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The Wedding Lunch Menu

WEDDING OF NG HAN HOW & STEPHANIE CO

Saturday, 3 July 2010

CANNING ROOM

Wedding Lunch Menu

Jasmine Tea Smoked Duck with Goose Liver Terrine and Apple Relish

Japanese Egg Chawan Mushi with Pan-seared Scallop and Red Onion with Sundried Tomato Chutney **

** Light Lobster Bisque with Lobster “Xiao Long Bao”, Water Chestnuts and Tobiko Pearls **

** Braised Angus Beef Cheek in a Red Wine Reduction Grilled Angus Ribeye, Truffle Jus Edamame Pea Mousseline Or Baked Black Cod Mignon topped with Macadamia Crust, Fresh Herb Beurre Blanc and Crushed Kipfler Potatoes

(To have steamed jasmine rice on stand-by for requests) **

Dessert Buffet

** Valentine Chocolate Macaroon Tower

Rose perfumed Meringue with Forest of Fruits Trifle

Sweet Basil Strawberry Heart

Hong Kong Egg Tart

Red Velvet Cupcake

Chocolate Lovers with Raspberry

Roasted Cocoa Nib, Caramel Coffee Supreme

Chestnut and Passion Fruit Custard

Hot Yam paste with Gingko Nut

Hot Red Bean Soup with Lotus Seed and Lily Bulb

Fresh Fruits Platter

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