Host Manfred recommends
&
Chef Raymond prepares
Smoked Salmon with Prawns, Horseradish and Lime Vinaigrette
RM 40
Melon with Swiss Air Dried Beef
RM 50
Sea Scallops gratinee with Wine, Garlic and Herbs
RM 45
Homemade white Asparagus, Leek and Potato Soup
RM 25
Fried Duck Leg Confit with Blueberry Balsamic Sauce, served with mashed potato and braised red Cabbage
RM 60
Slow cooked Wagyu Beef Cheek in red Wine Sauce served with Polenta and fresh Vegetables
RM 90
Tournedos “Rossini” Beef Fillet pan-fried in Butter and placed on Crouton,
stopped with a slice of Duck Liver and finished with a Madeira Sauce, served with mashed Potatoes and fresh Vegetables
RM 95
Creamy Chicken and Mushroom Vol-Au-Vent, served with mashed Pea and Potatoes and fresh Vegetables
RM 95
Meringue with fresh Strawberry and Ice Cream
RM 30
Toasted Brioche with Vanilla Ice Cream and hot Chocolate Sauce
RM 30
“Schwyzer” hot Cherry Jubilee and Vanilla Ice Cream
RM 30
Coconut Panna Cotta with tropical Fruit Salsa
RM 30
Meringue, Ice Cream and hot, mixed Berries
RM 30
