Back

Ámantee Dinner

29 January, 2010

5 courses

Before dinner

Foie gras poêlé sur une rondelle de jeune pomme de terre vapeur, réduction de porto

Seared foie gras on a slice of steamed potato, Port wine reduction

Soupe glacée de chou-fleur à l'huile de noix, croûte aux deux sésames

Chilled cauliflower soup with walnut oil, two sesames crust

 

Complimentary cocktail

 

At the dinner table

  Terrine de pointes d'asperges et de tomates-cerises confites,crème d'asperges à l'aneth

Asparagus tips and candied cherry tomatoes terrine, dill and asparagus cream

Millefeuille de noix de Saint-Jacques et chorizo grillé, concassée de tomates pimentée

Scallop and grilled chorizo millefeuille, Spicy tomato concassée

White wine : Pouilly Fuissé - Maison Verget – 2004 (12cl)

Consommé de bœuf aux ravioles de bœuf et parmesan

Beef consommé with Parmesan and beef ravioli

Red wine : Bourgogne - Cuvée du Pinson - Domaine Ponsot- 2002 (12cl)

Carré d'agneau en croûte d'agrumes façon gremolata, purée de potiron à l'orange, pesto de roquette

Lamb rack in gremolata-style citrus crust, orange-flavored pumpkin puree, roquette pesto

Red wine : St Joseph - Chateau de st Cosme (Rhone) - 2004 (12cl)

Crème brûlée à la fève de Tonka, cappuccino de granité au café

Tonka bean crème brûlée with a coffee granité cappuccino

Sélection de mignardises - Selection of mignardises

Sélection de thés et café raffinés - Fresh brewed coffee and refined teas

  Free flow of mineral still water and nam matoum (Thai chilled herbal drink)

Reservation is required before January 27, 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

2,500 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

Back