Another salad course was presented in a myriad of colours! Garden greens with Salmon, Tuna, flying fish roe and avocado served with wasabi mayo dressing. The addition of crunchy fried crab stick certainly a brilliant touch!
Crispy Roasted Chicken with Szechuan Pepper Hot Sauce
Tuna Tartare with Moroccan eggplants and Cumin Mayonnaise
FESTIVE COCKTAIL : DIAMONDS + PEARLS
Roasted Stuffed Turkey with traditional Pork & Chestnut stuffing, with side serving of maple-glazed carrots, roast potatoes, brussel sprouts and cranberry sauce