LUNCH AND DINNER MENU

( MINIMUM 20 PERSONS)
CHILLED SMOKED SALMON ON CRISPY GREEN SALAD
SERVED WTH WARM PISTACHIO BRIOCHE
***
GOLDEN CHICKEN CANSOMME WTH VEAL
AND FRESH HERB QUENNLES
***
CHILLED CHAMPAGNE AND ROSE PETAL RANIT
***
GRILL JAVA SEA LOBSTER AMERICAIN
OR
PAN FRIED PRIME U.S FILLET OF BEEF SERVED
WITH A COGNAG AND GREEN PEPPERCORN SACE
***
LA ROSE BAKED ALASKA
***
TEA OR COFFEE
***
PETITS FOURS
***

LUNCH AND DINNER SET MENU VI

(MINIMUM 20 PERSONS)
HOME MADE SAFFROM FISH CONCOMME GARNISHED WITH
ASSORTED FISH AND CRUSTACEANS
OR
CHEFS CHICKEN AND PISTACHIO TERRINE

SERVED WITH WHITE WINE JELLY

***
CAPR GRILLED FILLET OF SOLE CE
***
RED WINE AND CINNAMON GRANIT
***
BONELESS ROAST DUCKLING WITH
GRAND MARNIER AND ORANGE SAUCE
OR
SAUTED DUTCH VEAL SIRLOIN GARNISHED WITH
FRESH FRUIT ON A WHITE WINE AND CREAM SAUCE
***
SELEKTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***

LUNC AND DINNER SET MENU V

(MINIMUM 20 PRESONS)
CHILLED AVOCADO PEAR WITH POACHED KING PRAWS
OR
TRADITIONAL FRENCH ONION SOUP
WITH CHEESE AND GARLIC CROUTON
***
RED WINE AND CINNAMON GRANIT

***
FOIL BAKED PRIME U.S. TENDERLON
SERVED ON A CREAM MUSHROM SAUCE
OR
GRILLED MILD FED CALVES LIVER SERVED ON A VEAL.
HERB AND CIDER SAUCE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENU IV
(MINIMUM 20 PERSONS)
HOME MADE BEEF CONSOMME HENRY IV
TOPPED WITH FLAKY PASTERY
OR
CHIPS HOME MADE CHICKEN LIVER AND FRESH
HERB PATE SERVED WITH HOT BGRIOCHE
****
RED GRAVES AND LIME GRANIT
****
POACHED FILLET OF SALE WITH SMOKED SALMON AND
BRIE FLLING SERVED ON A COGNAG AND LOBSTER SAUCE
OR
PRIME U.S SIRLIONSTEAK WITH A GREEN
PEPPERCORN AND CREAM SAUCE
****

SELECTION FROM OUR SWEET TROLLEY

****
TEA OR COFFEE
****
LA ROSE PETITS FOURS
****
LUNCH AND DINNER SET MENU 111A
(MMINMUM 20 PERSONS)
HOME MADE CHICKEN CONSOME TOPPED
WITH A PASTERY LID
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
****
WHITE WINE AND WATERMELON GRANIT
***
GRILLED NEW ZEALAND LAMB CUTLETS
WITH RED WINE SAUCE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENU IIIB
(MINIMUM 20 PERSONS)
RED BEAN SOUP WITH CHICJEN QENNELS
OR

MIXED SEASONAL SALAD WITH CHOICE OF DRESSING

***
WHITE WINE AND GINGER GRANIT
***
PAN FRIED STRIPS OF VEAL IN A RICH SOUR CREAM
SAUCE SERVED ON HOME MADE SPINACH NOODLES
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MEN IIC
(MINIMUM 20 PERSONS)
HOME MADE CHICKEN CONSOMME GARNISHED
WITH PRAWN QUENNELS
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
***
WHITE WINE AND PEAR GRANIT
***
PAN FRIED STRIPS OF VEAL IN A PICH SOUR CREAM
SAUCE SERVED ON HOME MADE SPINACH NOODLES
***
SELECTION FROM OUR SWEET TROLLEY
***

TEA OR COFFEE
***
LA ROSE PETITS FOUR
LUNCH AND DINNER SET MENU IIB
(MINIMUM 20 PERSONS)
FRESH CREAM OF MUSHROOM SOUP GARNISHED
WITH FINE STRIPS OF BEET ROOT
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
***
WHITE WINE AND MINT GRANIT
***
ROAST BABY CHICKEN WITH
A BITTER SWEET ORANGE SAUCE
***
SELECTION FROM SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENU IIA
(MINIMUM 20 PERSONS)
FRESH CREAM OF WHITE ASPARAGUS SOUP
SERVED WITH LEMON PUFF BISCUIT
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING

