RM 4,500 for 40 pax; including transportation,
china plates and cutlery, one chef and two helpers

Artichoke Soup with Quennels of Lobster

Smooth soup of artichoke hearts and garden vegetables
topped with light lobster mousse quennels

Brie and Chive Soufflé

Light soufflé with crisp lollo rosso and mustard cress salad

Filet d’agneau en croute Peregordine

Seared fillet of lamb with mushroom stuffing wrapped in crumbly pastry and baked until golden brown. Served with
rich truffle and red wine sauce

Pears Florentine

Chilled pears, poached in a cinnamon-and-sherry stock syrup served with chewy Florentine biscuit and crème Anglaise

All prices are subject to 10% + 5% Tax & Service charges