| SuperStar Virgo Chinese New Year Festive Menu |
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| Western Lunch Set Menu - Thursday, 7 Feb 2008 |
| APPETIZER |
Taco Taco
crispy corn taco filled with shredded lettuce and spicy chilli beef, tomato coriander salsa and sour cream
or
Country Salad
fresh leaves mixed with avocado, capsicum, alfalfa sprouts and roasted seeds with lime dressing
or
Smoked Salmon Rose
With capers,sliced onions and cream cheese
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| SOUP |
Hungarian Goulash Soup
with peppers and potatoes
or
Chilled Summer Melons with Mint |
| MAIN COURSE |
Grilled Perch with Tabbouleh Salsa
served with roasted new potatoes and wilted greens
or
Pork Eminence Zurichoise
tender pork chunks in creamy mushroom sauce and vegetable bouquet
or
Fussili alla Conti
Spiral pasta tossed with pancetta ham,green peas,fresh cream and pecorino cheese
or
Zucchini, Tomato and Mozzarella Panino
served with balsamic tossed rocket leaves and basil pesto
|
| DESSERT |
Light Apple Yogurt Mousse
served with red apple couli
or
Cherry Jubilee
vanilla ice cream with cherry compote and whipped cream
or
Assorted Seasonal Fruits |
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| Western Dinner Set Menu - Wednesday, 6 Feb 2008 |
| APPETIZER |
Crab Meat Terrine
with avocado dip and radicchio frisee salad
or Prosciutto di Parma
finely sliced parma ham accompanied by a melon medley
or Red Leaf, Iceberg and Romaine Lettuce
with sliced cucumber and French vinaigrette
or Fresh Summer Fruit Cup with toasted Almonds
|
| SOUP |
Chicken Consommé
with asparagus, root vegetables and chive
or
Light Cream of fresh Broccoli
served with roasted herb croutons |
| MAIN COURSE |
Grilled Salmon and Seafood
on green vegetables and saffron rice
or
Roast Loin of Beef
gratin potatoes , garden vegetables and gravy
or
Cider glaced Ham
served with mashed potatoes and pumpkin
or
Potato Blinis
fluffy potato pancakes , roasted sweet pepper and cumin flavoured eggplant dip |
| DESSERT |
Viennese Delight
light chocolate mousse served with a raspberry coulis
or
Lemon Meringue Pie
with mango sherbet
or
Choices of Ice Cream or Sherbet of The Day
or
Variety of International Cheeses and Crackers
or
Assorted Seasonal Fruits
|
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| Western Lunch Set Menu - Friday,8 Feb 2008 |
| APPETIZER |
Chili Fish Cake
Pan-fried Thai flavored fish cakes served with fresh pickles
or Roast Duck Breast
On crisp green and sweet and sour vinaigrette
or
Tomato Summer
sliced plum tomatoes with marinated crumbled feta, basil, olives and garlic vinaigrette
|
| SOUP |
Minestrone
Italian style vegetable soup flavored with pesto
or
Vichyssoise
Chilled potato and leek soup |
| MAIN COURSE |
Mediterranean Seafood Stew
a rich tomato saffron broth with mixed seafood and vegetable strips
or
Braised Lamb Shank
On mashed potato, green peas and natural gravy
or
Tuna Melt Sandwich
Tuna and American cheese on whole wheat toast, cole slaw and fries
or
Vegetable Jalousie
baked puff pastry filled with curried vegetables served with a coriander sauce |
| DESSERT |
Mango Cream and Crepe gratin
or
Chocolate Supreme
chocolate ice cream with whipped cream and chocolate shavings
or
Assorted Seasonal Fruits |
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| Western Dinner Set Menu - Thursday,7 Feb 2008 |
| APPETIZER |
Shrimp, Squid and Mussels
with Mediterranean salsa verde
or
Grilled Pork with Fruits
five spice and lemon grass marinated pork strips served with a tropical fruit salad
or
Mixed Seasonal Lettuce
with asparagus and mushroom in a hazelnut dressing
or
Exotic Fruit Salad with Amaretto
|
| SOUP |
Clear Vegetable Broth
with pumpkin and egg drops
or
Mulligatawny
Light creamy chicken curry soup with cardamom and cumin |
| MAIN COURSE |
Seared Sword Fish Steak
0n egg fried rice, steamed broccoli and lemon-caper glace
or
Roasted Turkey Breast with Dried Apricots
served with array of vegetables and oven roasted potatoes
or
Grilled Tenderloin of Beef
