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"Fine dining and wine tasting”
dinner
Christmas' eve dinner, December 24 th 2009
Given the success of our past Fine Dining and Wine Tasting events, Ámantee is proud to treat you to another two exceptional dinner parties on December 24 th and 31 st to celebrate elegantly the 2009 holiday season.
Both these dinners will showcase the best of the French culinary tradition for Christmas' Eve and New Year's Eve. Noble ingredients, refined presentations and exquisite flavors will be the key-words of this distinctive dining experience in Bangkok .
French Foie gras, Canadian lobster, Fines de Claire Oysters, chanterelles are only a few of the high-quality products we will be serving in Ámantee 's enchanting environment of classical Thai architecture and lush landscaped gardens.
To enhance the culinary experience, Ámantee has carefully selected refined French wines, at reasonable price, that will complement each course with elegance and sophistication.
You may want to savor this menu including our selection of wines (three glasses of high-quality French wines) or may decide to order the wine separately by the glass or the bottle. You may also want to savor Champagne throughout the whole dinner. (click here to see the Wine List)
From 7.30 PM onward and before the dinner a complementary cocktail and Amuse gueule will be served. Other pre-dinner drinks, both alcoholic and non-alcoholic, will be available at a nominal price.
Christmas' eve dinner, December 24 th 2009
6 courses
Before dinner
Gougère au comté fourrée au foie gras
Comte gougère stuffed with foie gras
°
Raviole de crabe à la vapeur, émulsion safranée
Crab ravioli, saffron emulsion
°
Cuisse de grenouille au jus de persil et purée d'ail
Frog leg with parsley juice and garlic puree
Complimentary cocktail
At the dinner table
Carpaccio de Saint-Jacques à l'huile de noisette et aux zestes d'orange,
chiffonnade de saumon fumé aux œufs de saumon
Scallop carpaccio with hazelnut oil and orange zests, smoked salmon chiffonnade with salmon roe
°
Huîtres Fines de Claire pochées au champagne et huîtres Fines de Claire en nage d'huîtres
Fines de Claire Oysters poached in champagne and Fines de Claire oysters in oyster nage
White wine: Macon villages grand élevage – Maison Verget - 2006
°
Terrine de foie gras de canard mi-cuit, chutney de mangue
Terrine de foie gras de canard mi-cuit, mango chutney
°
Médaillon de langouste pochée sauce vanille et riz violet à la cardamone
Poached langouste médaillon with vanilla sauce, cardamom purple rice
White wine: Riesling Gueberschwihr - Domaine Zind Humbrecht – 2004
°
Filet d'agneau grillé et crème d'oursins au jus de viande,purée onctueuse de céleri rave
Grilled lamb tenderloin, urchin cream with pan juices, onctuous celeriac purée
Red wine: Morey Saint-Denis des Grives 
- Domaine Ponsot – 2001
°
Variation autour du chocolat noir
Composition around dark chocolate
°
Mignardises - Mignardises
°
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before December 21 st , 2009. There is limited seating for this event.
Patrons are expected at Ámantee at 8 pm at the latest.
Price per Guest : 2,800 THB ++ per guest without wine
3,900 THB ++ per guest including 3 glasses of wine - as suggested
4,050 THB++ per guest (on a two-guest basis only) including one bottle of Champagne Gosset Excellence (only available for parties of two patrons, 4,050 per guest)
For further information and bookings please contact us by phone: 02-982-8695 or by e-mail: info@amantee.com
Prices are per Guest, in Thai Baht and are subject to 10 % service charge and applicable government tax.
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