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Dîner UFE au Centara Grand Beach Resort à Karon
LE 20 MAI 2011
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INTERNATIONAL BUFFET DINNER
STARTERS
Assorted bread with Dips Hummus, Beetroot and Egg Plants
Antipasto Salami, Smoke Ham, Eggplant, Red pepper, Olive, & cheese
IndoChine Platter of Vietnamese Spring Roll, Fresh Prawn Roll,
Sugar cane Prawn, Chicken Nam Roll.
SALAD BAR
Smoked salmon
Seared tuna, fresh vegetable salad with spicy mustard sauce
Beef carpaccio
Shrimp cocktail
Caesar chicken salad
Spinach salad, red onion in chardonnay vinaigrette
with bleu cheese crumble
Beef steak tartar
Tomato mozzarella salad
Jumbo crab cake with mango ‐ cilantro salsa
Teriyaki beef rolls with spicy lime mayonnaise
Chicken and pineapple salad
House salad leaves, dill cucumber, carrot curls,
herb cherry tomatoes and dressing
THAI INSPIRED SALADS
Yum Nua Yaang Spicy grilled Australian beef salad, eggplant, lime, tomato, shallots
Yum hua plee goong rue gai Banana blossom salad with chicken, chilli paste, and coconut milk
Yum som o Pomelo salad with prawns, chicken, dried coconut,
cashew nuts & dried chilli
Larb gai, moo rue nua Spicy minced pork salad with Thai mint, shallots and rice powder
SUSHI & SASHIMI COMBINATION
Fresh rolled sushi and sashimi table with condiments
THE BAKERY
Selection of Centara bakery loafs and cheese tabl
SOUP
Double beef consommé
French onion soup
WESTERN BEEF AND FISH SENSATION
Grilled salmon, sweet garlic, peppercorn marinière
Beef mousaka
Roasted potatoes, caramelized onion slice beef
Australian lamb, rosemary and garlic eggplant, “ratatouille” lamb sauce
Roast chicken, stir‐fried rice, vegetables, oregano sauce
Macaroni & cheese
Beef lasagna
Prawns variation BBQ, pepper sauce with fried rice
THAI CURRY AND MAINS
Gaeng massaman puck rue nua
Southern style red curry with braised Australian beef
Gaeng phed gai
Spicy chicken vegetables in red curry
Gaeng kiew waan goong
Green prawn, Thai eggplant and sweet basil
Nua phad num mun hoi
Wok‐fried beef in oyster sauce, straw mushrooms, capsicum
Priew waan pla kra pong
Sweet and sour sea bass
Gai rue puck phad
Wok‐fried chicken
Phad puck ruam mit
Wok‐fried vegetables in oyster sauce
‘PASTA’ LIVE STATION
Penne, spaghetti, fusilli , gnocchi
Sauces
Puttanesca
Bolognaise
Carbonara
Tomato
FOIE GRAS AND OYSTER ON ICE STATION
Stir‐fried Rougié foie gras
Terrine of Rougié foie gras
Fine de Claire oysters with condiments
FROM THE GRILL
T‐Bone
Striploin
Tenderloin
Roasted lamb leg
Rid eye
Pork medallion
Grilled chicken
Boudin noir
Sausage
Roast beef
Sauces
Béarnaise
Red wine sauce
Green peppercorn
Bordelaise
BBQ Sauce
SIDES
Sautéed sweet corn shallots, chives, butter
Grilled asparagus seasoned with olive oil, butter, salt and pepper
Sautéed mushrooms in butter with garlic
Mashed potatoes
Baked potato with sour cream, butter, chives, bacon and cheddar cheese
Garlic sautéed onions
DESSERTS
Chefs selected pastries and desserts
Freshly carved tropical fruits
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Merci à Denis Touvart pour son accueil
et à Spotlight Production pour son spectacle “Roaring 20’s” |