With roasted pont neuf potatoes, mushrooms, baby onions and bacon
or
Pasta Primavera
tagliatelle with vegetables in tomato cream sauce and shaved parmesan |
| DESSERT |
Semi frozen Amaretto Parfait
with praline sauce
or
Warm Gratin of Pineapple and Passionfruit
served with chocolate ice cream
or
Choices of Ice Cream or Sherbet of The Day
or
Variety of International Cheeses and Crackers
or
Assorted Seasonal Fruits
|
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| Western Lunch Set Menu Saturday,9 Feb 2008 |
| APPETIZER |
Grilled Chicken Salad
with salad greens, chives and enoki mushrooms tossed in citrus chili bean sauce
or
Crunchy Mixed Greens
with vegetable chips, cherry tomatoes and crumbled feta cheese
in red wine vinaigrette
or
Vietnamese Spring Roll
With prawn meat, cilantro and vegetables wrapped in rice paper
|
| SOUP |
Brown Lentil Soup
With root vegetables and a dash of balsamic
or
Chilled Cream of Banana |
| MAIN COURSE |
Teriyaki Sole
glazed teriyaki lemon sole fillet served with wilted greens and saffron rice
or
Turkey and Cheddar Club Sandwich
Stir-fried turkey, bacon and cheddar cheese, served on toasted rye bread corn cole slaw and potato chips
or
Garlic and Chili grilled Beef
With corn crusted onion rings, bouquet of vegetables
or
Crunchy Vegetarian Pizza
with tomato, squash, peppers, mushrooms, olives ,artichokes , basil ,mozzarella and feta cheese |
| DESSERT |
Classical Creme Caramel
served with fresh fruits
or
Hot Love
vanilla ice cream with warm raspberry compote and whipped cream
or
Assorted Seasonal Fruits |
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| Western Dinner Set Menu - Friday, 8 Feb 2008 |
| APPETIZER |
Smoked Salmon
with onion rings and chive sour cream
or
Baked Escargot Bourguignon
With French snails in galic and herbal butter
or
Seasonal Field Greens
with diced tomatoes, basil and mozzarella cheese tossed in balsamic vinaigrette
or
Chilled Pineapple and Honey Dew Melon
with orange liquer
|
| SOUP |
Consommé Celestine
clear beef soup with shredded herb pancake
or
Brown Lentil Soup
with diced potato and a dash of vinegar |
| MAIN COURSE |
Fillet of Dory baked with fresh Herb
set on mashed potato and served with grain mustard sauce
or
Roasted Spring Chicken
with crushed black pepper, served with natural jus and tomato rice
or
Broiled Pork Chop
with sauteed mushrooms, swiss cheese and spinach spaezle
or
Spanakopitta
popular vegetable and spinach pie |
| DESSERT |
Duo of Chocolate Mousse
served with ginger sauce
or
Lemon Grass Mint Pana Cotta
served with orange caramel sauce
or
Choices of Ice Cream or Sherbet of The Day
or
Variety of International Cheeses and Crackers
or
Assorted Seasonal Fruits |
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| Western Dinner Set Menu - Saturday, 9 Feb 2008 |
| APPETIZER |
Chilled Pacific Seafood
with American cocktail sauce
or
Anti Pasti
crispy bread with endive leaves, artichokes, marinated vegetables and black olives
or Caesar Salad
crispy romaine lettuce in classical dressing served with croutons,
shaved romana cheese, anchovies and crispy bacon bits
or Chilled Watermelon Cup with Mint |
| SOUP |
Chicken Consommé
with asparagus, root vegetables and chive
or
Light Cream of fresh Broccoli
served with roasted herb croutons
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| MAIN COURSE |
Grilled Salmon and Seafood
on green vegetables and saffron rice
or
Roast Loin of Beef
gratin potatoes , garden vegetables and gravy
or
Cider glaced Ham
served with mashed potatoes and pumpkin
or
Potato Blinis fluffy potato pancakes , roasted sweet pepper and cumin flavoured eggplant dip |
| DESSERT |
Viennese Delight
light chocolate mousse served with a raspberry coulis
or
Lemon Meringue Pie
with mango sherbet
or
Choices of Ice Cream or Sherbet of The Day
or
Variety of International Cheeses and Crackers
or
Assorted Seasonal Fruits |
|
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| Chinese New Year Lunch Menu - Thursday, 07 Feb 2008 |
| APPETIZER |
| Selection of Raw & Marinated Salads and Choice of Dressing Assorted Bread Rolls |
