Appetizers

Appetizer
Súp Kem Nấm - Creamy Mushroom Soup - $15
- Ingredients:
 5 cups sliced fresh mushrooms

 1 ½ cups chicken broth
 ½ cup chopped onion
 ⅛ teaspoon dried thyme
 3 tablespoons butter
 3 tablespoons all-purpose flour
 ¼ teaspoon salt
 ¼ teaspoon ground black pepper
 1 cup half-and-half
 1 tablespoon sherry
- Recipe:
1. Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan

until vegetables are tender, 10 to 15 minutes.
2. Carefully transfer the hot mixture to a blender or food processor. Cover and
hold lid down with a potholder; pulse until creamy but still with some chunks
of vegetable.
3. Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt
and pepper. Slowly whisk in half-and-half and mushroom mixture.
4. Bring soup to a boil and cook, stirring constantly, until thickened.
5. Stir in sherry. Taste and season with more salt and pepper if needed.
Súp Kem Bí Đỏ - Creamy Pumpkin Soup - $13
- Ingredients:
 1 tablespoon olive oil

 2 cups chopped yellow onion
 10 whole black peppercorns
 4 cloves garlic, minced
 1 teaspoon chopped fresh thyme
 3 cups pumpkin puree
 4 cups chicken stock
 3 tablespoons maple syrup (Optional)
 3/4 teaspoon kosher salt
 1/4 teaspoon ground nutmeg (Optional)
 1/4 teaspoon ground cinnamon (Optional)
 ½ cup heavy whipping cream
 2 tablespoons chopped fresh parsley
- Recipe:
1. Heat olive oil in a large pot over medium-high. Add onion and cook, stirring
occasionally, until onion is browned and softened, about 10 minutes. Add
peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and
slightly browned, about 2 minutes.
2. Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few
shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt,
nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer,
uncovered, and stirring occasionally, until slightly reduced and flavors meld,
about 30 minutes.
3. Transfer soup to a blender in batches; secure lid on blender and remove

center piece to allow steam to escape. Place a clean towel over opening;
blend until smooth, about 30 seconds per batch. Return soup to the pot and
stir in heavy cream. Cook over medium until heated through, about 4 minutes.
4. Return soup to the pot and stir in heavy cream. Cook over medium until
heated through, about 4 minutes.
5. Ladle soup into bowls and garnish with fresh parsley.
Súp Hải Sản – Seafood Chowder - $17
- Ingredients:
 1 (8 ounce) container fat free cream cheese

 1 ½ cups fat free milk
 2 cloves garlic, minced
 1 (23 ounce) can fat free condensed cream of mushroom soup
 1 (15.25 ounce) can whole kernel corn, undrained
 1 ½ cups chopped potatoes
 1 cup chopped green onions
 1 cup sliced carrots
 1 teaspoon dried parsley
 ½ teaspoon ground black pepper
 ½ teaspoon ground cayenne pepper
 ½ pound shrimp
 ½ pound bay scallops
 ½ pound crabmeat
 ½ pound calamari tubes
 1 (6.5 ounce) can chopped clams
- Recipe:
1. Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low
heat; cook and stir until blended, about 3 minutes.
2. Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes,

green onions, carrots, parsley, black pepper, and cayenne pepper. Cook for
25 minutes at a simmer; do not boil.
3. Add shrimp, scallops, crab, calamari, and clams; cook until seafood is
opaque, about 10 minutes.
Salad Caesar thượng hạng – Kale Salad With Burrata - $7

- Ingredients:
 200g camargue red and wild rice

 100g baby kale
 olive oil
 2 tbsp sherry vinegar
 1 tsp ras el hanout
 180g (we used Waitrose chilli beetroot from the chiller cabinet) cooked beets, diced small
 1 tbsp of chopped dill, plus extra to serve
 3 spring onions, chopped
 2 small burrata or mozzarella, torn in half
- Recipe:
1. Cook the rice in boiling salted water until tender.
2. Put the kale in a colander, pour the rice and water over it and leave to drain.
The heat will blanch the kale.
3. Whisk 3 tbsp oil, the sherry vinegar and ras el hanout in a large bowl and
season really well.
4. Take out 1 tbsp of the dressing and mix with the beets and dill.
5. Stir the spring onions into the rest of the dressing in the large bowl, then tip in
the drained rice and kale, and toss everything together.
6. Divide between plates and scatter over the beetroot.
7. Divide the burrata and add to each plate. Sprinkle with extra dill to finish.
Salad Caesar thượng hạng - Supreme Caesar Salad - $10
- Ingredients:
 6 cloves garlic, peeled, divided

 ¾ cup mayonnaise
 6 tablespoons grated Parmesan cheese, divided
 5 anchovy fillets, minced
 1 tablespoon lemon juice, or more to taste
 1 teaspoon Worcestershire sauce
 1 teaspoon Dijon mustard
 salt and ground black pepper to taste
 ¼ cup olive oil
 4 cups day-old bread, cubed
 1 head romaine lettuce, torn into bite-sized pieces
- Recipe:
1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2

tablespoons grated Parmesan cheese, anchovies, lemon juice,
Worcestershire sauce, and mustard; mix well to combine. Season to taste
with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of
garlic into quarters and add to hot oil. Cook and stir until brown, then
remove garlic from pan. Cook bread cubes in hot flavored oil, turning
frequently, until lightly browned; transfer onto a plate and season with salt
and pepper.
3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese,

and seasoned bread cubes; toss well to coat.

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Appetizer

Súp Kem Nấm - Creamy Mushroom Soup - $15

 5 cups sliced fresh mushrooms

1. Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan

4. Bring soup to a boil and cook, stirring constantly, until thickened.

Súp Kem Bí Đỏ - Creamy Pumpkin Soup - $13

 1 tablespoon olive oil

 10 whole black peppercorns

 4 cloves garlic, minced

 1 teaspoon chopped fresh thyme

 3 cups pumpkin puree

 4 cups chicken stock

 3 tablespoons maple syrup (Optional)

 3/4 teaspoon kosher salt

 1/4 teaspoon ground nutmeg (Optional)

 1/4 teaspoon ground cinnamon (Optional)

 ½ cup heavy whipping cream

 2 tablespoons chopped fresh parsley

3. Transfer soup to a blender in batches; secure lid on blender and remove

5. Ladle soup into bowls and garnish with fresh parsley.

Súp Hải Sản – Seafood Chowder - $17

 1 (8 ounce) container fat free cream cheese

2. Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes,

Salad Caesar thượng hạng – Kale Salad With Burrata - $7

 200g camargue red and wild rice

1. Cook the rice in boiling salted water until tender.

6. Divide between plates and scatter over the beetroot.

Salad Caesar thượng hạng - Supreme Caesar Salad - $10

 6 cloves garlic, peeled, divided

1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2

3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese,

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