Menus :: Oaks and Derby

Kentucky Oaks and Derby reservations are now being accepted.  Asiatique is featuring a four-course prix fixe dinner.  Oaks night dinner is priced at $70 per person.  Derby night dinner is priced at $75 per person.  Oaks and Derby pricing does not include alcohol, tax or gratuity.  The menu below includes a salad with your choice of dressing, a choice of six appetizers, eight entrees and three desserts.  All reservations are for two hour seatings and must be held with a credit card.  Cancellations must be made 24 hours prior to the reservation time or a $25.00 charge will be applied to the credit card for any persons not present for the reservation.  Please call 502-451-2749 for reservations.  All reservations must be confirmed.

salad 

local hydroponic mixed greens and choice of sweet chili+basil or hoisin+truffle vinaigrette

first flavor

sashime of ahi tuna, caper, garlic flake, balsamic drizzle and warm ponzu+soy drizzle

indochine 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

asiatique slow cooked bbq pork rib and pickled root vegetables

entree

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

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

herb+olive oil poached halibut, grilled vegetables and red curry+pineapple broth

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

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

bacon wrapped pork roulade, stuffed goat cheese, spinach, red pepper, sauteed grilled vegetables with asian pesto and mango+thyme reduction

black bean marinated lamb chop, pickled root vegetables and espresso reduction

roasted dry rubbed pekin duck breast and mango+espresso reduction

dessert

duet of creme brulee, sorbet and blackberry gastrique

bourbon ball chese cake and caramel sauce

belgian bitter chocolate tort and sirracha creme anglais

chef looi     chef de cuisine tuan phan     dessert chef ryana de armond     gen manager pabs sembillo

Make instant reservations online with OpenTable.com

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