SFCSS TE#119 at Infuzi

When: Saturday, 1 June 2013, from 12:30pm till 4.30pm.

Where: Infuzi 10, Biopolis Road, #01-01, Chromos Block, Singapore 138670

Price: $150/pax

Menu:

Pan-Fried Duck Liver
With Brandied Cherry & Mesclun Salad

Roasted Tomato Soup

Sorbet

Pan-Fried Threadfin
With Herb Butter Sauce

or

Grilled Tenderloin Of Beef
With Onion Jus

Caramelized Apple On Phyllo Pastry
With Vanilla Ice-cream

Coffee or Tea

SFCSS TE #118 Chez Petit Salut

When: Saturday, December 15 2012, 12.30pm-5pm

Where: Chez Petit Salut @ MBFC, 12 Marina Boulevard, Marina Bay Financial Centre Tower 3, #01-07

Price: $150/pax

Menu:

Gonet Medeville Rose Extra Brut NV

Crab And Avocado With Avruga Caviar
Muscadet Grand Or Guilbaud 2010

Terrine Of Seared Tuna, Saffron Potato, Zucchini And Eggplant
Sancerre Jean Paul Picard 2010

Pan Seared Barramundi, Purple Cauliflower Puree, Pea Emulsion
Pouilly Fume San Dagueneau 2010

Pan Seared Veal Sweetbread, Porcini Mushroom, Risotto With Truffle Sauce
Petit Merle, Alain Chabanon 2010

Wagyu Oxtail Stuffed With Mushroom, Bacon, Foie Gras Braised In Red Wine, Pommes Puree
Chateau Baronde Pichon Longueville 2007, Pauillac

Homemade Cheesecake With Mixed Berry Compote
Chateau Fayau 2006, Cadillac

SFCSS TE #116 At Senso Ristorante & Bar

When: Saturday, 20 October 2012, from 12:30pm till 4.30pm

Where: Senso Ristorante & Bar, 21 Club Street, Singapore 069410

Price: S$150/pax

Menu:

Burratina Pallazo DOP (Puglia) approved by the Slow food Presidio Cheese &
Extra Virgin Olive Oil ‘Grezzo’ (Spoleto, Umbria) and Black Autumn Truffle (Piedmont)

San Marzano Tomato Soup ‘Ortofrutticola Lombarda’ (San Marzano Sul Sarno) &
Vongole Verace ‘Verbano Ittica’ (Varese)

Traditional Tuscan-style Carnaroli Risotto (Gallo Gran Riserva Maturato 1 Anno traditional) & Rabbit Ragout (Tuscany) and Taggiasche Olives ‘Frantoio Bianco’

Mediterranean Sea Bass ‘Verbano Ittica’ Livornese Style
Market vegetables from ‘Ortofrutticola Lombarda’ and Senso Puree

Or

Pan seared Organic Milk Fed Veal Medallion (Netherlands)
Market vegetables from ‘Ortofrutticola Lombarda’ and Senso Puree

Organic Sabayon with Masala Wine ‘Buffa’, Eggs from the Singapore Quan Fa Organic Farm &
Assorted of homemade ‘Biscotti’

Gourmet coffee or tea