Thread: Newest Tamarind Menu

Tamarind

When you sit down at the table, a couple of servers will come to the table -- one will pour Jasmine tea while the other one gives you a HOT towel to cleanse your hands. Then you are given your menu. There are already 4 small sauce bowls on the table -- there is a soy sauce; a sweet-sour sauce; a garlic-chili pepper sauce; and a Japanese horseradish sauce (very hot). You are brought a basket of Shrimp Crackers.

SOUP:
Yin-Yang Scallop Consomme’ - tender sea scallops & julienne cut squash in a ginger infused shellfish broth sprinkled with minced scallions

Jewels of the Sea - delicate shrimp filled won ton with sliced baby bok choy in a fragrant lemongrass & sesame broth

Chicken Pho with Wild Lime & Rice Stick noodles - shredded chicken & rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts & Serrano chilies

Appetizers:

Trail of Spices Satay Sampler - Malaysian-spiced lamb, Chinese pork, Thai -spiced beef, Indonesian-spiced chicken & Vietnamese-spiced shrimp served with Asian pickled vegetables & 2 traditional dipping sauces

Shrimp Tempura Indochina - sweet, fresh shrimp dipped in a light batter & fried and served with a tart-and-sweet green papaya salad & garlic chili sauce

Shanghai Ribs - five-spiced rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a Tamarind chutney

Streetside Pot Stckers - succulent lobster, pork and chicken dumplimngs, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce

Spring Roll Delights - a trio of spring rolls: crispy duck, vegetable and a rice paper wrapped lobster roll, served with plum and sweet chili sauces

Thai Beef Salad - rare-seared beef, tossed with scallions, tomatoes, onions and cucumbers -- presented on salad greens and sprinkled with fresh mint, chilies and a lime-leaf dressing

Green Papaya Salad - freshly shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice & palm sugar

Sushi & Sashimi Menu

YOUR CHOICE OF 6 ITEMS AS AN APPETIZER OR 12 AS AN ENTRÉE

Sashimi - tuna, salmon, snapper. Octopus

Nigiri Sushi - tuna, salmon, snapper, Octopus

Sushi Rolls:
Rainbow (reversed California roll topped with an assortment of fish)

California - crab and avocado

Salmon Tsutsumi - salmon, avocado, cream cheese

Tuna Tsutsumi - vegetable roll topped with tuna slices

Yozo - snapper, masago, asparagus, Japanese mayonnaise

Yoshi - tempura snapper, avocado, scallion, Japanese mayonnaise

Wraps - Indonesian vegetable, seafood, lettuce, chicken

Entrees:

Water:

Hoisin-Lime Glazed Sea Bass - Golden pan-seared fish crowned with crisp wok-seared Asian greens

Asia-Pacific Hot Pot - A one-pot surprise consisting of shrimp, scallops, Manila clams, rock fish, crab legs, squid, scallions, shallots, garlic, lemon grass and coriander leaves all braised in a flavorful stock

Baked Snapper in Rice Paper - Snapper marinated in a sake and citrus liquor, then golden baked and served atop ginger and garlic steamed Asian greens


Wood:

Wasabi & Soy Crusted Beef Tenderloin Steak - Served on an oak wood cedar plank and complimented with tempura-style onion rings and vegetables

Scallops & Prawns with Garlic, Ginger and Chili - steamed to perfection and presented in a bamboo basket and drizzled with a light soy sauce

Cantonese Duck & Hainan Rice - roasted, served on a bed chicken borth infused rice and garnished with flakes of fresh chili and cilantro


Fire:

Shrimp Szechuan with Thai Basil - Shrimp sauteed with chili peppers, Asian spices, straw mushrooms, sweet bell peppers and scallions glazed in a light chili sauce

Penang Red Curry Coconut Chicken - A mild spicy dish consisting of chicken cubes braised with Chinese pea pods, eggplant, green zucchini, red pimiento, opal basil, lemon grass and lime juice - presented in a bath of red curry and coconut milk

Vietnamese-Style Lamb with Mint - Thinly sliced lamb loin quickly sautéed with bell peppers, shiitake mushrooms, fresh spinach leaves, minced garlic and scallions


Earth:

Five-spice Seitan & Tempeh - quickly seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger and soy sauce - served with lime wedges

Sesame Udon Noodles - flat Japanese wheat noodles, stir-fried with tofu, scallions, vegetables, sesame oil and chilies, and sprinkled with toasted peanuts and sesame oil

Sweet and Sour Vegetable Tempura - asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried - garnished with fruits and served with Tamarind glaze

On The Side:

Steamed seasonal garden vegetables with red miso garlic sauce

Steamed Jasmine rice OR Brown rice

Stir-fried cucumber, snow peas, mushrooms, scallions and chili with sesame seeds

Bok Choy with oyster sauce

Sake-braised oyster and Shitake mushrooms

Desserts:

Tamarind Chocolate - a bittersweet chocolate shell filled with a rich Tamarind & chili flavored chocolate and ginger mousse served with a red raspberry and black raspberry compote

Mango Cloud - a light egg white souffle served with a mango sorbet

Tempura Ice Cream - coconut & Javanese coffee with infused lemon grass sauce anglaise

Chocolate Almond Fortunw Cookie -- an almond baked tuile with a surprise filling of chocolate panache -- served with a scoop of coconut ice cream

Ginger Banana Bread Pudding - with tempura bananas and caramel sauce

Trio of Sorbets - passion fruit basil, lychee green tea and cube with shaved fruit juices