OR
WHITE WINE AND ORANGE GRANIT
***
POACHED FILLET OF SOLE FILLED WITH SHRIMP MOUSE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENUIC
(MINIMUM 20 PERSONS)
HOME MADE BEEF CONSOMME GARNISHED
WITH SAVOURY PANCAKE
OR
MIXED SEASONAL SALAD WITH CHOISE OF DRESSING
***
WHITE WINE AND LEMON GRANIT
***
SAUTE FILLET OF BEEF STROGANOFF
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***

LA ROSE PETITS FOURS

***
LUNCH AND DINNER SET MENU IB
(MINIMUM 20 PERSONS)
CREAM OF VEGETABLE SOUP WITH CHEESE STRAW
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
***
WITH WINE AND LEMON GRANIT
***
SAUCE MIXED SEAFOOD IN FLAKY PASTERY
SERVED WITH A TOMATO GINGER SAUCE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MUNE IA
(MINIMUM 20 PERSONS)
HOME MADE TOMATO SOUP WITH SAVOURY TARTLET
OR
MIXED SEASONAL SALAD WTIH CHOICE OR DRESSING
***
WHITE WINE AND LEMON GRANIT
***

GOLDEN FRIED CHICKEN SUPREME WITH GARLIC BUTTER

***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***

LUNCH AND DINNER MENU IV

SMOKED SALMON MOUSSE IN HREB YOGHURT
***
CARRIED CREAM OF CHICKEN WITH WALNUTS
LAMPCHOPS MONTE CARLO
ARTICHOKE BOTTOMS WITH GINGER CARROT PUREE
GREEN BEANS
GRATIN POTAOES
***
WITH CHOCOLATE MOUSSE WITH MACCAROONS
***
COFFEE / TEA

LUNCH AND DINNER MENU III

TERRINE OF DUCKLING WITH HAZELNUTS
AND CUMBERLAND SAUCE
***
BEEF CONSOMME WITH LVER DUMPLINGS
***
SUPREME OF CHICKEN CIPUTAT STUFFED WITH VEAL
LEMON CREAM SAUCE
SPINACH NOODLES
ASPARAGUS TIPS
***
PINEAPPLE WAFER
***
COFFEE / TEA

LUCH AND DINNER MENU II

SEAFOOD COCTAIL WITH MELONBALLS
MARE ROSE SAUCE
***
CHICKEN BALLOTINE IN MUSHROOM SAUCE
BERNY POTATOES
TOMATO WITH CREAMD SPINACH
***
FLOATING ISLAND IN COLD SABAYON
***
COFFEE / TEA
LUCH AND DNNER MENU I
ANTIPASTO
***
CREAM OF TOMATOES
***
VEAL PICCATO WITH WOODMUSHROOMS
HERB LINGUNI
BROCCOLI SPEARS AND BABY CARROTS
***
FROZEN PANETONE
***

