1 of 80

IRD INTERNATIONAL BREAKFAST

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Asparagus Egg Hash Brown Turkey Bacon Chicken Sausage Bake Bean Tomato Local Mushroom Thyme Rosemary Salt Pepper Olive Oil Potion Butter Bread Roll Fruits Platter	60g 150g 150g 20g 60g 50g 50g 20g 5g 5g 5g 5g 5g 20ml	1. Prepare the egg as per way of request 2. In a sauce pot, heat the bake bean until hot 3. Bottom mushroom wash and sauté for 5 minutes ,then add thyme and rosemary ,add butter and finished with seasoning 4. Blanch and grill the asparagus 5. Pan fry the chicken sausage and turkey bacon until cook 6. Fry 2 pcs Hash brown in deep fryer 7 . Assembly and present the foods as per standard

2 of 80

IRD ARABIC BREAKFAST

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Egg Foul Medammes White Onion Capsicum Green Spinach Baby Tomato Local Black Olives Green Olives Salt Pepper Olive Oil Cumin powder Parsley Lemon juice Potion Butter Bread Arabic Fruits Platter	150g 100g 10g 10g 5g 100g 20g 20g 5g 5g 20ml 3g 5g 10ml	1. In a sauce pot, heat the oil add onion, capsicum, tomato and sauté until get soft. Add foul medammes ,cook till soft .Add cumin powder, chop parsley and seasoning. 2. In a small fry pan, heat the oil add onion, capsicum, tomato and spinach sauté until get soft. Add tomato puree and cook for 1 minutes. Add fresh egg and cook for 2minutes. Egg must be medium and runny 3. Foul medammes garnish with chop onion, tomato ,parsley and olive oil 4. Assembly and present the foods as per standard

3 of 80

IRD EGG YOUR WAY

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Onion red Capsicum Red Capsicum Yellow Asparagus Egg Hash Brown Cheese Cheddar Tomato Local Mushroom Thyme Rosemary Salt Pepper Olive Oil Cooking Cream Bread Roll	10g 10g 10g 100g 180g 200g 30g 50g 40g 5g 5g 5g 5g 20ml 100ml	1. Fry 2 pcs Hash brown in deep fryer 2. Prepare the egg as per way of request 3. In a omelet pan, heat the oil add onion, tomato , capsicum, green chili sauté until get cook. Add egg and cook for 2 minutes .Add cheese (request) and fold the egg (Omelet) 3. In a small sauce pan ,add butter, cream and egg ,slow cook by stair smoothly until egg are cook and soft . Add seasoning (Scramble EGG) 4. Blanch and grill the asparagus 4. Assembly and present foods as per standard

4 of 80

IRD EGG SHAKSHUKA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Onion White Capsicum Red Capsicum Yellow Egg Spinach Tomato Local Parsley Salt Pepper Olive oil	15g 15g 15g 150g 40g 50g 10g 5g 5g 20ml	1. Prepare the egg as per way of request 2. In a small fry pan, heat the oil add onion, capsicum, tomato and spinach sauté until get soft. Add tomato puree and cook for 1 minutes. Add fresh egg and cook for 2minutes. Egg must be medium and runny 3. Assembly and present foods as per standard

5 of 80

IRD EGG BENEDICT

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
English Muffin Asparagus Egg Hash Brown Turkey Bacon White Vinegar Tomato Local Mushroom Thyme Rosemary Salt Pepper Olive oil Butter HOLLANDAISE Egg Yolk Butter Lemon Juice Salt	30g 100g 130g 200g 50g 20ml 50g 30g 5g 5g 5g 5g 20ml 30g 30g 80g 2ml 3g	1. Medium pot heat it up to boil ,add vinegar 2. Reduce the heat and put egg and cook for 2 minutes as soft medium 3. English muffin cut into half and apply with butter and toast 4.Fry hash brown, grilled asparagus ,mushroom , grilled tomato as side 5.Served with as request Turkey bacon or smoke salmon and hollandaise sauce 6. Assembly and present foods as per standard Hollandaise Sauce Fill a pot with water and bring to simmer. Place the bowl above the water and nit to touch with water and add egg yolk ,lemon juice and whisk clock wise about 3 minutes Butter keep in bowl and heat it up with double boiler and take it out only clarified butter Pour the butter drop by drop into egg yolks and vigorously whisk until the sauce is thick Add salt and pepper for tasting

6 of 80

CHEESE PLATTER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Cheese Gouda Cheese Emmental Cheese Gruyere Cheese Brie Cream Cheese Dry Apricot Pruns Walnut Crackers Baguette Braed	50g 50g 50g 30g 10g 10g 10g 10g 20g 50g	1. Prepare and slice the cheese as per potion 2. Assembly and present foods as per standard

