ROSEMARY BANGKOK THONGLOR

The Taste Thonglor11, Unit4Floor1 Sukhumvit 55 RD, Bangkok 10110
M : +66 6 2414 4659 T : +66 2 712 5998

Starter

Pasta

Thai Specialty

Copyright © 2014 Madametuang. All Rights Reserved.

SAMURAI

Hokkaido scallop sashimi & grape caviar seaweed ,inspired by Japanese sauce 350

COLD TUNA AND CAVIAR PASTA

Tuna sashimi diced with caviar on top of Angel hair pasta in Wakame dressing sauce.

SALMON LOLLIPOP

Smoked Norwegian salmon with Truffl e mashed potato & Cream cheese.

PARMA HAM MELON

Italian 20-month aged Parma ham with melon.

Garden Salad, Hazelnut dressing 320

BURRATA CHEESE SALAD **

Creamy, custom-made local cheese, sweet tomatoes and Australian peppery leaves, for two to share.

SPICY CARPACCIO CARABINERO PRAWN

Spanish prawn, wild rocket and watermelon.

MIXED GREEN SALAD ,ROSE MARY COLD ROAST CHICKEN

Moist chicken tenderloins with a green salad, Parmigiano-Reggiano, cherry tomatoes and lemon-honey dressing.

CAESAR WITH ONSEN EGG & CRISPY BACON

Soft, three-hour sous-vide egg over crisp leaves, with anchovy mayonnaise, parmesan and bacon bits.

LUMP CRABMEAT SALAD

Steamed lump crabmeat salad in layers with fresh mango, cherry tomato and green apple and fennel.

Pumpkin Cream soup 285

TRUFFLE CAPPUCCINO **

Luxuriously rich, creamy truffl e soup with truffl e oil and shavings of black truffl e.

FRENCH ONION WITH GRUYERE & EMMENTAL

Classic French soup with caramelized onion, a splash of sherry and a twocheese crispy-baked crouton.

LOBSTER BISQUE

Rich, smooth and velvety French broth with Thai lobster and prawns.

SEAFOOD KING **

Freshly cooked, roasted Maine lobster with European mussels, calamari and salmon mousse and tartar sauce and a spicy sauce, for two to share.

LAVA STONE GRIDDLED RACK OF LAMB WITH 48-HOUR RED WINE GRAVY

Momʼs favorite! Three succulenlly fresh Australian chops with parmesan mashed potato, gravy reduction and homemade lemon-rosemary jelly.

SLOW COOKED LAMB SHANK WITH SAFFRON RISOTTO **

Four hours cooked in the oven until tender truly homemade.

SUPER BOUILLABASE **

Hokkaido scallop,Tiger prawn,Garoupa, mussel,squid A Classic sea foods soup from Marseille France, full fl avours with saffron and Pernot liquor.

PORK STEW IN RED WINE ,WILD MUSHROOM GORGONZOLA MASHED POTATO.

A perfect combination of pork calf slow cooked in red wine with selected seasonal mushroom.

BAKED KINGFISH WITH TAPENADE, SWEET PEPPER PUREE & PESTO

Baked Australian Kingfi sh (Hiramasa) with Kalamata olive, anchovy, garlic, Stir fried zucchini and carrot and pesto.

DUCK CONFIT WITH PAN SEARED FOIE GRAS ,WILD MUSHROOM RISOTTO

Crispy duck leg served with wild mush room risotto and pan seared duck liver.

JURASSIC LAMB LOIN WITH HERB CRUSTED, BEETROOT PUREE, POTATO **

Tender lamb loin with richly tasty herb-crusted with potato ,Sasify root.

IMPORTED 150-DAY GRAIN-FED TOMAHAWK STEAK **

Pan-seared and roasted Australian Angus prime beef rib served on the bone (min. 1.3 kg) , roasted vegetables and a choice of red wine, or green-peppercorn sauce, for four to share.

GRILLED SALMON & CLAMS WITH BEURRE BLANC

Fresh Norwegian salmon fi llets with a perfectly matched classic French white butter sauce.

GRILLED SEA BREAM WITH LEMON BUTTER & ALMOND SAUCE **

Fabulous whole French fish pan-seared and oven-baked, with blanched aparagus, warm spinach and creamy mashed potato.

SEAFOOD QUEEN **

Two griddled jumbo tiger prawns with European mussels, calamari and salmon mousse and spicy sauce, for two to share.

BEEF WELLINGTON PLUS FOIE GRAS **

Layers of imported Australian beef tender loin with duck liver and spinach covered with puff pastry.

SNOW FISH WITH SAFFRON DRIZZLE & GARLIC-GINGER SPICY SAUCE

Grandmaʼs favorite! Pan-seared skin and delicately oven-baked fish with slow-roasted cherry tomatoes and two sauces.

WHOLE MAINE LOBSTER **

>> GRIDLLED OR THERMIDOR (700-800 G) << Luxuriously sweet-tasting, griddled US lobster drizzled with a buttery, lemon and caper sauce or baked with a rich brandy sauce

GRIDDLED LARGE TIGER PRAWNS WITH BALSAMIC REDUCTION TAMARIND SAUCE

Three succulently large fresh prawns with creamy garlic mashed potato and sweet and sour sauce.

IMPORTED GRIDDLED RIBEYE OR TENDERLOIN STEAK

>> RIBEYE 200 G OR BEEF TENDERLOIN 180 G << Melt-in-the-mouth Australian steak cooked to your liking with a choice of red wine, truffl e or green-peppercorn sauce.

HOMEMADE FOIE GRAS RAVIOLI WITH TRUFFLE SAUCE **

Luxuriously decadent handmade pasta parcels with a rich foie gras filling and creamy truffle oil sauce.

ROASTED ROSEMARY CHICKEN WITH RED WINE & TRUFFLE GRAVY

Signature ROSEMARY dish! Tender chicken breasts with crispy-grilled skin and richly tasty sauce, with potato wedges, carrots and roasted vegetables.

SQUID INK SPAGHETTI **

Stir-fried creamy seafood sauce with egg yolk and squid ink.

SPICY ANGEL HAIR PASTA MENTAIKO SAUCE WITH TIGER PRAWN & EBIKO **

Grilled Tiger prawn with lobster foam, prawn oil and roe plus dried birdseye chili.

Lobster Spaghetti with Garlic and Chili 2400

SPICY ANGEL HAIR PASTA WITH CRABMEAT & EBIKO **

Stir-fried asparagus with white lump crab meat, prawns and roe, plus garlic and birdʼs eye chili