007