7 of 80

PROBIOTIC LOW FAT FLAVORED YOGHURT

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Probiotic Low-Fat Yoghurt Strawberry Blueberry Mango Honey	300g 20g 20g 20g 10g	1. Yoghurt with flavored fruits puree in glass 2. Add individual fresh fruits as garnish 3. Assembly and present foods as per standard

8 of 80

BIRCHER MUESLI

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Dorset Muesli Full Fat Yoghurt Green Apple Juice Blackberries Green Apple Raisins Honey Sugar Salt	50g 50g 50ml 20g 40g 15g 20g 5g 10g	1.Fruite Muesli sock in apple juice 2.Combine with yoghurt ,dice apple 3.Add honey ,sugar and raisins 4. Add seasoning with salt 5. Assembly and present foods as per standard

9 of 80

FRENCH TOAST

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Bread Brioche Egg Milk Cinnamon Powder Strawberry Maple Syrup Pineapple Compote Sugar Snow Sugar Salt Butter Blueberry	150g 55g 40ml 5g 20g 10g 10g 20g 3g 10g 30g 10g	1.Egg , milk, cinnamon powder , sugar mixed in a bowl Brioche bread slice into 3 slices 2.Brioche bread coated with mixture and toast on hot plate by both side 4. Topping with berries before serve with condiments 5. Assembly and present foods as per standard

10 of 80

PANCAKE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Egg Milk Flour T55 Strawberry Maple Syrup Pineapple Compote Sugar Snow Sugar Salt Butter Blueberry	30g 25ml 40g 5g 20g 10g 10g 5g 3g 20g 10g	1.Egg , milk, flour, sugar and butter mixed in a bowl 2.Preheat the hot plate to 150C , pour the pancake mixture and cook for both side to get golden brown color 3. Topping with berries before serve with condiments 4. Assembly and present foods as per standard

11 of 80

WAFFLE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Egg Milk Corn Flour Flour T55 Strawberry Maple Syrup Pineapple Compote Sugar Snow Sugar Salt Butter Blueberry	30g 25ml 5g 40g 5g 20g 10g 10g 5g 3g 20g 10g	1.Egg , milk, flour, sugar, corn flour and butter mixed in a bowl 2.Preheat waffle machine at 250C , pour the waffle mixture and cook 3. Topping with berries before serve with condiments 4. Assembly and present foods as per standard

12 of 80

VEGETABLES SPRINGS ROLL AND SAMOSA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Veg Spring Roll Veg Samosa Sweet chili sauce MINY CHUTNEY Yoghurt Fresh Mint Chili Green Fresh Coriander Salt	4 pcs 4 pcs 30ml 40g 10g 3g 10g 5g	1.Deep fry veg spring roll and veg samosa in deep fat fryer 2.Served with sweet chili sauce and mint chutney 3. Assembly and present foods as per standard Mint chutney Blend the mint , coriander and chili mix with yoghurt and salt for taste

13 of 80

GRILLED HALLOUMI

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Halloumi Cheese Red Onion Capsicum Red Capsicum Yellow Capsicum Green Rocket Lettuce Tomato Local Pomegranate Molasses Kalamata Olives Salt Pepper Olive oil	125g 5g 5g 5g 5g 10g 40g 5m 10g 5g 5g 20ml	1.Halloumi slice into 5 pcs grilled at hot plate till get color 2.Red onion, tomato ,capsicum , olive mix with olive oil and seasoning. Topping with baby rocket leave 3.Served with pomegranate molasses 4. Assembly and present foods as per standard

14 of 80

BBQ CHICKEN WING

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Wing 7Pc Red Onion Garlic Ketchup BBQ Sauce Smoke Paprika Salt Pepper Olive oil Cheese Blue Mayonnaise Pine apple Juice	160g 10g 10g 30g 20ml 5g 5g 5g 10ml 5g 15ml 20ml	1.Fried chicken wing in deep fryer till get crispy 2. Served red hot smoke sauce and blue cheese dip 3. Assembly and present foods as per standard Blue Cheese Dip Blue cheese 10g Mayonnaise 20 g Sour cream 20g Apple cider vinegar 3ml Chives 3g Sugar _ to taste Hot Smoke BBQ Sauce Chop garlic 10g Chop white Onion 15 g BBQ Sauce 100ml Pineapple Juice 20 ml Smoke Paprika 5g Sriracha Chili Sauce 10ml In medium pot with low heat , Add oil, garlic and onion sauté get brown. Add BBQ sauce ,paprika and pineapple juice with brown sugar bring to boil. Add sriracha sauce and salt and pepper for seasoning

