cold appetizers the seafood bar red sky caesar salad 655 … · pan seared veal loin “apicius”...
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FISH & SEAFOODCharred Fillet of Atlantic Salmon 1,355Tomberry tomatoes & basil butter, crisp snow peas
Verrigni Spaghetti with Nova Scotia Lobster 2,155Whole lobster sautéed with garlic, chili, artichoke & E.V.O.O
Atlantic Turbot 2,055Pan-Fried on the bone, saffron cauliflower “charlotte” potatoes, razor clams and cockle cream sauce
Dover Sole “Meunière” 1,855Caramelized baby leeks and mashed potatoes
Lobster Thermidor 2,155Gratinated whole Nova Scotia lobster with artichoke and mushrooms
Pan Seared Snowfish with Mini Ratatouille Salad 1,855Crunchy fennel, lemon butter sauce
COLD APPETIZERSRed Sky Caesar Salad 655Crispy bacon, garlic croutons and parmesan shavingsKing Crab Seasoned with Espelette Pepper 795Frisée salad with orange and olive oil emulsion“Périgourdine” Salad 895Mixed salad, foie gras terrine, smoked duck breast and walnut dressing
North Atlantic Salmon Tartare 855Horseradish, chili, cucumber, avocado
Lobster Salad, Vegetable Macédoine 995Stuffed tomato and fresh garden vegetables
SOUPSCream of Cep Mushrooms 655Pan seared Sarlat foie gras
Lobster Bisque Soup 655Lobster tempura & crème fraîche
WARM APPETIZERSSmoked Lamb Meatballs 695 Harissa, yogurt, couscous
Pan-Fried Duck Foie Gras 895Caramelized apple, orange and ginger reduction
Crabcake Americana 795Avocado pickled caper mayonnaise, radish salad
Pan-Seared Hokkaido Scallops 895 Smoked eggplant caviar and parsley coulis
French Frog Legs “Meunière” 895Imported pink garlic from Lautrec and parley cream
Corn and Truffle Filled Agnolotti Pasta 1,055Girolle mushrooms, parmigiano, shaved black summer truffles
Foie Gras Ravioli, Porto Wine Sauce 795Sautéed baby spinach
HALF DOZEN LIVE OYSTERS Au naturel, Champagne mignonette or spicy sauce
Cap Horn Fine De Claire No.1 Oysters 1,055
LOVE TO SHAREThe Red Sky Surf & Turf Tower serves two 6,955An assortment of the freshest seafood and prime quality meat, Wagyu rib eye, lamb rack, grilled Maine lobster, giant Andaman prawns,Alaskan king crab and U.S. scallops, accompanied by seasonal vegetables, potatoes and delicious dips & sauces
SEAFOOD ON ICE Ideal to share 6,555Selection of finest Atlantic seafood on ice which includes salmon caviar, giant prawns, lobster, oysters, king crab, Carabineros, langoustines, mussels and array of dips and condiments
Oscietra Caviar 3,95530 grams of Oscietra caviar with classic condiments and a shot of frozen Absolut vodka
There may be risk associated with consuming raw shellfish.If you have any immune disorders, you should eat these products fully cooked.
SidesGrilled asparagus with pesto 295Mashed potatoes 295Duck fat fried potato wedges 295Rocket salad with olive oil, parmesan and balsamic 295 All Prices are subject to 10% service charge and applicable government tax.
T H E S E A F O O D B A R
Sautéed forest mushrooms 295Rosemary potatoes 295Sautéed mixed vegetables 295Creamy spinach 295French fries 295Gratinated "Spätzle" 295 SIGNATURE DISH CONTAINS PORK
MEAT & POULTRYU.S. Grain Fed Beef Tenderloin “Rossini” 2,455Foie gras, truffle, wild mushrooms and Madeira sauce
American Wagyu Beef Short Rib 1,855Potato gnocchi, mushrooms, braising sauce
Red Label Pork Chop 2,155Garlic potato purée, vegetables, sherry wine and mustard reduction
Rack of Lamb 2,355Provençal vegetables served as a “tian”, coriander sauce
Roasted Baby Chicken 1,555Moroccan chicken leg pastilla, foie gras emulsion French Duck Confit 1,555Sarladaise potatoes, sautéed spinach & cabernet red wine sauceLinguine Pasta with Kurobuta Pork Neck 1,655 Slow cooked as a "navarin" stew, spring vegetables
CHEF'S SEASONAL By Chef Christian Ham
TASTING MENUSET MENU THB 2,955++ PER PERSON
WINE PAIRING THB 1,899++ PER PERSONAmuse Bouche
Veal Balls “Bitterballen”, Dijon Mustard Picked vegetable salad
- 655 - Grüner Veltliner 'Am Berg' ,Weingut Bernhard OTT, Austria 2016 (9 cl)
