We would like to inform you that Scrumptious services will be on hiatus until further notice effective June, 2010 due to our restaurant project in Summer.

We thank you for all your support over these past few years, and your continuous patronage over us.

We encourage you to visit http://beentoo.wordpress.com for the latest information about our exciting project.

Thank you!

Scrumptious Team

Chinese BBQ Chicken with shrimp and egg fried rice, deep fried chili tofu, and five-spice braised eggplant.

New England Beef Sheppard’s pie with French fries, gravy, garlic bread and Caesar salad.

Singaporean shrimp Egg foo young, egg fried rice, Sauteed Broccoli with Salty fish, and a seasoned seaweed salad.

Thursday, April 1, 2009

Dijon crusted pork chops au jus, Mini Pot du bacon et legume (Bacon and Vegetable Pie), Gratin of root vegetables, and parmesan risotto.

]]> http://scrumptiouscaterer.wordpress.com/2010/04/02/777/feed/ 0 scrumptiouscaterer Dijon Crusted Pork Chop http://scrumptiouscaterer.wordpress.com/2010/03/31/scrumptious-april-2010-menu/ http://scrumptiouscaterer.wordpress.com/2010/03/31/scrumptious-april-2010-menu/#comments Wed, 31 Mar 2010 18:26:30 +0000 scrumptiouscaterer http://scrumptiouscaterer.wordpress.com/?p=771 ]]> Thursday, April 1, 2009

Dijon crusted pork chops au jus, Mini Pot du bacon et legume (Bacon and Vegetable Pie), Gratin of root vegetables, and parmesan risotto.

Friday, April 2, 2009

-Good Friday. No menu for today-

Monday, April 5, 2009

-Easter Monday. No menu for today-

Tuesday, April 6, 2009

Deep fried crispy Calamari with Pita bread, Tzatziki sauce, rice pilaf, roasted vegetables, and Greek salad with Feta.

Wednesday, April 7, 2009

Singaporean shrimp Egg foo young, egg fried rice, Sauteed Broccoli with Salty fish, and a seasoned seaweed salad.

Thursday, April 8, 2009

New England Beef Sheppard’s pie with French fries, gravy, garlic bread and Caesar salad.

Friday, April 9, 2009

Chinese BBQ Chicken with shrimp and egg fried rice, deep fried chili tofu, and five-spice braised eggplant.

Monday, April 12, 2009

Chicken Teriyaki with seasoned rice, with pork and vegetables gyoza, prawn tempura, and sautéed vegetables.

Tuesday, April 13, 2009

Pan fried fish fillet topped with Italian herbs, served with Fettuccine Alfredo and Italian salad mix with wholegrain Dijon dressing, and a dinner roll.

Wednesday, April 14, 2009

Soto Madura – Indonesian beef and tripe Soto soup. Served with steamed rice, Spiced egg, Deep fried tofu, pickled cucumber, and shrimp chips.

Thursday, April 15, 2009

Hawaiian savoury tender pulled pork, Oahu rice pilaf, salad greens with pineapple vinaigrette, aloha wrap (bacon wrapped pineapple), and fruits.

Friday, April 16, 2009

Braised Pork Belly with five spice and star anise, served with tea eggs, tofu, and prawns on egg noodles with soup.

Monday, April 19, 2009

Korean Gamja Tang (pork neck bone and potato stew) with steamed rice, Kimchi, pickled radish, seaweed laver, and seafood pancake with dip.

Tuesday, April 20, 2009

Homemade beef meatballs with our own marinara sauce-Spaghetti pasta, Caesar salad, beef and grilled vegetables stuffed Portabella, garlic bread

Wednesday, April 21, 2009

Chicken Pad See Ew with Beef Spring Rolls, sweet chili, fried tofu with chili and garlic, also a Thai basil and pineapple salad with sweet soy dressing

Thursday, April 22, 2009

Homemade Buttermilk Chicken Strips with French fries, Caesar Salad, Garlic bread and our own Honey Mustard sauce.

Friday, April 23, 2009

Manchurian Chicken stir fry – XO chow mein, Pork spring rolls with sweet chili, and braised vegetables with Tree-ear fungus.

Monday, April 26, 2009

Japanese Pork Tonkatsu served with our own Tonkatsu sauce, steamed rice, seasoned soy bean sprout, and Agedashi Tofu.

Tuesday, April 27, 2009

Broiled Chicken Souvlaki with Greek rice pilaf, Mesclun greens with balsamic vinaigrette – Cranberry and  Sunflower seeds, spinach and Feta wrapped in phyllo pastry.

Wednesday, April 28, 2009

Lemongrass pork chop with steamed rice, Egg slivers, pickled cucumber, Indonesian Pecel Salad [Salad with vegetable, tofu, and Tempeh with coarse peanut sauce], and shrimp chips.

Thursday, April 29, 2009

Beef and Spinach Lasagna with Ricotta, Cheddar, and Mozzarella cheese, served with Garden salad, Italian dressing, and garlic bread.

Friday, April 30, 2009

Dry Garlic Pork served with Yang Chow fried rice, Pork Mapo tofu, char Gai Lan.

Japanese Broiled Unagi [sea eel] served with steamed rice, Spinach Goma-ae, fish cake, and Miso soup.

Tuesday, March 23, 2010

Chicken and vegetable casserole served with Herb rice pilaf, Lemon potatoes, and Greek salad.

Wednesday, March 24, 2010

Grilled lemongrass chicken served with Fried shrimp chow Mein, pork and vegetable spring roll with sweet chili dip, and Do Chua [Vietnamese carrot and daikon Pickle].

We finally bought another camera. Pictures will be available again for April’s Menu

Thursday, March 25, 2010

Hamburger Satay served with French fries, warm Rotini pasta and bacon salad, Caesar and a dinner roll.

Friday, March 26, 2010

Five spiced Pork tenderloin with fried egg tofu on top of rice and vegetables, cold cabbage and cashew salad, fried egg and carrot slivers, Hot and sour egg drop soup

SPG [Salty-Peppery-Garlicky] chicken nuggets served with steamed rice with stewed pork and vegetable, spicy cucumber, Fried Chinese pancake with Hoisin dip.

No picture available – Our digital camera is currently broken

Rocky love whiskey braised drunken chicken with Shaken not stirred Chinese sausage rice pilaf, Spinach salad with sesame-ginger vinaigrette, and sautéed vegetables.

Tender beef tenderloin, egg and tofu cooked in Bali sauce served with Javanese fried noodles, Gado-Gado salad and fried shrimp chips.

Garlic and rosemary pork chop served with creamy mushroom shell pasta, Sauteed Roasted vegetables, and Insalata Caprese [Tomato, mozzarella, and basil salad].

Savoury Chicken Bulgogi, Chap jae noodles, Gimbap [rolled Korean sushi], with side dishes: Kimchi and Hobak Jun [Fried savory and spicy zucchini].

Black bean chicken with eggplants served with fried egg rice noodles topped with pork Dan-Dan sauce, Sauteed Spinach with oyster sauce, and pressed tofu.

BBQ chicken tenders [Szechuan style], savory glutinous rice, Cashew and mandarin orange gourmet greens with lemon pepper vinaigrette, and Sauteed Broccoli

Javanese chicken fried rice served with Fish Otak-otak [Broiled Fish wrapped in Banana leaf], Sautéed belachan greens and Egg balado.