15 of 80

THAI SATAY

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Thigh Chili Red Garlic Onion White Peanut Soya sauce Sweet Soya Dark Soya Sauce Spring Onion Ginger Salt Pepper Corn Oil Sweet Chili Sauce Prawn cracker PEANUT SAUCE Peanut Lemon Grass Soya Sauce Dark Soya Sauce Onion White Garlic	150g 10g 5g 20g 10g 20g 10ml 10ml 10ml 5g 3g 5g 5g 20ml 20ml 25g 15g 10ml 10ml 5g 5g	1.Marinated the chicken by 24 hour advance and skewer in bamboo stick 2. Grilled the chicken skewers in griller 3. Served with peanut sauce 4. Assembly and present foods as per standard Satay Sauce Garlic, Ginger, Lemongrass, Tamarind blend it together with corn oil and add seasoning Peanut Sauce Roast the peanut and crushed in blander Heat the pot, add oil ,lemongrass and chop onion sauté till get brown Add peanut ,stock and bring to simmer with low heat Add sweet soya sauce and dark soya sauce Add seasoning

16 of 80

CHICKEN TIKKA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Thigh Red Onion Tomato Local Chili Green Butter Ginger Mustard Oil Garlic Coriander Powder Cumin Powder Chili Powder Garam Masala Salt Pepper Yoghurt Mint fresh	150g 15g 50g 5g 20g 5g 5ml 5g 2g 2g 2g 2g 5g 5g 5g 20g 5g	1.Marinated the chicken by 24 hour advance with and skewer 2. Cook the chicken with skewers in tandoori oven 3. Served with onion ,mint and mango chutney 4. Assembly and present foods as per standard Tikka Marinating Mustard oil Chili powder Ginger garlic paste Lemon juice Garam masala Cumin powder Coriander Powder Yoghurt

17 of 80

DYNAMITE PRAWNS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Shrimps 11/15 Japanese Mayo Togarashi Salt Pepper Tempura Flour Lemon Juice Sambal Oelek Spring Onion Corn Starch(KK)	150g 20g 5g 5g 5g 15g 5g 5g 5g 5g	Prawn 16/20 (10Pcs) coated with flour and tempura flour Prawns are deep fry in fryer Topping with a little sauce Garnishing with spring onion and togarashi . Assembly and present foods as per standard Dynamite sauce Mayonnaise 100g Sriracha Chili sauce 30g Sambal Oleak 15g (Blend in stain) Honey 10ml Lemon juice 10ml

18 of 80

SORBAT ADAS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Lentil Red Salt Pepper Garlic Cumin Powder Turmeric Powder Onion White Celery Arabic Bread Lemon Corn oil	100g 5g 5g 15g 3g 3g 15g 10g 30g 20g 10ml	Red lentil wash and soak in water for 30 minutes Dice the onion, carrot ,celery and wash Preheat the large pot and add oil, onion, carrot, celery and turmeric power cook till golden color , add washed lentil and water, bring till boil Reduce heat and cook around 30 minutes Add cumin powder and salt for seasoning Bland the soup till get smooth and add butter Served with lemon and fries Arabic bread Assembly and present foods as per standard

19 of 80

MINESTRONE SOUP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Zucchini Yellow Zucchini Green Salt Pepper Garlic Thyme Basil Onion White Celery Tomato Spaghetti	35g 35g 5g 5g 5g 5g 5g 10g 10g 50g 20g	Prepare the tomato broth Small dice the onion, carrot ,celery ,zucchini Preheat the large pot and add oil, onion, carrot, celery , zucchini and cook till soft , add tomato broth ,basil ,oregano Reduce heat and add salt & pepper for seasoning Add boiled spaghetti Assembly and present foods as per standard

20 of 80

VEGAN BURGER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Plant Based Patty White Onion Vegan Cheese Slice Vegan Mayonnaise Baby Spinach Avocado White Onion Coriander Olive Oil Fries 9xmm Brioche Bun	1pcs 20g 20g 10g 15g 10g 20g 5g 10g 190g 90g	Grill the patty in griller Make salsa with onion, tomato with lime juice, coriander and avocado Brioche bun cut half and toast in salamander Spread with garlic mayo to bun , add avocado , patty and slice cheese Cheese to melt Served with fries Assembly and present foods as per standard Ketchup and mayonnaise (On side)

