SQ Raffles Class Menus

[SQFAN]

SQ467 CMB-SIN

SQ467C CMB-SIN (L2) 146-1.1 05 RC

LUNCH

A Savoury Note

• Smoked salmon with potato and walnut salad

The Main Event

• Awadi gosht, soya muttar saunfia, dal moong mughlai and jeera pulao *
  (Braised lamb with rose essence, spiced pea-soya, tempered green lentil and cumin pilaf)
• Pan fried chicken in thyme jus with seasonal vegetables and potatoes
• Braised fish with oyster sauce, seasonal vegetables and fried rice

A Sweet Note

• Black forest gateau

The Cheese Board

• Gourmet cheese with garnishes

Fruit

• A selection of fresh fruit

A Connoisseur’s Choice

• Gourmet coffee
• Selection of tea
• And Pralines

* exclusive created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai

[SQFAN]

SQ320 SIN-LHR

SQ320C SIN-LHR (L/DQ) 51-1.1 05 RC

LUNCH

A Savoury Note

• Caesar salad with roasted Cajun spiced chicken (pic)

The Main Event

• Roasted muscovy duck breast with jus, roasted plum, bean sald and polenta*
  
• Kra pau neau (pic)
  (Thai syled fired beef with basil leaves, served with vegetables, omelette and steamed rice)
• Grilled Atlantic cod served with tomato coulis, steamed green and white asparagus with hollandaise sauce^
• Braised ee fu noodles with prawn dumplings, leafy green and mushrooms

A Sweet Note

• Chocolate truffle ice cream with bitter chocolate sauce and cookies (pic)

The Cheese Board

• Gourmet cheese with garnishes

Fruit

• A selection of fresh fruit

A Connoisseur’s Choice

• Gourmet coffee
• Selection of tea
• And Pralines

* exclusively created by Alfred Portale of Gotham Bar & Grill, New York
^ A healthier choice – lower in carbohydrate and calories than our main selection

DINNER

To Nibble On

• Satay

A Savoury Note

• Tian of crabmeat and mango with meslun with Singapore dressing

The Main Event

• Grilled beef steak served with black pepper sauce, roasted vegetables^
• Salt baked chicken served with home made chili sauce, selected vegetables and chicken flavoured rice
• Pan seared lamb chops served with creamy morel sauce, stewed vegetables in tomato fondue and mashed potatoes
• Nasi Goreng
  (Malay styled fried rice with seafood, pickled vegetables ad grilled salmon in banana leaf)

A Sweet Note

• Expresso crème brulee with almond tuile

The Cheese Board

• Gourmet cheese with garnishes

Fruit

• A selection of fresh fruit

A Connoisseur’s Choice

• Gourmet coffee
• Selection of tea
• And Pralines

^ A healthier choice – lower in carbohydrate and calories than our main selection

[SQFAN]

SQ321 LHR-SIN

SQ321C LHR-SIN (S/HB) 51-1.1 05 RC

SUPPER

A Savoury Note

• Marinated prawns with tomato couscous, cucumber, baby lettuces
• Choice of mint yoghurt chutney or lemon vanaigrette

The Main Event

• Pan fried curry spiced scallops in a saffron veloutte, capsicums and linguini *
• Roast duck noodle soup
  (Egg noodles in rich chicken stock garnished with sliced roasted duck and leafy greens)
• Grilled beef steak served with red wine jus, seasoned green and white asparagus with hollandaise sauce ^
• Mughalai styled curry with vegetables jalfereizi and Kashmiri rice

A Sweet Note

• Crème fraiche ice cream with sago mango salsa

The Cheese Board

• Gourmet cheese with garnishes

Fruit

• A selection of fresh fruit

A Connoisseur’s Choice

• Gourmet coffee
• Selection of tea
• And Pralines

* exclusively created by Gordon Ramsay, London
^ A healthier choice – lower in carbohydrate and calories than our main selection

BEFORE TOUCH DOWN

A fresh start

• A choice of apple, tomato or freshly squeezed orange juice
• Fresh Fruit

A Healthy Note

• Choice of cereals or yoghurt
• Cornflakes or muesli with milk
• Plain or fruit yoghurt

The Main Event

• Braised egg noodles with prawns, scallops and leafy greens
• Grilled gourmet veal sausages served with mustard sauce, roasted tomato and sautéed potato
• Poached eggs with kassler ham, roasted tomato, mushroom and roesti potato

