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Ámantee
Dinner menu 23, October, 2009
5 courses
Before dinner
Verrine 3 couleurs et feuilleté au sésame
3-colour verrine and sesame puffed stick
Œuf de caille poché sur lit de carottes au gingembre et à la citronnelle
Poached quail egg on ginger and lemongrass-flavored carrots
Complimentary cocktail
At the dinner table
Tartare de Saint-Jacques au lait de coco et à la cardamone
Coconut milk and cardamom scallop tartare
Crème de lentilles glacées, brunoise de poitrine et tomates, foie gras poêlé
Chilled lentil cream, bacon and tomato brunoise, seared foie gras
White Wine : Coteaux du Languedoc Puech Chaud
Domaine René Rostaing - 2005
Millefeuille de mousse d'avocat et crabe accompagné de mesclun
Avocado and crab millefeuille with mesclun
White Wine: Chablis 1 er Cru Vaillons - Maison Verget - 2002
Filet de veau en croûte feuilletée à la tapenade d'olives noires, légumes provençaux
Veal tenderloin en croûte with black olive tapenade, Provence vegetables
Red Wine : Gevrey Chambertin L'Abeille - Domaine Ponsot – 2000
Tartelette à la confiture de banane, sorbet aux fruits de la passion,
émulsion de pomme verte
Banana preserve tartlet, passion fruit sorbet, green apple emulsion
Dessert wine : Muscat de Beaumes de Venise - Domaine des Bernardins - 2004
Sélection de mignardises
Selection of mignardises
Sélection de thés et café raffinés
Fresh brewed coffee and refined teas
Free flow of mineral sparkling or still water and
nam matoum (Thai chilled herbal drink)
Reservation is required before October 20, 2009. There is limited seating for this event.
Patrons are expected at Ámantee at 8 pm at the latest.
Price per Guest
1,700 THB ++ without wine
2,800 THB ++ including 4 glasses of wine - as suggested
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 . Prices may change without notice .
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