21 of 80

CRISPY CHICKEN BURGER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Breast Brioche Bun Avocado Baby Spinach Tomato Local Jalapenos White Onion Panko Bread Crumb Baby Gem Fries 9mm Salt Pepper	140g 90g 100g 15g 50g 5g 20g 10g 20g 190g 5g 5g	Slice chicken breast ,marinated with herbs ,flour ,egg and coated with bread crumb Fried the coated chicken till soft and crispy Make salsa with onion, tomato with lime juice, coriander and avocado Brioche bun cut half and spread with butter toast in salamander Spread with garlic mayo to bun , add guacamole , chicken Served with fries Assembly and present foods as per standard Ketchup and mayonnaise (On side)

22 of 80

BEEF BURGER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Angus Beef Patty Brioche Bun Mustard Mayonnaise Baby Gem Lettuce Tomato Local Gherkin Cheese Cheddar White Onion Fries 9mm Salt Pepper	220g 80g 5g 15g 10g 50g 10g 30g 20g 190g 5g 5g	Grilled the beef patty in griller till well done cook Brioche bun cut half and spread with butter toast in salamander Spread with mustard mayo to bun , add baby gem, tomato ,onion , gherkin and beef patty Add slice cheese ,cheese to be melt Served with fries Assembly and present foods as per standard Ketchup and mayonnaise (On side)

23 of 80

GRAND SIGNATURE BURGER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Angus Beef Patty Brioche Bun Foie Gras Mustard Mayonnaise Baby Gem Lettuce Semi Dry Tomato Cheese Gruyere White Onion Mushroom Shitake Fries 9mm Salt Pepper	220g 90g 30g 5g 15g 10g 15g 40g 15g 15g 190g 5g 5g	Grilled the beef patty in griller till well done cook Brioche bun cut half and spread with butter toast in salamander Pan fry foie gras and sauté mushroom ,balsamic onions Spread with mustard mayo to bun , add baby gem, shitake mushroom ,onion , foie gras and beef patty Add slice gruyere cheese ,cheese to be melt Served with fries Assembly and present foods as per standard Ketchup and mayonnaise (On side)

24 of 80

GRAND CLUB SANDWICH

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Smoke Chicken Breast White Bread Slice Turkey Bacon Baby Gem Lettuce Egg Mayonnaise Tomato Local Herbs Thyme Mustard Fries 9mm Salt Pepper Olive oil	150g 3pcs 20g 10g 1 pcs 15g 80g 2g 5g 190g 5g 5g 5ml	Toast the slice bread in toaster Slice the smoke chicken and pan grill with herbs Grilled the turkey bacon Fried the egg Toasted bread spread with mustard mayo, add tomato, lettuce, chicken, turkey bacon , fried egg Arrange the sandwich and cut into 4 pcs Served with fries Assembly and present foods as per standard Ketchup and mayonnaise (On side)

25 of 80

FISH AND CHIPS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Cod Fish Fillet Flour Corn Flour Gherkin Pickle Onion Mayonnaise Panko Bread Crumb Lemon Potato Wedges Salt Pepper White onion Green Peas	180g 10g 3g 3g 3g 15g 10g 15g 190g 5g 5g 10g 15g	Marinated the fish with salt and lemon juice Tempura flour with soda mix well for batter Fry the fish in deep fryer Fry the potato wedges Served with grilled lemon and mushy peas ,tartar sauce Assembly and present foods as per standard Tartar Sauce Mayonnaise 100g Gherkin 10g Pickle Onion 10g Capers 10g Lemon juice 5ml Mushy peas Blanch the green pea till cook. Heat the pot , add butter and chop onion sauté till soft Add peas and add stock with medium heat to bring simmer. Add fresh mint and seasoning Remove from het and blend in food processer

26 of 80

ASIAN FRIED NOODLE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Egg Noodle Egg Chili Red Garlic Onion White Capsicum Red Capsicum Yellow Pak Choy Soya sauce Sweet Soya Dark Soya Sauce Spring Onion Salt Pepper Corn Oil Sweet Chili Sauce	160g 10g 3g 3g 3g 15g 10g 15g 190g 5g 5g	Heat the wok and add oil , garlic, onion, capsicum , pak choy and fry till cook Add egg noodle with sauces and seasoning Fry the runny style egg Served with chili sauce Assembly and present foods as per standard