COFFEE/ TEA
COCKTAIL VI
COLD FOOD

: ASSORTED COLD CUTS

ASSORTED CANAPES DE LUXE

FISH STALL

: SMOKED SALMON
LOBSTER MEDALLIONS
PRAWN PYRAMDE

INDONESION

: BURUNG DARA GORENG SENAYAN STYLE

MARTABAK
KAMBING GULING
CHICKEN KEBAP

JAPANESE STALL

: TEMPURE
BEEF TERRIYAKI

CHINESE STALL

: STEAMBOAT

CARVING STATION

: U.S. STRIPLOIN FORESTIERE SAUCE

BUFFET

: CHICKEN WING IN KECAP SAUCE

REMPAH REMPAH
MINI BURGER IN PEPPER SAUCE

CHEESE

: INTERNATIONAL CHEESE DISPLAY

WITH A VARIETY OF BREAD

FRIUT
DESSERT

: FRESH FRUITS DISPLAY

: ES CENDOL

COCKTAIL V
COLD FOOD

: ROAST BEEF JARDINIERE

CHICKEN GALANTINE
SALMON BELLEVUE
ASSORTED CANAPES DE LUXE
PRAWN PYRAMIDE

INDONESIAN STALL

: PEMPEK PALEMBANG
LUMPIA
SATE
MARTABAK

JAPANESE

: CHICKEN YAKITORI
TEMPURA
BEEF TERRIYAKI

CHINESE STALL

: DIM SUM
STEAMBOAT

CARVING STATION

: LEG OF LAMB
: U.S. STRIPLOIN

BUFFET

: MINI CHICKEN BURGER

BIHUN GORENG
QUICHE LORRAINE

CHEEESE

: INTERNATIONAL CHEESE DISPLAY

AND VARIETY OF BREAD

FRUIT
DESSERT

: FRESH FRUITS DISPLAY

: ES KOPYOR

COCKTAIL IV
COLD CANAPES

: SMOKED SALMON
LOBSTER MEDALLIONS
SMOKED BEEF
LAMP MEDALLIONS
SHRIMPS

HOT FINGERFOODS

: CHICKEN DRUMSTICK TERRIYAKI

RED SNAPPER IN SWEET AND SOUR SAUCE
MARTABAK
MINI PIZZA
BOUCHEES WITH KAKAP AND VEGETABLES
ASSORTED SATE

CARVING STATION

: N.Z. STRIMPLOIN WITH ROLLS

AND BEEF JUICE
OR
LEG OF VEAL

CHEESE
CONDIMENTS

: INTERNATIONAL CHEESE DISPLAY

AND VARIETY OF BREAD
: ASSORTED NUTS
IKAN BILIS

COCKTAIL III
COLD CANAPES

: SADDLE OF VENISON
LOBSTER MEDALLIONS
DE- LUXE ASSORTED CANAPES

INDONESIAN

: AYAM GORENG KALASAN

ASSORTED SATE WITH LONTONG
RISSOLES

JAPANESE STALL

: SUKIYAKI
EBI FUARI

CHINESE STALL

: DIM SUM

CONTINENTAL STALL

: BREADED KAKAP WITH TARTAR SAUCE

CARVING STATION
BUFFET

:LEG OFVEAL WITH MUSHROOM SAUCE

: CURRY PUFFS
MINI PIZZA
CHICKEN KEBAB

CHEESE
FRUIT
DESSERT

: INTERNATIONAL CHEESE DISPLAY

AND VARIETY OF BREAD
: FRESH FRUITS DISPLAY
: INDONESIAN FRIUTS COCKTAIL

COCKTAIL II
COLD CANAPES

HOT FINGERFOODS

: VEGETABLE TERRINE ON RYE BREAD

SMOKED SALMON
STUFFED SQUID ON LONTONG
TURKEY WITH ASPARAGUS TIPS
CHICKEN SALAD TARTELETTES
: FROGLEGS IN KECAP MANIS
BOUCHEES WITH MUSHROOMS
MINI BURGER ON RATATOUILLE
BREADED SHRIMPS
LUMPIA
ASSORTED SATE

CARVING STATION

: LEG OF LAMB WITH ROLLS

AND MINT SAUCE

CONDIMENTS

: ASSORTED NUTS
POTATO CHIPS
RELISHES

COCKTAIL I
COLD CANAPES

: BANDUNG GEF WITH PAPAYA

SMOKED BAWAL
ROASTED CHICKEN ON PINEAPPLE
SWISS CHEESE WITH WALNUTS
TUNAFISH ON CUCUMBER

HOT FINGERFOODS

: CHICKEN WINGS BUMBU BALI

MEATBALLS IN GREEN PEPPER CORN SAUCE
REMPAH REMPAH (SHRIMP CROOETTES)
CURRY

LUCH AND DINNER MENU I

ANTIPASTA
***
CREAM OF TOMATOES
***
VEAL PICCATA WITH WOOD MUSHROOMS
HERB LINGUINI
BROCCOLI SPEARS AND BABY CARROTS
***
FROZEN PANETONE
***
COFFEE / TEA

COCKTAIL VI
COLD FOOD

: ASSORTED COLD CUTS

ASSORTED CANAPES DE LUXE

FISH STALL

: SMOKED SALMON
LOBSTER MEDALLIONS

INDONESIAN

: BURUNG DARA GORENG SENAYAN STYLE

MARTABAK
KAMBNG GULNG
CHICKEN KEBAB

JAPANESE STALL

: TEMPURA
BEEF TERRIYAKI

CHNESE STALL

: STEAM BOAT

CARVNG STATON

: U.S STRIP FORESTIERE SAUCE

BUFFET

CHEESE
FRUIT
DESSERT

: CHICKEN WING IN KECAP SAUCE

REMPAH REMPAH
MINI BURGER IN PEPPER SAUCE
: INTERNATIONAL CHEESE DISPLAY
WITH A VARIETY OF BREAD
: FRESH FRUITS DISPLAY
: ES CONDEL

COCKTAIL V
COLD FOOD

: ROAST BEEF JARDINIERE

CHICKEN GALANTINE
SALMON BELLEVUE
ASSORTED CANAPES DE LUXE
PRAWN PYRAMIDE

INDOSIAN STALL : PEMBEK PALEMBANG

LUMPIA
SATE
MARTABAK
JAPANESE STALL

: CHICKEN YAKUTORI
TEMPURA
BEEF TERRIYAKI

CARVING STATION : LEG OF LAMB

U.S. STRIPLOIN
BUFFET

: MINI CHICKEN BURGER

BIHUN GORENG
QUICHE LORRAINE

CHEESE

: INTERNATIONAL CHEESE DISPLAY

AND VARIETY OF BREAD

FRUIT
DESSERT

: FRESH FRUIT DISLAY

: ES KOPYOR

COCKTAIL IV
COLD CANAPES

: SMOKED SALMON
LOBSTER MEDALLIONS
SMOKED BEEF
LAMB MEDALLIONS
SHRIMPS

HOT FINGERFOODS

: CHICKEN DRUMSTICK TERRIYAK

RED SNAPPER