APPETIZER AND SALAD

01. DUCK FOIE GRAS   
      Pan-fried duck liver on shitake mushroom, green apple and vanilla 

02. SMOKED SALMON PACKAGE  
      Thin slice smoked salmon stuffed with white prawn and mango served with Caesar dressing

03. PHUKET ROCK LOBSTER SALAD  
      Salad of Phuket rock lobster tossed with dried Serrano ham and mango

390.-

04. PAN FRIED SEA SCALLOP
      Pan fried seared scallop wrapped with bacon on a bed of wokked leek-Nantaise butter

05. BLUE CRAB COCKTAIL   
      Blue crab claw meat tossed with garden vegetable

06. CHEF’S ANDAMAN WHITE PRAWN   
      Pan fried white prawn in cream tomatoes herb sauce and Italian basil

07. CAESAR SALAD
      Crisp Romaine lettuce tossed with Caesar dressing served with crisp bacon, Parmesan shaving and garlic bread

08. A TROPICAL SERRANO HAM
      A combination of tropical fruit with fine slice Serrano ham

09. WHITE SNAPPER PESTO FILLED
      Oven baked white snapper filled on pesto sauce and bouquet of ice berg, raspberry vinegar

10. SMOKED VS STEAMED   
      Smoked salmon stuffed with steamed asparagus top with Nantaise butter

FROM THE SOUP KETTLE

11. ASPARAGUS CAPPUCCINO CREAM SOUP   
      Home made asparagus cream soup with chives

12. LOBSTER BISQUE  
      Lobster soup flavored with aroma of basil and cognac

250.-

13. CREAM OF ZUCCHINI   
      Chef’s creation zucchini cream soup with smoked salmon

14. CHICKEN CONSOMME
      Served with asparagus and broccoli rose

MAIN COURSE

“CATCH’S FROM THE SEA”

15. SOLE FILLET
      Steamed fillet of sole with lobster cognac sauce on a bed of mixed vegetableaccompanied with prawn and squid

16. TIGER PRAWN SKEWER   
      Grilled tiger prawn with lemongrass herb butter, leek, celery and zucchini

17. PAPILOTTE OF PHUKET LOBSTER (/100gram)
      Oven baked whole Phuket lobster with Thai herb and vegetable ragout (Fresh Phuket lobster can be purchased
      upon equest with 1day’s advance notice

18. SALMON FILLET WITH DUXELLES OF OYSTER MUSHROOM
      Pan fried salmon fillet flavored with lobster herb sauce and duxelles of oyster mushroom , bouquet of asparagus

19. GRILL WHITE SNAPPER
      Grilled white snapper fillet with cream white wine sauce and sundries tomato, coriander

20. CURRIES PRAWN
       Andaman white prawn with curry, apple and Grand Marnier

“SELECTION OF POULTRY’S”

21. POMELO CHICKEN
      Grilled chicken breast with citrus fruit in orange and pomolo sauce served with butter medley vegetable

22. PORT SHALLOT DUCK BREAST
      Grilled sliced breast of duck with old port wine and shallot sauce accompanied with market vegetable

23. PIGEON WITH WOOD MUSHROOM
      Pan fried pigeon with wood mushroom, apple and cranberry gratin

“CHEF’S RECOMMEND”

24. ROSEMARY LAMB RACK   
      Grilled lamb rack with crush of mustard and rosemary lemongrass sauce

25. VEAL TENDERLOIN   
      Grilled veal tenderloin on bed of parmesan young spinach salad and bordelaise sauce

26. PORK TENDERLOIN
      Grilled pork tenderloin with raspberry sauce

27. CHATEÂU BRIAND (for two persons)
      Char grilled double beef tenderloin with béarnaise sauce and vegetable

28. RIB EYE FILLET STEAK   
      Grilled Australian rib eye fillet steak with three peppercorn cream sauce

29. BEEF SIRLOIN STEAK    
      Grilled beef sirloin steak with teriyaki sauce and vegetable

30. BELGIAN RABBIT
      Slow braised rabbit with Belgian Leffe beer

All main dishes serve with daily potatoes

FROM THE CHARCOAL GRILL

“AUSTRALIAN BEEF STEAK”

31. TENDERLOIN (200Gr/Pc)

32. T-BONE (400Gr/Pc)

33. SIRLOIN(200Gr/Pc)

“DESSERT”

34. BYD CHOCOLATE MOUSSE
      Home made dark chocolate mousse

35. APPLE STRÛDEL
      Stewed apple flavored with vanilla sauce

36. GRAND MARNIER FLAMBE
      Crepes filled with fresh fruit and grand Marnier flambé

37. DAME BLANCHE   
      Vanilla ice cream with warm chocolate sauce

38. MANGO PUFF
      Warm mango puff filled served with strawberry ice cream

39. ICE CREAM OF YOUR CHOICE (Price per Scoop)
      Choice of your flavored ice cream (please ask your waiter)