1. Wine Dinner
AIR
Seasonal Leaf with Parma Ham (p)
Balsamic Dressing and Goat Cheese crumble
Caprese Salad
Sliced Tomato, Fresh Mozzarella, Basil
Aged Balsamic Vinaigrette
Seven Spice Chicken Salad
Cabbage, Carrot, Red Pepper, Cashew nuts
Orange Segments, Citrus Vinaigrette
Poached and Chilled King Prawns
Preserved Lemon
5 pcs poached prawns, sliced cucumber, mixed
lettuce, preserved lemon
Chicken Cobb
Salad
Corn, Tomato, Egg Whites, Cucumber, Peppers,
Avocado, sliced onion, chicken sliced, lettuces
Samosas
Homemade Samosas with Minced Chicken, Lamb,
Potato & Pea, Tamarind Chutney, Poppadum
6 pcs samosa, pcs papadum, chutney
A La Carte February 2014
18 20 18
22 22 26

2. Sop Buntut
Indonesian stewed beef oxtail with traditional
condiments. Potato, tomato, carrot, celery sliced,
fried crispy shallots. Sliced lime, Green chili paste
Vietnamese “Pho” Beef or Chicken Noodle Soup
Black bean sauce, fresh herbs, bean sprouts, chilli
Minestrone Soup (v)
Vegetable & Tomato Broth, Seasonal Root Vegetables
Herbs
Steamed Reef Fish
Jasmine Rice, Stir Fried Seasonal Vegetables
with Your Choice of Sauce ;
Garlic Lemon Sauce, White Soya Sauce
Spicy Sweet & Sour Sauce
Spaghetti
with tomato, basil and extra virgin olive oil
or bolognese
Gosht Biryani
Tender Lamb Cooked in Fragrant Saffron
& Cardamom Basmati Rice, Almonds
and Cashew Nuts
M,anmgo chutney, cucumber raita
Menu – a la carte February 2014
AIR
2236
18
26
1618

3. Wine Dinner
Pancit Guisado or Canton
Stir-Fried Rice Noodles or Egg Noodles with Prawns
Squid balls dumpling, Vegetables and Chicken
Soya sauce and sliced lime
Laksa (s)
Yellow Noodle with fish ball, quail egg, fried tofu
Vegetables and prawn in coconut gravy
2 pcs prawn, beansprout, bhok choy, tomato, fried
shallots, laksa leaves. Chili paste, sliced lime
Butter Chicken Curry
with Jeera Rice and Naan Bread
Cucmber raita, mango chutney, coconut sambal
Char Kway Teow
Fried rice flat noodles with vegetables and seafood
or beef in sweet sauce, tamarind broth
Soya sauce, chili paste
Hainanese Chicken
served with steamed rice, chicken broth
and condiments
Soya, chili paste, ginger paste
Poached Lobster Tail
Stir Fried Vegetables with Soya Sauce and Jasmine
Rice
Menu – a la carte February 2014
AIR
2222
36
20
2626

4. Tenderloin Rib Eye Striploin
Australian Rack of Lamb
American Waygu
Menu – February 2015
AIR
38
3236
34
20
Fillet Mignon

5. Menu – a la carte February 2014
24
18
22
18
20
20
T-Bone Steak wit roast potato & sauteed vegetablesRibeye steak with mash potato and corn
Lamb rack with rosemarry sauce and vegetables
Beef sliders
Beef burger by Wolfgang Puck
Ribeye steak by Wolfgang puck