Annual Leave from June 4th, 2013; reopening Wednesday, July 3rd, 2013
☞ Open daily except Tuesdays as of 5 pm
Farfalle (bowtie) Pasta on a Lobster Cream Sauce
Sesame Poached Mussels
and a Spicy Dip
The main course features an Asian kitchen delight being:
Pink-Roasted Duck Breast
Fruity Curry/Coconut Sauce with Diced Pineapple
and served with
Jasmine (Khao Hom Mali) Rice
The feast culminates in a:
topped on a
Light Mango Mascarpone
Wild Berries Sauce
The Specials this month feature yummies, some of which you do not want to cook at home.
Let us do the work while you relax in the natural tranquillity of our acclaimed garden. The Specials Starter this month features Gratinated Baby US-Scallops on a bed of Ratatouille (mixed veggies), Matchbox Potatoes and Shrimp Chips:
The first of two main courses stays on the healthy seafood line. The Ticino kitchen proudly presents a selection of five different Salmon Tartars, served on slightly roasted French baguette, Iceberg Chiffonade and Marinted Olives; but see for yourself:
…… or then a panfried Chicken Breast, which we fill with garden fresh rosemary, thyme and other home-grown herbs. This is complemented by Farfalle (bow tie) Pasta with a mixed Mushroom sauce:
… and for those with a sweet tooth we suggest a try on our combination of a piece of Apple Strudel and Browie, which comes with a scoop of Chocolate Chip Ice Cream on a compote of garden berries.
Buon Appetito and looking forward to seeing you again!
Chef Dennis has been snooping around in the imported Seafood Offerings and came up with some new yummies. For those not into too much fishy things there is Beef Tenderloin Tournedos as alternative and the dessert is a reference to our Thailand. A Panna Cotta made of Pandanus and Coconut with Berry Sauce. But see and taste for yourself ……..
This is what our Chef has up his sleeves for you this month
…. and yes, as the saying goes “The proof of the pudding is in the eating”
It is Mango time again. The Chef’s combination with Chilean Shrimps as a Salad in a small Whole Wheat Basket is a perfect combination for a light, yummy starter!
As a main course proposal Chef Dennis visualized another interesting interpretation of Salmon. This time its a Baked Salmon Filet with Mustard Crust served with Asparagus, Sauce Hollandaise and Fish Roe Sour Cream on Boiled Potatoes. And it even tastes better than it looks!
And when may we welcome you back at Ticino again?
…. we wish all of us a smooth transition
into the New Year
Due to the weather forecast (possibly with compliments of North Korea and their recently launched weather satellite) until the end of this week this might be the very last blog entry on our website:
Hence for Friday we suggest cold dishes and lots of ice cream.
Should the weather gods be wrong (as usual) then we might see you over the post-doomsday festive season.
Are you equally tired of queueing at soggy cold buffets or forced to choke down overpriced 18 courses gala dinners with staff roaming around as Santa/-rinas shouting “Melly Klitsmats” at you or the umptiest re-run of Bing Crosby’s dream of a “White Christmas” - here in Thailand?
Then you might want to opt for our full selection of standard-priced à la carte delights; we promise no festive stress in our acclaimed garden oasis. Reservations recommended.
Seasons Eatings from all of us and if we all dont make it beyond the 21st then we thank you for your patronage and hope to see you in another world again!
Peter & Ticino-Team
….. then our monthly special will be available only three weeks - until December 21st, 2012 that is. Nothing wrong with the Maya calendar; as their calendarial disk will be full by then we suggest to simply start a new disk. The new disk will be full on October 13th, 4772 but by then we shall have a new Special Menu for you.
Our kitchen under the baton of Chef Dennis has the following goodies waiting for you, all homemade (incl. Fettuccini and the Marzipan), but try for yourself - Reservations recommended!
Some days you are the seagull, some days you are the statue!
We can visualize what hides behind food descriptions such as Crispy Salad Leafs with Quail Eggs and Zuccini on Roasted Sesame Dressing, Lemon-Poached John Dory topped with Fresh Exotic Spices served with Vichy Carrots and Saffron Rice or Lamb Cannelloni.
But we cannot visualize the taste; hence you’re invited to try the Chef’s November creations for yourself. Buon Appetito!