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3 March 2013, Singapore – Chihuly Lounge at The Ritz-Carlton Millenia Singapore offers a range of cheese-based desserts from 2 March to 26 May 2013 in its Spring Weekend Afternoon Tea.  Enjoy a spread of thirteen desserts specially prepared by Executive Pastry Chef Terence Pang.

Chihuly Lounge at The Ritz-Carlton Millenia, Singapore


You can also enjoy an assortment of savoury dishes including the Smoked Duck with Braised Endives and Walnuts, Salmon Confit with XO Sauce and Salmon Roe and Glazed Wagyu Beef Balls with Smoked Garlic.



The Afternoon Tea comes with coffee and a selection of 30 blends of loose leaf teas.

Menu

Sandwiches

Cucumber and Cream Cheese Sandwiches

Beef Pastrami with Pickled Gherkin in a Mini Croissant

Smoked Chicken Mayonnaise with Tomato in a Beetroot Focaccia

Smoked Salmon with Cucumber in an Almond Ring

Canapes

Salmon Confit with XO Sauce and Salmon Roe

Scallop Sushi topped with Japanese Mayonnaise and Tobiko

Baked Eringi Mushroom with Basil Pesto

Smoked Duck with Braised Endives and Walnuts

Savoury

Oven Baked Bacon Wrapped Potato with Honey Mustard

Steamed Scallop Siew Mai

Glazed Wagyu Beef Ball with Smoked Garlic

Panko Prawn with Wasabe Mayonnaise

Steamed Vegetarian Soon Kueh with Sweet Flour Sauce and Sour Chili

Cheddar Raisin Scone and Plain Scone

 

Dessert

Ricotta Cheese Pudding

Coffee and Soft Guanaja Mascarpone Cream

Parmesan Macaroon

Citrus Cream Cheese Rolls

Fontainebleau with Berry Compote

Goat Cheese Crème Brûlée

Baked Vanilla Camembert Cheese Cake

Baked Apple with Extra Virgin Olive Oil, Feta Cheese Almond Mousse and Lemon Jelly

Mozzarella Cheese with Tomato Raspberry and Brioche Toast

Honey Cheese Mousse with Apricot Rosemary Jelly

Blueberry Cheese Tart

Selection of Cheese with Crackers

Live Station

Strawberry Balsamic Salad with Mascarpone Sorbet

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