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Ámantee Dinner
12 March, 2010
5 courses
Before dinner
Vol-au-vent aux pétoncles et oignons nouveaux
Scallop and spring onion vol-au-vent
°
Panna cotta aux olives, coulis de tomates au basilic
Olive panna cotta, tomato and basil coulis
Complimentary cocktail
At the dinner table
Mise en Bouche
Aumonière au saumon sur une crème à l'anis étoilé
Salmon aumonière on aniseed cream
°
Appetizers
Velouté d'asperges vertes au jambon de Parme croustillant, pointes d'asperges sautees au vinaigre balsamique
Green asparagus velouté with crispy Parma ham, asparagus spears sautéed in Balsamic vinegar
White wine : Saint Veran Terroirs de Davaye – Maison Verget - 2007 (12cl)
°
Carpaccio à la Rossini : Filet de bœuf et foie gras de canard crus à l'huile de noisette, noisettes grillées
Rossin i-style carpaccio: raw beef tenderloin and duck foie gras with hazelnut oil, grilled hazelnuts
Red wine :Cotes du Rhone –Domaine de la Vieille Julienne- 2003 (12cl)
Hot entree
Médaillon de filet de veau farci aux champignons sauvages, purée fine de pommes de terre, crème au parmesan
Veal tenderloin medaillon stuffed with wild mushrooms,light potato puree, Parmesan cheese cream
Red wine : Gigondas – Domaine Saint Cosme - 2004(12cl)
°
Dessert
Minestrone de fruits tropicaux, granité de menthe fraîche
Tropical fruit minestrone, fresh mint granité
°
Sélection de mignardises
°
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before March 11, 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
2,550 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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