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Amuse Bouche
***
A Light green curry Bouillon Gaeng Keow Wan
Of
Langoustine and Baby Vegetables
With eggplant raviolis
Or
Thai-Style Baked Salmon
Accompanied by
Fragrant Som Tam Salad
In a Duet Sauce
***
Medallion of Beef served with
A crispy cooked Asian Vegetable Szechwan Style
Sauce aigre doux
Accompanied by Mee Grob
(A dish, which the Pourcel Twins inspired me)
or
Pan-Fried Sea bass
Served with a
Brown Shrimp Risotto
Infused with Dried Sea Scallop
***
Mango Salad
And
Basil and Chili Cream
Or
A steamed Ginger & Pear Pudding
Served with a Mekong Whisky
And chocolate chips ice cream
***
Coffee or Tea