27 of 80

NASI GORENG

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Jasmine Rice Chicken Shrimps Egg Chili Red Shrimp Paste Chili Sambal Garlic Soya sauce Sweet Soya Dark Soya Sauce Spring Onion Salt Pepper Corn Oil Lemon Grass Peanut Lime Leaf Fish Sauce	150g 100g 40g 110g 20g 5g 5g 5g 10ml 10ml 10ml 5g 5g 5g 20ml 10g 20g 3g 5ml	Blanch the chicken and prawn , keep aside Heat the wok , add oil garlic , sauté blanched chicken and prawn Add egg and mix well till cook Add shrimps ,chili sambal with sauces Add jasmine rice and sauté well with seasoning Grill chicken satay skewer Fry 1 pcs egg sunny side up style Heat the peanut sauce Fry the prawn cracker Assembly and present foods as per standard Satay Sauce Garlic, Ginger, Lemongrass, Tamarind blend it together with corn oil and add seasoning Peanut Sauce Roast the peanut and crushed in blander Heat the pot, add oil ,lemongrass and chop onion sauté till get brown Add peanut ,stock and bring to simmer with low heat Add sweet soya sauce and dark soya sauce Add seasoning

28 of 80

COLD MEZZA PLATTER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chick peas Capsicum Lettuce Local Arabic Bread Zatar Fresh Tomato Pomegranate Pomegranate Molasses Sea Salt Pepper Olive oil Vine leave Grilled Eggplant Pistachio Halloumi Cheese Tahini Labneh Arabic Pickle	60g 10g 50g 20g 5g 60g 5g 5ml 5g 5g 15ml 4g 40g 5g 50g 20g 30g 20g	Hummus Moutabel Muhammara, Baba Ghanoush Warak Enab Tabbouleh Fattoush Arabic Pickles Served with Arabic Bread Assembly and present foods as per standard

29 of 80

HOT MEZZA PLATTER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Spinach Fatayer Cheese Sambouseek Prawn Kibbeh Lamb Samousek Meat Kibbeh Olive oil Tahini sauce	2pcs 2pcs 2pcs 2pcs 2pcs 15ml 10ml	Fried the Hot Mezze Served with Arabic Bread and tahini sauce Assembly and present foods as per standard

30 of 80

ARABIC MIXED GRILL

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Lamb Chop Chicken Breast Beef Striploin Lamb Leg Capsicum Yellow Capsicum Red Tomato Local White Onion Parsley Garlic Egg White Cardamom Green Zumac Powder Lemon Fresh Arabic Bread Rosemary Salt Pepper Olive oil	210g 90g 90g 90g 15g 15g 30g 20g 5g 10g 20g 2g 3g 10g 10g 5g 5g 5g 20ml	Grilled the lamb chop( 2pcs), chicken shish (3 pcs) , lamb kofta (3 pcs) Shish Kebab (3 pcs) in griller Grilled the tomato and onion Served with zaatr fries and garlic sauce ,Biwas Salad Assembly and present foods as per standard Garlic Sauce Egg white 50ml Garlic 10g Lemon salt 5g Corn oil 150ml In food processer ,add garlic and egg white together and blend it Add ice cube and add corn oil drop by drop till smooth sauce Add seasoning with lemon salt Biwas Salad Slice White onion and tomato mix with parsley ,sumac powder, salt and lemon juice

31 of 80

DAL MAKHANI

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Black Dal Red Onion Tomato Local Chili Dry Butter Ginger Garlic Cooking Cream Coriander Fresh Coriander Powder Cumin Powder Chili Powder Gram Masala Bay Leaf Basmati Rice Salt Pepper Ghee oil Yoghurt Cucumber Papadum Indian Pickle	30g 15g 20g 5g 20g 5g 5g 10ml 5g 3g 3g 3g 3g 3g 150g 5g 5g 10ml 20g 10g 10g 15g	Black dal wash and cook by slow simmering till soft and cook (24 Hour) In a medium pot ,add ghee , ginger garlic paste and sauté Add onion and tomato sauté till cook and add Indian spices to make chopped masala After dal is ready add chopped masala with seasoning Add cream and butter Served with basmati rice, papadum, raita and Indian pickle Assembly and present foods as per standard

32 of 80

MUTTON ROGAN JOSH

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Lamb Leg Boneless Red Onion Tomato Local Chili Dry Butter Ginger Garlic Coriander Fresh Coriander Powder Cumin Powder Chili Powder Gram Masala Bay Leaf Green Cardamom Cinnamon stick Basmati Rice Salt Pepper Ghee oil Yoghurt Cucumber Papadum Indian Pickle	180g 15g 20g 3g 10g 5g 3g 5g 5g 5g 5g 5g 5g 5g 5g 10g 150g 5g 5g 20g 50g 10g 10g 15g	Lamb cubes wash and marinated with spices and cook medium pot by slow braising In a medium pot ,add ghee , ginger garlic paste and sauté Add onion and tomato sauté till cook and add Indian spices After lamb cubes with seasoning Add fresh julienne ginger Served with basmati rice, papadum, raita and Indian pickle Assembly and present foods as per standard

