Soup |
|
Shrimp Lemon
Grass Soup
Shrimp and vegetables in lemon grass broth. |
6 |
Tomato Basil Soup
Garnished with lump crabmeat |
7 |
Chicken
Coconut Soup
Sliced chicken and shitake mushrooms in coconut milk broth and
exotic spices. |
6 |
| Soup of the
day |
|
Appetizers |
Crispy Spring
Rolls
Crispy rice pancake stuffed with ground chicken and vegetables. |
5 |
Wild Mushroom and Prosciutto Risotto
with grated parmigiano cheese |
8 |
Steamed
Dumplings
Thai style mixed chicken & shrimp served with honey soy ginger
sauce. |
8 |
Chicken Satay
Grilled marinated chicken on a stick served with peanut sauce and
cucumber salad. |
9 |
Thai Seafood
Ceviche
Gulf shrimp, calamari and scallops marinated in lime vinaigrette
and ginger. |
12 |
Thai Sampler
Plate
A combination of spring rolls, chicken satay and steamed dumpling. |
12 |
Sauteed Petite Crabcakes
over mixed greens and garnished with a mild chili pepper aioli sauce |
9 |
Canadian Smoked Salmon
served with champagne mustard caqper fresh herb mayonnaise ald sliced pumpernickel |
13 |
Hazlenut Encrusted Brie
Finished with sauteed shrimp in a hazlenut cream and fresh dill |
14 |
Salads |
Turban of
Field Greens
Organic greens, arugula, grape
tomatoes, English cucumber with house vinaigrette. |
6 |
Exotic Caesar
Hearts of romaine, parmigiano, fresh mozzarella cheese and light
anchovy vinaigrette. |
7 |
Gateau of
Belgian Endive & Roasted Beets
Roquefort dressing and toasted pecans. |
8 |
Grilled Steak
Salad
Grilled slices of NY strip served over salad greens, lime
vinaigrette. |
9 |
Entrees |
Sauteed Filet of Salmon
served over saffron infused citrus ginger glaze with a garnish of lump crab meat and shitake mushrooms |
21 |
Chicken Roulade
wtuffed with sun dried cherriesa, apricots, apples and mushrooms finished with bourbon apple cider glaze with a hint of cinnamon |
22 |
Siamese Duck
Half roasted boneless duck with Thai red curry and tamarind garlic
pepper sauce. |
23 |
Porchini Mushroom Encrusted Ahi Tuna
over a tropical fresh fruit garnish with carmelized onion marmalade |
23 |
Asian Marinated Duck Breast
with poached pear blackberry wine demi-glace over scalloped potatoes |
24 |
Mild Pink Peppercorn Crusted Diver Sea Scallops
served with grilled vegetable cous cous, mango puree, and fresh mango, tomato, and avacado salsa |
24 |
Lump Crab Cakes
with roasted yellow bell pepper coulis and garnished with tomato black olive grilled zucchini relish |
24 |
Pad Thai
Noodles
Stir-Fried rice noodle with tofu, egg, scallion and bean sprouts
in tamarind sauce. |
|
| With fresh Asian
vegetables |
15 |
| With Gulf shrimp |
22 |
| With lobster
tails |
26 |
Thai Curry
Sautéed with mixed vegetables in red curry coconut sauce with sliced
chicken. |
15 |
| With mixed
seafood (lobster tail, salmon, shrimp, scallop & calamari |
25 |
Baked Mixed
Seafood
Baked lobster tail, shrimp, scallop, calamari and cellophane
noodles with Asian herbs. |
25 |
Pistacio and Fresh Thyme Encrusted Lamb
served with a green peppercorn cognac demi-glace garnished with an onion marmalade |
28 |
Grilled Filet Mignon
with in-season wild mushroom port wine demi-glace over whipped potatoes |
29 |