From the Bakery

• Assorted breakfast rolls
• Butter – Fruit preserve

A Connoisseur’s Choice

• Gourmet coffee
• Selection of tea

[Dickson]

SIN-MNL

Dinner Menu

A Savoury Note
Scallops with Japanese seaweed
Miso vanaigrette

The Main Event

Wok-fried beef in black pepper sauce with garlic, French bean with diced shrimp in XO sauce, fish noodle with bean sprout *

Oriental roast duck and barbequed port with fragrant rice

Pan seared seabass served with basil pesto, sauteed assorted forest mushrooms and linguine pasta

A Sweet Note
Ben & Jerry's banana and walnut ice cream with chunky chocolate cookies and bitter chocolate sauce

A Connoisseur’s Choice
Gourmet coffee
Selection of tea

Champagnes & wines

Champagnes
Charles Heidsieck

White Wines
Moondah Brook Chardonnay 2005 Western Australia
Montagny Premier Cru 2005 Laboure-Roi
Hattenheimer Schutzenhaus Riesling Kabinett 2004 Balthasar Ress Rheingau

Red Wines
Chateau Beau-Site 2000 Saint-Estephe
Rive Barbera D'asti "il Cascinone 2003 Araldica, Pietmonte

Port
Dow 20001 Late Bottled Vintage Port Portugal

* exclusively created by Sam Leong of Tung Lok Group, Singapore

[Dickson]

SQ915 MNL-SIN

Breakfast Menu

A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit

The Main Event

Sotong hoon
Filipino style fried vermicelli with seafood

Selection of dim sum
Chinese glutinous rice with preserved pork, fried radish cake and Shanghainese pork dumplings

Spanish omelette with veal chipolata, mushroom, grilled tomato and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur’s Choice
Gourmet coffee
Selection of tea

[SuperJonJon]

SQ 972 C SIN-BKK (LM) 18-1.1 05 RC

A Savoury Note
Smoked salmon with soba noodles salad

The Main Event
"Meurette" stylee stewed beef cheek served with baby vegetables and sauteed potato *
Sauteed seafood in shellfish sauce, buttered vegetables and potato
Oriental roast chicken with Chinese greens and frangrant rice

A Sweet Note
Fresh fruit selection

A Connoisseur’s Choice
Gourmet coffee
Selection of tea

* exclusively created by Georges Blanc, Vonnas

[SuperJonJon]

SQ 975 C BKK-SIN (L3) 18-1.1.05 RC

A Savoury Note
Prawn and green mango salad

The Main Event
Pan roasted beef fille with bourgnignonne sauce, sauted mushroom with bacon and potato mash *
Thai style steamed egg with pork in garlic sauce, seasonal vegetables and fried pineapple rice
Braised fish fillet in garlic chilli sauce, seasonal vegetables and fried noodles

A Sweet Note
Fresh fruit selection

A Connoisseur’s Choice
Gourmet coffee
Selection of tea

* exclusively created by Matthew Moran of Aria Restaurant, Sydney

[MAN Flyer]

SQ173 SGN-SIN (D3)31-1.1 05 RC

A Savoury Note
Smoked ham with roast vegetables and pasta salad

The Main Event
*Provence style tuna with basil tomato coulis, ratatouille and steamed potato

Vietnamese style five spiced beef, seasonal vegetables and steamed rice

Sauteed prawns in white wine sauce, roasted vegetables and pototoes

A Sweet Note
Selection of fresh fruits

A Connoisseur's Choice
Gourmet coffee
Selection of tea

*Exclusively created by Georges Blanc, Vonnas

[MAN Flyer]

SQ26 SIN-FRA MAY 07

supper menu

A Savoury note
Tian of avacado tartare with prawns, baby lettuces, cherry tomato and honey mustard dressing

The Main Event
*Braised beef cheek in red wine, buttered asparagus-fava, saffron new potatoes

Cold trilogy of salmon with bow-tie pasta salad
Hot smoked, cold smoked and marinated salmon in extra virgin olive oil-balsamic dressing

Kao tom
Thai style rice porridge with poached chicken and chicken meatball, fried garlic and pickled vegetable

A Sweet Note
A selection from the fruit basket

The Cheese Board
Gourmet cheese with garnishes

A Connoisseur's Choice
Gourmet coffee
Selection of tea


before touch-down menu

A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit

A Healthy Note
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

The Main Event
Braised ee fu noodles with prawn dumplings, leafy green and mushrooms

Ham steak with glazed apricot, roasted tomato, button mushrooms and new potatoes

Scrambled egg with sauteed assorted mushrooms, chicken sausage, roasted tomato and roesti potato

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney

[hkgweilo-eric]

SQ 2 SIN-HKG

Sorry..my first post, and didn't think to save the menu, so this is my own description...


