BLUE ELEPHANT - COPENHAGEN Radisson SAS Scandinavia Hotel, Amager Blvd. 70, DK-2300 Copenhagen S, Denmark TEL: +45 33 96 59 70 FAX: +45 33 96 59 712 E-mail: copenhagen.reservation@blueelephant.com Classic menu Our Classic menu is a compilation of the finest Thai cuisine delicacies to tantalise your taste buds. Choose from our chef's suggestion or à la carte. Click the link below or on the right for a discovery into delicious Thai cuisine. A la carte menu Our menu lets you choose from a medley of soups, starters, main course fares and accompaniments. Click on the links on the right to take a look at the exciting and unique dishes our expert chefs have created for you. Forretter Chicken Satay: Små grillspyd med marinerede kyllingstykker, serveret med jordnøddesauce. Strips of grilled marinated chicken served with a peanut sauce. Spring Roll "Blue Elephant": Små og lækre, fyldt med risvermicelli, kylling og grøntsager, serveret med sød chili sauce. Our special recipe of chicken stuffing, served with a spicy sweet and sour sauce. Tod Man Plaa: Thai ernes egen favorit. Små, sprøde kager af hakket fisk, rørt med krydderier og rød karrypasta, serveret med sursød sauce. Ground Fish mixed with spices and red curry paste, deep-fried and served with a sweet & sour sauce. Dim Sim: Små pakker med hakket svinekød, rejer og krabbekød, dampet i bambuskurv, serveret med soya sauce. Parcels of minced pork, shrimp and crab meat steamed in a bamboo basket accompanied by soya sauce. Paper Prawns: Lækre rejer med kyllingefyld og jordnødder, svøbt ind i rispapir, serveret med blommesauce. Prawns wrapped in rice paper stuffed with chicken
accompanied by a plum sauce. Poo Jaa: Lækre, qyldne krabbekød og kylling, servret i krabbeskal med ananassauce. Golden delicious crabmeat and minced chicken served in carb shell, accompanied with pineapple sauce. Vermicelli Salad: En lækker salat med glasnudler, kylling og rejer, vendt i en dressing af citron og fiskefumet. A salad of clear bean noodles, chicken and prawns tossed in a lemon and fish sauce dressing. Som Tam: A very popular North-Easthern Thai dish, a salad of shredded green papaya with lemon dressing and dried shrimps. Fishing Basket: Et udvalg af alt godt fra havet dybstegte rejer, muslinger og blæksprutter serveret med en krydret sauce. A selection of deep-fried seafood prawns, mussels and squid served with a spicy sauce. Seashells: En delikat forret med grillede, marinerede kammuslinger smagt til med hvidløg. Lightly grilled marinated fresh scallops served with a garlic sauce. Katong Thong: ESprøde thai-tarteletter med fyld af Hakkede tigerrejer, kyllingbryst og saftige majs. Delikat krydret med blandede krydderurter. Crispy pastry cups filled with a delicious melange of chicken, prawn and sweet corn delicatedly perfumed with a hint of herbs and sweet spice. Malangpu Nam Prik Pao: Kæmpemuslinger sauteret med sød basilikum og chilli. Stir-fried mussels with Nam Prik Pao and sweet basil. Supper Bangkok Soup: Oksekød suppe med nudler og friske bønnespirer. Beef broth with noodles and fresh bean sprouts. Tom Kha Kai:
Hønsekødsuppe med kokosmælk, smagt til med citrongræs og lime blade. A chicken and coconut soup flavoured with lemongrass and makrude leaves. Tom Yam Koong: En stærkt krydret suppe med kæmperejer og citrongræs, Thai ernes egen favoritsuppe. Every Thai s favourite soup a clear broth with spiced prawns. Tom Kha Ped Yang: En forfriskende kokossuppe med grillet andebryst. Smagt til med citrongræs og galangarod. A refreshing soup of roasted duck with young coconut flavoured with lemon grass and galanga. Tilbehør Steamed Rice: Thai jasmin ris. Fragrant Thai Jasmine rice. Ris "Blue Elephant": Sauterede ris med krabbekød, rejer, æg og grøntsager. Stir-fried Jasmine rice with crabmeat, shrimps, eggs and vegetables. Phad Thai Blue Elephant : Sauterede nudler med rejer, jordnødder, æg og grøntsager. The typical Thai fried noodles with shrimps, peanuts, egg and vegetables. Mee Krob: Sauterede nudler med rejer, jordnødder, æg og grøntsager. Typical Thai fried noodles with shrimps, peanuts, egg and vegetables. Grøntsager "Blue Elephant": Vegetables Blue Elephant. Sticky Rice : Klister ris, en specialitet fra Nord-Øst Thailand. The essential fare of North-Eastern Thailand. Køkkenchefen anbefaler
Our starters and main course meals suggested by our chef are exciting and unique dishes typical of Thai cooking. Forretter Kungpaw: Grillstegte kæmperejer, serveret med grøntsager I sprød beignetdej og krydret sauce. Grilled king prawns, served with deep-fried vegetables and a spicy sauce. Samui Spyd: Grillspyd med fisk og skaldyr, krydret med tumerik en ret, der vækker minder om sol og varme sandstrande. Grilled seafood flavoured with tumeric. A sweet memory of the sunny, golden beaches. Foie Gras Tamarind: Foie gras med authentic tamarind sauce. A Blue Elelphant innovation: seared French goose liver with an authentic Thai tamarind sauce. En "Blue Elephant" Pearls: Et udvalg af vore klassiske favorit forretter en ren nydelse. A selection of classic favorites Pearls of the Blue Elephant. Hovedretter Coco Cabane: Oksekød i grøn karry, serveret i en frisk kokosskal og ledsaget af nudler. Retten er skabt til Club Méditerrané på øen Phuket. From Phuket, a green curry of beef served in fresh young coconut accompanied with Thai fresh noodles. Pla Neung Manau (Seasonal): Dampet sea-bass serveret med udsøgt citrongræs, lime-chilli sauce. Whole steamed sea-bass flavoured with lemongrass, fresh lime juice and crushed chilli. Koong Phad Normai Farang: En blid ret af sauterede rejer med grønne asparges, hvidløg og parfumerede svampe i østerssauce. Stir-fried prawns with Thai green asparagus and perfumed mushrooms in garlic and oyster sauce. Royal Siam Symphony: En gastronomisk opdagelsesrejse gennem et varieret udvalg af vore hovedretter. En servering, der leder tanken hen på de kongelige banketter i filmen The King and I. A culinary journey through the rich Thai Cuisine.
Powered by TCPDF (www.tcpdf.org) A sumptuous variety of dishes recalling the royal banquets of The King and I. Very Hot Hot Medium Hot Nuts