Sunday, November 04, 2012

Mandalay Lounge & Steakhouse

November 4, 2012

Red Thai Mussels: pound of PEI mussels in Red Thai Curry broth & cilantro - 2+

Lamb Chops Marrakesh: A trio of Moroccan style lamb chops, charbroiled and accompanied by a mint chimichuri - 2

J's comment > lamb was tough


Mandalay Surf & Turf: 6oz Filet Mignon with a trio of broiled prawns. Accompanied with mashed potatoes and our signature Shitake Mushroom essence sauce. - 2

J's comment > steak and prawns was good, but both tasted slightly defrosted

Mandalay Sampler: A duo of Moo Shu seafood cakes, four skewers of chicken satays and the signature Post Office Artichokes - 2

Chicken Mushroom Tagliattelle: Egg ribbon pasta tossed in a rich savoury demi ragout, a blend of exotic mushrooms, chicken breast, Okanagan goat cheese and green onions. Topped with crispy fried shallots. - 2

J's comment > restaurant was out of tagliattelle, so they subbed for penne.

Seafood Tagliatelle: Fresh PEI Mussels, morsels of scallops and prawns tossed in tagliatelle pasta in an asian inspired pesto cream sauce. - 2

J's comment > restaurant was out of tagliattelle, so they subbed for penne.

Red Thai Chicken Curry: Spice rubbed chicken breast finished with a delicious Thai Curry sauce. Complimented by a poached pear on Mascarpone tandem, coconut rice and seasonal vegetables. - 2

Caesar Salad: Romaine lettuce, freshly grated Grand Padano cheese in creamy dressing. Garlic croutons & white anchovies. - 2

www.mandalaysteakhouse.com

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