33 of 80

PANEER TIKKA MASALA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Cheese Paneer Red Onion Tomato Local Chili Dry Butter Ginger Garlic Capsicum Red Capsicum Green Capsicum Yellow Coriander Fresh Coriander Powder Cumin Powder Chili Powder Gram Masala Bay Leaf Green Cardamom Cinnamon Stick Basmati Rice Salt Pepper Ghee oil Yoghurt Cucumber Papadum Indian Pickle	100g 15g 20g 3g 20g 3g 3g 20g 10g 10g 5g 3g 3g 3g 3g 3g 3g 10g 150g 5g 5g 10ml 15g 10g 10g 15g	Paneer cheese marinated and cook in tandoori oven In a medium pan ,add ghee , ginger garlic paste ,cumin seed, onion, capsicum and sauté Add onion and tomato sauté till cook and add Indian spices to make chopped masala Add paneer cheese and chopped masala with seasoning Add butter and coriander fresh Served with basmati rice, papadum, raita and Indian pickle Assembly and present foods as per standard

34 of 80

BUTTER CHICKEN

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Thigh Red Onion Tomato Local Chili Dry Butter Ginger Garlic Cooking Cream Coriander Fresh Coriander Powder Cumin Powder Chili Powder Gram Masala Mustard Oil Bay Leaf Green Cardamom Cinnamon Stick Basmati Rice Salt Pepper Ghee oil Yoghurt Cucumber Cashew nut Papadum Indian Pickle	200g 15g 20g 3g 15g 5g 5g 20ml 3g 3g 3g 3g 3g 5g 5g 3g 10g 150g 5g 5g 10ml 20g 10g 15g 10g 15g	Chicken thigh marinated and cook in tandoori oven In a medium pot, add onion , tomato sauté and cashew nut cook and add Indian spices to make makhani gravy Add cooked chicken and makhani with seasoning Add butter and cream Served with basmati rice, papadum, raita and Indian pickle Assembly and present foods as per standard

35 of 80

CHICKEN BIRYANI

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Thigh Red Onion Tomato Local Chili Dry Butter Ginger Garlic Coriander Fresh Coriander Powder Cumin Powder Chili Powder Gram Masala Bay Leaf Green Cardamom Cinnamon Stick Basmati Rice Saffron Rose Water Fried Onion Salt Pepper Ghee oil Yoghurt Cucumber Cashew nut Papadum Indian Pickle	160g 15g 20g 3g 5g 3g 3g 5g 3g 3g 3g 3g 5g 3g 10g 150g 0.1g 5ml 10g 5g 5g 10ml 30g 10g 10g 10g 15g	Chicken thigh marinated and keep aside In a medium pot, add ginger garlic paste onion , tomato and add Indian spices to make gravy Add chicken and cook for 20 minutes Cook the rice with ghee ,spices flavored water After chicken are cook, to layer with rice ,add cashew nut and fried onion Served with basmati rice, papadum, raita and Indian pickle Assembly and present foods as per standard

36 of 80

YOUR OWN PASTA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
White Onion Garlic Flour Basil Oregano Thyme Cooking Cream Rosemary Cheese Parmesan Olive oil Tomato Chili Flask Mushroom Beef Topside Spaghetti Fettuccini Penne Gluten Free Pasta	15g 5g 5g 5g 5g 5g 150ml 5g 50g 20ml 50g 5g 50g 180g 150g 150g 150g 150g	Arrabiata sauce Tomato garlic chili and olive Alferdo sauce Classic Bolognese sauce Selected choice of pasta Served with parmesan cheese Add chicken and shrimps as additional upon guest request Assembly and present foods as per standard Arrabiata Sauce Spicy Tomato sauce with chili flask Tomato Garlic and Chili and Olive Cherry tomato, garlic, chili flask with Kalamata olive and basil Alferdo Sauce Mushroom with cheese and cream Classic Bolognese Braised beef with tomato sauce

37 of 80

MARGHERITA PIZZA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
White Onion Carrot Garlic Tomato Paste Tomato Local Basil Oregano Thyme Rosemary Celery Stick Cheese Mozzarella Olive oil Pizza Dough Pizza Flour 3Kg Semolina Flour 5g Water 650g Salt 75g Olive Oil 75g Sugar 10g Yeast 2g	20g 20g 5g 5g 50g 3g 2gg 3g 3g 10g 100g 30ml	Fresh home made pizza dough Add tomato sauce and basil oregano Topping with shredded mozzarella cheese Bake in Pizza oven Assembly and present foods as per standard Pizza Dough Mix well in dough machine and rest for 30 minutes Potion into 150 g dough each

