Besserat De Bellefon Champagne distributed by Wine Exquisites

DINNER MENU

Pre-dinner cocktail
Champagne Delamotte
Extra Brut Cuvée, Champagne Alexandre Penet

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Cuisine of Sous-Chef Edmund Cheah, The St. Regis Singapore
Amuse-Bouche

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Cuisine of Executive Chef Bobby Saravan Krishnan, The St. Regis Singapore
Sri Lankan Crab Meat & Prawn Salad,
Green Pea Pate, Avruga Pearls, Sweet Pea Sprouts
Sauvignon Blanc Reduction, Tomato Powder
Brut, Champagne Vielle France
&
Brut Blanc de Blancs, Champagne Besserat de Bellefon

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Cuisine of Executive Sous Chef Fabio Granata, The St. Regis Singapore
Double Boiled Lobster Consommé, Raviolo with Ragout of Chicken,
Porcini Mushrooms and Tarragon, Lobster Tail, Crispy Leeks, Tarragon Oil
Brut Rose, Champagne Pol Roger
&
Esprit De Giraud Brut, Champagne Henri Giraud

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Cuisine of International Masterchef Philippe Mille
 Braised Cod of Quiberon in Wild Mushrooms,
Iodinated Celery with Shellfish flavored with Mountain Lovage
Grand Cru Grande Reserve Brut Nature, Penet-Chardonnet
&
Grande Cuvée Brut Rosé, Champagne HATT et SÖNER

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Cuisine of Chef de Cuisine Fabrice Passicos, The St Regis Singapore
Grilled Beef Tenderloin, Sauteed Savoy Cabbage, Smoked Foie Gras, Chick Pea Pancake
Truffle & Madeira Sauce

Or

Cuisine of Chef de Cuisine Stefano Arrigoni, The St. Regis Singapore
Duo of Lamb
Rack of Lamb in Mustard & Herb Crust, Sautéed Green Vegetables with Parma Ham
Braised Lamb Shoulder in Red Wine with Traditional Polenta
Bernard Magrez L'Egregore

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Cuisine of Executive Chef Bobby Saravan Krishnan, The St. Regis Singapore
Amadei Chocolate
Toscano White – Freeze Dried Strawberry Parfait
Latte e Nocciole – Chilled Milk Chocoalte and Hazelnut Foam
‘9’ Extra Dark – Fondant with Dried Apricot Coulis
Rosé Brut, Champagne Mansard

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Coffee/Tea
Mignardises