Sir Richard
Gourmet Specialty Restaurant

Starters
Mix Leaves salad with crumbled goat cheese and basil vinaigrette

Fettuccine Jacuzz sauted with shrimps in a tomato-rosemary sauce

Fresh marlin carpaccio served with extra virgin olive oil

Soups
Shrimps bisque served with julienne vegetables and salmon roe

Oriental shorba, puree coconut, carrots and tomato
flavoured with fresh cilantro and lemon grass

Main Courses
Red snapper fillet blackened on a bed of grilled
vegetables in a red bell pepper sauce

Beef Tenderloin English style served in a pepper sauce dianna

Lamb cutlets in rosemary sauce served with vegetable's
caponata and risolee potatoes

Chicken carrousel, stuffed chicken breast with provolone
cheese and prosciutto in a Basil creamy sauce

Fish Sir Richard, coconut crusted in a creamy peanuts sauce

Desserts
Exotic fruits plate served with coconut sherbet and honey

Crepes suzzet Alaska served with a vanilla ice cream coop

 

Mandalay
Asian Specialty Restaurant

Starters
Assorted seasonal simple salads

Sesame seeds dressing, Tahitian dressing,
Soya vinaigrette, Orange dressing

Chicken Salad

Fresh Spinach salad with Honey, sesame oil, soya & lime dressing

Marinated sliced beef loin

Seared tuna loin

Makis, tmakis & nigiris sushi

Sashimis

Soup
Tom yam kaeng hot & sour shrimp soup

Garnishes
Vegetarian spring rolls, crab ragoon, yakimeshi rice, deep fried tofu, curried vegetables, egg noodles with soya sauce & vegetables, gohan (steam rice)

Grill 1
Chicken satay in peanut sauce

Beef strip loin teriyaki

Tepanyaki vegetables

Grill 2
Fish fillet in Soya-ginger sauce

Octopus in chili sauce

Show Cooking
Stir fried beef with Chinese mushrooms

Chicken kareage with sweet & sour sauce

Singapore noodles

Vegetables, shrimps & ice cream tempura

Carving Station
Tamarind roast pork loin

Desserts
Bread and a selection of pastries, mousses,
tarts and fresh fruits and ice cream buffet

 

Steak House
Specialty Restaurant

Soup
Onion Soup with cheese croutons

Salads
Fresh romaine lettuce and caesar dressing

Endives in blue cheese dressing

Tomato and mix leaves salad with crumbled fetta cheese

Artichokes black olives and mozzarella

Asparagus and mushrooms salad

Grilled vegetables salad

Russian salad

Cold Special
Smoked salmon with garnishes

Cold cuts mirror

Assorted cheeses

Seared tuna with parsley salsa

Garnishes and Dressings
Balsamic vinaigrette

Ranch dressing

Caesar dressing

Thousand island

Green olives, capers, jalapeños, gherkins,
parmesan cheese, croutons, biscuits, etc.

Main Courses Served at Table
10 ounces beef master tenderloin

Butterfly herbs chicken breast

Center cut pork chops with fresh apples couli

Grilled shrimps skewers with strawberries special couli

Mixed grilled combination (chicken, shrimps, tender loin and sausage)

Caribbean sea red snapper

8 ounces Australian cube roll

Sauces
Pepper sauce

BBQ sauce

Chimichurry

All steaks are served with sauté Italian vegetables and baked potato

Desserts
Desserts bar, sliced fruit, ice cream and bread buffet