SQ 11 Los Angeles - Tokyo - Singapore (MAY 06)
Lunch - Los Angeles to Tokyo
To Nibble On…
Satay
With onion, cucumber, and spicy peanut sauce
A Savoury Note
Seared ahi tuna, heart of romaine lettuce, shaved parmesan cheese, anchoiade vinaigrette
The Main Event
Roasted chicken with fondant pear, braised fennel and roasted potato
*Exclusively created by Nancy Oakes of Boulevard, San Francisco
Wok fried Chinese style beef steak with black pepper sauce, sautéed vegetables and fried rice
Grilled double cut pork chop served with mustard sauce, caesar salad
*A healthier choice – lower in carbohydrates and calories than our main selection
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Mocha almond fudge ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
and pralines
Kagetsu-Zen
Ha-Sun
Assorted Japanese appetizer
Yakimono
Grilled “teriyaki” yellowtail
Takiawase
Simmered vegetables
Gohan
Steamed rice
Tome-wan
Miso soup
Men
Cold green tea noodles
Mizugashi
Mocha almond fudge ice cream
Ocha
Green tea
Snack
Noodles
Fish ball broth kway teow or bee hoon noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Beef sandwich
Feta cheese sandwich
Snacks
Roasted mixed nuts
Kjeldsens cookies
Chocolate bar
Potato Chips
Fruit
Light Meal
A Savoury Note
Smoke turkey with potato salad, ranch dressing
The Main Event
Grilled halibut served with cilantro butter, sautéed spinach and fingerling potato
Dim Sum
Steamed rice sheet cake with char siew, pork siew mai and prawn har kow
A Sweet Note
Bitter chocolate layer with mousseline
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
Hanagoyomi
Kuchitori
Octopus and cucumber in sesame dressing
Yakimono
Grilled tsukeyaki style eel
Takiawase
Simmered cabbage, asparagus and chicken
Gohan
Omelette sushi
Salmon sushi
Seaweed with pickle sushi
Tome-wan
Miso soup
Mizumono
Assorted seasonal fruit
Japanese sweet
Ocha
Green tea
Dinner – Tokyo to Singapore
To Nibble On…
Satay
With onion, cucumber and spicy peanut sauce
A Savoury Note
Anti pasto
Italian style appetizer of marinated seafood, smoked duck and mozzarella with tomato
The Main Event
Seared beef fillet in moret-madeira sauce, roasted shallot, green bean, garlic confit and boiled potatoes
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Stir fried corn fed chicken with spring bamboo shoot served with selected vegetables and steamed rice
Warm four cheeses quiche served with balsamic flavoured roasted vegetables
*Specially prepared meatless selection
The Cheese Board
Gourmet cheese with garnishes
A Sweet Note
Cherry blossom flavoured ice cream
A selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffee
Selection of tea
And pralines
Hanagoyomi
Ha-Sun
Glaced prawn, bracken, baked omelette with fish paste
Kuchitori
White bait, squid, plum jelly, rape blossom
Yakimono
Grilled red snapper with mugwort, butterbur sprout
Aemono
Squid, bamboo shoot and udo shoot in sansho leaf dressing
Sunomono
Assorted vegetables and conger eel in sesame vinaigrette
Takiawase
Simmered sea bream roes, bamboo shot and butterbur
Gohan
Marinated sea bream with sansho leaf sushi
Steamed rice with bamboo shoot
Steamed rice with wrapped with seaweed
Tome-wan
Miso soup
Men
Cold green tea noodles
Mizugashi
Cherry blossom flavoured ice cream
Ocha
Green tea