Asiatique Restaurant Announces Two Special Pairing Menu Events For October

Sept. 21, 2010 - PRLog -- “Chef Looi has prepared two fantastic menus for these special events,” announced Pabs Sembillo, co-owner. “Bourbon lovers and fans of champagne will enjoy these special menu pairings.” Both events have limited seating. For reservations, please call (502) 451-2749.

Pappy Van Winkle Dinner-Wednesday, October 6, 7 pm
Special guest Preston Van Winkle will present the Pappy Van Winkle bourbon pairings for the five course dinner. The menu starts with a salad of hydroponic field mix, sautéed lychee and roasted shallot with strawberry vinaigrette paired with a strawberry rhubarb old fashioned made with Rip Van Winkle 10 Year - 90°. The starter course of garam masala scented diver’s scallop with passion fruit reduction and ahi tuna tartare with warm ponzu oil will be paired with Pappy Van Winkle 15 Year. The fish course of wasabi crusted sea bass poached in rice wine with char grilled asparagus and a spiced roasted tomato sauce will be paired with Old Rip Van Winkle 12 Year - Lot B. The meat course of espresso rubbed Angus beef tenderloin and lamb chop marinated in Chinese black bean puree, curried cauliflower and blackberry with Sarawak peppercorn gastrique will be paired with Pappy Van Winkle 20 Year. The dessert course of Capriole Farm goat cheese panna cotta, kulfi ice cream, espresso cheese cake and fresh fruit compote will be paired with Dumante Verdenoce. The cost is $65 per person, plus tax and gratuity. A fine selection of cigars will be available at a cost of $10.

Bubbles Brunch on the Patio-Sunday, October 10, 2 pm
This five course tribute to champagne and sparkling wines begins with a trio of smoked salmon on dill blini pancakes - smoked salmon mousse with caviar, smoked salmon spread with lemon zest, and smoked salmon roulade with coriander crème fraiche paired with a Poema Extra Dry Cava ginger-peach Bellini. The second course of mandarin duck salad made with mandarin orange glazed duck breast with caramelized segmented oranges, Asian spiced croutons and champagne vinaigrette will be paired with Korbel Brut Rose. The third course of Asian shrimp and grits comes with grilled coconut and yellow curry colossal shrimp with white polenta, radish green topping and spicy tomato sauce paired with Schramsberg Blanc de Blanc. The fourth course of shiitake rubbed beef tenderloin made of dry shiitake mushroom rubbed beef tenderloin with mushroom relish, truffle potato croquette, topped with a sunny side up egg and mornay sauce will be paired with Steele Wines Black Bubbles. The dessert course of a trio of sorbet - orange and tyme sorbet with orange and fennel confit, champagne sorbet with candied champagne grapes, and peach and cinnamon sorbet with sake poached peach slices will be paired with Caposaldo Prosecco. The cost is $30 per person, plus tax and gratuity.

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Asiatique serves weekend brunch 10:00 am-3:00 pm Saturday and Sunday, and serves dinner daily, Sunday 4:30 pm-10:00 pm, Monday-Thursday 5:00 pm-10:30 pm, Friday & Saturday 5:00 pm-11:00 pm, and Thursday-Saturday the bar and Lounge A are open until 2:00 am with appetizers until 1:00 am. The restaurant is located in the Highlands at 1767 Bardstown Road, between Maryland & Speed. Call 502-451-2749 for reservations, www.asiatiquerestaurant.com.