38 of 80

PEPPERONI PIZZA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
White Onion Carrot Garlic Tomato Paste Tomato Local Basil Oregano Thyme Rosemary Celery Stick Cheese Mozzarella Olive oil Spicy Beef Salami Pizza Dough Pizza Flour 3Kg Semolina Flour 5g Water 650g Salt 75g Olive Oil 75g Sugar 10g Yeast 2g	20g 20g 5g 5g 50g 3g 2gg 3g 3g 10g 100g 30ml 40g	Fresh home made pizza dough Add tomato sauce and basil oregano Topping with shredded mozzarella cheese Add spicy beef salami Bake in Pizza oven 6. Assembly and present foods as per standard Pizza Dough Mix well in dough machine and rest for 30 minutes Potion into 150 g dough each

39 of 80

CHICKEN TIKKA PIZZA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Chicken Thigh Red Onion Tomato Local Chili Green Butter Ginger Mustard Oil Garlic Coriander Powder Cumin Powder Chili Powder Gram Masala Salt Pepper Yoghurt Cashew nut Mint Fresh Olive oil	120g 15g 50g 5g 20g 5g 5ml 5g 2g 2g 2g 2g 5g 5g 5g 15g 3g 20ml	Fresh home made pizza dough Add tomato sauce and basil oregano Topping with shredded mozzarella cheese Add chicken tikka , onion, green chili Bake in Pizza oven Topping with mint chutney and fried cashew nut 7.Assembly and present foods as per standard Pizza Dough Pizza Flour 3Kg Water 650g Semolina Flour 5g Salt 75g Olive Oil 75g Sugar 10g Yeast 2g Mix well in dough machine and rest for 30 minutes Potion into 150 g dough each

40 of 80

CORN-FEED CHICKEN

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
CFD Chicken Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Parsley Garlic Asparagus Fries 9mm Sauce Demi Glaze Thyme Rosemary Salt Pepper Olive Oil	130g 30g 30g 30g 30g 30g 5g 5g 100g 190g 50ml 5g 5g 5g 5g 20ml	Chicken breast marinated and grilled Cook in oven till 75c Served with one side and one sauce as per guest choice Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 4.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

41 of 80

SALMON STEAK

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Salmon Fresh Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Garlic Asparagus Fries 9mm Sauce Demi Glaze Thyme Rosemary Olive oil	200g 20g 20g 20g 20g 20g 5g 50g 190g 50g 5g 5g 20ml	Salmon marinated with herbs and lemon Pan seared the salmon and cook in oven Grilled lemon aside Served with one side and one sauce as per guest choice Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 5.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

42 of 80

AUSTRALIAN LAMB CHOPS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Lamb Chop (Asutralian) Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Garlic Asparagus Fries 9mm Sauce Demi Glaze Thyme Rosemary Salt Pepper Olive Oil	320g (3Pcs) 30g 30g 30g 30g 30g 5g 80g 190g 50g 5g 5g 5g 5g 20ml	3 pcs Lamb chops marinated with herbs and garlic Grilled the lamb chop in griller Cook as per requested temperature Served with one side and one sauce as per guest choice Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 5.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

43 of 80

USDA ANGUS BEEF TENDERLOIN

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Angus Beef Tenderloin USDA Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Garlic Asparagus Fries 9mm Sauce Demi Glaze Thyme Rosemary Salt Pepper Olive Oil	220g 30g 30g 30g 30g 30g 5g 100g 190g 50g 5g 5g 5g 5g 20ml	Beef tenderloin marinated with herbs and garlic Grilled the tenderloin in griller Cook as per requested temperature Served with one side and one sauce as per guest choice Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 5.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

44 of 80

USDA ANGUS BEEF RIBEYE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Angus Beef Ribeye USDA Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Garlic Asparagus Fries 9mm Sauce Demi Glaze Thyme Rosemary Salt Pepper Olive Oil	300g 30g 30g 30g 30g 30g 5g 100g 190g 50g 5g 5g 5g 5g 20ml	Beef ribeye marinated with herbs and garlic Grilled the ribeye in griller Cook as per requested temperature Served with one side and one sauce as per guest choice Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 5.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