| SOUP |
| Double Boiled Chicken Soup with Chinese Herbs |
| CARVING |
| Roasted Turkey Ham |
| MAIN COURSE |
Deep-fried Prawn with Salt and Pepper
Braised Fish Maw with Sea Cucumber and Garden Green
Braised Duck with Assorted Herbal
Deep-fried Bean Curd with Taiwan Bean Crumb
Special Fried Rice with Egg and Dry Scallops
Braised Pot Roast in Burgundy Wine Gravy
Fried Chicken Finger with Mayonnaise Tip and Lemon
Cauliflower and Green Vegetable Curry
Roast Potatoes with dry Onions
Sautéed Vegetables and toasted Almonds
Steamed Rice
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| DESSERT |
Selection of Dessert, Pastries and Fresh Fruit
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| Chinese New Year Dinner Menu - Thursday, 07 Feb 2008 |
| APPETIZER |
| Selection of Raw & Marinated Salads with Choice of Dressing Assorted Bread Rolls |
| SOUP |
| Double Boiled Superior Soup with Four Treasures |
| CARVING |
| Crispy Roasted Chicken |
| MAIN COURSE |
Sautéed Scallops with Dragon Fruit
Stir-fried Crab with Spicy Chilli Sauce
Braised Golden Oyster and Sea Moss with Green Vegetable
Braised Chicken with Lemon and Pineapple
Sautéed Chinese Cabbage with Waxed Duck
Minced Chicken Shanghai Noodles
Grilled Minute Steak on Wild Mushroom Sauce
Baked Rigatone in Crisp Vegetable and Cheese Sauce
Pan-fried Turkey Scaloppini Milanese Style
Oklahoma Fried Potatoes, Steamed Rice
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| DESSERT |
| Selection of Dessert, Pastries and Fresh Fruit |
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| Chinese New Year Lunch Menu - Friday, 08 Feb 2008 |
| APPETIZER |
| Selection of Raw & Marinated Salads with Choice of Dressing Assorted Bread Rolls |
| SOUP |
| Shui Kow Dumpling Soup with Ramen Noodles |
| CARVING |
| Roasted Tenderloin of Beef with Red Wine Sauce |
| MAIN COURSE |
Braised Fish Stomach with Golden Bean Curd
Braised Soya Duck with Dry Scallops and Sea Cucumber
Steamed Seasonal Fish with Egg Plant “ Ma La” Sauce
Steamed Minced Chicken Stuffed in White Radish
Fried Ee Fu Noodles with Enoki Mushroom and Seafood
Lamb Curry with Potatoes
Baked Meat Loaf in Onion Gravy
Crisp Egg Plant Parmigiana
Roasted Spring Chicken with on wild Mushroom Sauce
Steamed Rice
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| DESSERT |
| Selection of Dessert, Pastries and Fresh Fruit |
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| Chinese New Year Dinner Menu - Friday, 08 Feb 2008 |
| APPETIZER |
| Selection of Raw & Marinated Salads with Choice of Dressing Assorted Bread Rolls |
| SOUP |
| Double boiled Superior Chicken Soup with Shui Kow Dumpling |
| CARVING |
| Roasted Pepper Crusted Beef Striplion |
| MAIN COURSE |
Sautéed Crab with Thai Spicy Sauce
Deep-fried Prawn with Sesame Seed in Special Sauce
Braised Baby Abalone with Mushroom and Green Vegetable
Stewed Chicken with Mushroom and Bean Curd Stick
Braised Bean Curd with Mixed Seafood and Ling Chee Mushroom
Beef Medallion with glazed Shallots and Red Wine Sauce
Roasted Potato with Cajun Spice
Pan-fried Snapper Fillet with Lime Butter Sauce
Broccoli and Cauliflower Gratin
Steamed Rice
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| DESSERT |
Selection of Dessert, Pastries and Fresh Fruit
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| Chinese New Year Lunch Menu - Saturday, 09 Feb 2008 |
| APPETIZER |
| Selection of Raw & Marinated Salads with Choice of Dressing Assorted Bread Rolls |
| SOUP |
| Double boiled Chicken Soup with Lotus Root |
| CARVING |
| Crisp Vegetarian Pizza with Asparagus and Basil |
| MAIN COURSE |
Stewed Squid with Dry Chilli and Dry Shrimps
Stewed Chicken with Mushroom and Bean Curd Stick
Steamed Daily Fish “ Thai “ Style
Braised Bean Curd with Mixed Seafood and Ling Chee Mushroom
Sautéed Seasonal Vegetable with Silver Anchovies
Fried Rice with Dried Shrimps and Hot Bean Paste
Cheese and Vegetable Brioche
Beef Medallion with glazed Shallots and Red Wine Sauce
Grilled Turkey Scaloppini with Glaced Pineapple
