Asiatique Restaurant Announces A Holiday Bubbles Brunch

Nov. 29, 2010 - PRLog -- “Chef Looi and assistant Sous Chef Nick Lynch have prepared a fantastic Champagne Brunch menu to share with family and friends during the holiday season,” announced Pabs Sembillo, co-owner.

This five course celebration begins with a Blood Orange Ahi Salad made of blood orange marinated grilled tuna on hydroponic greens with white beans, ginger-carrot chips and orange vinaigrette paired with Alma Negra Rose' of Malbec. The second course of Miso and Squash Soup features butternut squash & Miso soup with braised quail, micro greens and Asian croutons will be paired with Lamorca Prosecco. The third course of Grilled Sea Scallop made of grilled garam marsala dusted sea scallop with grilled yellow corn, creamed leeks, Sambal tomato sauce and Tobiko roe paired with Rotari Talento Brut. The fourth course is a Lamb Duet featuring a peppercorn & caramel glazed lamb loin, red delicious apple poached with truffle and honey, and house made lamb prociutto with pistachio and blueberry port sauce to be paired with "The Chook" Sparkling Shiraz. The dessert course is a 5 Spice Toast and Custard made of 5 spiced French toast style brioche with hazelnut egg custard, grape "gelee" and grated apple wood smoked bacon paired with Coppola Sophia Blanc de Blanc. The cost is $30 per person, plus tax and gratuity. Seating is limited. For reservations, please call (502) 451-2749.

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Asiatique serves Sunday brunch 10:00 am-3:00 pm, 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.