PORK NECK in phanaeng curry with hot avocado. ROASTED DUCK in red wine served with mushrooms, garlic and chili sauce. 20
VALENTINE’S DAY MENU APPETIZER tamarind platter SCALLOP WITH LYCHEE SALAD MONEY BAG
(chicken with taro and peanut)
SALMON PARCEL
served with white radish dressing nv delamotte ‘brut’, france
SOUP KING PRAWN
with tomato and aromatic mint sour soup
MAIN COURSES seafood platter CRISPY WHITE COD
in shan-style tomato sauce
GRILLED CRAB CAKE
served with morning glory tempura
RIVER LOBSTER in red curry
CALAMARI
served with spicy lemongrass sauce 2011 leeuwin estate ‘art series’ riesling, w. australia
meat platter SPICY THAI BARBECUED CHICKEN served with glutinous coconut rice
BEEF TENDERLOIN in massaman curry
PORK NECK in phanaeng curry with hot avocado
ROASTED DUCK
in red wine served with mushrooms, garlic and chili sauce 2011 brolio, chianti classico, italy ~
kaffir lime rice
DESSERT sweet ending chocolate trio OPERA CHOCOLATE CAKE CHOCOLATE MACARON PISTACHIO NUTS IN CHOCOLATE BALL 2010 delas, muscat beaume de venise, france