45 of 80

MIXED SEAFOOD PLATTER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Jumbo Prawn Lobster Salmon Fresh Squid Fresh Capsicum Yellow Capsicum Red Eggplant Local Zucchini Yellow Zucchini Green Butter Parsley Garlic Asparagus Fries 9mm Demi glaze Thyme Rosemary Salt Pepper Olive Oil Lemon	120g 500g 80g 50g 20g 20g 20g 20g 20g 20g 5g 5g 100g 190g 50g 5g 5g 5g 5g 20ml 50g	Mixed marinated with herbs ,garlic and lemon Grilled the seafood in griller Heat the small pan , add butter, garlic, lemon and parsley sauce Butter garlic sauce topping into mix seafood Served with grilled asparagus and lemon Sides Mashed potato French fries Steamed vegetables Asparagus Sauces Mushroom sauce Peppercorn sauce Lemon butter sauce 5.Assembly and present foods as per standard Mashed Potato Boiled the peel and cut potato with salt After potato is cook, stain out water and mash in potato masher In a small pan reduce the cream and add mashed potato ,salt and pepper for seasoning and finished with butter. Sauces Demi glace based with sauté mushroom butter and cream(Mushroom sauce) Demi glace based with sauté green pepper corn butter and cream(PP Sauce) Reduce the cream, lemon juice, butter and salt pepper for seasoning

46 of 80

FRESH FRUIT PLATTER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Pineapple Watermelon Honey Drew Rock Melon Kiwi Strawberry Blueberry Raspberry Blackberry	100g 100g 100g 100g 80g 15g 5g 5g 5g	Sliced fresh fruits with berries Assembly and present foods as per standard

47 of 80

CLASSIC FATTOUSH

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
White Onion Capsicum Lettuce Local Arabic Bread Zatar Fresh Tomato Pomegranate Sea Salt Pepper PomegranateDressing Pomegranate Molasses Olive oil Sumac powder Salt to taste	50g 60g 100g 15g 5g 60g 5g 5g 5g 20ml 15ml 5g 2g	Proper nicely dice vegetables Mix well with pomegranate dressing Garnishing with pomegranate Assembly and present foods as per standard

48 of 80

CLASSIC CAESAR SALAD

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
Baby Gem Ciabatta Bread Turkey Bacon Anchovy Garlic Cherry Tomato Cheese Parmesan Salt Pepper Olive oil Caesar sauce Anchovy Garlic Cheese Parmesan Mayonnaise Salt Pepper Milk	150g 10g 15g 10g 10g 15g 20g 5g 5g 5ml 5g 10g 30g 50g 2g 2g 10ml	Clean and sanitized the baby gem lettuce Mix well with Caesar sauce Shaved parmesan cheese, cherry tomato and garlic crouton Assembly and present foods as per standard

49 of 80

GREEK SALAD

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation
White Onion Capsicum Lettuce Local Cheese Feta Olive Kalamata Tomato Salt Oregano Pepper Olive oil Vinaigrette Dressing Mustard 5g White Wine Vinegar Corn oil Oregano Capers Gherkin	60g 50g 100g 40g 20g 60g 5g 5g 5g 15ml 5g 40ml 20ml 5g 5g 5g	Prepare cut medium dice vegetables Mix well with vinaigrette dressing Kalamata olive and feta cheese cube Assembly and present foods as per standard

50 of 80

CONTINENTAL BREAKFAST

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

51 of 80

HEALTHY BREAKFAST

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

52 of 80

BREAKFAST CEREALS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

53 of 80

CAPRESE CHEESE SALAD

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

54 of 80

HEALTHY VEGAN SALAD

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

55 of 80

CHICKEN QUESADILLA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

56 of 80

SOBA MISO SOUP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

57 of 80

MUSHROOM SOUP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

58 of 80

THAI CHICKEN CASHEW

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

59 of 80

MASSAMAN CHICKEN CURRY

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

60 of 80

HUMMUS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

61 of 80

CHICKEN SHAWARMA WRAP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

62 of 80

PIZZA FRUITI DI MARE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

63 of 80

ICE CRAM

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

64 of 80

CHEESECAKE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

65 of 80

TIRAMISU

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

66 of 80

UMM ALI

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

67 of 80

HOT CHOCOLATE MUD CAKE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

68 of 80

HONEY CRÈME BRULE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

69 of 80

KID TOMATO SOUP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

70 of 80

RAINBOW SALAD

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

71 of 80

KID MUSHROOM SOUP

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

72 of 80

SPAGHETTI BOLOGNESE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

73 of 80

KID PIZZA MARGARITA

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

74 of 80

KID FISH FINGER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

75 of 80

FRIED CHICKEN TENDER

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

76 of 80

CHICKEN AND MUSHROOM PENNE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

77 of 80

KID SALMON

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

78 of 80

TIGER PRAWNS

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

79 of 80

BAKERS' BASKET

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation

80 of 80

OATMEAL PORRIDGE

Marriott International.

Allergens Details

Eggs Fish  Milk  Peanuts  Shellfish  Mollusc’s  Sesame  Mustard  Celery  Lupin  Soya  Tree Nuts  Cereals containing gluten  Sulphur Dioxide

Intolerance Details:

 Gluten  Lactose  Yeast

Ingredients	Quantity	Method of Preparation