Bone MarrowGreen asparagus soup and morel “fricasée”
- 855 -Riesling 'Von Unserm' Trocken Balthasar Ress, Rheingau, Germany 2016 (9 cl)
Lobster and White Asparagus “Meunière”Watercress cream
- 2,155 -Chabli Joseph Drouhin Vaudon, Burgundy, France 2016 (9 cl)
Pan Seared Veal Loin “Apicius”Glazed carrot “au jus”
- 1,955 -Les Hauts de Lynch-Moussas, Haul-Médoc, Bordeaux, France 2013 (9 cl)
Cheese PlatterOr
Pistachio and Chocolate Soufflé- 355 -
Château de L'Ecole, Gonnet-Médeville, Sauternes, France 2009 (6 cl)
CHARCOAL GRILLED SELECTION OF BEEF CUTS SERVED WITH YOUR CHOICE OF SIDE DISH AND SAUCE
Tomahawk Black Angus "Ranger Valley" 1.5 kilo 4,955
Kagoshima Striploin, Prime A3 Japanese Wagyu Beef 450 gr 5,355
Australian Wagyu MS4 Prime Rib 1 kilo 5,355
Greater Omaha U.S.D.A. Rib-Eye 300 gr 2,455
SaucesBéarnaise sauce, red wine, mushroom, green peppercorn, Pommery mustard, nam jim jaew
CHILLED DESSERTSAmalfi Lemon - Seven Textures 495 Revisited Red Fruit Eclair 455Variations around the forest berries, kirsch flavors and pistachio sponge
Valrhona Chocolate Bar 495Chocolate mousse, almond "dacquoise" with praline feuillantine, chocolate ganache
&
frozen cream
Hazelnut Semifreddo 455Chestnut cream, delight milk chocolate with ground hazelnuts
WARM DESSERTS
Brioche & Bread Butter Pudding 455Vanilla & Chivas Regal whisky sauce
Warm Apple Crumble 455Vanilla ice cream
Dark Chocolate Fondue 495Seasonnal fruits and marshmallow
Valrhona Chocolate Fondant 495Warm caramel center, Amarena cherry ice cream
FINE PORTSper glass
Graham’s Late Bottled Vintage 2008 660
Graham’s Limited Edition for the birth of HRH Prince George of Cambridge Vintage 1982 1,900
Dow's Vintage Port 1994 1,200
GOURMET ICE CREAM With your choice of raspberry, vanilla, caramel or chocolate sauce
Ice Creams per scoop 195Bourbon vanilla, dark chocolate 70%, hazelnut
SorbetsYellow lemon, raspberry, mango
SPECIALITY COFFEESIrish Coffee 460John Jameson whisky, fresh coffee, brown sugar and whipped cream
Jamaican Coffee 460Jamaican rum, fresh coffee, brown sugar and whipped cream
Royal Coffee 460Cognac, fresh coffee, brown sugar and whipped cream
Mexican Coffee 460Tia Maria, fresh coffee, brown sugar and whipped cream
Spanish Coffee 460 Harveys Bristol cream, fresh coffee, brown sugar and whipped cream
AFTER DINNER DRINKSCognac Martell VSOP 420Martell Noblige 540Martell Cordon Bleu 1,100Martell XO 1,200Moyet Cognac de Borderies XO 1,850Rémy Martin Louis XIII 45ml. 9,900Rémy Martin Louis XIII 30ml. 6,600Rémy Martin Louis XIII 15ml. 3,300
ArmagnacChâteau de Laubade XO 900Château de Laubade 1990 900
CalvadosDomaine Dupont Réserve “Pays d’Auge” 390
Eaux de Vie & GrappaGarbriel Boudier, Poire Williams, Vieille Prune or Kirsch 390Etter, Vieille Pomme RoyaleGrappa Alexander Riserva Privata 390Grappa Sperss Gaja 470Grappa San' Antone 520
Liqueurs 390Amaretto, Baileys, Cointreau, Drambuie, Grand Marnier, Kahlua, Tia Maria, Sambuca
Bitters Amaro Averna 390Amaro Siciliano 390Jägermeister 390Fratelli Averna 390Fernet Branca Amaro 390
All Prices are subject to 10% service charge and applicable government tax.
FROM FRANCE Served with truffle honeyed walnuts,
crusty baguette & jam
295 per piece 855 sampler
Camembert au Lait Cru (A.O.C)Unpasteurized cow's milk from Normandie,
buttery, creamy, milky and sweet flavors.
Reblochon Fermier Edelmont (A.O.C)Semi-soft, washed-rind and smear-ripened mountain cow
cheese that originated at the heart of the massif des Aravis, in the region of Haute-Savoie.
Comté 24 Months (A.O.C)Unpasteurized cow's milk, the texture is relatively hard and
flexible. The taste is mild and slightly sweet.
Sainte-Maure Cendré (A.O.C)Pasteurised goat's milk, produced mainly in
Loire Valley. Buttery and smooth cheese with little acidic flavors, dense with a fine grey-blue edible rind.
Roquefort Papillon Noir (A.O.C)Sheep's milk cheese well known as blue cheese, tangy,
crumbly and slightly moist, with distinctive veins of blue moldese.
SIGNATURE DISH