Welcome to the Orchid Reservations System

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Party Size:
Date:
Time:

Valentines at the Orchid

Tuesday 14th Feburary 2012
Orchid Logo

For your Information

All reservations will be paid for in full, this will guarantee
your reservation.
•
Vegetarians and persons with dietary needs must let us
know in advance and we will arrange a suitable Orchid
menu.
•
You will be allocated a 2 hour time slot for table
reservation this evening, after vacating your table you are
welcome to continue the evening in the upstairs lounge.
•
You can choose a house drink if the cocktail is not
suitable.
•
If you would like to enjoy your cocktail in the O bar, please
come 15 minutes before the reservation time, otherwise
you can enjoy your cocktails at the table.
•
Cancellations MUST be made before the end of business
on Thursday 9th February to qualify for a refund .
•
Why not stay the night at the Studley and take advantage
of our Valentine rates. Ask for details.
£45 Per Person
Four course menu including a special
refreshing welcome Cocktail on arrival

Orchid Logo

Starters

Choose a Starter Platter to share

Thai

Mieng Gai Roll | Crispy mini chicken rolls with zest of ginger, red onion, fresh peppercorn, lime & betel leaf from each bite.
Beef Yum Nuea | Char grilled sliced sirloin salad with lemon juice, fish sauce & bird's eye chillies **
Woon Sen | Steamed scallops with vermicelli & garlic with sliced onions

Hong Kong

Bang Bang Chicken | Shredded chicken breast salad with spring onions, peanuts & crispy potato shreds
Siu Yuk | Roasted sliced belly pork with a crispy crackling served with a yellow bean and honey dip
Soft Shell Crab | Crispy fried whole soft shell crab with salt & chilli **

Pacific Rim

Crispy Prawns | Crispy fried prawns with an oriental mayonnaise topped with sesame seeds & shallots
Yum Plaa Yang | Refreshing Thai salad with crispy strips of sea bass & mango with chillies, lime juice & peanuts
Duck Spring Rolls | Crispy spring rolls with minced duck, mushrooms, potato, onions, black pepper with a garlic & apricot dip

Soup

Choose a Soup

Thai Tom Ka Gai | Lightly spiced chicken broth with coconut milk, galangal & lime leaves **

Hong Kong Yi Tong | Sea bass soup with Chinese mustard leaves & a touch of tomato

Mains

Choose three dishes between you

Seafood
Sichuan | Boa Teow Seafood - Wok fried tiger prawns, mussels, squid & scallops with a tingling Sichuan peppercorns sauce**
Malaysia | Nonya Sea-bream - Fried Sea-bream fillet with Malaysia Nonya chilli sauce topped with spring onion, chilli, and curry leaves. **
Hong Kong | Special Black bean Salmon - Steamed Salmon fillet with a pickled plum, ginger, garlic, chilli and black bean sauce *

Meat
Phillipines | Beef Tagalog - Chargrilled sliced sirloin served with a lemon juice infused sauce topped with sliced onions
Sichuan | Lamb Cutlets - Yorkshire lamb Chops with bean sprout, black fungus, spring onions and a Sichuan peppercorn chilli sauce **
Japan | Gyu Buda Shitake - Slice belly pork stir fried with Shitake mushrooms, served with a Japanese style mustard dip

Poultry
Thai | Paenang Chicken Curry - With richly spiced Thai herbs & coconut cream **
Canton | Crispy Duck - Deep fried crispy duck breast served with a sweet & sour plum sauce
Sichuan | Kung Po Chicken - Wok fried strips of chicken with roasted peanuts & sichuan chillies **

Vegetables
Thai | Paenang Vegetable Curry - Assorted vegetables with richly spiced thai herbs & coconut cream **
Hong Kong | 7 Jewels - Stir Fried mixed vegetables with garlic

Rice & Noodles
Asia | Choose between Egg Fried Rice or Steamed Basmati Rice
Thai | Pad Thai Noodles

Dessert

An Orchid Trio Dessert surprise

Key:

* - Mild
** - Hot
*** - Very Hot
v - Suitable for Vegetarians

Vegetarian Menu

£45 Per Person
Four course menu including a special
refreshing welcome Cocktail on arrival

Starters

Korean | Steamed Vegetarian Dumplings - Dumplings filled with glass Noodles,minced soya, mixed vegetables, black vinegar & spring onion dip
Thailand | Yum SomTham - Thai Style salad with sliced carrots, tomatoes, green beans, lemon juice & bird eye chillies**
Sichuan | Aubergine - Fried crispy parcels of aubergine with a filling of butternut, water chestnuts &dressed with crushed spring onions, Sichuan peppercorns & chillies **

Choose a Soup

China | Hot & Sour Soup **
Japan | Miso Soup

Mains

Japan | Nasu Shitake - Diced aubergine fried with Shitake mushrooms and a Japanese style mustard dip
Thai | Paenang Vegetable Curry - Assorted vegetables cooked with richly spiced Thai herbs & coconut cream**
Hong Kong | Buddhist feast - Wok fried pak choi, baby corn, mange tout, straw mushrooms with a touch of garlic

Rice & Noodles
Asia | Choose between Egg Fried Rice or Steamed Basmati Rice
Thai | Pad Thai Noodles

Dessert

An Orchid Trio Dessert surprise