Colonnade Brunch May 2014

APPETISERS
SEAFOOD SPECIALTIES ON ICE
OYSTERS FRESHLY SCHUCKED TO ORDER
French, USA, Australian, Irish
Lemon Wedges, Lime Wedges, Cocktail Sauce, Tabasco, Mignonette, Ponzu
CRUSTACEANS AND SHELL FISH
Maine Lobster, Giant Alaskan King Crab leg, Mud Crab, Banana Prawns, White Prawns,
Manila Clams, River Prawns
Lemon Wedges, Lime Wedges, Cocktail Sauce, Tartar, Tomato Salsa, Tabasco
JAPANESE
APPETISERS
Hiyashi Wakame
Ajisuke Idako
Unikurage
Kimchi Sazae
Chuka Chimmi
New Age Sushi
Katsuo, Grated Ginger, Fried Garlic
Suzuki Ponzu, Citrus Zest
Hamachi Tskimi Karashi Shoyu
Maguro, Moromi Miso
Shake, Orange Miso Sauce
SUSHI AND SASHIMI
Nigiri, Uramaki, Hosomaki, Temaki, Inari
Kani, Ebi, Saba, Ahi, Hamachi, Tako, Sake, Unagi, Tamago, Katsue, Suzuki
Akaigai, Hogigai, Maguro, Ika, Ikura, Shake
Condiments
Pickled Ginger, Wasabi, Soy Sauce, Daikon
TEMPURA
Shrimps, Shojin Age
WESTERN
SALADS
Caesar Salad Station in Parmesan Wheel
Bacon, Croutons, Anchovies, Boiled Egg, Parmesan, Caesar Dressing
Tomato Cocktail, Fresh Basil, Olive Oil, Feta, Dried Olives
Sea Urchin Custards, Truffle Oil
Asparagus Cooked “en papillote”, Fresh Herbs
Peppered Tuna Tataki, Pickled Pearl Vegetables, Beans, Smoked Olive Oil
Middle Easter Appetizers;
Hummus, Baba Ghannouj, Marinated Olives, Fattouche, Couscous Salad,
served with Grilled Flat Bread and Grissini Sticks
PATES AND TERRINES
Duck Rillettes
Chicken Liver Parfait, Black Truffle, Port Jelly
Terrine whole Duck Foie Gras with Ginger
Wild Boar Terrine
Raisins Cooked in Port
Cornichons
SALMON
Gin and Tonic
Whiskey and Honey
Mustard Dressing, Chive-Lemon Cream
Chopped Red Onions, Capers
CHARCUTERIE
Parma Ham
Melon, Buffalo Mozzarella
FOIE GRAS STATION
Sautéed Foie Gras, Smoked Eggplant Flavoured with Miso, Fried Garlic Chips
SOUP
Mushroom Crème with Japanese Mushrooms
TOM KLONG PLATROUT
Spicy Smoked Trout Soup, Roasted Shallots, Shimeji Mushrooms
BREADS
Display of Whole Breads & Breakfast Bakeries
HOMEMADE PASTA
Fettuchini, Vermiceli, Ravioli. Sauce: Cherry Tomatoes, Chilies, Garlic, Mushrooms, Onions,
Ham, Cream, Basil, Parsley, Pesto, Carbonara, Bolognese
LIVE LOBSTER BISQUE
Lobster Bisque, Brandy, Seafood and Whipped Cream
Live Station of Salmon and Tuna Tartar on Ice
Served with Traditional Condiments
MAIN COURSE
WESTERN
CARVING
Roasted Wagyu Prime Rib with Yorkshire Puddings, Red Wine Sauce
Pork Porchetta, Apple Purée
BRAISED
Venison Civet, Lardons, Pearl Onions, Mushrooms
Darn of Seabass, Fennel and Mussels
Seafood Braise: Prawns, Clams, Squid, Fish, Saffron and Tomato
Sautéed Chicken in White Wine, Potatoes, Carrots
Braised Beef Cheeks, White Beans “Lyonnaise”
VEGETABLES
Eggplant Mousaka
Carrots Vichy with Parsley
Pommes Purée
Green Beans, Maître de Hotel Butter
“Royal Project” Vegetables, Olive Oil Emulsion
BBQ GRILL
24 Hour Beef Ribs, with Rosemary and Mustard
24 Hour Pork Ribs, Texas Style
24 Hour Lamb Ribs, Roast Garlic Oil
Grilled Slipper Lobsters, Café de Paris Butter
ASIAN
DIM SUM
Siu Mai, Har Gao, Steamed Roll with Bamboo Pith, Mixed Vegetable Dumplings
Char Siu Bun, Sweet Bean Bun
Steamed Garoupa Dumplings
BBQ Pork Pie
Steamed Duck feet
THAI SPECIALTIES
TOONGTHONG PAK
Deep-fried Vegetables Golden bag with Sweet Chilli Dipping Sauce
THODMANN GOONG
Deep-fried Shrimp Cakes
HOR-MOK PLAHIMAA
Steamed Snow Fish Soufflé
GAENG KIEW WARN NUEA KUB BAI CHAPLU
Beef, Chaplu Leaves in Green Curry
PED PHAD BAI HORAPA
Stir-fried Roasted Duck, Garlic-Chili and Sweet Basil
PHAD GOONG KUB NAM PRIK MOO KROB
Stir- fried Prawns with Roasted Chilli Paste with Crispy Pork
Steamed Jasmine Rice, Brown Rice and Organic Black Jasmine Rice.
ASIAN LIVE STATION
Crab Meat Omelette
CHEESES
Selection of up to Thirty Verities of Farmhouse Cheeses
(Subject to Variations According to Season and Market Availability)
DESSERTS
Yuzu & Kalingo Tart
Nougat Raspberry Mirror
Paris-Brest
Caramel Custard in a Glass
Mocha Toffee Cake
Apricot Dulcey Bites
Fruit and Berry Tartlets
The Sukhothai Torte, Whipped Cream
Deep Dish Pavlova
Cup Cake of the Week
Azuki & Green Tea Crème Brûlée
Lemon Cheese Cake
The Sukhothai Chocolate Truffles
Macarons
Grand Cru Chocolate
Demo Station
A la Minute Grappa Tiramisu
Crepes Suzette
Hot Chocolate Soufflé, Crème Fraîche
Ice creams and Sorbets
Vanilla Anglaise; Whipped Cream; Chocolate Sauce; Toasted Almond; Berry Compote
Hot Lamp
Sticky Toffee Pudding, Fudge Sauce
Chocolate Chouquettes
Chocolate Fondue
Warm White, Milk & Dark Chocolates
Dried Fruit Skewers & Marshmallow
THAI DESSERT
NAAM KHENG SAI – Red Ruby Chestnut Morsels, Gingko Nut, Lotus Seeds, Barley Rice
Baby Jujub, Jackfruit, Toddy Palm
Served with Shredded Ice
KHAO NIEW MAMUANG – Sticky Rice, Mango
KANOM SAI SAI – Traditional Thai Dessert,
Stuffed Shredded Coconut Steamed in Banana Leaves
KHAO NIEW NA TANG TANG – Sweet Sticky rice, Verities topping
KANOM KLAUY – Traditional Thai Dessert,
Steamed Banana Meat, Palm Sugar in Banana Leaves
MOR GAENG PEAUK – Bake Taro Paste in the Rich Egg Custard, Thai Style
Seasonal Fresh and Sliced Fruits