Asaitique Announces 2008 New Year's Eve Menu

Print Asiatique is now accepting reservations for New Year's Eve.  A four course dinner will be offered at the price of $70 per person (alcohol, tax and gratuity not included). Early seatings before 6:00 pm cost $50 per person (alcohol, tax and gratuity not included. All seatings are for 2 hours from the reservation time. Please call for 451-2749 for reservations or for more information. Online reservations can be made at www.asiatiquerestaurant.com. Asiatique restaurant is located at 1767 Bardstown Road, between Maryland & Speed.Celebration MenuSelect one item from each course.

 

Salad:   

      

local hydroponic baby lettuces and sweet chili+basil or hoisin+truffle vinaigrette

First Flavor:

sashimi of ahi tuna, caper, garlic flake, balsamic drizzle and warm ponzu+soy drizzleindocine inspired grilled angus beef satay and asian pesto

 

wok fried spicy lamb, red pepper and maui onion on sweet potato basket

 

vietnamese inspired shrimp+pork ‘cha gio’ and sweet chili+basil jam

 

‘capriole farms’ goat cheese + crabmeat spring roll and spiced miso aioli

 

slow cooked bbq pork rib and pickled root vegetables

 

asiatique crabcake and spicd miso aioli        

 

Entree:

 

wok seared pacific salmon, roasted shallot, tomato concasse and sichuan hot oil

 

lemongrass scented angus beef medallion, sauteed grilled vegetables + wilted spinach and asian pesto

 

wok fried tiger shrimp, scallop, garden vegetables and spicy thai basil sauce

 

triple crusted ahi tuna, tataki style, sauteed vegetables, ginger crisp and yin-yang wasabi drizzle

 

bacon wrapped pork roulade, stuffed with goat cheese, spinach and red pepper,

 

sauteed grilled vegetables with asian pesto and passionfruit+thyme reduction

 

rosemary+garlic marinated lamb chop, pickled root vegetables and passionfruit reduction

 

crabmeat crusted red snapper, sauteed vegetables and sweet chili+basil jam

 

five spice+ maggi soy pekin duck breast, pickle root vegetables and tomato+lemongrass sambal

 

roasted semi boneless quail, noodle pancake, crisp spinach and warm shiitake sauce

 

Dessert:

 

trio of creme brulee and blackberry gastrique

 

vanilla cheese cake, strawberry compote and peppercorn caramel sauce

 

belgian bitter chocolate tort and saffron creme anglais  
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