2020 buffet menu
Buffet menu for 2020, 4 (4/6–10, 4/27–30, 5/1–2)
■ Appetisers: seafood and beetroot marinade; escabeche of white fish; butterbur shoots with plum; Korean-style steamed chicken; shrimp short pasta. ■ Salad: mixed salad; broccoli and cauliflower; tomato, tuna and cucumber; sliced onion; corn; sliced red and yellow peppers. ■ Snacks: cold cuts and cheese platter; edamame and bruschetta; Japanese rolled omelette; candied sweet potato; spring onion salad; assorted Japanese pickles; chicken and root vegetable stew; Doritos, grissini and crackers; quiche; black-sugar broad beans; potato salad; pork and cabbage salad; straw-smoked seared bonito. ■ Hot dishes: chicken thigh with ponzu-style flavouring; poached white fish; Japanese-style hamburger steak; pork and mixed bean stew with curry flavouring; colourful vegetables with bagna cauda. ■ Fried dishes: spring rolls and shrimp crackers; fried chicken and shoestring fries; onion rings; fried horse mackerel; lemon-scented fried chicken; sausages; salad dumplings and mini steamed meat buns. ■ Rice and other dishes: curry of the day; steamed rice; mixed rice with pork and red pickled ginger; soba; miso soup; assorted soups; sandwiches. ■ Desserts: mini lemon-flavoured cake; Anno sweet potato cake; apple cake; La France pear cake; chocolate cake; pudding; Kyoho grape and yoghurt Swiss roll; white peach Swiss roll; mini cream puffs; warabi mochi; fruit yoghurt; assorted fruit. ■ Carving station: 15:00– yakisoba; 16:00– pizza; 17:00– beef and vegetable stir-fry; 18:30– roast beef. Serving times may vary depending on the event date. □ 4 compartment menu: ■ Appetiser: pâté de campagne. ■ Main: poached red sea bream and scallops with shellfish sauce. ■ Dessert: apricot mousse and apple sorbet.
