THAI GOURMET NIGHT April 30th 2010 01257 261881
SIX COURSE MEAL WITH CANAPES £39.95 PP OR £139.95 PER COUPLE TO INCLUDE OVERNIGHT STAY AND FULL ENGLISH BREAKFAST. (BOOKING ADVISABLE)
In recent years Thai food has become increasingly popular. Whether spicy or comparatively plain, harmony is the guiding principle behind each dish, and the Thai skill of making the most humble of ingredients into a delicious meal had now melded with the Western access to fine quality produce to form the Modern Thai cuisine that has become a favourite throughout Europe.
ON ARRIVAL
Thai prawn crackers, chicken satay with peanut sauce and minced pork, shrimp and seaweed rolls
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1st Course
TON YUM KUNG
Thailand’s most popular soup. A thin broth packed with the flavours of shrimp, Kaffir lime leaves and galangal with a kick of red chilli.
OR
THAI CHICKEN AND COCONUT SOUP
A milder soup made from chicken cooked in it’s own stock and then shredded and flavoured with lemongrass, galangal root, lime juice, a hint of chilli and coconut milk.
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2nd Course
MONKFISH AND CALAMARS PLA RAD PRIK
Medallions of monkfish and calamars panfried in a light, clear sauce created from shallots, Thai rice wine, kaffir lime leaves, Thai basil leaves, palm sugar, chilli and fresh lime.
OR
THAI FISH CAKES
Fresh crab and fish cakes flavoured with authentic Thai green spice, served on a bed of warm shredded cabbage and coconut and served with a coriander, lime and sweet chilli sauce
OR
FRESH THAI MUSSEL BROTH
Mussels cooked in fish stock, coriander, fish sauce and coconut milk with lemon grass, spring onions and Thai basil
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3rd course
TO REFRESH THE PALATE
Papaya and mango salad with crushed ice flavoured with lemon and Thai honey
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4th course
Customers will be served ALL of the following dishes;
THAI BEEF AND WATER CHESTNUT SALAD
A light salad with an exciting blend of tastes and textures. Shredded beef fillet with coriander, spring onion, sliced water chestnuts, pok choy and spicy peanuts served with a sweet chilli and oyster sauce
*
GREEN CHICKEN CURRY
A Thai dish which has become a favourite worldwide. Marinated chicken fillet in a freshly made mild to medium heat sauce which takes its distinctive colour from coriander, chilli and green peppers, enriched with lemongrass, fish sauce and coconut cream
*
KING PRAWNS WITH FRESH PEPPERCORNS
A favourite dish cooked by the many roadside vendors on the streets of Thailand. King prawns marinated in Lemongrass, red chillies, garlic, kaffir lime leaves and Thai basil and then flash-fried and finished with fresh peppercorns.
*
DUCK MASSAMAN CURRY
Roast duck, potatoes and peanuts in a Massaman sauce. An Indian-influenced blend of warm spices such as cinnamon, cloves, and nutmeg is married with classic Thai flavours such as lemongrass, tamarind, coconut cream, palm sugar and fish sauce to create a curry brimming with the richness and flavour of eastern cuisine.
*
ACCOMPANIED BY:
Coconut jasmine rice.
Soft noodles stir-fried with bean sprouts and spring onion.
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5th Course
DESSERT
A Taster of three desserts on one plate, consisting of:
Pancake stuffed with grated coconut and pen dun leaf juice, with caramelized palm seed, lime sauce and vanilla ice cream.
Grated carrots cooked in sweet syrup with coconut cream, cashew nut and pistachio
Long green Banana fritters dipped in cardamon syrup
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6th course
TEA/COFFEE AND PETIT FOURS