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Ámantee Dinner
02 April, 2010
5 courses
Before dinner
Caviar d'aubergine, croûte de sésame
Eggplant caviar, sesame seeds crust
°
Petit gaspacho, tomates cerises confites, petits légumes coupés
Small gazpacho glass, confited cherry tomatoes, diced vegetables
Complimentary cocktail
At the dinner table
Mise en Bouche
Parfait de foies de volaille, figue rôtie, confit d'échalotes
Chicken liver parfait, roasted fig, shallot confit
°
Appetizer
Rosace de St Jacques, parmesan et betterave en carpaccio à l'huile d'olive vierge
Scallop, Parmesan cheese and beetroot carpaccio with virgin olive oil
White wine : Sancerre Blanc – Domaine Vacheron - 2007 (12cl)
°
Soup
Bisque de poissons à la provençale et sa rouille
Provence-style fish bisque and its rouille
White wine :St Véran Terroirs de Davaye – Maison Verget – 2007 (12cl)
Hot entree
Pièce de filet de boeuf en brioche, sauce béarnaise, poelée de champignons et
millefeuille de légumes
Beef tenderloin in brioche, béarnaise sauce, sautéed mushrooms and vegetable millefeuille
Red wine : Côteaux du Languedoc Puech Noble –
Domaine René Rostaing - 2005 (12cl)
°
Dessert
Vacherin glacé vanille et framboise
Iced vanilla and raspberry vacherin
°
Sélection de mignardises
°
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before April 01, 2010. There is limited seating for this event.
Patrons are expected at Ámantee at 8 pm at the latest.
Price per Guest
1,600 THB ++ without wine
2,400 THB ++ including 3 glasses of wine - as suggested
For further information and bookings please contact us by phone: 0 2-982-8695 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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