BEST WISHESFOR A HAPPY & PROSPEROUS 2010

December 31, 2009

chef – Noy Phongnanouvong

Soups

Maple Smoked Bacon and Butternut Squash Soup 7.00

Exotic Mushroom and Rosemary Bisque 7.00

Appetizers

Pulled Pork Poutine hand cut Yukon gold fries topped with slow roasted pulled pork, applewood smoked cheddar and a mesquite gravy 11.00

Panko Crusted Crab Cakes with chayote, celery root and jicama remoulade, grilled pineapple relish and jerk spiced aiolli 12.00

Phyllo Baked Camembert with fiery raspberry compote, roasted garlic and grilled honey crostini 11.00

Vegetarian Nam Dip soft rice paper rolls filled with tofu, bean sprouts, cucumber, lettuce, vermicelli noodles, carrot, bell peppers, fresh mint and coriander, with a hot and sweet peanut sauce 9.50

Nam Jeun crispy spring rolls filled with an Asian vegetable mixture, and served with a hot and sweet peanut dipping sauce 9.00

Dim Sum Quartet of wonton wrapped dim sum filled with chicken and shrimp, steamed and served with a soy sauce and a garlic-chili dipping sauce 9.00

Toasted Pecan and Arugula Salad topped with crumbled blue cheese, toasted pecans and sundried cranberries, in a caramelized balsamic vinaigrette11.00

Mediterranean Salad romaine lettuce tossed with chickpeas, black olives and red onion, in a garlicky spinach dressing, topped with crumbled feta cheese 11.00

Mains

Jumbo Prawn and Chicken Pad Thai soft thin rice noodles stirfried with chicken, bean sprouts, scallions, egg, chopped peanuts and ground roasted chilies in a tangy sweet and sour sauce, topped with jumbo prawns 18.00

Chipotle Coffee Porter Braised Short Ribs with white bean cassoulet and bright lights Swiss chard 22.00

Grilled Beef Tenderloin cooked to order, finished with a Madeira mushroom sauce, served with Yukon gold potato gratin, sautéed baby spinach and roasted cipollini onions 26.00
add jumbo prawn 6.00

Miso Glazed Arctic Char oven roasted and served with crispy panko crusted shrimp and sticky rice cake and sautéed Chinatown greens, topped with pickled ginger and finished with a sesame, wasabi, soy brown butter sauce, 24.00

Butternut Squash Agnolotti pasta pillows filled with butternut squash and ricotta cheese, tossed with leeks and fennel in a herb white wine cream sauce, with crumbled goat cheese and toasted pinenuts 18.00

Lobster Risotto creamy arborio rice slow simmered with shallots, sweet corn, edamame, tarragon, sake and fish fumet, topped with steamed half lobster and grilled lemon 25.00

Roasted Vegetable Tower roma tomatoes, sweet potatoes, butternut squash, zucchini medallions, grilled portobello mushroom and golden phyllo squares, topped with crispy leeks and finished with roasted red pepper and basil coulis 18.00

Ping Gai boneless chicken marinated with garlic, coriander and black peppercorns, served with a spicy lime and coriander dipping sauce and steamed jasmine rice 19.00

Khao Soy Gai traditional northern Laotian dish of chicken simmered in a spicy broth of ginger, fresh herbs, turmeric, curry and coconut milk, served on a bed of soft thin egg noodles, bean sprouts and watercress, garnished with mint, shallots, marinated bok choy and fresh coriander 17.00

DESSERTS

choose from our display case  7.50

gst & pst extra