L'apprenti Restaurant UPM

Young Manggo Salad wrapped with Vietnamese Rice Paper and Tmarind Glace

Safron Scallop Seafood with Lemongrass and Deepfrid Seafood Rolls

Angel Hair Pesto with Pine Nuts

Smoke Salmon and Papaya Coulis

MENU

Menu writing is very important skill for the Executive Chef.
This skill is developed by experience and the knowledge of your staff ? cook can deliver the food when is prepare. I love to writhe the menu, the recipe development and create the new dishes. From the menu we can create the art of presentation or the design of the food. Some how the menu writing need ayears of experience in cold kitchen, hot kitchen, fine dining and also pastry. This is one of my example menu write up recently for the working lunch at UPM.

MAJLIS MAKAN TENGAHARI

UPM BOARD OF DIRECTORS AND GENTING GROUPS CHAIRMAIN

L’APPRENTI RESTAURANT

9th. December 2010

MENU

RECEPTION DRINKS AND AMUSE BOUCHE

Fresh Lemongrass and Honey in the small Glass Flute

Smoked Salmon and Coriander Tar-Tar on Toast

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APPETIZER

Gratin of Scallops

Coriander Hollandaise Sauce, Peking duck Comfit with Poached Asparagus Salad

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SOUP

Black Pepper Chicken Consommé

serve with cold young mango kerabu in the rice paper roll

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MAIN COURSE

Cod Fish

slow baked in the oven serve with hailam style wanton noodles and marinated mixed gentings greens salad

OR

Wagyu Beef Tenderloin

sous-vide cooking marination with perchick spices and maxim truffles potato

Garlic sabah sprout

DESSERT

TAPAI ICE-CREAM

serve with assorted New Year fruits and berries

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Freshly Brew Coffee or Tea

RM 100.00 NET PER PERSON

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