To start -

Salad with poached scallops, sun-dried tomatoes, and rocket leaves. Olive oil dressing

Mains -

Beef cheek w/ asparagus & potatoes
Fried garoupa w/ ah-yat sauce, vegetables, steamed rice *
Singaporean chicken rice w/ chili, dark soya, and ginger
Fried prawns w/ tomato sauce, roasted potatoes, steamed spinach

Dessert -

coffee ice cream with chocolate sauce

Cheese & Fruit

Coffee/tea/pralines

* - from Yeung Koon-Yat of the Forum Restaurant, Hong Kong

WINES:

Charles Heidsieck Brut Reserve Champagne

Geyser Peak Alexander Valley, Chardonnay, 2005
Hattenheimer Schutzenhaus Resiling 2004

Lockwood Cabernet Sav - '04
Rive Barbera D'Asti Il Cascinone 2003

[jjpb3]

Impressive memory.

Welcome to SQTalk, hkgweilo-eric.

[SQ LPP]

Updated menu as of 27 June 2007

deleted

[9V-JKL]

SQ806 SIN-PVG (Jun'07)

lunch menu

To Nibble On...
Satay
With onion, cucmber and spicy peanut sauce

A Savoury Note
Tian of crabmeat and mango with mesclun
Singapore dressing

The Main Event
* Ah Yat's braised beef brisket with beancurd sticks in five spice sauce served with assorted vegetables and steamed rice
Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong

+ Seared garoupa with tomato-oregano sauce and pasta with mushrooms
A healthier choice - lower in cholesterol and saturated fat than our main selection

Oriental roast duck and barbecued pork with egg noodles

Seared lamb loin in rosemary jus with roasted vegetables and leek-mashed potatoes

A Sweet Note
Macadamia ice cream with fruit coulis

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Pralines and
Gourmet coffee
Selection of tea
Soya Bean Milk (Sweetened/Unsweetened)

SQ806D SIN-PVG (L) 96-1.1 06 RC

[9V-JKL]

SQ805 PVG-SIN (Jun'07)

dinner menu

To Nibble On...
Satay
With onion, cucmber and spicy peanut sauce

A Savoury Note
Mesclun with marinated prawns with seaweed
The Main Event
* Chicken-bacon saltimbocca served with polenta, sauteed spinach and tomato salad
Exclusively created by Nancy Oakes of Boulevard, San Francisco

+ Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus
A healthier choice - lower in cholesterol and saturated fat than our main selection

Braised cod fillet in oyster sauce, vegetables with beancurd and steamed rice

Wok fried scallops with dried chillies, Chinese greens, mushrooms, capsicums and noodles

A Sweet Note
Viennetta ice cream

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Pralines and
Gourmet coffee
Selection of tea
Soya Bean Milk (Sweetened/Unsweetened)

SQ805D PVG-SIN (D) 96-1.1 06 RC

[cawhite]

SQ26 FRA-JFK June 2007

breakfast menu
A Fresh Start
A choice of apple, tomato or freshly squeezed orange juice

Fresh fruit


A Healthy Note
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt


The Main Event
Rice noodles in rich chicken stock garnished with sliced slow poached chicken and green vegetable

Ham and mushroom ragout in crepe served with pork sausage, roasted tomato and hash brown potato

Mushroom omelette served with veal sausages, roasted tomato and roesti potato


From the Bakery
Assorted breakfast rolls
Butter - Fruit Preserve


A Connoisseur's Choice
Gourmet coffee
Selection of tea



light meal menu
A Savoury Note
Ceasar salad with Chinese roast duck


The Main Event
Pan fried chicken breast with tagliatelle in mushroom cream sauce
* Exclusively created by Gordon Ramsay, London

Pan fried cod served with lobster sauce, buttered assorted vegetables and potato

Thai style beef curry served with seasonal vegetables and steamed rice


A Sweet Note
Baked cheese cake with apricot salad and red wine glaced


A Connoisseur's Choice
Gourmet coffee
Selection of tea



SQ26 SIN-FRA June 2007 is as above in post 114