Rosemary Roasted Potato
Steamed Rice
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| DESSERT |
| Selection of Dessert, Pastries and Fresh Fruit |
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| BBQ Poolside - Saturday 09 Feb 2008 |
| Seafood and Salad Bar |
| Selection of raw and marinated salads with choice of dressings Smoked Salmon, Poached Prawns, Avocados filled with Squid Cocktail |
| SOUP |
Double boiled Chicken Soup with Chinese Herb
Wonton Noodle Soup Station |
| From the Wok |
| Fried Kway Teow Noodles with Seafood |
| From the Grill |
Grilled Prawn Ball Skewer, grilled Beef Skewer, grilled Lamb Chop
Grilled Sausage Skewer, Corn and Vegetable Skewer
Baked Potatoes and Condiments
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| From the Stall |
Chicken and Lamb Sate
Rice Cake, Cucumber and Onions |
| Hot Items |
Poached Chicken Fillet with Lemon and Coke
Braised King Top Shell with Fish Stomach and Golden Oysters
Sautéed Prawns with Snow Peas and Water chestnut
Sautéed Seasonal Vegetables with Dace Fish
Pan fried Fillet of Salmon with Special BBQ Sauce
Vegetable Curry with Green Beans and Okra
Crisp Chicken Wings
Fried Rice with Baby Shrimps and Vegetables
Vegetarian stuffed Capsicum in Tomato in Curry Sauce
Steamed Rice
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| Desserts |
Selection of Hot and Cold Desserts
Fresh cut Fruits, Fresh Mango cutting Station,
Rambutan and fresh Orange Display
Ice Kacang, Braised Peanuts with Cinnamon,
Choice of Ice Cream and Condiments
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| Chinese New Year Eve Early Dinner - 06 Feb 2008 |
Deep Fried Crispy Glutinous Rice Rolls
Clam Pacific Congee with Peanut and Tong Chai
Steamed Pork Ribs with Sour Plum and Preserved Ginger
Deep Fried Seafood Stuffed with Egg Plant and Mango Sauce
Poached Garden Green with Soya Sauce
Fried Udon Noodle with Seafood and Black Pepper
Sweetened Green Bean Paste with Sago Seed
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| Chinese New Year 1ST Day Dinner - 07 Feb 2008 |
Salmon Fish Yee Shang
Double Boiled Superior Soup with Four Treasures
Roasted Barbecued Honey Pork Char Siew
Stir Fried Diced Chicken with Dried Chili and Cashew Nuts
Poached Tiger Prawn with Chinese Wine
Braised Ling Chee Mushroom with Garden Green
Sweetened Red Bean Paste with Chinese Dumpling and Lily Bub
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| Chinese New Year 2nd Day Lunch - 08 Feb 2008 |
Deep Fried Crispy Glutinous Rice Rolls
Shui Kow Dumpling Soup with “Ramen”Noodles
Deep Fried Crispy Chicken with Salted Egg
Steamed Scallop Stuffed with Seafood and Minced Garlic
Poached Hong Kong Green with Soya Sauce
Fried Rice with Mixed Seafood “Mui Fan”
Sweetened Honey Dew with Sago Seed and Vanilla Ice Cream
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| Chinese New Year 2nd Day Dinner - 08 Feb 2008 |
Salmon Fish Yee Shang
Double Boiled Superior Chicken Soup with Shui Kow Dumpling
Roasted Crispy Duck “Hong Kong Style”
Poached Tiger Prawn with Chinese Wine
Deep Fried Pork Spare Rib with Black Vinegar “Chan Kong” Style
Sautéed Hong Kong Green in Dried Scallop
Sweetened Water Chestnut with Corn Cream and Coconut Milk |
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| Chinese New Year 3rd Day Lunch - 09 Feb 2008 |
Deluxe Duo Combination Platter
Double Boiled Pork Ribs Soup with Lotus Root
Steamed Fish in Brown Bean Sauce
Boiled Boneless Chicken with Bean Sprout
Special Two Varieties of Sausage
Stir Fried Garden Green with Sliced Garlic
Mandarin Orange |
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| Chinese New Year 3rd Day Dinner - 09 Feb 2008 |
Deep Fried Crispy Almond Flake Prawn
Double Boiled Chicken Soup with Chinese Herb
Steamed Fish with Minced Garlic and Soya Sauce
Braised Pork Belly “Fuchou Style”
Braised Sea Cucumber with King Top Shell and Fish Maw
Sauteed Mixed Vegetable with Salted Fish
Sweetened Red Bean Paste with Chinese Dumpling and Lily Bub |
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