STARTERS Chicken Satay N Strips of grilled marinated chicken served with a cucumber and
peanut sauce.
Thai Fish Cakes N
Ground Fish mixed with spices and red curry paste deep-fried and
served with a sweet & sour sauce.
Vermicelli Salad
A salad of clear bean noodles chicken and prawns tossed in
a lemon and fish sauce dressing.
SOUP Chiang Mai
A clear vegetable soup.
Or
Tom Yam Koong
The Thai’s favourite soup - a clear broth with spiced prawns.
MAIN COURSES Massaman N
A typical dish from South Thailand of slowly braised lamb in
a medium spicy rich gentle sauce.
Kai Himmapan N
Stir fried chicken with pineapple, baby corn and topped with cashew
nuts
served in a fresh pineapple shell scooped.
Bangkok Fish
Deep fried cod fillet flavoured with ginger and garlic in a tamarind
& chilli sauce.
DESSERTS Coupe Blue Elephant
The house specialty based on an exotic variety of fresh fruits
topped with vanilla ice cream and strawberry sauce.
Minimum 2 covers
The price is 35.000 per person. All Prices are subject to 16% service
charge and 5% Government tax.
Prices are in Lebanese pounds.
Royal Thai Banquet Menu
To make your evening more enjoyable allowing you to taste a
variety
of our Chef's specialities, we suggest you savour our set menu
comprising
of ..."a little of everything"
STARTERS Chicken Satay N
Strips of grilled marinated chicken served with a cucumber and
peanut sauce.
Dim Sim
Parcels of minced chicken, shrimp and crab meat steamed
in a bamboo basket accompanied by soya sauce.
Spring Roll Blue Elephant
Our special recipe of chicken and prawn in crisp rolls, serve with
red sweet and sour sauce.
Thai Fish Cakes N
Ground Fish mixed with spices and red curry paste deep-fried and
served with a sweet & sour sauce.
Vermicelli Salad
A salad of clear bean noodles chicken and prawns tossed in
a lemon and fish sauce dressing.
SOUP Chiang Mai
A clear vegetable soup.
Or Tom Yam Koong
The Thai’s favourite soup - a clear broth with spiced prawns.
MAIN COURSES Massaman N
A typical dish from South Thailand of slowly braised lamb in
a medium spicy rich gentle sauce.
Emerald Chicken
Jewels of marinated chicken wrapped in Toey leaves and
accompanied by a ginger and sésame sauce.
Prawn Curry A hot yellow curry of prawns in coconut milk.
Bangkok Fish
Deep fried cod fillet flavoured with ginger and garlic in a tamarind
& chilli sauce.
Chu-chi Salmon
A tropical storm of subtle flavours with fillet of salmon and
a lightning flash dried red curry.
DESSERTS Star of Siam
A heavenly melange of favourite fresh fruits and home made puddings.
Minimum 2 covers
The price is 45.000 per person. All Prices are subject to 16%
service charge and 5% Government tax.
Prices are in Lebanese pounds.
The Blue Elephant Botanical Garden
STARTERS Bayia
A Muslim influenced crispy "Mung" bean cake with an exotic
accompanying sauce.
Spring Roll Blue Elephant
The whole kitchen garden of our chef, enveloped in a delicate rice
paper
and served with a separate sauce.
Muak Lek
From Korat province, this subtle corn cake is enhanced by an exotic,
spicy sauce.
Wild Orchid
An Orchid flower of crispy pastry petals filled with sweet corn, Yod
Phaeng,
carrot and pickle, delicately flavoured with exotic herbs.
Vermicelli Salad
A salad of clear vermicelli noodles with Yod Phaeng, onion,
coriander
and carrot, tossed in a spicy lemon sauce.
SOUP Chiang Mai
A clear vegetable soup Or
Vegetarian Tom Yam
A clear broth of spicy Yod Paneng and mushrooms.
MAIN COURSES Rose Garden Our special preparation stir-fried vegetables in a sweet and
sour sauce.
Himmapan
Stir-fried Yod Paneng with cashew nuts, pineapple and baby corn
in an aromatic sauce.
Massaman N
A typical dish from South Thailand, A curry with potatoes, dough
ball
with raisins and cashew nuts.
Keaw Wan Pa Sunant
A Green curry of Yod Paneng with coconut milk and Makua Puang,
guaranteed
to tempt vegetarian and non vegetarian alike.
Laab Khun Tuk
Yod Paneng salad with coriander and onion in a very spicy,
refreshing lemon dressing.
